| How To Cook: |
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1. Mix the eggs, cream, salt, sugar and melted butter, then add flour till the mixture can no longer be stirred with a wooden spoon.
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2. Turn it on to a board and work in the rest of the flour, kneading till the dough is smooth and elastic.
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3. Cut it into 16 pieces.
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4. Roll each piece out as thinly as possible (the pastry ought to be as transparent as tissue paper) and leave to dry on a cloth.
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5. Fry these pastry "leaves" in smoking-hot deep fat, pressing them down with the ends of two wooden spoons, so that when the fritters are cooked, they have a dimpled appearance. (In Switzerland a special 5-pointed star on a long handle is used to mark the fritters as they cook.)
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6. Drain the fritters, dust with icing sugar and pile up 7 or 8 at a time. Serve with whipped cream.
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