Sunday, May 8, 2011

Brazil Rissoles

3 ounces Brazil nuts without shells. 3½ tablespoons cream. 1 whole egg. 3 yolks ditto. 1 teaspoon Tarragon vinegar. ½ teaspoon salt. ¼ teaspoon white pepper. 1 teaspoon minced parsley. Egg and bread crumbs.

After scraping off the brown skin pound the nuts to a paste in a mortar, add the other ingredients, and stir well altogether. Well butter six (or eight) little tin moulds, fill them with the mixture, stand the moulds in a baking tin which contains a little boiling water, and bake in a moderate oven for twelve or fifteen minutes. When cold, take them out of the moulds, brush over with egg and bread crumbs, and fry in boiling oil until a nice golden colour (about three minutes). Garnish with parsley.

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