| Ingredients: Beetroot,
eggs, Parmesan, milk or cream, nutmeg, spices, salt, flour, gravy.
Wash a beetroot and boil
it. When it is sufficiently cooked throw it into cold water for a few minutes,
then drain it, chop it up and add to it four eggs, one ounce of grated
Parmesan, one ounce of grated Cheddar, two and a half ounces of boiled
cream or milk, a small pinch of nutmeg and a little salt.
Mix all well together into
a smooth firm paste, then roll into balls about the size of a walnut, flour
them over well, let them dry for half an hour, then drop them very carefully
one by one into boiling stock and when they float on the top take them
out with a perforated ladle, put them in a deep dish, dust them over with
Parmesan and pour good meat or game gravy over them. |
