No. 59 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.