[No. 64.]—Mushroom Croquettes.
- 3 ounces button mushrooms.
- 3 ounces cooked haricot beans.
- 1 cold potato.
- 1 tablespoon [German sauce No. 164].
- 2 teaspoons chopped parsley.
- ½ teaspoon salt.
- ¼ teaspoon pepper.
- Egg and bread crumbs.
Mince the beans, which should be cold and quite dry, very finely, also the mushrooms, cut the potato into small dice, chop the parsley, then mix all well together with the seasonings, and moisten with the German sauce. When perfectly cold, roll into small balls, dip them in the egg and bread crumbs, and fry in boiling fat.
Note.—Tomato sauce should be served with this dish.
[No. 65.]—Potato Fritters.
- 4 ounces mashed potato.
- 1 ounce bread crumbs.
- A little pepper and salt.
- 1 egg.
- 1 teaspoon minced parsley.
Mix all well together, roll into little balls or sausages, and fry either in butter or boiling oil.
[No. 66.]—Savoury Fritters.
A Breakfast Dish.
- 3 ounces mashed potato.
- 2 ounces bread crumbs.
- 1 ounce vermicelli or semolina.
- 1 onion.
- ½ teaspoon mixed herbs.
- ½ teaspoon grated lemon rind.
- 1 teaspoon cream or little milk.
- 1 egg.
- 2 teaspoons minced parsley.
- ½ teaspoon salt.
- ½ teaspoon pepper.
- ½ ounce butter.
- 1 ounce butter for frying.