Mock Chicken Rissoles.

Three ounces Brazil nuts in place of the usual left over scraps of cooked chicken. Make a sauce by melting an ounce of butter in a saucepan, stirring in a dessertspoon of flour, moistening with a gill of milk, and cooking gently for a few minutes, stirring all the time.

Off the fire, stir in the Brazil nuts, two cups of breadcrumbs, pepper and salt, and a pinch of ground mace, and a few drops of lemon juice. Mix thoroughly, turn the mixture on to a plate and allow it to cool. Now shape the mixture into several rissoles, dip them in beaten egg, then in very fine breadcrumbs, and fry in boiling fat. Drain well. Serve hot with peas and mashed potatoes.