New Vegetarian Dishes - LightNovelsOnl.com
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1 whole egg.
3 yolks ditto.
1 teaspoon Tarragon vinegar.
teaspoon salt.
teaspoon white pepper.
1 teaspoon minced parsley.
Egg and bread crumbs.
After sc.r.a.ping off the brown skin pound the nuts to a paste in a mortar, add the other ingredients, and stir well altogether. Well b.u.t.ter 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.
teaspoon salt.
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.
pound haricot bean pulp.
2 ounces bread crumbs.
pound mashed potatoes.
1 shalot.
1 egg.
teaspoon salt.
Bread crumbs.
Rub well-cooked haricots through a wire sieve until the requisite quant.i.ty 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 b.a.l.l.s 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.
No. 62.--Haricot Bean Croquettes.
pint soaked haricot beans.
pint water.
pint milk.
1 ounce b.u.t.ter.
4 ounces bread crumbs.
2 or 3 shalots.
teaspoon salt.
teaspoon white sugar.
teaspoon white pepper.
1 egg.
Place the beans in a stewpan with the water and b.u.t.ter, and boil for two hours; then add milk, salt and pepper, and stew for half an hour longer.
Mince the shalot and fry for one minute, but without browning. Strain the haricot beans and chop them very fine, add the shalot and yolk of egg and liquor that was strained off, and put the mixture aside for a little while. When cool, stir in two ounces of the bread crumbs, form into little b.a.l.l.s, roll in the white of the egg and the remainder of the bread crumbs, and fry in boiling oil.
No. 63.--Kromskies.
Any nice mixture.
Kromsky batter.
Frying oil.
Shape the mixture (to which may be added a few bread crumbs if not sufficiently firm) into little sausages, dip them into the batter, lift out with a spoon and drop into boiling oil. When they have turned a golden brown lift them out on to soft paper to drain.
The batter is made as follows:--
4 ounces flour.
1 gill of milk.
1 ounce b.u.t.ter.
A pinch of salt.
1 egg.
Place the flour and salt in a basin, in another basin beat up the egg, add the milk, then pour on to the flour, stirring well all the time, and lastly add the b.u.t.ter, which should have been previously dissolved.
No. 64.--Mushroom Croquettes.
3 ounces b.u.t.ton mushrooms.
3 ounces cooked haricot beans.
1 cold potato.
1 tablespoon German sauce No. 164.
2 teaspoons chopped parsley.
teaspoon salt.
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 b.a.l.l.s, 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 b.a.l.l.s or sausages, and fry either in b.u.t.ter or boiling oil.
