29. Quenelle of Brains. — Skin the brain and beat with a fork, mixing in some oyster liquor and a few pounded oysters✪ Quenelle of Brains. Butter a china mould, fill and steam for half-an-hour. Use more liquor and oysters to flavour a thick white sauce, and pour round. As only a small quantity of oysters are required, this is a good recipe for utilising the remainder of a tin. 30. Rissoles. — These are made of minced or cro(]uet meat vari- ously prepared and rolled in puff or potato paste✪ Rissoles, then fried in boiling fat. Tliey are simply an offshoot of croquets, given above. Rissoles should invariably be crisp, and if possible be sprinkled with broken vermicelli to increase their crispness. Tliey look best cut out with a fluted tin cutter. Tliey are dished on a napkin, with branches of fried parsley served in the middle. Potato rissoles are made by inserting a tablespoonful of mince, mixed with good white or brown sauce, in a ball of mashed potato. This should then be egged. 266 The Complete Indian (li])pe(l in broken vermicelli— the native sort does well— and fried ni boihufr fat, in which the hall will float. These are best made a few minutes before dinner and j)laced in the oven to dry, as the pjpte takes so short a time to fry that the inside is apt to'he cold. Rice rissoles are made the same wav, with rice boiled in thin stock or water to a paste. 31. Roman Pudding. — Make a good suet crust, line a covered pudding bowl or mould (the beehive shape is best). Fill as for beefsteak, kidney, or mutton pudding with seasoned raw meat, but add boiled macaroni, a grating of cheese, and cream instead of stock. Cover tight, and steam three hours✪ Roman Pudding. 32. Sheep’s Head Fritters.— Boil a blanched, not skinned, sheep s head till tender. Bone. Make a farce of the trimmings, with ham seasoning, onions, &c;., varying it to taste. Spread over the head, roll up, tie with string, or in a cloth like a roly-poly pudding. Braise in good stock. When cold cut in slices, dip in hatter, and fry. Garnish with any jnquante sauce. 33. Sheep’s Trotters. — Clean and wash in several waters, parboil for two hours in ivater with salt, a sliced onion, two carrots, and some herbs. Ihe addition of a lump of suet is an improvement. Remove, and (carefully hone. The trotters are now ready for dress- ing, and may be stewed or done with white .sauce as follows : Let the trotters get tender by stewing geiitly in a little stock, with proper seasonings, and a pinch of flour. When done, add 2 units yolk of egg, 1 of butter✪ Sheep’s Head Fritters, and the squeeze of a lemon. Serve with croutons or fried potatoes. Sheep’s trotters make an e.xcellent curry, hut all dishes of trotters are improved by bacon as a seasoning. 34. Sheep’s Trotters au Gratin. — Parboil as above, only let the trotters be nearly cooked before boning. Melt 1 unit butter in a pie- dish, stew over it 4 units of bread-crumbs, 1 of suet, parsley, green onions, and mushrooms or hard-boiled eggs, all chopped fine. Rasp over this bed a little cheese✪ Sheep’s Trotters au Gratin, lay on your boned trotters, ami cover with more mi.xture. Moisten witli a good stock, and bake for half- an-hour.

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29. Quenelle of Brains. — Skin the brain and beat with a fork, mixing in some oyster liquor and a few pounded oysters. Butter a china mould, fill and steam for half-an-hour. Use more liquor and oysters to flavour a thick white sauce, and pour round. As only a small quantity of oysters are required, this is a good recipe for utilising the remainder of a tin. 30. Rissoles. — These are made of minced or cro(]uet meat vari- ously prepared and rolled in puff or potato paste, then fried in boiling fat. Tliey are simply an offshoot of croquets, given above. Rissoles should invariably be crisp, and if possible be sprinkled with broken vermicelli to increase their crispness. Tliey look best cut out with a fluted tin cutter. Tliey are dished on a napkin, with branches of fried parsley served in the middle. Potato rissoles are made by inserting a tablespoonful of mince, mixed with good white or brown sauce, in a ball of mashed potato. This should then be egged. 266 The Complete Indian (li])pe(l in broken vermicelli— the native sort does well— and fried ni boihufr fat, in which the hall will float. These are best made a few minutes before dinner and j)laced in the oven to dry, as the pjpte takes so short a time to fry that the inside is apt to'he cold. Rice rissoles are made the same wav, with rice boiled in thin stock or water to a paste. 31. Roman Pudding. — Make a good suet crust, line a covered pudding bowl or mould (the beehive shape is best). Fill as for beefsteak, kidney, or mutton pudding with seasoned raw meat, but add boiled macaroni, a grating of cheese, and cream instead of stock. Cover tight, and steam three hours. 32. Sheep’s Head Fritters.— Boil a blanched, not skinned, sheep s head till tender. Bone. Make a farce of the trimmings, with ham seasoning, onions, &c;., varying it to taste. Spread over the head, roll up, tie with string, or in a cloth like a roly-poly pudding. Braise in good stock. When cold cut in slices, dip in hatter, and fry. Garnish with any jnquante sauce. 33. Sheep’s Trotters. — Clean and wash in several waters, parboil for two hours in ivater with salt, a sliced onion, two carrots, and some herbs. Ihe addition of a lump of suet is an improvement. Remove, and (carefully hone. The trotters are now ready for dress- ing, and may be stewed or done with white .sauce as follows : Let the trotters get tender by stewing geiitly in a little stock, with proper seasonings, and a pinch of flour. When done, add 2 units yolk of egg, 1 of butter, and the squeeze of a lemon. Serve with croutons or fried potatoes. Sheep’s trotters make an e.xcellent curry, hut all dishes of trotters are improved by bacon as a seasoning. 34. Sheep’s Trotters au Gratin. — Parboil as above, only let the trotters be nearly cooked before boning. Melt 1 unit butter in a pie- dish, stew over it 4 units of bread-crumbs, 1 of suet, parsley, green onions, and mushrooms or hard-boiled eggs, all chopped fine. Rasp over this bed a little cheese, lay on your boned trotters, ami cover with more mi.xture. Moisten witli a good stock, and bake for half- an-hour.

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