4 ounces flour.
1 gill of milk.
1 ounce butter.
A pinch of salt.
1 egg.
Place the flour and salt in a basin, in another basin beat up the egg,
add the milk, then pour on to the flour, stirring well all the time, and
lastly add the butter, which should have been previously dissolved.
No. 64.--Mushroom Croquettes.
3 ounces button mushrooms.
3 ounces cooked haricot beans.
1 cold potato.
1 tablespoon German sauce No. 164.
2 teaspoons chopped parsley.
1/2 teaspoon salt.
1/4 teaspoon pepper.
Egg and bread crumbs.
Mince the beans, which should be cold and quite dry, very finely, also
the mushrooms, cut the potato into small dice, chop the parsley, then
mix all well together with the seasonings, and moisten with the German
sauce. When perfectly cold, roll into small balls, dip them in the egg
and bread crumbs, and fry in boiling fat.
Note.--Tomato sauce should be served with this dish.
No. 65.--Potato Fritters.
4 ounces mashed potato.
1 ounce bread crumbs.
A little pepper and salt.
1 egg.
1 teaspoon minced parsley.
Mix all well together, roll into little balls or sausages, and fry
either in butter or boiling oil.
No. 66.--Savoury Fritters.
A Breakfast Dish.
3 ounces mashed potato.
2 ounces bread crumbs.
1 ounce vermicelli or semolina.
1 onion.
1/2 teaspoon mixed herbs.
1/2 teaspoon grated lemon rind.
1 teaspoon cream or little milk.
1 egg.
2 teaspoons minced parsley.
1/2 teaspoon salt.
1/2 teaspoon pepper.
1/2 ounce butter.
1 ounce butter for frying.
Peel the onion and boil it half an hour in salted water. Chop it very
fine and mix with the other ingredients. Beat the egg, white and yolk
separately, add to the mixture, stir well altogether, form into little
balls, sausages, or flat cakes, and fry until nicely browned. They may
be rolled in egg and bread crumbs and fried in oil if preferred.
No. 67.--Savoury Queen Fritters.
An excellent Breakfast Dish.
6 ounces bread crumbs.
The yolks of three eggs.
3/4 pint milk.
1 shalot.
2 ounces butter.
1/2 teaspoon grated lemon rind.
1 teaspoon mixed herbs.
1 flat teaspoon salt.
A little pepper.
Place the bread crumbs, which must be fine, in a basin, and add the
lemon-rind, herbs, salt, pepper, and chopped shalot, mix well together,
then pour in the milk, which should be at boiling point, and stand it on
one side for a few minutes, then stir in the yolks, and pour the mixture
into a well-greased tin, cover with another tin, and bake in a moderate
oven for about an hour, or until set. When cold, stamp out with a pastry
cutter, or cut into little squares, and fry in the remainder of the
butter. Serve quickly.
Note.--This dish may be prepared the previous day, and fried when
required.
No. 68.--Semolina Fritters (Sweet).
1 pound cooked semolina.
3 teaspoons sugar.
4 eggs.
1 ounce butter.
A little flavouring according to taste.
Mix thoroughly all the ingredients, except the butter, and pour into a
tin, in which the ounce of butter has been dissolved, and bake until
firm. When quite cold, remove from the tin on to a flat board, and stamp
out or cut into squares, rounds, or fancy shapes, fry in butter or
boiling oil, roll in powdered sugar, and serve piled up.
No. 69.--Vermicelli and Cheese Fritters.
6 ounces cooked vermicelli.
1 1/2 ounces bread crumbs.
2 ounces grated cheese.
1 egg.
1/2 teaspoon curry powder.
1/4 teaspoon salt.
1/4 teaspoon pepper.
1 ounce butter for frying.
Mix the ingredients thoroughly together, adding the yolk of egg; beat
the white to a stiff froth, and stir in last thing. Place in a greased
pie-dish, and bake in a moderate oven until set. Allow to cool, then cut
into square pieces or stamp out into fancy shapes, and fry until brown.
Serve hot or cold.
No. 70.--Vermicelli and Cheese Fritters.
Another way.
4 ounces vermicelli.
4 ounces grated cheese.
1 pint milk.
1/2 teaspoon salt.
1/4 teaspoon pepper.
Egg and bread crumbs.
Break up the vermicelli, and place it with three ounces of the cheese
well mixed together in a pie-dish; add seasoning and milk, and bake for
about half an hour, stirring once or twice at the beginning. When cold
and firm, cut into squares or fancy shapes, roll in egg and bread crumbs
(with which one ounce of cheese should be mixed), and fry in boiling oil
until crisp and brown.