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Classic
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page 195
until the contents are firm. Turn the patties onto an appropriate platter and
sprinkle them with lean ham and parsley chopped together very finely.
These patties can be made from remnants of meat of most any kind, and the
admixture of the meat of came for instance of wild hare, will be found an
improvement.
36. Rice Patties. Thoroughly scalded rice is cooked with milk and salt until
tender and firm; in the meantime mix some finely chopped boiled ham with sour
cream, butter and dredge small moulds with cracker crumbs, fill them with the
ham, rice and Parmesan cheese in alternate layers and bake.
37. Hasty Patties made from Meat Remnants. Chop some remnants of veal roast or
any oilier kind very finely together with some fat meat, such as ham, add
nutmeg, salt, a piece of butter, a few eggs, parsley or sonic minced eschalots
or onions and stir all on the fire to a smooth forcemeat. Cut the upper crust
from rolls or rusks, take out the center, fill in the forcemeat, cover with the
top crust and bake.
38. Mushroom Patties. Grate off the brown outer crust from small rolls cut them
into halves, take out the center, soak them in milk in which an egg has been
beaten and then turn in the crumbs. For each roll take 1-2 large mushrooms;
clean the latter very carefully and cut the beads into pieces about 3/4 inch in
size. Mince the other parts of the mushrooms with parsley, burnet and tarragon,
rub a finely chopped eschalot in butter and then add the mince together with the
salt, pepper, a little grated lemon peel, a little over 1/2 ounce of very finely
chopped fresh bacon, several whole eggs, a few spoonfuls of roast meat gravy and
1 tablespoonful of Portwine, and mix all of this with the pieces of mushrooms.
Fill some of the forcemeat into the rolls, dredge the surface with bread crumbs,
put a piece of crab butter on each half roll, sprinkle with a few drops of lemon
juice and then bake the patties in the oven with a very moderate fire.
39. Patties in Moulds. Butter a lot of small tin moulds and fill thorn to
three-fourths of their depth with the forcemeat described for the ragout pie
nuclei No. 7,
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