Page:The Jewish Manual.djvu/124

 CHORISA OMELETTE. Add to the eggs, after they are well beaten as directed in the last receipt, half a tea-cup full of finely minced chorisa; this omelette must be lightly fried on both sides, or the salamander held over long enough to dress the chorisa.

RAMAKINS. Mix together three eggs, one ounce of warmed butter, and two of fine cheese grated, and bake in small patty pans.

RISSOLES. Make a fine forcemeat of any cold meat, poultry, or fish, enclose it in a very rich puff paste, rolled out extremely thin. They may be made into bails or small triangular turnovers, or into long narrow ribbons; the edges must be pressed together, that they may not burst in frying. They form a pretty dish.

CROQUETTES. Pound any cold poultry, meat, or fish, make it into a delicate forcemeat; the flavor can be