1 Small dinner rolls (quantity as needed for servings)
1 Vegetable oil or lard, for deep-frying (enough to submerge rolls)
1 batch Asparagus in White Sauce (see notes)
Instructions
1. Using a paring knife, cut a lid from the top of each small roll and hollow out the interior, leaving walls approximately 1/2 inch (1.3 cm) thick. Reserve the bread centres for another use such as breadcrumbs.
2. Heat oil or lard in a deep, heavy saucepan to 375°F (190°C), measured with a deep-fry thermometer. Use enough fat to fully submerge the rolls. This is the deep-frying technique: the roll shells are cooked by complete immersion in hot fat, producing an evenly crisped exterior.
3. Working in batches to avoid crowding, lower the hollow roll shells into the hot fat using a spider skimmer or slotted spoon. Fry for 1-3 minutes, turning once, until the shells are deep golden brown and feel rigid when pressed with tongs.
4. Remove the fried shells from the fat and drain upside-down on a wire rack or absorbent paper for 2-3 minutes, until no longer greasy to the touch.
5. Prepare one batch of Asparagus in White Sauce (Farmer, p. 255 or adjacent recipe) and keep warm.
6. Just before serving, fill each fried roll shell generously with hot Asparagus in White Sauce. Serve immediately, as the crusts begin to soften within 5-10 minutes of filling.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.