[No. 59.]—Brazil Rissoles.
- 3 ounces Brazil nuts without shells.
- 3½ tablespoons cream.
- 1 whole egg.
- 3 yolks ditto.
- 1 teaspoon Tarragon vinegar.
- ½ teaspoon salt.
- ¼ teaspoon white pepper.
- 1 teaspoon minced parsley.
- Egg and bread crumbs.
After scraping off the brown skin pound the nuts to a paste in a mortar, add the other ingredients, and stir well altogether. Well butter six (or eight) little tin moulds, fill them with the mixture, stand the moulds in a baking tin which contains a little boiling water, and bake in a moderate oven for twelve or fifteen minutes. When cold, take them out of the moulds, brush over with egg and bread crumbs, and fry in boiling oil until a nice golden colour (about three minutes). Garnish with parsley.
[No. 60.]—Egg and Tomato Fritters.
- 6 hard-boiled eggs.
- 6 teaspoons bread crumbs.
- 6 teaspoons minced parsley.
- 6 teaspoons minced tomato.
- ½ teaspoon salt.
- ½ teaspoon pepper.
- 1 egg.
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.
[No. 61.]—Golden Marbles.
- ¼ pound haricot bean pulp.
- 2 ounces bread crumbs.
- ¼ pound mashed potatoes.
- 1 shalot.
- 1 egg.
- ½ teaspoon salt.
- Bread crumbs.
Rub well-cooked haricots through a wire sieve until the requisite quantity of pulp is obtained, add the bread crumbs, potato, salt and shalot, which must be very finely minced, stir in half a beaten egg, shape into little balls the size of marbles, roll them in the other half of egg and the bread crumbs, and fry in boiling fat until a golden brown.