breadcrumbs, and pour over a few drops of oiled butter. Place them on a baking sheet in a hot oven for about 10 minutes, then serve garnished with parsley and slices of lemon.
Time.—1½ hours. Average Cost, 1s. 6d. to 2s. Sufficient for 7 or 8 persons. Seasonable at any time.
3685.—HACHIS UND REIS RULLETTEN. (Meat and Rice Rissoles.)
Ingredients.—½ a lb. of rice, ½ a lb. of finely-chopped cold meat, 1½ ozs. of butter, the yolks of 2 eggs, 2 finely-chopped shallots, ½ a gill of gravy, 1 dessertspoonful of flour, nutmeg, salt and pepper, egg and breadcrumbs, frying-fat, stock.
Method.—Wash and drain the rice, put it into a stewpan with sufficient stock to cover it, and cook until tender, adding more stock when necessary, but not more than the rice will completely absorb. When ready season to taste with nutmeg, salt and pepper, and spread in a thin layer on a large dish. Fry the shallots lightly in the hot butter, sprinkle in the flour, add the stock, and boil well. Put in the meat and 2 yolks of eggs, season to taste, stir over the fire for a few minutes, then turn the mixture on to a plate to cool. Cut the rice into round or oval shapes, spread the centre of half of them thickly with the meat mixture, and cover with the other portions of rice. Seal the edges carefully, coat them completely with egg and breadcrumbs, and fry in hot fat. Dish up and serve hot.
Time.—2 hours. Average Cost, 1s. 3d. Sufficient for 4 or 5 persons. Seasonable at any time.
3686.—HERING SALAT (Fr.—Salade de Harengs.)
Ingredients.—2 good smoked or salted herrings, 2 hard-boiled eggs, 1 cold boiled potato, 1 teaspoonful of finely-chopped parsley, ½ a teaspoonful of finely-chopped onion, 2 tablespoonfuls of salad-oil, 1½ tablespoonfuls of vinegar, salt and pepper, slices of beetroot and capers for garnishing.
Method.—Put the herrings in a moderate oven for 2 or 3 minutes, so as to enable the skins to be easily removed. Cut off the heads, split the fish in halves, and divide into small pieces, carefully removing the bones. Place the onion, parsley, and a seasoning of salt and pepper in a salad bowl, stir in the oil and vinegar, and mix well. Cut the eggs and potato into small dice, mix them and the flaked fish lightly but thoroughly with the salad dressing, and decorate with the sliced beetroot and capers.
Time.—15 minutes. Average Cost, 10d. to 1s. Sufficient for 3 or 4 persons. Seasonable at any time.
