DEVILLED NUT FILLETS
Some nut forcemeat as for nut cutlets (seepage 75), ¹⁄₂ gill thick brown sauce, 1 dessertspoonful chutney paste, 1 teaspoonful Worcester sauce, ¹⁄₂ teaspoonful French mustard, 1 teaspoonful curry paste, ¹⁄₂ teaspoonful Chili vinegar, butter, flour, seasoning.
Some nut forcemeat as for nut cutlets (seepage 75), ¹⁄₂ gill thick brown sauce, 1 dessertspoonful chutney paste, 1 teaspoonful Worcester sauce, ¹⁄₂ teaspoonful French mustard, 1 teaspoonful curry paste, ¹⁄₂ teaspoonful Chili vinegar, butter, flour, seasoning.
Method.—Make the forcemeat into little round fillets and dust them with flour seasoned with salt and pepper. Mix the brown sauce, which should be just warm, with the chutney, Worcester sauce, French mustard, curry paste, and Chili vinegar; then mask the fillets with it and place them on a buttered gratin dish; pour a few drops of warm butter over each, and cook them in a quick oven for fifteen minutes. Serve the fillets on the same dish in which they were cooked with a mound of potato chips in the middle.