[No. 69.]—Vermicelli and Cheese Fritters.
- 6 ounces cooked vermicelli.
- 1½ ounces bread crumbs.
- 2 ounces grated cheese.
- 1 egg.
- ½ teaspoon curry powder.
- ¼ teaspoon salt.
- ¼ teaspoon pepper.
- 1 ounce butter for frying.
Mix the ingredients thoroughly together, adding the yolk of egg; beat the white to a stiff froth, and stir in last thing. Place in a greased pie-dish, and bake in a moderate oven until set. Allow to cool, then cut into square pieces or stamp out into fancy shapes, and fry until brown. Serve hot or cold.
[No. 70.]—Vermicelli and Cheese Fritters.
Another way.
- 4 ounces vermicelli.
- 4 ounces grated cheese.
- 1 pint milk.
- ½ teaspoon salt.
- ¼ teaspoon pepper.
- Egg and bread crumbs.
Break up the vermicelli, and place it with three ounces of the cheese well mixed together in a pie-dish; add seasoning and milk, and bake for about half an hour, stirring once or twice at the beginning. When cold and firm, cut into squares or fancy shapes, roll in egg and bread crumbs (with which one ounce of cheese should be mixed), and fry in boiling oil until crisp and brown.