Brazil Rissoles Recipe

3 ounces Brazil nuts without shells.

3 1/2 tablespoons cream.

1 whole egg.

3 yolks ditto.

1 teaspoon Tarragon vinegar.

1/2 teaspoon salt.

1/4 teaspoon white pepper.

1 teaspoon minced parsley.

Egg and bread crumbs.



After scraping off the brown skin pound the nuts to a paste in a mortar,

add the other ingredients, and stir well altogether. Well butter six (or

eight) little tin moulds, fill them with the mixture, stand the moulds

in a baking tin which contains a little boiling water, and bake in a

moderate oven for twelve or fifteen minutes. When cold, take them out of

the moulds, brush over with egg and bread crumbs, and fry in boiling oil

until a nice golden colour (about three minutes). Garnish with parsley.

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