Yolk of hard-boiled egg. 3 Brazil nuts.
1 baked potato.
2 raw yolks of eggs. The whites of ditto. 1 shalot.
1 pinch of mixed sweet herbs.
1 teaspoon ground almonds.
1 tablespoon bread crumbs.
1/2 teaspoon salt.
A little pepper.
A little grated lemon rind.
1 teaspoon minced parsley.
Egg and bread crumbs.
Remove the nuts from the shells and scrape off the brown skin, pound them to a paste in a mortar with the hard-boiled yolk and sweet herbs. When quite smooth, add the shalot and parsley minced, the salt, pepper, lemon rind, baked potato, and bread crumbs. Mix all well together, then add the two raw yolks; stir well again, and, lastly, add the whites beaten to a stiff froth. Pour the mixture into a buttered soup-plate, turn another over the top, and bake in a moderate oven until it has quite set (about one hour). Let it cool, and then cut into squares or stamp out with a fancy cutter; roll each piece in egg and bread crumbs, and fry in boiling oil.
Proceed according to No. 73, when done turn out and allow to get cold, then cut in neat little squares or stamp out with pastry cutters. Fry in a little butter or roll in egg and bread crumbs, and fry in boiling oil.
6 hard-boiled eggs. 6 teaspoons bread crumbs. 6 teaspoons minced parsley. 6 teaspoons minced tomato.
1/2 teaspoon salt. 1/2 teaspoon pepper.
Mince the eggs, parsley and tomato, and mix altogether with the pepper and salt, bread crumbs, and half a beaten egg; form into little cutlets, roll in the other half of the egg and bread crumbs, and fry in boiling oil.
4 ounces mashed potato. 1 ounce bread crumbs. A little pepper and salt.
1 teaspoon minced parsley.
Mix all well together, roll into little balls or sausages, and fry either in butter or boiling oil.
A Breakfast Dish.
1/2 teaspoon mixed herbs. 1/2 teaspoon grated lemon rind.
1 teaspoon cream or little milk.
2 teaspoons minced parsley.
1/2 teaspoon salt. 1/2 teaspoon pepper. 1/2 ounce butter.
1 ounce butter tor trying.
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.
An excellent Breakfast Dish.
6 ounces bread crumbs. The yolks of three eggs. 3/4 pint milk.
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.