Eggs in Ramakin Cases

Ingredients

• Remove the pointed end from four hard-boiled eggs
• one tablespoonful of potted meat
• one teaspoonful of parsley
• one dessertspoonful of tomato catsup
• a little salt
• pepper
• curry powder

Method

1. 1

   Remove ends from hard-boiled eggs and take out yolks.

2. 2

   Mix yolks with butter, potted meat, parsley, tomato catsup, salt, pepper, and curry powder.

3. 3

   Fill egg whites with this mixture and decorate with cucumber pieces.

Nutrition per serving

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 144. The excerpt below is the record exactly as published.

Eggs in Ramakin Cases. Remove the pointed end from four hard-boiled eggs and cut a slice from the other end so that the eggs may stand evenly. Take out the yolks by making a small hole at the pointed end, either with an apple-corer or a skewer, but be careful not to break the white of the eggs. Put the yolks into a bowl and break them up with butter, using a small wooden spoon for the purpose, then add one tablespoonful of potted meat, one teaspoonful of parsley, one dessertspoonful of tomato catsup, and a little salt, pepper and curry powder

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