Peel the onion and boil it half an hour in salted water. Chop it very fine and mix with the other ingredients. Beat the egg, white and yolk separately, add to the mixture, stir well altogether, form into little balls, sausages, or flat cakes, and fry until nicely browned. They may be rolled in egg and bread crumbs and fried in oil if preferred.
[No. 67.]—Savoury Queen Fritters.
An excellent Breakfast Dish.
- 6 ounces bread crumbs.
- The yolks of three eggs.
- ¾ pint milk.
- 1 shalot.
- 2 ounces butter.
- ½ teaspoon grated lemon rind.
- 1 teaspoon mixed herbs.
- 1 flat teaspoon salt.
- A little pepper.
Place the bread crumbs, which must be fine, in a basin, and add the lemon-rind, herbs, salt, pepper, and chopped shalot, mix well together, then pour in the milk, which should be at boiling point, and stand it on one side for a few minutes, then stir in the yolks, and pour the mixture into a well-greased tin, cover with another tin, and bake in a moderate oven for about an hour, or until set. When cold, stamp out with a pastry cutter, or cut into little squares, and fry in the remainder of the butter. Serve quickly.
Note.—This dish may be prepared the previous day, and fried when required.
[No. 68.]—Semolina Fritters (Sweet).
- 1 pound cooked semolina.
- 3 teaspoons sugar.
- 4 eggs.
- 1 ounce butter.
- A little flavouring according to taste.
Mix thoroughly all the ingredients, except the butter, and pour into a tin, in which the ounce of butter has been dissolved, and bake until firm. When quite cold, remove from the tin on to a flat board, and stamp out or cut into squares, rounds, or fancy shapes, fry in butter or boiling oil, roll in powdered sugar, and serve piled up.