EGG FRITTERS
Three hard-boiled eggs, 1 oz. butter, 1 dessertspoonful ground pine kernels, ¹⁄₂ minced shallot (which has been scalded and fried until just coloured), 1 teaspoonful minced parsley, 1 teaspoonful tomato conserve, seasoning, frying batter.
Three hard-boiled eggs, 1 oz. butter, 1 dessertspoonful ground pine kernels, ¹⁄₂ minced shallot (which has been scalded and fried until just coloured), 1 teaspoonful minced parsley, 1 teaspoonful tomato conserve, seasoning, frying batter.
Method.—Pass the eggs through a sieve and pound them in a mortar with the other ingredients (excepting the batter) seasoning them with a teaspoonful of grated Parmesan cheese, celery salt, black and Nepaul pepper. Turn the mixture on to a floured board, take a small portion at a time and form it into a moderately thick little cake of about the size of half a crown; when a sufficient number have been made dip them separately into a thick batter and fry in deep, boiling fat until each fritter is a golden brown; drain them and serve them piled upon a hot dish garnished with little bunches of fried parsley and send to the table accompanied by cauliflower au gratin prepared as follows: Put a fairly large, compact cauliflower into a saucepan containing plenty of cold, salted water; bring itgradually to boiling point, and when it has boiled, rapidly pour off the water and rinse the cauliflower in cold water, then put it again into the saucepan, which this time should contain sufficient boiling milk and water to cover it and let it cook gently until it is done. Drain the cauliflower on a soft cloth, and put it on to a buttered fireproof china dish; thicken the milk in which it was cooked with flour, add a liberal amount of butter, a tablespoonful of cream (if practicable), and season with salt, pepper, and nutmeg. Pour the sauce over the cauliflower, then cover it thickly with breadcrumbs and grated Parmesan or Gruyère cheese (mixed in equal quantities) and bake in a quick oven until evenly browned.