Ballettes d'or

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905
Source
The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (10)
for the sauce
for coating
for serving
Instructions (4)
  1. Into a pint of good velouté stir the yolks of two eggs, a spoonful of cream, a dust of coralline pepper, and sufficient grated Parmesan cheese to flavour it well.
  2. Stir it all over the fire, adding as you do so sufficient cold cooked macaroni, minced into little rings, to thicken it, then turn it out and leave till cold.
  3. Now break off pieces, roll these lightly into balls, dip them in flour, brush them over with beaten egg, and roll them in crushed vermicelli or white bread-crumbs, and fry a golden brown.
  4. Serve with fried parsley.
Original Text · last edited 4 days ago
Ballettes d'or.—Into a pint of good velouté stir the yolks of two eggs, a spoonful of cream, a dust of coralline pepper, and sufficient grated Parmesan cheese to flavour it well. Stir it all over the fire, adding as you do so sufficient cold cooked macaroni, minced into little rings, to thicken it, then turn it out and leave till cold. Now break off pieces, roll these lightly into balls, dip them in flour, brush them over with beaten egg, and roll them in crushed vermicelli or white bread-crumbs, and fry a golden brown. Serve with fried parsley.
Notes
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