Wash four carrots, scrape, cut in three inch pieces, cook in saucepan with two slices onion and a very small amount of water. When tender, drain, dip in crumbs, egg and crumbs, and fry in deep fat.
Farina Balls or Hominy Crescents
- ½ cup farina or hominy
½ cup milk
1½ cups chicken stock
1 teaspoon salt
¼ teaspoon paprika
few drops onion juice
one egg
Mix milk and chicken stock, add farina or hominy, and cook in double boiler forty minutes. Add remaining ingredients, cool, shape in balls or crescents, dip in crumbs, egg and crumbs. Fry in deep fat.
Serve as an entrée with a sweet sauce or as a garnish with game.
Macaroni Timbales
Boil twelve sticks of macaroni in salted water until tender, cut in rings. Line thickly buttered timbale molds with macaroni rings. Fill center with creamed macaroni, creamed fish, or Welsh rarebit mixture. Cover with macaroni rings. Set molds in a pan of hot water and bake twenty minutes. Remove from molds and serve with [Béchamel], [Allemande], or [Hollandaise Sauce] as an entrée; or line a large mold and fill with creamed mushrooms, creamed sweetbreads, creamed chicken, veal or turkey, adding several beaten eggs to give the mixture right consistency.
Prepared in this way it may be served for luncheon.