Donuts NOLA (New Orleans, Louisiana) for My Round-Beignets NOLA (New Orleans, LouisiAna) pour Ma Ronde _ "Let the good times roll" On the occasion of the festival of Hanukkah, which starts in a week, I offer you a recipe for donuts as I had conducted & published in the first issue of the magazine Cuisine P@ssion ... waiting to resume my round!
Paul Blangé was the Executive Chef at Brennan's Restaurant at 417 Royal Street in New Orleans starting in 1946. He created Bananas Foster, Eggs Hussarde and Chicken Pontalba at Brennan's, and was a regular for years on the Midday programme on WDSU TV. His ghost now haunts Brennan's Restaurant. http://www.cooksinfo.com/paul-blange