the paste into hollow puffs A large amount of water and some fat are brought to the boil in a pan, the flour is added, and the mixture stirred and cooked over low heat until it forms a cohesive ball of dough Several eggs are then beaten sequentially into the dough until it becomes very soft, almost a batter This paste is then formed into balls or other shapes and baked in a hot oven or deep-fried As with the popover, the surface sets while the interior is still nearly liquid, so the trapped air coalesces and expands into one large bubble An Early French Waffle Recipe Waffles of Milk or Cream Put a litron [13 oz/375 g] of flour in a bowl, break in two or three eggs and mix together while adding some cream or milk and a pinch of salt Add a piece the size of two eggs of freshly made cream cheese, or simply soft cheese from whole milk, and a quarteron [4 oz/125 g] of melted butter If you only add a half quarteron of butter, that is enough provided that you add a half quarteron of good beef marrow crushed very small Mix all this together, and when it is well bound, one should put the waffle irons on the fire, and make the waffles These waffles should be eaten while theyre hot La Varenne, Le Cuisinier franỗois, 1651 Frying Batters A number of foods, especially seafood, poultry, and vegetables, are sometimes coated with a layer of flour batter before deep-frying (or sometimes baking) A good batter adheres well to the food, and fries into a crust that has a long-lasting crunchiness and that readily breaks apart in the mouth without an oily residue Problematic batters fall away during frying or produce a crust that’s greasy, chewy, ... very small Mix all this together, and when it is well bound, one should put the waffle irons on the fire, and make the waffles These waffles should be eaten while theyre hot La Varenne, Le Cuisinier franỗois, 1651... A number of foods, especially seafood, poultry, and vegetables, are sometimes coated with a layer of flour batter before deep-frying (or sometimes baking) A good batter adheres well to the food, and fries into a crust that has...quarteron [4 oz/125 g] of melted butter If you only add a half quarteron of butter, that is enough provided that you add a half quarteron of good beef marrow crushed very small Mix all this together,