Fritures d’orvale

Prener harbe qui se appelle orvale et la broyer et deffaicte de aigue clair, et y mecter y bater avec farine bien buretelee; et y mecter du miel avec et ung pol de vin blanc et le batez ensamble tant qu’il soit cleret; puis frissiez en huille per petites cuillerez comme l’on fait – LV 177
Take the herb called Clary and grind it and steep it in fair water, and mix it and beat it with flour well seived; and mix in honey and a little white wine and beat these together until smooth; then fry little spoonfuls in oil as one does
Ingredients

Wheat Flour; Eggs; White Wine; Clary; Honey; Salt; Olive Oil; Rosemary; Sugar


Gluten-Free Option: Substitute Rice Flour for Wheat Flour

Fritters were a common dish during our period, as evidenced by the many recipes in LV, FC, etc. We are given very little direction here, except to steep Clary in water and then make a fritter batter from it using flour, honey and white wine. We’re told to fry them in oil, then dress them with Rosemary and sugar. I am using Clary Oil in this recipe as the herb isn’t easy to come by, so the primary challenge was finding the right balance of presenting what can be an overwhelming flavor. This recipe represents a standard modern fritter batter, adjusted for the ingredients we’re directed to use. I have used rice flour in this recipe as rice flour was available, though costly, as mentioned previously, and for the same reasons mentioned there. We are also told that the fritters should not be greasy, but instead of pressing between blades – a laborious process for the same result – we will drain on paper towels.

References

LV 177

Modern Redaction
2.5 c.Rice Flour
2 eachEggs
1 c.White Wine
2 dropsClary Oil
1/2 c.Honey
1/4 t.Salt
~1 ozWater
As neededOlive Oil for frying
As neededRosemary, fresh, ground
As neededSugar
  • Combine everything, except the Water, Rosemary and Sugar, in a bowl and mix thoroughly.
  • Add the Water to the mixture until it reaches the correct texture – similar to a thick pancake batter
  • Allow the mixture to stand for 1 hour, and adjust the texture with additional water if needed.
  • Heat about one inch of Olive Oil in a frying pan to 350F
  • Take about 1 oz. (2T) of batter and drop it into the oil at the surface to avoid splashing
  • When you can see a beautiful golden brown color creeping up the edges, turn the fritter
  • Continue frying until both sides are golden brown.
  • Remove to paper towels to drain.
  • Sprinkle liberally with ground fresh Rosemary and Sugar before serving
Process Photos