Savoury Almond Fritters Recipe

Yolk of hard-boiled egg.

3 Brazil nuts.

1 baked potato.

2 raw yolks of eggs.

The whites of ditto.

1 shalot.

1 pinch of mixed sweet herbs.

1 teaspoon ground almonds.

1 tablespoon bread crumbs.

1/2 teaspoon salt.

A little pepper.

A little grated lemon rind.

1 teaspoon minced parsley.

Egg and bread crumbs.



Remove the nuts from the shells and scrape off the brown skin, pound

them to a paste in a mortar with the hard-boiled yolk and sweet herbs.

When quite smooth, add the shalot and parsley minced, the salt, pepper,

lemon rind, baked potato, and bread crumbs. Mix all well together, then

add the two raw yolks; stir well again, and, lastly, add the whites

beaten to a stiff froth. Pour the mixture into a buttered soup-plate,

turn another over the top, and bake in a moderate oven until it has

quite set (about one hour). Let it cool, and then cut into squares or

stamp out with a fancy cutter; roll each piece in egg and bread crumbs,

and fry in boiling oil.

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