Brazilian Quenelles.

Add another two tablespoonfuls bread crumbs, and leave out the potato; use
three eggs, but beat yolks and whites together. Butter one large or a
number of small moulds, fill with the mixture, and steam gently for 20 to 40
minutes, according to size; turn out, and serve, if large, with slices of
tomatoes baked or fried, arranged round. If small ones, have tomatoes piled
up in centre and quenelles placed round.

A number of other savouries, in which nuts form a part, can be made by
substituting grated walnuts, Brazil nuts, almonds, almond meal, Barcelonas,
&c., for peas, beans, lentils, &c., in the previous recipes. As they are
highly nutritive and concentrated, they must be used sparingly, however,
along with plenty of bread crumbs, rice, and the like. There is no need to
detail these, but I will give one to show what I mean.


Walnut Pie.

Run 4 ozs. shelled walnuts through the nut-mill--this will give about a
teacupful. Have some whole rice boiled as for curry, and put a layer of
that in buttered pudding dish. Put half of the grated nuts evenly on the
top, then a layer of tomatoes seasoned with grated onion, parsley, salt,
pepper, pinch mace, ketchup, &c. Repeat. Cover thickly with bread crumbs,
pour some melted butter over and bake till a nice brown. If rather dry,
pour some tomato sauce, diluted extract, gravy, &c., over. Serve with
tomato or other sauce.

The same ingredients may be put in a buttered mould and steamed, or the