NUT CUTLETS
Six ounces of ground nuts (pine kernels and Brazil), 2 ozs. onion, 3¹⁄₂ ozs. butter, 6 ozs. brown bread, 1¹⁄₂ gills milk stock, 2 eggs, 1 teaspoonful parsley, 1 tablespoonful tomato sauce, browning, seasoning, Maggi’s vegetable essence, dried breadcrumbs, Plasmon.
Six ounces of ground nuts (pine kernels and Brazil), 2 ozs. onion, 3¹⁄₂ ozs. butter, 6 ozs. brown bread, 1¹⁄₂ gills milk stock, 2 eggs, 1 teaspoonful parsley, 1 tablespoonful tomato sauce, browning, seasoning, Maggi’s vegetable essence, dried breadcrumbs, Plasmon.
Method.—Wash the pine kernels thoroughly in boiling water, and pass them with the Brazil nuts twice through a fine mincer (or nut-mill); boil the onion for a few minutes, then drain it and mince it. Melt two ounces of butter in an omelet pan and fry the onion and nuts gently for ten minutes, stirring frequently to prevent the onion from becoming too brown. Put the brown bread, sieved, into a saucepan with the milk stock, and stir over the fire until a thick paste is formed, then add one and a half ounces of butter, pound in a mortar for fiveminutes, and put aside on a plate. Turn the fried nuts and onion into the mortar and pound well, then add the bread paste by degrees (pounding steadily all the time), and when it is thoroughly mixed with the nuts, season with salt, freshly-ground black pepper, and nutmeg and stir in the parsley, tomato sauce, one egg (not beaten), sufficient browning to colour the mixture, and a few drops of Maggi’s essence. Divide the mixture on a floured board and form it into neat cutlets; dip them into beaten egg, cover thickly with crumbs and Plasmon powder (in equal proportions), and after allowing time for the egg to dry, fry the cutlets and serve them with fried bananas or any suitable vegetable.