Fillets of Mock Sole.
Bring to boil 1/2 pint milk and stir in 2 ozs. ground rice or 3 ozs.
flaked rice. Add 1 oz. butter, teaspoonful grated onion, and a pinch of
mace. Add also three large tablespoonfuls of potato which has been put
through a masher or sieve, mix, and let all cook for 10 to 20 minutes. As
the mixture should be fairly stiff this can best be done in a steamer or
double boiler. When removed from the fire add 1 egg and 1 yolk well beaten.
Mix thoroughly and turn out on flat dish not quite 1/2 inch thick, and allow
to get quite cold. Divide into fillet-shaped pieces, brush over with white
of egg beaten up, toss in fine bread crumbs and fry in deep smoking-hot fat.
Drain, and serve very hot, garnished with thin half or quarter slices of
lemon, and hand round Dutch sauce in tureen.
Fillets of Artichoke.
Boil some Jerusalem Artichokes till tender, but not too soft, cut in neat
slices, and egg, crumb, and fry as above.
Chinese Artichokes.
Salsify, Scorzonera, &c., may be done in same way. Serve with Dutch or
tomato sauce. A variety is made by simply boiling or steaming in milk and
water. Drain, and serve with parsley or other sauce poured over.
Celery Fritters.
Get a good-sized head of well-blanched celery, trim and cut in small pieces,
put in salted boiling water for a few minutes, then drain. Into a stewpan,
or much better a steamer or double boiler, put 1/2 oz. butter, and into
that shred a very small Spanish onion or a few heads of spring onion or
shallots. Add the drained celery, one or two spoonfuls milk, salt, white
pepper, and pinch mace. Allow to cook till quite tender then pour over a
slice of bread free from crust and crumbled down. If the bread is not moist
enough add a little hot milk. Allow to stand for a time, then drain away
any superfluous moisture. The difficulty is to get this dry enough, and
that is why a double saucepan is much better than an open pan, in which it
is scarcely possible to cook dry enough without burning. Make a sauce with
1/2 oz. butter, 1/2 oz. flour, and 1/2 gill milk, and when it thickens add
the panada, celery, &c. Stir over gentle heat till the mixture is quite
smooth and leaves the sides of the pan. Remove from the fire and mix in one
or two beaten eggs. Turn out to cool, shape into fritters, and fry as mock
sole.