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.
1 teaspoons salt.
teaspoon pepper.
pound bread crumbs.
1 ounce each b.u.t.ter 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 b.u.t.ter and flour, and serve separately.
Note.--The remaining lentils can be used in a variety of ways.
No. 107.--Savoury Sausages.
Pound cooked cabbage.
pound mashed potatoes.
1 hard-boiled egg.
2 slices of beetroot.
2 teaspoons mint sauce.
1 ounce fine bread crumbs.
teaspoon salt.
teaspoon pepper.
1 egg and bread crumbs.
Mince the cabbage, boiled egg and beetroot very fine, mix with them the potatoes, bread crumbs, mint sauce, salt and pepper; stir well together, adding a teaspoonful of the beaten egg. Shape into twelve sausages, roll in the remainder of the egg and bread crumbs, and fry in boiling oil until a golden brown. Serve piled on a hot dish, and garnish with parsley. Peas, new potatoes, mint sauce and brown gravy should, when in season, be served with this dish.
No. 108.--Semolina Sausages.
8 ounces mashed potatoes.
8 ounces sprouts or cabbage.
6 ounces cooked semolina.
2 ounces bread crumbs.
2 teaspoons mixed herbs.
1 egg.
1 teaspoon salt.
teaspoon pepper.
Egg and bread crumbs.
Mix all thoroughly together, form into sausages, roll them in egg and bread crumbs, and fry in b.u.t.ter or boiling oil until a golden brown.
Serve piled on a dish with parsley as a garnish.
No. 109.--Savoury Semolina.
2 ounces semolina.
pint water.
1 small onion.
2 eggs.
teaspoon of salt.
teaspoon sweet herbs.
teaspoon pepper.
1 ounce b.u.t.ter.
Place the semolina, water, chopped onion, pepper, herbs, salt, and half the b.u.t.ter in a small saucepan, and simmer for twenty minutes, stirring frequently. Then stand the saucepan on one side for a few minutes to cool slightly. Beat the eggs, add them to the mixture, stir well together, and pour into a baking dish or tin which has been greased with the remainder of the b.u.t.ter. Bake half to three-quarters of an hour.
May be eaten hot or cold, or is very nice cut into small pieces and fried in b.u.t.ter.
No. 110.--Savoury Semolina and Cheese.
3 tablespoons semolina.
pint water.
2 eggs.
4 ounces grated cheese.
1 ounce b.u.t.ter.
1 small onion.
teaspoon salt.
teaspoon pepper.
teaspoon mixed herbs.
Boil the semolina in the water for twenty minutes, stirring very frequently, then place on one side to cool. Grate the cheese, mince the onion very fine, and add them, with the yolks of the eggs, pepper, salt, and herbs, to the semolina, and mix all well together. Beat the whites of the eggs to a stiff froth, add them the last thing, taking care that all is well mixed, and pour into a pie dish in which one ounce of b.u.t.ter has been dissolved. Bake in a moderate oven for about three quarters of an hour.
No. 111.--Spanish Onions Stuffed.
6 large Spanish onions.
1 ounce cooked vermicelli.
ounce bread crumbs.
ounce oiled b.u.t.ter.
1 egg.
1 teaspoon cream or milk.
1 teaspoon chopped parsley.
1 teaspoon salt.
teaspoon grated lemon rind.
teaspoon mixed herbs.
teaspoon pepper.
1 ounce b.u.t.ter for baking.
Boil the onions in salted water for half an hour, then remove the skins and scoop out the centres, chop these very fine and add to the other ingredients, including the egg, and stir well. Fill the onions with this mixture, place them in a baking dish containing the ounce of b.u.t.ter, and bake three hours covered over. Baste them occasionally. Serve with the gravy.
Note.--Rice, semolina, etc., may be used in place of the vermicelli.