ARTICHOKE (JAPANESE) RISSOLES
Half a pound of artichokes, 1¹⁄₂ gills very thick white sauce, 2 ozs. dry, powdered breadcrumbs, 1 teaspoonful lemon-juice, 1 whole egg and 1 yolk, puffed potatoes.
Half a pound of artichokes, 1¹⁄₂ gills very thick white sauce, 2 ozs. dry, powdered breadcrumbs, 1 teaspoonful lemon-juice, 1 whole egg and 1 yolk, puffed potatoes.
Method.—Prepare and cook the artichokes as in the recipe for Artichokes à la Mornay, and when they are quite tender, drain them thoroughly and cut them up into small pieces, have the sauce ready, add the yolk of a raw egg to it, which has been beaten up with the lemon-juice, and ascertain that it has sufficient seasoning, then mix the artichokes with it and spread them out on a flat dish to get cold. Take about a dessertspoonful of the mixture at a time, and form it on a floured board into little balls; dip them into beaten egg, then cover thickly with the breadcrumbs, and after allowing time for them to dry, fry the rissoles in deep, boiling fat. The sauce should be well flavoured with vegetables and finished with a little cream if practicable. Serve the rissoles round a pyramid of puffed potatoes and garnish with fried parsley. The potatoes should be prepared thus: Peel them and cut them length-wise into rather thick strips, then into dice-shapedsquares, and put them into a basin of cold water for about fifteen minutes, then drain them and dry them thoroughly in a soft cloth. Melt sufficient fat (or oil) in a stewpan to cover the potatoes; when it is hot (not boiling) put them in and let them cook gently until they are tender; then take them out and make the fat boil, testing it with a piece of bread to ascertain when the right temperature is reached. Put the potatoes into the boiling fat and fry them quickly for a few minutes, when they will puff up and become a golden brown; drain them on paper and scatter some chopped parsley and salt over them.