[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 tablespoonful 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 preparing the curry sauce. Melt in a saucepan a heaping tablespoonful of butter and add to it a heaping teaspoonful 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.
[MOCK FISH (a Norwegian dish).]
Take three or four large white potatoes. Wash and peel them and boil until only half done. Grate them, and take only the part that has passed through the grater—that it may be light. Then weigh out half a pound. Beat the yolks of three eggs very light with a quarter of a cup of cream, mix with the potatoes and add three ounces of butter melted, half a teaspoonful of grated white onion, a dash of cayenne pepper, and salt to taste. Butter a mould well, sprinkle it with dried and sifted bread crumbs, put the mixture in it, and set the mould in a pan of boiling water in the oven, cover the mould and bake half an hour. Turn out carefully on a platter, pour a cream or Hollandaise sauce around it, and garnish with parsley. Serve very hot with a cucumber salad with French dressing, as a fish course.
[MOCK MEAT.]
Put three-quarters of a cup of milk and three ounces of butter in a saucepan on the fire. When it boils stir in three ounces of dried and rolled bread crumbs and a slightly heaping tablespoonful of flour, and half a teaspoonful of sugar. Let it cook until it no longer adheres to the pan, then remove from the fire. When it is cool, add three eggs, one at a time, beating until smooth, then add one heaping tablespoonful of chopped walnut meats, salt and pepper to taste, and a few drops of onion juice. Make into flat cakes, a little less than half an inch thick, like sausage cakes, dip them in flour, put them into a saucepan of boiling salted water and cook for three or four minutes. Take them up, drain them from the water, dip in flour again, and brown them in hot butter in a spider. Set them one side to keep hot. In another spider make a sauce. Put in a heaping tablespoonful of flour, a generous heaping tablespoonful of butter, and a heaping tablespoonful of chopped walnut meats, let them all brown nicely together, then stir in a vegetable stock that has been strained until the gravy is as thick as cream.
[SPAGHETTINA CHOPS.]
Spaghettina is finer than spaghetti, and for sale at Italian groceries. Half a cup of milk, half a cup of spaghettina, broken into bits, three tablespoonfuls of grated cheese, one tablespoonful of butter, half a tablespoonful of flour, and one egg. Put the spaghettina on in boiling salted water, boil for three-quarters of an hour, drain well in a colander. Make the sauce by melting the butter and stirring the flour into it until smooth, then add the cheese and milk and the spaghettina. Let it come to a boil and stir in quickly the beaten egg, let it thicken, remove at once from the fire, turn it out in a deep plate, and when cold form it into chops, dip them in beaten egg, then in bread crumbs and fry in boiling fat. They are very nice served with a tomato sauce, but good without it.
[TOMATO CHOPS.]
Measure three-quarters of a cup of tomatoes after the water has been drained off, put in a saucepan over the fire and stir into it a cupful of mashed potatoes, a heaping tablespoonful of butter, salt and pepper to taste, half a cup of grated bread crumbs. Mix thoroughly and add one egg beaten light. Remove from the fire, turn into a deep plate, let it get cold, then form in the shape of chops, dip in egg and roll in dried bread or cracker crumbs and fry a nice brown in boiling fat. Arrange on a platter and serve with tomato sauce, or place around a dish of stewed tomatoes.