Dip slices of trumese in egg beaten with salt and water, 1 teaspn. of water to each egg. Roll in fine zwieback, cracker or bread crumbs. Brown in hot oven. Serve at once, plain or with any desired sauce.
The yolk or white of egg only with salt and a teaspoon of water may be used. Sometimes, substitute lemon juice for water with the yolk.
Again, stir 2 level tablespns. raw nut butter with 1 3/4 - 2 tablespns. of water and add to 1 egg with salt and chopped onion or any desired flavoring.
1-1 1/2 tablespn. cream to an egg makes a rich dipping mixture.
Cream butter, add finely-chopped parsley and place paste in pyramids in the center of thick slices of lemon; serve with plain cutlets. Paste to be spread on hot cutlet and lemon squeezed over by each individual. Many enjoy a mince of green onions and garlic in the parsley butter.
Batter- 2 tablespns. oil 2 eggs
3-4 tablespns. flour stale bread crumbs
1 1/2 cup boiling water salt
Heat but do not brown oil in sauce pan, stir in flour, add water, stirring smooth. Remove from fire, add eggs and salt and a few bread crumbs.
Broil slices of trumese on one side, turn and drop a small spoonful of the batter on each. When broiled on the other side, turn again, leaving the batter next to the griddle and drop another spoonful on the trumese, turning again when the first batter is delicately browned. Serve (without sauce) as soon as second side is browned.
Or, drop spoonfuls of batter on a hot, well oiled baking pan, lay slices of broiled trumese on each and spread another spoonful of batter on top of each slice; bake in a quick oven.
1 teaspn. sugar if corn is old 3 tablespns. dry or toasted bread crumbs 1 egg
Cook batter and use with trumese the same as batter cutlets.
1 pt. grated corn (if canned, grind through food cutter), 2 eggs, with dry or toasted bread crumbs to make a batter thick enough to bake well, salt. If corn is dry, add a little milk or cream; if very moist, add oil or butter only-Use with trumese the same as batter cutlets.