NUT RISSOLETTES
Six ounces ground mixed nuts, 3 ozs. sieved brown bread, ¹⁄₂ gill milk, 1¹⁄₂ ozs. butter, 1 teaspoonful chopped onion, 1 dessertspoonful tomato catsup, salt, pepper, nutmeg, cayenne, lemon-juice, 1 egg, small quantity finely crushed vermicelli, 1¹⁄₂ tablespoonfuls Plasmon powder, ¹⁄₂ lb. short paste.
Six ounces ground mixed nuts, 3 ozs. sieved brown bread, ¹⁄₂ gill milk, 1¹⁄₂ ozs. butter, 1 teaspoonful chopped onion, 1 dessertspoonful tomato catsup, salt, pepper, nutmeg, cayenne, lemon-juice, 1 egg, small quantity finely crushed vermicelli, 1¹⁄₂ tablespoonfuls Plasmon powder, ¹⁄₂ lb. short paste.
Method.—Fry the nuts and onion in one ounce of butter for ten minutes, taking care they do not acquire more than a golden colour, then turn them into a mortar and pound until they are smooth. While the nuts are cooking, boil the bread and milk together for a few minutes, and beat it to a light paste; then add the remaining half ounce of butter and the tomato catsup, season well, and pound with the nuts until the whole is thoroughly mixed. Beat the egg until it forms a thick froth, add half of it to the nut mixture and also a few drops of lemon-juice, then turn it from the mortar on to a floured board and divide into ten or twelve (according to the size required) equal portions; roll these into little cork-shaped rissoles and envelope them neatly in a thin coating of short paste. Brush the rissolettes over with the remainder of the beaten egg, then cover them with the vermicelli and Plasmon, and, after allowing time for the egg to dry, fry them in an abundanceof clear, boiling fat. The rissolettes make an excellent cold supper dish, but they should be made the same day they are required, otherwise the pastry will lose its crispness. The same mixture can be masked with egg and breadcrumbs, instead of being covered with paste, and served hot or cold as ordinary rissoles.