melted 2 onions chopped fine, and let cook very slowly for fifteen
minutes. Mix 1 tablespoon of curry powder, 1 tablespoon of sour apple,
or tamarind-chutney chopped fine, 1 teaspoon of salt, and enough
vegetable stock to make a paste. When the onions are browned add this
paste, and after stirring well put in 1 cup of boiled haricot beans,
1 cup of halved boiled chestnuts, and 1 can of halved button mushrooms,
and let all simmer together for ten minutes. Have ready some stock made
by putting 2 tablespoons of desiccated cocoanut into a bowl and pouring
over it 1 cup of boiling water, and use this to dampen the cooking
vegetables; then add 1 cup of vegetable broth, and let cook ten minutes
more. We westerners are fond of this served in this way with chutney,
but in India they press it through a strainer and serve it as a purée,
adding to it 2 well-beaten eggs. Encircle with rice in serving.
CURRY OF LENTILS
Soak 2 or 3 cups of German or Egyptian lentils for two or three hours;
drain them, and put them in boiling water, and let them cook for
three quarters of an hour or until tender but not broken. Salt well
when they have been cooking a short time, and when done drain them,
sprinkle with salt, and heap in a pyramid on a round flat dish;
garnish with 3 hard-boiled eggs cut in half, encircle with boiled
rice, and pour curry sauce over the lentils only. Serve extra sauce
in a sauce-boat and Indian chutney.
CURRY OF SUCCOTASH
Heat 1 can of Lima beans and 1 can of sweet corn, and when hot drain,
and heap on a flat dish; cover with curry sauce, and serve with potato
croquettes and Indian chutney.
CREOLE CURRY
Boil 1 cup of rice, and while it is cooking put 2 cups of okra,
2 cups of tomato, and 2 small onions cut in halves, and 1 teaspoon
of butter in a double boiler, and when hot add 1 cup of hot water,
into which has been dissolved 1 heaping teaspoon of curry powder,
and let all cook together for half an hour; remove the onions, add
the rice, season generously with salt, and serve with Indian chutney.
VARIOUS VEGETABLE CURRIES
Almost any vegetable makes a good curry,--flageolets, carrots and peas,
button mushrooms, etc., and either boiled rice or rice croquettes
should be served. A garnish of Spanish pimentos looks well, and the
curry sauce should be plentiful. Hard-boiled eggs halved are always
nice with curry, and Indian chutney should be served with it.
"Speaking of the immortality of animals in 'Our Animal Friends,'
Charles Wagner says, 'Can that which comes from Life return to
Chaos?--Can a work of God have an end?'"
NUT DISHES
ITALIAN CHESTNUTS
Chestnuts can be cooked either by roasting or by boiling. If roasted,
the thin brown that clings to the nut is removed with the outer
shell; if boiled, the inner skin often has to be removed with some
trouble. Roast chestnuts by putting them in a hot oven for eight or
ten minutes, then use a small, sharp knife and peel them from the
point down.
To boil chestnuts put them, in their shells, in cold water and let
them cook for five or six minutes after the water starts boiling, or
put them in boiling water for ten or twelve minutes. Peel carefully,
and serve after roasting or boiling with brown sauce or mushroom sauce,
plain or in cases.
CHESTNUT PURÉE
Roast or boil 6 cups of Italian chestnuts, remove the shell and inner
skin and chop them fine or put them through a vegetable mill. Put
them in a double boiler with milk enough to cover them and let them
cook slowly for fifteen or twenty minutes, or until the milk is all
absorbed. Stir frequently, add 1 tablespoon of butter, 1 tablespoon
of cream, plenty of salt and a little pepper. The purée should be
the consistency of mashed potato.
PEANUT PURÉE
Shell 3 or 4 cups of peanuts, remove the inner skin, and put through a
vegetable mill. Put in a double boiler with milk to cover them, season
with salt, and let cook gently half an hour, or until tender. Stir
frequently, and serve when the milk is absorbed and the peanut purée
is the consistency of mashed potato. A tablespoon of whipped cream
is an improvement if added during the last moments of cooking.
MICHAELMAS LOAF
Mix 1 cup of finely ground walnuts (or other nuts), 1 cup of finely
ground roasted peanuts, 1 teaspoon of salt, 1 saltspoon of pepper,
2 1/2 cups of fine bread crumbs, 1 tablespoon of mixed sweet herbs
(thyme, sage, and summer savory), and 1 large onion or 2 small ones
chopped fine. When well blended bind together with 2 eggs which have
been slightly beaten, mould with the hands into a loaf, place in
a well buttered roasting tin, and let it cook for ten minutes in a
moderately hot oven; then add 1 tablespoon of butter and 1 cup of hot
water, and baste frequently during half an hour's cooking. The loaf
should be well browned and carefully removed to a hot platter. Make a
brown sauce in the pan in which the loaf cooked, and serve with this
and cold apple sauce.
CHRISTMAS LOAF
Make as in foregoing recipe, omitting the chopped onion and adding
another half tablespoon (or even more) of the sweet herbs. Serve with
cranberry sauce.
ROAST NUT AND BARLEY LOAF
Make a brown sauce with 2 tablespoons of olive oil, 1/2 cup of browned
flour, and use water or vegetable stock for thinning; chop 1 large
onion fine, and fry it in 1 tablespoon of oil or butter, and mix the
onion and the sauce with 2 cups of cold boiled pearl barley, 1 cup of
finely ground roasted peanuts, 1 cup of fine bread crumbs, 1 teaspoon
of salt, and 1 saltspoon of pepper. With the hands mould into a loaf,
place in a roasting pan which has been well buttered, and let cook in
the oven for ten minutes; then add 1 tablespoon of butter and 1 cup
of hot water, and baste every five minutes for half an hour. Make
a brown sauce in the same pan, or serve with Caper sauce. Garnish,
if brown sauce is used, with English savoury croquettes.
STEAMED NUT AND BARLEY LOAF
Make as in the foregoing recipe, but pack into a mould, set this
in boiling water, and let it steam for an hour and a half or two
hours. Let cool in the mould, and turn out to serve cold, or to slice,
or to use for nut hash.
A brick-shaped mould will be made by any tinsmith to order, or the
large sizes of baking-powder tins can be used to steam loaf.
ROASTED NUT LOAF WITH HOMINY
Grind 2 cups of nuts,--pecans, walnuts, roasted peanuts, etc., or
use peanuts only,--and mix with them 2 cups of cold boiled hominy,
1/2 cup of bread crumbs, 3 hard-boiled eggs chopped fine, 1 tablespoon
of chopped parsley, 1 tablespoon of grated onion, and 1 raw egg. Form
into 1 large roll, or several smaller ones, put in a buttered tin,
and let bake in a quick oven for half an hour; baste with a little
butter and water a few times. Garnish with slices of lemon, and serve
with brown sauce. This loaf may be steamed as directed for barley
loaf and used hot, cold, or in hash.
NUT AND FRUIT LOAF
Chop mixed nuts enough to make 2 cups, and add to them 6 bananas
chopped fine and 1/2 teaspoon of salt; mix well together, and press
into a plain mould. Stand the mould in a steamer, and let it steam
for three hours. Serve ice-cold, sliced, with pickles or catsup.
FOUNDATION LOAF
This loaf can be made and kept in readiness for use, as it will
remain fresh for several days if it is left in the covered mould in
which it cooked and is kept in a cool place. Put 2 cups of water in
a saucepan, and when the water boils stir into it 1 cup of a finely
ground cereal, preferably gluten flour or meal, or Scotch oatmeal,
and stir until thick; then add 2 teaspoons of salt, 1/2 teaspoon of
pepper, 1 tablespoon of butter, and 1 cup of shelled peanuts which
have been put through a vegetable grinder twice. Pack the mixture
into a loaf-shaped mould, or large round tin with a tight-fitting lid,
almost immerse it in water, and let it steam for two hours. Use when
cold, either for nut hash or croquettes, or with an equal amount of
bread crumbs and the seasoning to make Michaelmas or Christmas loaf.
NUT HASH
Use cold steamed nut loaf and the same amount of cold boiled
potatoes. Chop the potatoes and the loaf separately, and add to them,
after mixing, 1/4 as much chopped onion. Turn into a frying pan which
contains melted butter well covering the bottom, dredge with salt and
pepper, and stir frequently with a knife during the first ten minutes'
slow cooking; then let the hash brown on the bottom, shaking the pan
vigorously from time to time, season afresh, and turn out with the
browned portion on top. One or 2 chopped green peppers can be added
to the hash, if the flavour is liked.
I say nothing of taking life--of fattening for that express
purpose; diseases of animals; bad blood made; cruelty
superinduced;--it will be seen to be, it will be looked
back on, as a form of, a second stage of cannibalism.
George Meredith.
RICE, MACARONI, Etc.
BOILED RICE
Wash 1 cup of rice by letting water run through it in a sieve, and
put it in a large double boiler, the top of which contains plenty
of water at boiling point; add 1 teaspoon of salt, and let it boil,
tightly covered, for twenty-five minutes; pour off the water then
from the rice, still holding the cover on, and again place it over
the boiler, and let the rice steam for another twenty minutes, when
it will be found that each grain is separate, as it should be. Use
a fork to scrape it lightly into the serving dish.
BAKED RICE
Let 1/2 cup of rice soak for several hours in 2 cups of warm
water. Drain and put in a baking dish, and cover with 3 cups of milk
containing 1/2 a teaspoon of salt. Cover the dish, and let bake slowly
for an hour or until the milk is absorbed and the separate grains of
rice are soft.
INDIAN RICE
Put 1 tablespoon of butter into a double boiler, and when melted add
1 onion chopped fine, the juice from 1 can of tomatoes, 6 tablespoons
of rice, 1 teaspoon of curry powder, some salt and pepper. Cover and
let cook together for three quarters of an hour.
SPANISH RICE
Put 2 tablespoons of butter in a saucepan, and when melted add 1/2 cup
of rice, and stir it for fifteen minutes; then add 1 chopped onion,
1 chopped tomato, and 1 clove of garlic, cover with hot water or
vegetable stock, and season highly with salt and pepper; stir well,
then cover, and let the rice cook slowly for forty minutes.
RICE-TOMATO STEW
Take 1 cup of cold boiled rice, and put with it in a saucepan 1
teaspoon of butter, 3 or 4 sliced tomatoes (or a cup of drained canned
ones), 1 bay leaf, some celery salt, pepper and salt, and stir well
together; let cook slowly for ten minutes, taking care that it does
not burn; remove the bay leaf, and serve on thick slices of toast.
FRIED RICE
Press newly boiled rice into an inch-deep pan, cover with a weight,
and let it become cold. Cut into two-inch squares, and fry until
brown in hot butter. Serve with tomato or curry sauce.
ESCALLOPED RICE
Butter a baking dish, and sprinkle the bottom with a layer of boiled
rice, and cover this with slices of hard-boiled eggs; dot well with
butter, sprinkle with salt and pepper, then arrange another layer of
rice and egg, etc., alternating thus until the dish is filled. Cover
the top with bread crumbs, pour over all 2 tablespoons of melted
butter, moisten with 1/2 cup of milk, and bake slowly for twenty
minutes.
RICE AND CHEESE
Butter a baking dish well, and sprinkle a half-inch layer of boiled
rice on the bottom; season with salt and pepper, and dot well with
butter; then arrange a generous layer of grated cheese, and sprinkle
this with English mustard mixed with water, then add another layer
of rice, and so continue until the dish is well filled, having the
rice on top. Pour over all 1/2 cup of milk, or of the water in which
the rice boiled, and let cook slowly in the oven for twenty minutes.
BAKED RICE AND TOMATOES
Butter a baking dish well, and put a layer of rice in the bottom of
it, and over this arrange slices of tomatoes; dot well with butter,
and season plentifully with pepper and salt and celery salt, then
place another layer of rice, and so proceed until the dish is well
filled. Pour 1/2 cup of canned tomato juice over the rice, sprinkle
the top with grated cheese, and bake for twenty minutes.
ITALIAN RICE
Put 1 tablespoon of butter in a saucepan, and when melted add to it
2 cups of boiled rice and 1 cup of tomato sauce or tomato chutney;
season well with salt and pepper, stir until heated through, and
serve plentifully sprinkled with grated cheese.
RICE AU GRATIN
Put 1 cup of milk in a double boiler, when hot add to it 1 tablespoon
of flour mixed with 1 tablespoon of butter, 1 teaspoon of grated onion
(or a few drops of onion extract), and 1/2 teaspoon of salt; stir into
this 2 cups of boiled rice, let cook for five minutes, then put in a
buttered baking dish, with 1/2 cup of grated cheese on top, dredge this
with paprika, sprinkle with bread crumbs, and let brown in the oven.
RICE OMELET
Beat the yolks and whites of 2 eggs separately, and to the yolks add
1/4 of a cup of milk, 1/3 of a cup of cold boiled rice, 1 tablespoon
of melted butter, some salt and pepper, and finally the stiff whites
of the eggs. Put in a buttered omelet pan, and proceed as in making
the usual omelet, cooking over a slow fire and shaking the pan
vigorously. Sprinkle with salt and a little paprika; when set, turn
together; serve with a sauce if desired, and garnish with watercress.
RICE CZARINA
Butter a baking dish, and put an inch-deep layer of boiled rice
in the bottom. Over this sprinkle finely chopped fresh or canned
tomatoes, season with salt and pepper, and dot well with butter; then
place another layer of rice somewhat thinner, and over this spread
finely chopped green peppers, and so alternate tomatoes, peppers,
and rice until the dish is well filled, having a layer of rice on
the top. Garnish this with thin slices of tomato in the centre,
and encircle the edge with thinly cut rings from the peppers. Pour 2
tablespoons of melted butter over all, cover lightly with a tin cover,
and let cook in a slow oven for twenty minutes; just before serving
add 2 more tablespoons of melted butter.
SAVOURY RICE
Butter a baking dish, and half fill it with freshly boiled rice,
sprinkle this with salt, pepper, celery salt, and a few drops of
Worcestershire Sauce, then dot with mustard mixed with water, and
pour 1/2 cup of tomato sauce over the surface evenly. Fill the dish
with the remaining rice, and season again with the same ingredients,
adding 1/2 cup of grated cheese (sage cheese preferably); after
pouring on the tomato sauce cover with a thin layer of crumbs and
bake fifteen minutes in a slow oven.
UNPOLISHED RICE
Unpolished rice is used extensively in rice-growing countries, and has
a quite distinct taste. When it can be obtained it makes a pleasant
change, and can be served in any of the ways described for rice.
PEARL BARLEY
Pearl barley should be put in plenty of boiling water and cooked for
an hour, then drained, and prepared in any of the ways described for
the serving of rice.
AMERICAN MACARONI
Break 1/4 of a package of macaroni into two-inch lengths, and drop it
into rapidly boiling salted water. Let it boil for twenty-five minutes,
then drain, and arrange with alternate layers of grated cheese in
a buttered baking dish. Season each layer with pepper and salt, and
when the dish is filled pour over all 1 cup of hot milk into which
1 tablespoon of flour and 1 of butter have been made smooth. Cover
the top with crumbs and bake twenty minutes or until browned.
Some makers of macaroni recommend putting the macaroni in cold water
for fifteen minutes after boiling it, and then reheating it with
seasoning, etc.
MACARONI AU GRATIN
Break 1/4 of a package of macaroni into two-inch lengths, and put it
into 2 quarts of rapidly boiling salted water; let boil rapidly for
twenty-five minutes, then drain. Butter a baking dish, and put in it
a half-inch layer of the macaroni, sprinkle generously with grated
cheese, and season with salt and pepper; then put another layer
of macaroni, and proceed as before until the dish is well filled,
having macaroni on the top. Dot evenly with butter, and bake about
fifteen minutes or until a golden brown.
MACARONI BIANCA
Break half a package of macaroni into two-inch lengths, and drop it
slowly into 2 quarts of rapidly boiling salted water; in fifteen
minutes pour off all but 1 cup of the water, and add 1/2 cup of
hot milk, stir often with a fork, and let boil until nearly dry or
until tender, which will be in ten or fifteen minutes, and lift the
macaroni into a strainer the instant it is cooked. Butter a baking
dish, and put in it a layer of macaroni, dredge with salt and pepper,
then sprinkle lightly with a layer of grated cheese (using 1 cup
for the whole dish); dot well with mixed mustard, and sprinkle
with Worcestershire sauce. Fill the dish with layers in this way,
pour 1/2 cup of milk over all, and bake fifteen or twenty minutes,
or until brown, in a quick oven.
ITALIAN MACARONI
Break 1/4 of a pound of macaroni into four-inch lengths, put in boiling
salted water, and let it cook for twenty-five minutes. Drain, and put
in a saucepan with 1 tablespoon of melted butter and 1 1/2 cups of
tomato sauce; season well with salt and pepper, and serve on a hot
flat dish with grated cheese plentifully sprinkled over it.
MACARONI WITH TOMATO AND ONION SAUCE
Boil 1/4 of a package of macaroni in rapidly boiling salted water
for twenty-five minutes, and whilst it is cooking prepare a sauce
as follows: Put a large tablespoon of butter in a saucepan, and when
melted stir into it 1 minced onion, 1 tablespoon of chopped parsley,
and season with salt and pepper. Let cook together for six or seven
minutes, then add 1 tablespoon of flour and 1 cup of stewed and
strained tomatoes, and stir well together for five minutes. Butter
a baking dish, put a layer of macaroni in it, then a layer of sauce,
and so on till the dish is well filled, and set in the oven for ten
minutes before serving.
BAKED MACARONI ITALIAN
Boil 1/4 of a pound of macaroni broken in two-inch lengths for
twenty-five minutes, then drain, and put it in a buttered baking
dish with 1 cup of tomato sauce; season well with salt and pepper,
and put a half-inch layer of grated cheese on the top, and bake for
fifteen minutes.
MEXICAN MACARONI
Put 1 tablespoon of butter in a saucepan, and when melted stir into it
1/2 a can of tomatoes, 1 small sweet green pepper, seeded and chopped
fine, 1 large onion chopped fine, and 1/2 teaspoon of salt. Cover,
and let cook very slowly for about forty minutes. Then press through
a coarse sieve, and put in a double boiler to keep hot. Boil 1/4 of
a package of macaroni for twenty-five minutes, drain, and pour over
it the hot sauce.
PLAIN MACARONI AND CHEESE
Put 1/4 of a package of macaroni into boiling water, and let cook
twenty-five minutes; drain, add 1 cup of hot milk, 1 tablespoon of
butter, salt, pepper, and paprika; let boil up once, add 1/2 cup of
grated cheese, and let cook five minutes more before serving.
MACARONI RAREBIT
Put in a saucepan 2 tablespoons of butter, and when melted add 1 cup of
grated cheese and stir until the cheese is melted, and then add 1/2 a
teaspoon of salt, 1/2 a teaspoon of mustard, 1/2 teaspoon of paprika,
and 1 tablespoon of flour dissolved in 1/2 cup of cream (or milk),
to which also add 3 slightly beaten eggs; mix all together thoroughly,
put in 1 cup of cooked macaroni, and serve with toast.
SPAGHETTI
Spaghetti can be cooked in any of the ways described for macaroni,
but real Neapolitan spaghetti is cooked as follows:--Break 1 lb. of
spaghetti into 3 or 4 inch lengths, and put in a large saucepan full
of highly salted boiling water and let boil for half an hour. At the
same time put 1 cup of good olive oil in a frying pan and when hot put
in it 2 green peppers, seeded and chopped, and let simmer until they
begin to brown, then add 4 to 6 cloves of garlic cut fine, and 4 large
tomatoes, peeled, quartered, and thinly sliced. Let cook for about half
an hour or until the oil is all absorbed, and stir often. When cooked
to the consistency of a thick sauce, sprinkle with salt and paprika;
drain the spaghetti thoroughly, mix the sauce through it and serve
on a large platter, sprinkling with freshly grated Parmesan cheese.
NOODLES
To make noodles add 1/2 cup of sifted flour containing 1/4 of a
teaspoon of salt to 1 large egg which has been slightly beaten. Mix
well with a fork, and when stiff enough work with the fingers until
the dough becomes very smooth and about the consistency of putty,
and then wrap in a cloth and lay aside for half an hour. Sprinkle a
bread-board well with flour, and roll the dough out upon this five or
six times, rolling it thinner each time; at the last roll it as thin
as possible without breaking, then roll it lightly together like a
jelly-cake roll, and with a very sharp knife, beginning at one end,
cut it into slices about 1/8 of an inch wide if to be used for soup,
and 3/8 of an inch wide if to be used with a sauce. With the fingers
shake these ribbons until they are separated, and let them dry for
about half an hour.
Cut about 1/5 of the noodles very fine, and when dried, drop these
in hot oil and fry until crisp and brown; serve these sprinkled over
the boiled noodles.
To boil noodles, drop them in rapidly boiling salted water, cover them,
and let them boil for twenty minutes, and then drain thoroughly.
Boiled noodles are delicious served with any brown sauce or tomato
sauce, and can be used as directed for macaroni or spaghetti.
Very good noodles can be bought already made.
GERMAN NOODLES
Put 2 cups of dried noodles into boiling salted water, let them
cook rapidly for twenty minutes, drain, and put in a saucepan with 1
tablespoon of butter and 1 cup of brown sauce, to which has been added
1 tablespoon of reduced vinegar and a few capers if liked. Serve when
thoroughly heated through, and add a little salt and pepper when in
the dish.
ITALIAN NOODLES
Put 2 cups of dried noodles into boiling salted water, let cook twenty
minutes, drain, and put in a saucepan with 1 tablespoon of butter and
1 cup of tomato sauce or chutney. Season with pepper and salt, and
serve on a hot dish, with the top well sprinkled with grated cheese.
Where man was all too marred with sin
The Ass, the Ox were bidden in.
Where Angels were unfit to come
These humble entered holydom.
There in the stable with the beast
The Christmas child hath spread His feast.
These His adorers were before
The Kings and Shepherds thronged the door.
And where no Angels knelt there kneeled
The innocent creatures of the field.
Katherine Tynan Hinkson.
CROQUETTES
BEAN CROQUETTES
Wash 2 cups of dried beans, then soak them in water for twelve hours or
more, and cook in the same water about an hour or until tender; strain
off the water, press through a sieve, and add 1 teaspoon of salt,
1 saltspoon of pepper, 1 tablespoon of butter. Stir well together,
shape into croquettes, dip in beaten egg and crumbs, and fry in deep
vegetable fat. Serve with tomato or horse-radish sauce.
CHEESE CROQUETTES
Beat the white of 1 egg very stiff, and stir into it 1 cup of fine
bread crumbs, 1 cup of grated cheese, 1/2 teaspoon of salt, and 1
saltspoon of paprika. Shape into balls or croquette forms, then roll
in the beaten yolk of egg and crumbs, put in a frying basket, and fry
in boiling vegetable fat until a golden brown. Lay on brown paper in
the oven for three minutes, then arrange in a heap on a paper doily,
dust with grated cheese, and garnish with watercress or parsley.
SWISS CHEESE CROQUETTES
Melt 3 tablespoons of butter, add a few drops of onion juice,
1/4 cup of flour, 1/2 cup of milk, the yolks of 2 eggs, 1 cup of
grated American cheese, and 1/2 cup of Swiss cheese cut into small
pieces. Let cook in a double boiler until the cheese is melted, then
season with salt and cayenne; let cool, then shape into croquettes,
roll in crumbs, and fry in deep fat.
CHESTNUT CROQUETTES
Peel, blanch, and chop fine enough Italian chestnuts to make 2 cups,
and boil them in water or milk to cover them for three quarters of
an hour or until they are tender and the milk absorbed; let cool
somewhat, then add 1 cup of bread crumbs, and 1 beaten egg, and 1/2
teaspoon of salt. Shape into croquettes, roll in egg and crumbs,
and fry in deep fat. Serve with mushroom sauce or as a garnish.
EGG CROQUETTES
Hard boil 10 or 12 eggs, add to them 1 tablespoon of chopped
parsley, chop very fine, and season highly; then moisten with milk
or cream. Mould into shape, roll in egg and crumbs, and fry in hot
fat. Serve as a garnish to rice or tomatoes, or as a separate dish
alone, or with curry sauce, horse-radish sauce, tomato sauce, or
devilled sauce.
FARINA CROQUETTES
Put 2 cups of milk in a double boiler, and when hot add 1 cup of farina
and some salt. Cook until well thickened, and then whip vigorously
into it 1 beaten egg. Let cool, mould into croquettes, dip in crumbs,
and fry in hot fat. Serve with savoury sauce or with jelly melted to
the consistency of cream.
HOMINY CROQUETTES
Put 1 pint of cooked hominy into a saucepan, add 2 tablespoons of cream
or milk, and stir over the fire until hot, then remove from the fire
and season with salt; add the yolks of 2 eggs lightly beaten, shape
into croquettes, roll in crumbs, and fry until nicely browned. Serve
with some savoury sauce or as a garnish to scrambled or fried eggs.
LENTIL CROQUETTES