No. 57.--Savoury Almond Fritters.
Yolk of hard-boiled egg.
3 Brazil nuts.
1 baked potato.
2 raw yolks of eggs.
The whites of ditto.
1 shalot.
1 pinch of mixed sweet herbs.
1 teaspoon ground almonds.
1 tablespoon bread crumbs.
1/2 teaspoon salt.
A little pepper.
A little grated lemon rind.
1 teaspoon minced parsley.
Egg and bread crumbs.
Remove the nuts from the shells and scrape off the brown skin, pound
them to a paste in a mortar with the hard-boiled yolk and sweet herbs.
When quite smooth, add the shalot and parsley minced, the salt, pepper,
lemon rind, baked potato, and bread crumbs. Mix all well together, then
add the two raw yolks; stir well again, and, lastly, add the whites
beaten to a stiff froth. Pour the mixture into a buttered soup-plate,
turn another over the top, and bake in a moderate oven until it has
quite set (about one hour). Let it cool, and then cut into squares or
stamp out with a fancy cutter; roll each piece in egg and bread crumbs,
and fry in boiling oil.
No. 58.--Savoury Batter Fritters.
Proceed according to No. 73, when done turn out and allow to get cold,
then cut in neat little squares or stamp out with pastry cutters. Fry in
a little butter or roll in egg and bread crumbs, and fry in boiling
oil.
No. 59.--Brazil Rissoles.
3 ounces Brazil nuts without shells.
3 1/2 tablespoons cream.
1 whole egg.
3 yolks ditto.
1 teaspoon Tarragon vinegar.
1/2 teaspoon salt.
1/4 teaspoon white pepper.
1 teaspoon minced parsley.
Egg and bread crumbs.
After scraping off the brown skin pound the nuts to a paste in a mortar,
add the other ingredients, and stir well altogether. Well butter six (or
eight) little tin moulds, fill them with the mixture, stand the moulds
in a baking tin which contains a little boiling water, and bake in a
moderate oven for twelve or fifteen minutes. When cold, take them out of
the moulds, brush over with egg and bread crumbs, and fry in boiling oil
until a nice golden colour (about three minutes). Garnish with parsley.
No. 60.--Egg and Tomato Fritters.
6 hard-boiled eggs.
6 teaspoons bread crumbs.
6 teaspoons minced parsley.
6 teaspoons minced tomato.
1/2 teaspoon salt.
1/2 teaspoon pepper.
1 egg.
Mince the eggs, parsley and tomato, and mix altogether with the pepper
and salt, bread crumbs, and half a beaten egg; form into little cutlets,
roll in the other half of the egg and bread crumbs, and fry in boiling
oil.
No. 61.--Golden Marbles.
1/4 pound haricot bean pulp.
2 ounces bread crumbs.
1/4 pound mashed potatoes.
1 shalot.
1 egg.
1/2 teaspoon salt.
Bread crumbs.
Rub well-cooked haricots through a wire sieve until the requisite
quantity of pulp is obtained, add the bread crumbs, potato, salt and
shalot, which must be very finely minced, stir in half a beaten egg,
shape into little balls the size of marbles, roll them in the other half
of egg and the bread crumbs, and fry in boiling fat until a golden
brown.
No. 62.--Haricot Bean Croquettes.
1/2 pint soaked haricot beans.
1/4 pint water.
1/4 pint milk.
1 ounce butter.
4 ounces bread crumbs.
2 or 3 shalots.
1/4 teaspoon salt.
1/4 teaspoon white sugar.
1/4 teaspoon white pepper.
1 egg.
Place the beans in a stewpan with the water and butter, and boil for two
hours; then add milk, salt and pepper, and stew for half an hour longer.
Mince the shalot and fry for one minute, but without browning. Strain
the haricot beans and chop them very fine, add the shalot and yolk of
egg and liquor that was strained off, and put the mixture aside for a
little while. When cool, stir in two ounces of the bread crumbs, form
into little balls, roll in the white of the egg and the remainder of the
bread crumbs, and fry in boiling oil.
No. 63.--Kromskies.
Any nice mixture.
Kromsky batter.
Frying oil.
Shape the mixture (to which may be added a few bread crumbs if not
sufficiently firm) into little sausages, dip them into the batter, lift
out with a spoon and drop into boiling oil. When they have turned a
golden brown lift them out on to soft paper to drain.