Rub the potatoes through a sieve, add the butter, cheese, yolks of eggs well beaten, salt and pepper.
Make into neat balls, lay them on a buttered fireproof dish, brush over with a little beaten egg, mark with a fork, and bake a nice brown color in the oven; pour over them a little melted butter, and sprinkle with the chopped parsley and paprika.
Serve hot.
RICE AND TOMATO PIE
- 1 lb. tomatoes
- ¼ lb. (½ cup) rice
- 1 small onion
- ½ pint (1 cup) stock
- 1 heaping tablespoonful (1 oz.) butter or dripping
- 3 tablespoonfuls bread crumbs
- 1 tablespoonful chopped parsley
- Salt, pepper and curry powder to taste
Wash the rice. Bring the stock to the boiling point, then put in the rice and cook it until it has absorbed all the stock.
Butter a casserole. Peel and slice the tomatoes. Put them in layers with the rice in the dish; dust each layer with a little salt, pepper, curry powder, chopped parsley, and chopped onion. Sprinkle a layer of bread crumbs on the top, and put the butter on the top in small pieces.
Bake in a moderate oven for about forty minutes.
SALSIFY EN CASSEROLE
- 1 bundle salsify
- 1 pint (2 cups) white sauce
- 1 teaspoonful anchovy extract
- 1 teaspoonful lemon juice
- 1 tablespoonful butter
- Few browned bread crumbs
- Salt and pepper