Some forcemeat prepared according to the directions given for Nut Rissolettes on [page 77], slices of bread fully an inch thick, milk, 1 egg, Plasmon, seasoning, chopped parsley.
Method.—Stamp out some rounds from the slices of bread with a medium-sized cutter, and with a smaller cutter mark the bread in the middle but without cutting it through; dip the rounds quickly into milk, then brush them over with beaten egg and cover them thickly with dry Plasmon powder and fry at once in deep, boiling fat, but only sufficiently long for them to get lightly brown and not hard. After draining them on paper remove the marked portion and fill up the hollow with the forcemeat, which should be ready heated in a small saucepan with a little butter; scatter the parsley over the surface of the patties and serve them garnished with watercress. If a more substantial dish is required a neatly trimmed poached egg can be placed on the top of the forcemeat.
EGGS IN JELLY WITH CHEESE CREAM
Five hard-boiled eggs cut into quarters, small bottle French macedoine vegetables, 1 pint nicely flavoured aspic jelly, 1 tablespoonful sherry, 1¹⁄₂ gills stiffly whipped cream, 1¹⁄₂ tablespoonfuls grated Parmesan, or dry Cheddar, cheese, seasoning, salad.
Method.—Pour a shallow layer of the aspic jelly (previously mixed with the wine) into a plain-border mould, and when it is set arrange some of the quarters of the hard-boiled eggs on it with a few of the macedoine vegetables between; then pour a little of the remaining aspic (which should be cold but liquid) over, and stand the mould in a basin of cold water until the jelly is firm; then continue to use the eggs, vegetables, and jelly in the same manner until the mould is full. When the jelly is sufficiently set, turn the border out of the mould and fill the middle with whipped cream seasoned with a little salt and curry powder and mixed with the grated cheese. Any of the vegetables left over should be mixed with some crisp lettuce, finely-shred, and dressed with a plain salad mixture, and the surface of the salad should be garnished with little heaps of freshly-ground walnuts.
EGGS STUFFED WITH ASPARAGUS
As many hard-boiled eggs as are required, butter, seasoning, shallot vinegar, one or two tablespoonfuls of asparagus, 1 raw egg, breadcrumbs, some blanched almonds, mashed potato.
Method.—Bake some potatoes in their skins, then open them, remove the inside and pass it through a potato-presser into a basin; season well with celery salt, pepper, and nutmeg, add a small quantity of milk and a liberal quantity of warm butter, and beat the potatoes with a wooden spoon until they are very light. Then press them firmly into a round cake-tin, which has been well buttered, and bake in a quick oven for half an hour; when done the potato cake should be nicely browned on both sides. Cut the eggs through the middle length-ways, and take out the yolks; pass the latter through a sieve (or pointed gravy-strainer) and beat them to a fairly soft paste with some warm butter; season with salt, pepper, nutmeg, and a few drops of shallot vinegar (or tomato vinegar), then mix in one or two tablespoonfuls of cooked asparagus heads and fill the whites with the mixture, moulding it into the form of a dome. Dip the eggs into beaten egg and cover them thickly with fine, dried breadcrumbs, mixed with an equal proportion of blanched almonds, which have been cut into very fine little splinters, and fry in deep, boiling fat. Arrange the eggs on the potato cake and garnish with watercress or parsley.
EGG BALLS IN POTATO CASE
Two pounds of cooked potatoes, cream (or milk), 3 ozs. butter, 2 raw eggs, ¹⁄₂ pint tomato pulp, 3 hard-boiled eggs, 1 oz. onion (scalded and chopped), 1 oz. white breadcrumbs, shallot vinegar, or lemon-juice, 3 ozs. finely-ground nuts, pine kernels, Brazil or Cashu (in either case blanched), seasoning.