Mix dry ingredients, add milk gradually and beaten egg: then oil. Put timbale iron deep enough into hot fat to more than cover it and let heat. Turn timbale into a cup. Lower hot iron into cup to only ¾ its depth. Then immerse iron in the deep, hot fat again, the mixture will rise to top of iron and when crisp and brown, may be easily slipped off. If the cases are not crisp the batter is too thick and must be diluted with milk.
Fill cases with creamed chicken, sweetbreads, oyster or chicken and sweetbreads in combination with mushrooms or with peas.
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