EGG RISSOLES
Two hard-boiled eggs, 1 oz. of crumb from a Hovis loaf, 1¹⁄₂ ozs. butter, ¹⁄₄ pint milk, a thick slice of onion, 2 teaspoonfuls ground nuts, 1 teaspoonful grated Gruyère, or some mild cheese, a few pieces of parsley, seasoning, 1 raw egg, breadcrumbs, spinach or mashed potato for border, tomato or celery, sauce.
Two hard-boiled eggs, 1 oz. of crumb from a Hovis loaf, 1¹⁄₂ ozs. butter, ¹⁄₄ pint milk, a thick slice of onion, 2 teaspoonfuls ground nuts, 1 teaspoonful grated Gruyère, or some mild cheese, a few pieces of parsley, seasoning, 1 raw egg, breadcrumbs, spinach or mashed potato for border, tomato or celery, sauce.
Method.—Put one ounce of butter into a saucepan with the onion and fry gently for a few minutes, but without letting it become brown, then add the milk, a clove, one or two pieces of parsley, and some salt and pepper, and let the milk simmer very slowly for a quarter of an hour. Crumble the bread and stir it into the milk, and let it cook until it is quite soft and the milk is all absorbed, and either pass it through a sieve or turn it into a basin and beat it well so that the bread and onion are thoroughly mixed, but in this case the clove must be removed. Pass the hard-boiled eggs through a metal gravy-strainer, or sieve, and mix them with the preparedbread, then stir in the remaining half of an ounce of butter, the cheese, nuts, some salt, pepper, and nutmeg; turn the mixture on to a floured board, divide it into six portions, and roll them into little balls; dip them into beaten egg and cover them with fine, dried breadcrumbs, and after allowing a few minutes for the crumbs to harden, fry the rissoles in a bath of boiling fat until they are a deep golden colour. Serve them on a border of carefully-prepared spinach, and fill the middle with tomato or celery sauce.