grained Florador, 1 oz. of butter, 1 finely-chopped shallot or very small onion, salt and pepper, 2 eggs, breadcrumbs, frying-fat, fried parsley.
Method.—Bring the stock to boiling point, sprinkle in the Florador, stir and cook until boiling, then simmer for 10 minutes, stirring occasionally. Melt the butter in a stewpan, fry the shallot until lightly browned, add the chicken and ham, stir and cook for a few minutes. Now put in the Florador and stock, add 1 egg, season to taste, stir over the fire for about 5 minutes to allow the eggs to thicken, then spread on a plate to cool. When ready to use, shape the mixture in the form of corks or balls, coat them with egg and breadcrumbs, and fry in hot fat until golden-brown. Drain well, and serve hot garnished with fried parsley.
Time.—3 hours. Average Cost, 6d., exclusive of the meat. Sufficient for 4 or 5 persons. Seasonable at any time.
2835.—CROQUETTES OF HAM AND RICE. (Fr.—Croquettes de Jambon au Riz.)
Ingredients.—½ a lb. of finely-chopped cooked ham, ¼ of a lb. of cooked rice, 1 oz. of butter, 3 tablespoonfuls of white sauce (see Sauces), 1 finely-chopped shallot, powdered sage, fried parsley, salt and pepper, 1 yolk of egg, 1 whole egg, breadcrumbs, frying-fat.
Method.—Dry the rice well after cooking it, and chop it finely. Fry the shallot in the butter until lightly browned, then add the ham, rice, and a good pinch of sage, season with salt and pepper, and stir over the fire until hot. Now put in the white sauce and the yolk of egg mixed together, stir until the preparation thickens, then spread it on a plate. When cool shape into balls or corks, coat with egg and breadcrumbs, and fry in hot fat until nicely browned. Drain well, and serve garnished with fried parsley.
Time.—From 2 to 3 hours. Average Cost, 1s. 3d. Sufficient for 5 or 6 persons. Seasonable at any time.
2836.—CURRIED EGGS. (Fr.—Œufs au Kari.)
Ingredients.—4 hard-boiled eggs, ⅓ of a pint of stock or milk, 1 oz. of butter, 1 teaspoonful of curry-powder, 1 teaspoonful of flour, 1 finely-chopped small onion, lemon-juice, salt, 4 ozs. of cooked rice.
Method.—Prepare the rice (see No. 2973), shell the eggs and cut them in quarters. Fry the onion slightly in the hot butter, sprinkle in the flour and curry-powder, and cook slowly for 5 or 6 minutes. Add the stock or milk, season with salt and lemon-juice, and simmer gently for ½ an hour. Then put in the eggs, and let them remain until thoroughly heated, and serve. The rice may be arranged as a border, or served separately.
Time.—1 hour. Average Cost, 9d, to 1s. Sufficient for 3 or 4 persons. Seasonable at any time.
