Cold Hard-boiled Eggs with Mustard and Cress

Ingredients

• 2 cold hard-boiled eggs
• 1 tablespoon chopped mustard and cress
• A pinch of salt
• A pinch of pepper
• 1 teaspoon butter
• £ teaspoon grated Parmesan cheese

Method

1. 1

   Cut the eggs in half, take out the yolks, and mix with mustard, cress, salt, pepper, and butter.

2. 2

   Fill the empty halves with the mixture and serve.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 30. The excerpt below is the record exactly as published.

A pinch of pepper. 2 teaspoons butter or lard. This is a good way of using up one or two sausages left from an opened tin. 64 EGGS. L Slice the sausage rather thinly. Turn the slices over the fire in a teaspoonful of hot butter, then set them aside. 2. Make the omelet in exactly the same way as the plain omelet. Just before the omelet has finished cooking and you are ready to slip the knife right underneath, lay the sliced sausage in the middle of the omelet, then slide it on to a hot dish, fold it over and serve at once. Note. Any remains of vegetables or of minced meat can be used in the same way. Cheese Omelet. (II). 4 eggs. 1 tablespoon grated cheese. 1 teaspoon butter or lard. i teaspoon salt. A. pinch of pepper. (J teaspoon chopped parsley.) Make the omelet in exactly the same way as the plain omelet, mixing the grated cheese with the beaten eggs. Hard-boiled Eggs. (I). Slip the eggs into boiling water and keep boiling for eight minutes. If they are to be kept hot, take the sauce- pan off the fire and leave the eggs in the saucepan until wanted. Never take off the shell until just before serving as the egg quickly turns black. If wanted to use at once cold, drop them into cold water before you peel them. To hard-boil a duck’s egg, ten minutes are required. Hard-boiled Eggs with Tomato Sauce. (II). Cut two hot hard-boiled eggs in half, cut a little piece off their bottoms so that they should stand up, and put them on a hot dish. Pour over them a teacup of hot tomato sauce (see index) but only just before serving, as the tomato quickly turns the egg black. Hard-boiled Eggs with Cheese Sauce. (II). Cut two hot hard-boiled eggs in half and put them on a hot dish. Pour over them a teacup of hot cheese sauce EGGS. 65 (see index) and serve at once. The eggs and sauce can also be put in a pie dish sprinkled with a little bread crumbs and browned in the oven. Hard-boiled Eggs, Curried. (II). Cut two hot hard-boiled eggs in half and put them in the middle of a hot dish. Pour over them a teacupful of white curry sauce (see index), and serve with boiled rice round them. Stuffed Eggs in Batter. (II). For the stuffed eggs — 3 cold hard-boiled eggs. l£ tablespoons fresh crumb ot bread. 1 teaspoon butter, lard or 1 egg. 2 tablespoons flour. 3 tablespoons of milk (if Ideal, teaspoon milk and the rest water.) £ teaspoon obve oil or ground nut oil. ground nut oil. A pinch of salt. A pinch of pepper. A teaspoon chopped parsley, A pinch of salt. 1 breakfast cup of ground nut oil, in which to fry the fritters, and which can be put back again after use. For the batter To Make the Battee. Mix the flour and milk in the small pudding basin. Add the yolk only of the egg, the oil and the salt. Beat it all well together till it has the consistency of a thick cream. If too thin, add a little more flour ; if too thick, a little water. Cover the basin with a plate and let it stand till wanted, adding the white of the egg beaten stiff just before using. Fritters are much better if the batter is made a good two hours before it is wanted. To Stuff the Eggs. 1. Peel the eggs, cut them in half and carefully take out the yolk without breaking the white part. 2. Put the yolks into a cup, break them up with a fork, add the butter, lard or ground nut oil, the salt and 66 EGGS. pepper, and the parsley. Soak the bread in a little water, about two teaspoonfuls, till it is quite spongy, then add it to the yolks and mix all together to a smooth paste, which must be stiff but not hard. If too hard, a little water or milk can be added. 3. Fill the empty white halves with the paste, shaping it into little domes. To Fry the Eggs in the Batter. 1. Heat the ground nut oil in the flat saucepan, there must be enough oil to cover the eggs. When the oil has ceased to bubble, test it by throwing in a small piece of bread. If you hear the little sizzling sound of frying, the fat is ready. 2. With a spoon slip the stuffed eggs into the batter, covering them evenly with the mixture, then put them carefully one by one into the hot oil and take them out as soon as they are of a bright yellow colour. They will come out quite dry and free from grease if the oil has been hot enough. Note. — As has already been said in the case of fried fish, the fritters should not be fried till just before the time to serve. Eggs done in this way are made into a more substantial dish by serving them on spinach. Anchovy Eggs. (I). 2 cold hard-boiled eggs. 1 teaspoon butter or ground nut oil. 1 teaspoon anchovy paste or remains of potted meat or tinned salmon mashed. A small pinch of red pepper. A pinch of salt. A teaspoon of chopped pars- ley. 1. Cut the eggs in half, slicing a little off their bottoms so that they shall stand up. Carefully take out ,the yolks and lightly break them up with a fork ; add the anchovy or potted meat or salmon, the butter, pepper and salt, unless anchovy is used, which is already sufficiently EGGS. 67 salted, and the parsley if obtainable. Mix as lightly as possible so that the mixture should not be too pasty, and fill the empty halves with it. Stand them on a small dish. These eggs make a nice entr6e dish served with mayonnaise sauce (see index), or if each half is stood on a slice of tomato they can be considered as a savoury. Cold Hard-boiled Eggs with Mustard and Cress. 1. Cut the eggs in half, slicing a little off their bottoms so that they shall stand up. Carefully take out the yolks and lightly break them up with a fork ; add the mustard and cress, which should not be too finely chopped, the salt, pepper, mustard, butter, this last only if you have the grated cheese. 2. Mix as lightly as possible so that the mixture should not be too pasty, and fill the empty halves with it. Stand them on a small dish and serve. These eggs stood on a slice of tomato can also be served as a savoury. (I). 2 cold hard-boiled eggs. 1 tablespoon chopped mus- A pinch of salt, pepper and mustard. tard and cress. 1 teaspoon butter. £ teaspoon grated Parmesan cheese

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