into small portions, and shape them in the form of long corks. Coat them carefully with egg and breadcrumbs, fry in hot fat until golden-brown, and use as required.
Time.—2½ hours. Average Cost, 9d. Sufficient for 1 large dish. Seasonable at any time.
2994.—SEMOLINA, OR FLORADOR CROQUETTES. (Fr.—Croquettes de Semoule ou Florador.)
Ingredients.—1 lb. of semolina or florador, 1 oz. of grated Parmesan cheese, 1 oz. of butter, 1 pint of milk, 3 yolks of eggs, 1 whole egg, breadcrumbs, frying-fat, pepper and salt.
Method.—Put the milk and butter into a stewpan, when boiling stir in the semolina, and cook slowly for about 10 minutes. Now add the 3 yolks of eggs and the cheese, continue the cooking and stirring for a few minutes longer, then spread the preparation on a large dish. When cold, stamp out into rounds or other shapes, coat them with egg and breadcrumbs, and fry in hot fat until nicely browned. Drain well, dish in pyramidal form, and serve garnished with crisply-fried parsley.
Time.—Altogether 2 hours. Average Cost, 1s. to 1s. 3d. Sufficient for 5 or 6 persons. Seasonable at any time.
2995.—SMALL FLORADOR ROLLS. (Fr.—Petits Cannelons au Florador.)
Ingredients.—½ a lb. of nouille paste No. 2984, 4 ozs. of florador, 2 ozs. of grated cheese, 1 oz. of butter, 1 pint of milk, 2 slices of cooked ham or tongue, 1 egg, breadcrumbs, frying-fat or butter, salt and pepper.
Method.—Put the milk and butter into a stewpan; when boiling sprinkle in the florador, stir and cook gently for 10 minutes, then add the cheese, salt and pepper to taste, and spread the mixture on a large dish. Roll the nouille paste out thinly, and cut it into strips 3 inches long and about 1 inch wide. Spread the centre of each strip thickly with the florador preparation, put a narrow strip of ham or tongue in the centre, wet the edges and roll up lightly, taking care that the paste completely encloses the mixture. Dip them in egg and roll them in breadcrumbs, let them lie until the egg hardens, then repeat the egg and bread-crumbing process, and fry them in hot butter or fat until golden-brown. Drain well, and serve garnished with fried parsley.
Time.—1½ hours. Average Cost, 1s. 6d. Sufficient for 6 or 7 persons. Seasonable at anytime.
2996.—SPANISH RAVIOLIS. (Fr.—Ravioles à l'Espagnole.)
Ingredients.—For the paste: ½ a lb. of flour, 1 oz. of butter, 2 yolks of eggs, 2 lbs. of spinach, 1 oz. of butter, 1 level tablespoonful of flour,