Batfoles

Ingredients

• Four hard-boiled eggs
• the raw yolks of two eggs
• five ounces of bread-crumbs
• a dessertspoonful of chopped parsley
• one tomato
• a saltspoonful of ragotit and 'Herbaceous Seasoning'
• four tablespoonfuls of white sauce
• salt to taste

Method

1. 1

   Chop the eggs fine, and mix with them all the other ingredients.

2. 2

   Put the mixture into small cups or dariole-tins; cover with buttered paper, and steam for twenty minutes.

3. 3

   Turn out and serve with white sauce flavoured with a tablespoonful of mushroom ketchup, or, if fresh mushrooms can be obtained, cut these in small pieces and stew them in the sauce.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 14. The excerpt below is the record exactly as published.

Batfoles. ID. Four hard-boiled eggs and the raw yolks of two eggs in addition, five ounces of bread- * At the top a fried bacon and liver were seen* Goldsmith. 59 ENTRIES. * A joint of mutton ; and any pretty little tiny kickshaws^ tell William^ cook' — * King Henry IV.* crumbs, a dessertspoonful of chopped parsley, one tomato rubbed through a wire-sieve, a shred of fried onion, a saltspoonful of ragotit and ' Herbaceous Seasoning ' mixed, four tablespoonfuls of white sauce ; salt to taste

Cook this with the app: pantry check, scaling, and the assistant.