Mix the vegetables, bread crumbs and flavouring well together, moisten with half the egg, form into sausages, roll in the other half of egg and bread crumbs, and fry in the one ounce of butter or boiling oil.
[No. 105.]—Sausages with Curry Flavour.
- 1 dozen button mushrooms.
- 2 hard-boiled eggs.
- 3 tablespoons bread crumbs.
- ½ teaspoon curry powder.
- ¼ teaspoon salt.
- A little pepper.
- 1 beaten egg.
Mince finely the eggs and mushrooms, add curry powder, salt, pepper, and one tablespoonful of the bread crumbs (which should be very fine); bind altogether with half the beaten egg and shape into little sausages, roll them in the remainder of the egg and bread crumbs, and fry in boiling oil until brown (about half a minute). Sufficient for two persons.
[No. 106.]—Lentil and Tomato Sausages with Piquante Sauce.
- 1 pound soaked lentils.
- 1 tin tomatoes.
- 1 onion.
- 1 egg.
- 1½ teaspoons salt.
- ½ teaspoon pepper.
- ¼ pound bread crumbs.
- 1 ounce each butter and flour.
Boil the lentils and onion sliced in the tomato juice (having previously strained away the pulp) for one and a half hours; add one teaspoonful of salt and a quarter of pepper; strain. When cool, take a quarter of a pound of the lentils, add the remainder of the seasoning and the tomato pulp, which must have been squeezed quite dry, chop all fine, add three ounces of bread crumbs and half a beaten egg. Shape into little sausages, roll in the remainder of the egg and bread crumbs, and fry in boiling oil. Thicken the liquor which was strained off with the butter and flour, and serve separately.
Note.—The remaining lentils can be used in a variety of ways.