Method.—Wash the pine kernels thoroughly in boiling water, and pass them with the Brazil nuts twice through a fine mincer (or nut-mill); boil the onion for a few minutes, then drain it and mince it. Melt two ounces of butter in an omelet pan and fry the onion and nuts gently for ten minutes, stirring frequently to prevent the onion from becoming too brown. Put the brown bread, sieved, into a saucepan with the milk stock, and stir over the fire until a thick paste is formed, then add one and a half ounces of butter, pound in a mortar for five minutes, and put aside on a plate. Turn the fried nuts and onion into the mortar and pound well, then add the bread paste by degrees (pounding steadily all the time), and when it is thoroughly mixed with the nuts, season with salt, freshly-ground black pepper, and nutmeg and stir in the parsley, tomato sauce, one egg (not beaten), sufficient browning to colour the mixture, and a few drops of Maggi’s essence. Divide the mixture on a floured board and form it into neat cutlets; dip them into beaten egg, cover thickly with crumbs and Plasmon powder (in equal proportions), and after allowing time for the egg to dry, fry the cutlets and serve them with fried bananas or any suitable vegetable.
NUT FILLETS STEWED
Nut forcemeat as for cutlets (see [page 75]), ¹⁄₂ pint cooked butter beans, 3 or 4 large carrots (parboiled and sliced), ¹⁄₂ onion (minced), 1 pint thick brown sauce, butter, parsley.
Method.—Make some little round fillets with the forcemeat, flour them and fry them in a sauté pan with butter until they are lightly browned on both sides, and put aside on a plate. Fry the onion and carrots until the former is a golden colour, add the beans and pour in the sauce, cover with a greased paper and let the vegetables stew gently until the carrots are quite tender. About a quarter of an hour before they are ready, add the fillets and cover the pan as before; serve them in the middle of a hot dish with parsley sprinkled over them and surround with the vegetables and sauce.
NUT RISSOLETTES
Six ounces ground mixed nuts, 3 ozs. sieved brown bread, ¹⁄₂ gill milk, 1¹⁄₂ ozs. butter, 1 teaspoonful chopped onion, 1 dessertspoonful tomato catsup, salt, pepper, nutmeg, cayenne, lemon-juice, 1 egg, small quantity finely crushed vermicelli, 1¹⁄₂ tablespoonfuls Plasmon powder, ¹⁄₂ lb. short paste.
Method.—Fry the nuts and onion in one ounce of butter for ten minutes, taking care they do not acquire more than a golden colour, then turn them into a mortar and pound until they are smooth. While the nuts are cooking, boil the bread and milk together for a few minutes, and beat it to a light paste; then add the remaining half ounce of butter and the tomato catsup, season well, and pound with the nuts until the whole is thoroughly mixed. Beat the egg until it forms a thick froth, add half of it to the nut mixture and also a few drops of lemon-juice, then turn it from the mortar on to a floured board and divide into ten or twelve (according to the size required) equal portions; roll these into little cork-shaped rissoles and envelope them neatly in a thin coating of short paste. Brush the rissolettes over with the remainder of the beaten egg, then cover them with the vermicelli and Plasmon, and, after allowing time for the egg to dry, fry them in an abundance of clear, boiling fat. The rissolettes make an excellent cold supper dish, but they should be made the same day they are required, otherwise the pastry will lose its crispness. The same mixture can be masked with egg and breadcrumbs, instead of being covered with paste, and served hot or cold as ordinary rissoles.
NUT SOUFFLÉ
Two ounces peeled onion, 2 ozs. butter, 6 ozs. pine kernels, 2 ozs. crumb from a milk loaf, ¹⁄₄ pint milk, 2 eggs, seasoning, 1 teaspoonful lemon-juice.
Method.—Boil the onion in a small quantity of water for six minutes, drain it well and chop it very finely. Wash the kernels thoroughly in boiling water, changing it two or three times, and rinse them in a colander under the cold water tap, and pass them twice through a fine mincer. Melt one ounce of butter in a small omelet pan and fry the onion and kernels very gently until the former begins to turn a golden colour. At the same time boil the bread and the milk together until a smooth paste is formed; add one ounce of butter, season with salt, pepper and nutmeg, and mix with the ingredients in the omelet pan, then pound the mixture in a mortar until it is of a very light consistency and white (like chicken cream) in appearance, and season well. Add the yolks of the eggs, one at a time, pounding each in turn into the ingredients, then the lemon-juice, and when the pounding is satisfactorily accomplished, pass the mixture through a fine wire sieve and add the whites of the eggs whisked to a very stiff froth. Place at once in a buttered soufflé mould, smooth the surface, and bake in a quick oven for about twenty minutes; serve the soufflé in the mould accompanied by potato rissoles and a tureen of good brown sauce, which has been flavoured with Maggi’s vegetable essence.