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| Queenies in Batter with Tartare Sauce |
1/2 lb.
Queenies
Seasoned
Flour
The
Batter
3 oz. Plain
Flour
1 oz. Dried White
Breadcrumbs
1 Tablespoon Cooking
Oil
1 Egg
1/4
Pint Milk.
Poach the queenies in water
until tender, drain and coat with seasoned flour. Prepare the batter by adding
the beaten egg to the flour and breadcrumbs and gradually adding the milk and
oil. Dip the queenies into the batter using a long skewer. Fry in deep oil, a
few at a time, for about three minutes, or until golden brown. Drain on
absorbent kitchen paper and sprinkle with salt. Serve at once with tartare
sauce.
The
Sauce
4 Spring
Onions
2 Teaspoons Parsley
1 Tablespoon Minced Capers or Gherkins
A Little Mayonnaise
2 teaspoons
Lemon Juice
Mince the spring
onions and mix with the parsley, capers and gherkins. Beat the mayonnaise until
creamy. Add the lemon juice gradually.
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