Recipe: Savoury Queen Fritters

An excellent Breakfast Dish.

  •  6 ounces bread crumbs.
  •  The yolks of three EGGS.
  •  ¾ pint milk.
  •  1 shalot.
  •  2 ounces butter.
  •  ½ teaspoon grated lemon rind.
  •  1 teaspoon mixed herbs.
  •  1 flat teaspoon salt.
  •  A little pepper.

Place the bread crumbs, which must be fine, in a basin, and add the lemon-rind, herbs, salt, pepper, and chopped shalot, mix well together, then pour in the milk, which should be at boiling point, and stand it on one side for a few minutes, then stir in the yolks, and pour the mixture into a well-greased tin, cover with another tin, and bake in a moderate oven for about an hour, or until set. When cold, stamp out with a pastry cutter, or cut into little squares, and fry in the remainder of the butter. Serve quickly.

Note.—This dish may be prepared the previous day, and fried when required.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)