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French Bances


  • 1/2 pint of water
  • a bit of lemon-peel
  • piece of butter the size of a walnut
  • a little orange-flower water
  • 1/2 pint of flour
  • 6 eggs
  • 2 pounds of hog's-lard
  • sugar


Take the water, lemon-peel, butter, and orange-flower water; boil them gently three or four minutes; take out the lemon-peel, and add to it by degrees the flour: keep it boiling and stirring until it is a stiff paste; then take it off the fire, and put in the eggs, well beaten, leaving out three whites. Beat all very well for at least half an hour, till it is a stiff light paste; then take the hog's-lard; put it in a stewpan; give it a boil up, and, if the bances are of a right lightness, fry them; keep stirring them all the time till they are of a proper brown. A large dish will take six or seven minutes boiling. When done, put them in a dish to drain; keep them by the fire; strew sugar over them; and, when you are going to fry them, drop them through the handle of a key.


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The Lady's Own Cookery Book (1844).

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