Round the Table

Ingredients

• three eggs
• salt
• nutmeg

Directions

1. as deep as you can go without coming through at the bottom. Fry these a gold colour in pure lard, and plenty of it. Then, when they are well drained and dried before the fire, remove the inside part with the point of a knife, and you will have a small case of fried bread. Fill each with mince, and serve. These are called Croustades.

2. These cases can also be made with potatoes, and this is the way to proceed : —

3. Cassolettes de Pommes de terre. — Peel 21b. of potatoes, boil them ten minutes in watei’, strain it off, and add a couple of ounces of butter and a little salt; cover them up and leave them to steam till thoroughly done, when you stir into them the yolks of three eggs, add a little grated nutmeg, and keep stirring them on the fire for five minutes. You then pass them through a sieve, pat them into a paste, and flatten them on a marble slab to the thickness of liin. When the paste is thoroughly cold, cut it into cylinders with a plain round cutter 2in. in diameter, and egg and bread-crumb each cylinder; mark it on the top with a smaller cutter so as to form the cover, and fry them in hot lard till they are of a gold colour: remove the top, take out the best part of the inside with the handle of a teaspoon, taking great care not to damage the outside. Fill up each case with mince, replace the covers, and serve.

4. A wall of plain mashed potatoes or of rice can also be used to enclose a mince upon its dish. The mashed pota- toes should be made rather hard, so as to stand up well. They may be browned or not, according to fancy. Coating the outside of your wall with a beaten-up egg will help the browning. Rice should, for the purpose, be cooked in this way. Put into a saucepan as much rice, picked clean and washed, as you require, with enough

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.