Dresden Patties
A historical recipe from The best vegetarian dishes I know, by Jeanne Jardine (1910).
A historical recipe
The best vegetarian dishes I know, by Jeanne Jardine (1910). Project Gutenberg eBook #70164.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The best vegetarian dishes I know, by Jeanne Jardine (1910). Digitised by Project Gutenberg, eBook #70164 (https://www.gutenberg.org/ebooks/70164). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Some forcemeat prepared according to the directions given for Nut Rissolettes on page 77, slices of bread fully an inch thick, milk, 1 egg, Plasmon, seasoning, chopped parsley.
- Method.--Stamp out some rounds from the slices of bread with a medium-sized cutter, and with a smaller cutter mark the bread in the middle but without cutting it through;
- dip the rounds quickly into milk, then brush them over with beaten egg and cover them thickly with dry Plasmon powder and fry at once in deep, boiling fat, but only sufficiently long for them to get lightly brown and not hard.
- After draining them on paper remove the marked portion and fill up the hollow with the forcemeat, which should be ready heated in a small saucepan with a little butter;
- scatter the parsley over the surface of the patties and serve them garnished with watercress.
- If a more substantial dish is required a neatly trimmed poached egg can be placed on the top of the forcemeat.