well suited to take the place of the fish course at dinner.



LIGHT SAVOURIES.


Fillets of Mock Sole.

Bring to boil 1/2 pint milk and stir in 2 ozs. ground rice or 3 ozs.
flaked rice. Add 1 oz. butter, teaspoonful grated onion, and a pinch of
mace. Add also three large tablespoonfuls of potato which has been put
through a masher or sieve, mix, and let all cook for 10 to 20 minutes. As
the mixture should be fairly stiff this can best be done in a steamer or
double boiler. When removed from the fire add 1 egg and 1 yolk well beaten.
Mix thoroughly and turn out on flat dish not quite 1/2 inch thick, and allow
to get quite cold. Divide into fillet-shaped pieces, brush over with white
of egg beaten up, toss in fine bread crumbs and fry in deep smoking-hot fat.
Drain, and serve very hot, garnished with thin half or quarter slices of
lemon, and hand round Dutch sauce in tureen.


Fillets of Artichoke.

Boil some Jerusalem Artichokes till tender, but not too soft, cut in neat
slices, and egg, crumb, and fry as above.


Chinese Artichokes.