Method.—Split the bloaters, remove the heads, skin, bones, and divide each half into 3 or 4 pieces, according to size. Make the batter as directed, stir in the cheese, dip in the pieces of fish, coating them carefully, and fry in hot fat until nicely browned. Drain well, sprinkle with Krona pepper, and serve as hot as possible.
Time.—Half an hour. Average Cost, 7d. Sufficient for 3 or 4 persons. Seasonable at any time.
2823.—BRAIN FRITTERS. (Fr.—Beignets de Cervelles.)
Ingredients.—Calf's or pig's brains, 1 tablespoonful of salad-oil or liquid butter, 1 teaspoonful of finely-chopped parsley, ¼ of a teaspoonful of finely-chopped shallot or onion, vinegar, frying-fat, frying batter (see p. 882), fried parsley.
Method.—Wash the brains in salt and water, then put them into a saucepan, with cold water to cover, a dessertspoonful of vinegar, a little salt, and boil for 5 minutes. Let them remain in cold water until cold, then drain well, cut into neat pieces, and sprinkle over them the oil, parsley, shallot, a teaspoonful of vinegar, and a little salt and pepper. Keep them in this marinade for ½ an hour, turning them 2 or 3 times. Have the batter ready, coat each piece carefully, and fry in hot fat until nicely browned. Drain well, and serve in a folded serviette, garnished with fried parsley. If preferred, tomato or piquante sauce may accompany this dish.
Time.—To fry the fritters, from 7 to 10 minutes. Average Cost, 9Sufficient for 3 or 4 persons. Seasonable at any time.
Note.—See Chapter XV., pages 438 and 439, for other methods of cooking brains.
2824.—CHICKEN LEGS, STUFFED. (Fr.—Cuisses de Poulet farcis.)
Ingredients.—2 legs of a chicken, 1 tablespoonful of finely-chopped cooked ham or tongue, 2 tablespoonfuls of breadcrumbs, ½ a teaspoonful of finely-chopped parsley, ¼ of a teaspoonful of powdered mixed herbs, the yolk of 1 egg, 3 tablespoonfuls of oiled butter, buttered toast, pig's caul (or 4 rashers of bacon), salt and pepper, breadcrumbs.
Method.—Divide each leg in half, remove all skin and the drumsticks, score the flesh deeply, season with salt and pepper, and baste well with the oiled butter. Mix the ham, breadcrumbs, parsley and herbs together, add the butter used for basting the legs, a liberal seasoning of salt and pepper, and bind with the yolk of the egg. Spread the farce evenly over the pieces of chicken, enclose them in well washed and dried caul, or, failing this, use rashers of bacon, and secure them with siring. Brush them over with white of egg, sprinkle lightly with brown bread-