Page:Indian Cookery and Confectionery.djvu/99

Rh butter and eggs Beat thoroughly. Form cakes, roll on bread crumbs and fry with butter. Serve with lemon-juice.

Make a paste of only the flesh portions of shrimps and add some flour, a little turmeric, lemon-juice, salt and mustard oil. Beat thoroughly. Make small balls of it and fry in plenty of ghee taking care that they do not get scorched. Drop the fried balls in a syrup of sugar. Serve when they are saturated with syrup. These baras are very soft and tasteful.

Required:—Fish seer, potato 1 powa, milk and butter 1 chhatak each, 3 or 4 hen's eggs, flour about 1 powa, salt 1 tola, syrup of sugar.

Method:—Boil pieces of a big fish and remove the bones. Add boiled and pasted potatoes, then all the other ingredients and lastly flour little by little while beating the mass thoroughly. Form small balls and fry in ghee. Serve while hot. Or, prepare as above with only half the amount of salt and keep the fried balls immersed in a syrup of sugar till they are saturated. Then serve.

Remove the tips of the heads and all the scales of a few big sized lobsters or shrimps and wash. Rub them with powdered turmeric, chillies, pepper, cumin, ginger,