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Shape into croquettes and let stand in a cold place for an hour, then coat with the egg yolk mixed with one tablespoon of water and roll in stale bread crumb dust until well covered. Fry in any hot oil or butter substitute. RICE CROQUETTES, No. 1 Separate the white and yolk of one egg and reserve about half the yolk for coating the croquette. Beat the rest with the white.
As no ants were procurable, it was fed on raw yolk of egg, which it contrived to suck in with its long tongue not enough, however, to keep it alive during the voyage. The chief engineer exhibited a live 'Tarantula, or bird-catching spider, who was very safely barred into its box with strips of iron, as a bite from it is rather worse than that of an English adder.
As soon as it boils pour in, little by little, one-half scant cup of fine Indian meal, stirring constantly with a wooden spoon. Allow it to boil gently for twenty minutes. Take it off the stove, add one level tablespoon of butter and the yolk of one egg and a little grated lemon-peel. Beat up well to mix the egg and butter.
It may be urged that this idea is contradictory to the previous suggestion that the absorption of nourishment by the intra-uterine embryo was the cause of the gradual decline of the process of yolk-secretion by the ova in the ovary, but it is not really so. Originally in the reptilian ancestor, or in the Monotreme, the ovum in the follicle secreted yellow-coloured yolk.
When to be used, take off the fat, put a large tea-cupful of the jelly into a saucepan, with half a glass of sweet wine, a little sugar and nutmeg, and heat it up till it be ready to boil. Then take a little of it, and beat it by degrees to the yolk of an egg, adding a bit of butter the size of a nutmeg; stir it all together, but do not let it boil. Grate a little fresh lemon peel into it.
On a good white stock foundation, for which you have used milk and a bone of veal, sprinkle in some ground rice till it thickens, stirring it well for twenty minutes. Wash and chop your mushrooms, and fry them in butter. Add the yolk of an egg and bind it. This is a delicious soup. Peel three pounds of vegetables.
Mix all these ingredients with beaten yolk of egg, and stuff the place from whence the bone was taken. Make deep cuts or incisions all over the top of the veal, and fill them with some of the stuffing. You may stick into each hole an inch of fat ham or salt pork, cut very thin. Having papered the fat, spit the veal and put it into the roaster, keeping it at first not too near the fire.
Place some pieces of butter upon the meat to keep it moist, and add truffles, mushrooms, morels, artichoke bottoms, or forcemeat balls, at pleasure. Cover the whole with slices of fat bacon, and then lay a crust over it exactly corresponding with that underneath. Glaze over the upper crust with yolk of egg, and set the tourte into an oven.
After a time a delicate patch of cellular membrane appeared upon one face of this yolk, and that patch was the foundation of the whole creature, the clay out of which it would be moulded. Gradually investing the yolk, it became subdivided by transverse constrictions into segments, the forerunners of the rings of the body.
CURRIE BALLS. Take some bread crumbs, the yolk of an egg boiled hard, and a bit of fresh butter about half the size; beat them together in a mortar, season with a little currie powder, roll the paste into small balls, and boil them two or three minutes. These will serve for mock turtle, veal, poultry, and made dishes.
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