Rizzolletti of Lentils

Ingredients

• 4l'>. of Lentils
• the yolks of three eggs
• about £ teacupful of white sauce
• a small quantity of grated nutmeg
• 1 table-spoonful of it
• about 1 teaspoonful of the mince
• a large lump of lard or butter
• a sheet of kitchen-paper
• garnish with fried parsley

Method

1. 1

   Boil the Lentils in salted water until tender, then drain.

2. 2

   Mix in beaten egg yolks and white sauce, season with pepper and nutmeg, and heat without boiling.

3. 3

   Cool the mixture, then form into balls with minced meat in the center.

4. 4

   Roll in beaten egg and breadcrumbs, then fry in hot lard or butter until golden brown.

5. 5

   Drain on kitchen paper and serve garnished with fried parsley.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 335. The excerpt below is the record exactly as published.

Rizzolletti of Lentils. — Boil 4l'>. of Lentils in salted water. When tender, drain off as much of the water as possible, and mix in with them the yolks of three eggs, well beaten up in about £ teacupful of white sauce ; season with Lentils — continued. pepper and a small quantity of grated nutmeg, stir the mixture over the fire for a few minutes, but do not let it boil, then turn it on to a dish and leave until cool. Next prepare a mince of any kind of cold meat, and flavour it well. When the Lentil mixture is cold, take up 1 table-spoonful of it, make a hollow in the centre, in which put about 1 teaspoonful of the mince, take another table-spoonful of the Lentil mixture, make a hollow as before, and turn it over on to the one containing the mince and press them well together. Roll them carefully hi beaten egg, and then hi finely-grated breadcrumb, leave them for a short time, then egg-and-breadcramb them again. Put a large lump of lard or butter into a deep frying-pan, and when it boils slip in the rizzolletti and fry to a golden brown. When cooked, take them out of the fat, and drain on a sheet of kitclien-paper. Spread a folded napkin or an ornamental dish-paper over a hot dish, pile the rizzolletti on it, garnish with fried parsley

Cook this with the app: pantry check, scaling, and the assistant.