Potted Eggs

Ingredients

• the hard-boiled yolks of twelve eggs
• two ounces of good fresh butter
• two tea-spoonfuls of salt
• one of white pepper

Method

1. 1

   Pound yolks with mace, mix with butter and seasonings, fill pots with paste and chopped whites, cover with clarified butter.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 499. The excerpt below is the record exactly as published.

two ounces of good fresh butter. Bind it with the beaten yolk of an egg, and put it in a stewpan by the side of the fire to get hot through. Have ready a slice of bread nicely fried in butter, and four or five eggs poached. When the chicken mixture is hot, place it on a dish with the eggs over it, and the sippets of fried bread with slices of grilled truffle arranged alter- nately as a garnish. Time, ten to twelve minutes ; to poach eggs, about three minutes and a haK. Suflicient for thi-ce or four persons. Eggs, Poached in Gravy.— Take quite fresh eggs, break haK a dozen into separate tea-cups, and slip each very gently into a stew- pan of boiling water, one pint in quantity, to which has been added a wine-glassful of vinegar and a tea-spoonful of salt, previously boiled, but set to cool. Put the stewpan over the fire, and as the eggs set, remove them with a slice into a large flat dish of cold water. When required for table, trim, drain, and warm them in a rich brown gravy. Probable cost, 7d. or 8d. Suflicient for three persons. Eggs, Poached with Cream.— Put half a gill of cream into a small saucepan, and season it with salt, pepper, and pounded sugar to taste. Let it warm gradually, and when ready to boU, remove it from the fire and stir in an ounce of butter ; keep moving the saucepan round until the butter is dissolved. Have ready four or five fi-esh eggs poached ; lay them on a dish, pour the sauce quickly over, and serve. Time, three to four minutes to poach the eggs. Probable cost, 9d. Allow two eggs for each person. Eggs, Potted.— Pound the hard-boiled yolks of twelve eggs ^vith a blade of mace. Mix them to a paste with two ounces of good fresh butter, and season -srith two tea-spoonfuls of salt and one of white pepper

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