PLASMON MOCK EGGS

Ingredients

• 2 filleted white fish
• 1 tablespoonful Bechamel sauce
• \ pint Plasmon stock
• 1 teaspoonful cream
• cayenne
• salt
• beef Plcismon
• sap green
• and small quantity of truffles
• chilli
• and parsley

Method

1. 1

   Take two filleted whiting, pound in a mortar until quite smooth, add 1 tablespoonful thick Bechamel sauce; add to these, very slowly, 4 tablespoonfuls Plasmon stock, just dissolved, and mix well together; season with cayenne and pinch of salt.

2. 2

   Stand in a cool place for 0.5 hour to set, then place on a slab in portions about the size of a small egg; press flat, place in centre of each a piece of lobster butter to form yolk, close each up into the shape of an egg, and stand on ice for 15 minutes.

3. 3

   Make 1 pint of Plasmon jelly, to be used for outside coverings; divide into three equal portions for the green, brown, and white.

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 21. The excerpt below is the record exactly as published.

PLASMON MOCK EGGS. — Ingredients: 2 filleted white fish ; 1 tablespoonful Bechamel sauce ; f pint Plasmon stock ; 1 teaspoonful cream ; 1 egg ; cayenne and salt ; beef 46 Plcismon ; sap green ; and small quantity of truffles , chilli

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