Recipe: Brazil Rissoles

  •  3 ounces Brazil nuts without shells.
  •  3½ tablespoons cream.
  •  1 whole egg.
  •  3 yolks ditto.
  •  1 teaspoon Tarragon vinegar.
  •  ½ teaspoon salt.
  •  ¼ 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.