| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Welsh |
|
1 |
Servings |
INGREDIENTS
| 5 |
oz |
Fresh white; or whole-wheat breadcrumbs |
| 1 |
md |
Onion; grated |
| 4 |
oz |
Strong Cheddar cheese; grated, (could be difficult to get hold of) |
| 1 |
ts |
Dried mixed herbs |
| 3/4 |
ts |
English mustard powder; (also probably difficult to get) |
| 1 |
|
Egg yolk; (reserve egg white for coating) |
|
|
Salt and freshly ground black pepper |
| 1/2 |
oz |
Parmesan cheese; grated and mixed with |
| 1/2 |
oz |
Breadcrumbs |
INSTRUCTIONS
COAT IN
(Adapted from a traditional Welsh recipe, Delia Smith's Complete Cookery
Course)
Again, mix everything together, using egg yolk to bind. Shape into sausage
shapes and coat using following:
Dip in egg white then coat in: 1/2 oz parmesan cheese, grated and mixed
with
1/2 oz breadcrumbs
Fry in shallow oil until crisp and golden. Drain on kitchen paper before
serving.
Posted to TNT Recipes Digest by "Helen " <helen@hippo.prestel.co.uk> on Mar
3, 1998
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