Mock Cod Fish Balls

Six medium sized potatoes, washed, peeled and boiled for ten minutes in salted water. Drain and grate them while hot and stir in two heaping table-spoonfuls of butter; mix thoroughly. Season with salt, cayenne pepper to taste, and add a teaspoonful of grated onion and a saltspoonful of mace. Beat two egg yolks light and stir well into it with two heaping tablespoonfuls of cracker crumbs. Fry brown in small balls in boiling fat without crowding them in the basket, drain on kitchen paper and serve very hot on a platter, garnish with parsley.

Mock Fish Balls In Curry Or Cream Sauce

Five ounces of plain boiled potatoes put through a patent vegetable strainer or mashed very fine. Add three ounces of butter and a slightly heaping table-spoonful of Groult's potato flour, two eggs slightly beaten and stirred in - a little at a time - a few drops of onion juice and salt and pepper to taste. Have a saucepan of boiling salted water over the fire, dip a tablespoon in cold water and then into the mixture and take out in oblong balls as nicely and uniformly shaped as possible, and drop them carefully into the boiling water, which must not boil too violently as the mixture is tender and would cook to pieces. Put them in without crowding and let them cook three minutes, taking them out one after another as they are done. Put in a colander to drain while preparmg the curry sauce. Melt in a saucepan a heaping tablespoonful of butter and add to it a heaping tea-spoonful of flour, an even teaspoonful of curry powder, stir well and add milk until of the consistency of cream sauce. Put the balls into the sauce and let it come to a boil, remove from the fire, and add a tablespoonful of good Madeira. Serve on a platter, garnish with parsley and serve. The curry powder and wine may be omitted if not liked, and the balls served in plain cream sauce.

Ragout Of Asparagus With Mock Meat Balls

Scrape and wash a bunch of asparagus, cut in pieces about an inch long as far as the stalks are very tender, put the remainder of the stalks with an onion into a saucepan, cover with boiling water and let it cook until tender - about half an hour. Then mash them in the water in which they were boiled through a colander. Put over the fire again, and when it comes to a boil throw- in the points and cook until tender. While that is cooking make some mock meat, as given in a previous recipe, form into balls as large as a walnut. Cook them in salted boiling water for five minutes, drain them from the water, also the asparagus points from the stock, put them together in a saucepan to keep hot while making a gravy. Melt a generous heaping tablespoonful of butter in a spider, add to it when it bubbles a large heaping tablespoonful of flour, stir well until it becomes a dark, rich brown, taking care that it does not burn, add the asparagus stock, season with salt and pepper - this gravy should be like thick cream - turn it over the asparagus and meat balls, stir in a good half tablespoonful of butter, let it come to a boil and serve on a platter. Garnish with parsley.