3836.—POFFERTJES (Dutch Fritters.)
Ingredients.—6 ozs. of flour, 4 ozs. of butler, 3 eggs, ½ a pint of milk or water, about ½ a lb. of lard.
Method.—Boil the milk or water, then add the butter, stir the flour in gradually, and cook over the fire until it ceases to adhere to the stewpan or spoon. Turn on to a dish; when cool stir in the yolks of the eggs, beat stiffly, and add lightly the whites of the eggs. Heat the lard, put in the dough a teaspoonful at a time, fry gently until nicely browned, turning frequently meanwhile. Dredge liberally with fine sugar and serve hot.
Time.—To fry, about 15 minutes. Average Cost, 1s. to 1s. 3d. Sufficient for 8 or 9 persons. Seasonable at any time.
{{anchor+|r3837|P3837—SAVOURY RISSOLES. (Frickadels.) (An old Dutch Recipe.)
Ingredients.—½ a lb. of finely-chopped raw mutton, 2 tomatoes, 2 rather thick slices of stale bread, 1 very small onion finely chopped. 2 eggs, nutmeg, salt and pepper to taste, breadcrumbs, ¾ of a pint of curry sauce (No. 241), milk, fat for frying.
Method.—Soak the bread in milk, squeeze and drain away all that remains unabsorbed, and beat out the lumps with a fork. Pass the tomatoes through a fine sieve. Mix the meat, bread, tomato pulp and onion together, add nutmeg, salt and pepper to taste, and stir in 1 egg. Shape into small round cakes, coat with egg and breadcrumbs, and fry in hot fat until nicely browned. Have the curry sauce ready, put in the rissoles, stew very gently for an hour, and serve.
Time.—About 1½ hours. Average Cost, about 1s. 3d. Sufficient for 3 or 4 persons. Seasonable at any time.
3838.—SAVOURY RISSOLES. (Frickadels.) (Another Method.)
Ingredients.—½ a lb. of finely-chopped cooked mutton, 2 slices of bread, 1 small onion finely chopped, 2 eggs, breadcrumbs, salt, pepper, and nutmeg to taste, ¾ of a lb. of mushrooms, 2 ozs. of butter, 1 medium-sized onion sliced, ¾ of a pint of brown sauce made from bones and trimmings of meat (see Sauces), milk, fat for frying.
Method.—Soak the bread in milk, squeeze and drain, and then beat out the lumps. Mix the meat, bread and finely-chopped onion together, season liberally, and stir in an egg. Form into small cakes, coat with egg and breadcrumbs, and fry in hot fat. Heat the butter, fry the sliced onion until lightly browned, put in the mushrooms, and when they have cooked gently for 20 minutes add the prepared brown
