Egg with Mock Pate, a la Octavious

Ingredients

• Hard boil eggs
• one cup pate
• three tablespoons dissolved Cox’s gelatine
• one tablespoon sherry
• four tablespoons whipped cream
• one tablespoon butter
• one heaping tablespoon flour
• one cup tomato juice
• two tablespoons chili sauce
• some cayenne pepper
• some salt

Method

1. 1

   Hard boil eggs, cut in halves, and scoop out yolks.

2. 2

   Mix yolks with pate, gelatine, sherry, pepper, salt, and whipped cream.

3. 3

   Glaze with a mixture of butter, flour, tomato juice, coloring, chili sauce, and chili powder.

4. 4

   Fill eggs with pate mixture, decorate with whipped cream, and serve on tomato slices with aurorian sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 389. The excerpt below is the record exactly as published.

Egg with Mock Pate, a la Octavious ■ CEuf a la Fausse Pate, a la Octavious Hard boil eggs, cut in halves, scoop out, and fill with mock ( fausse ) pate. To one cup pate three tablespoons dissolved Cox’s gelatine, one tablespoon sherry, pepper, salt, four tablespoons whipped cream; glaze with tomato glaze — which is: one tablespoon butter, one heaping tablespoon flour, one cup tomato juice — color with red coloring, two tablespoons chili sauce

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