Egg Patties

Ingredients

• some eggs
• one ounce of butter
• season with salt
• season with white pepper
• a little powdered mace
• a little white sauce
• patties with puff paste

Method

1. 1

   Boil some eggs five minutes; put them in water to cool; cut them as for egg sauce; season with salt, white pepper, and a little powdered mace; add a little white sauce, and bake it in patties with puff paste.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 50. The excerpt below is the record exactly as published.

Egg Patties. Boil some eggs five minutes ; put them in water to cool ; cut them as for egg sauce ; season with salt, white pepper, and a little powdered mace ; add a little white sauce, and bake it in patties with puff paste. No. 85. — Bread Pudding with Onions. Half a pound of bread crumbs, half a pound of onions, a tea- spoonful of dried sage, half a tea-spoonful of lemon thyme, two ounces of butter, quarter of a pint of milk, and two eggs. 86 VEGETAEIAN COOKEUY. Peel and cut tlie onions in two, boil them about ten minutes; drain away the water, and chop them, but not very small ; put them to the bread, with the herbs and tbe butter, melted ; season with pepper and salt, and boil it an hour and a quarter in a buttered basin. Serve with white sauce seasoned with salt and Cayenne pep- per. It may be baked in rather a quick oven. No. 86.— Green Bean Pudding. One quart of full-grown mealy green beans, two table-spoon- fuls of cream, and two yolks of eggs. Boil the beans till quite tender ; peel and ma.sh them fine with a little pepper and salt till quite smooth ; add the cream and the yolks of eggs, well beaten ; boil it an hour in a basin that will just hold it, and serve with parsley sauce poured over it. Two table-spoonfuls of spinach, boiled, and cut small ; or a little spinach juice added to the ingi-edients before boiling will improve the colour. No. 87. — Groat Pudding. One pint of groats, four ounces of onion, one tea-spoonful of powdered sage, half a tea-spoonful of maijoram, and two oimces of butter. Pick and well wash the groats ; steep them twelve hours in cold water ; pour off the water not absorbed, replacing it with fresh water ; add the onion, chopped small, sage, marjoram, butter, pepper and salt, and bake in a moderate oven. No. 88. — Mushroom Pudding. One pint of mushrooms, half a pound of bread crumbs, and two ounces of butter. Rub the butter in the bread crumbs, adding pepper and salt, and as much water as will just moisten the bread ; add the mushrooms, cut in pieces ; line a basin with paste, put in the mixture ; cover with paste ; tie a cloth over, and boil an hour and a half. It is equally good when baked, VEGETARIAN COOKERY. 87 No. 89.— Onion Pudding. Three quarters of a pound of onions, two ounces of fresh sage, half an ounce of parsley, and one ounce of butter

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