DRESDEN PATTIES
Some forcemeat prepared according to the directions given for Nut Rissolettes onpage 77, slices of bread fully an inch thick, milk, 1 egg, Plasmon, seasoning, chopped parsley.
Some forcemeat prepared according to the directions given for Nut Rissolettes onpage 77, slices of bread fully an inch thick, milk, 1 egg, Plasmon, seasoning, chopped parsley.
Method.—Stamp out some rounds from the slices of bread with a medium-sized cutter, and with a smaller cutter mark the bread in the middle but without cutting it through; dip the rounds quickly into milk, then brush them over with beaten egg and cover them thickly with dry Plasmon powder and fry at once in deep, boiling fat, but only sufficiently long for them to get lightly brown and not hard. After draining them on paper remove the marked portion and fill up the hollow with the forcemeat, which should be ready heated in a small saucepan with a little butter; scatter the parsley over the surface of the patties and serve them garnished with watercress. If a more substantial dish is required a neatly trimmed poached egg can be placed on the top of the forcemeat.