EGGS IN POTATOES
Four medium-sized potatoes, 4 hard-boiled eggs, ¹⁄₄ pint thick white sauce, 1 oz. grated cheese, 1 oz. butter, cream (or milk) lemon-juice, seasoning.
Four medium-sized potatoes, 4 hard-boiled eggs, ¹⁄₄ pint thick white sauce, 1 oz. grated cheese, 1 oz. butter, cream (or milk) lemon-juice, seasoning.
Method.—Wash the potatoes thoroughly (they should be as nearly the same size as possible) and bake them in their skins, then cut a piece from the top of each and remove the inside, taking care not to break the skin. Pass the potato through a presser, or sieve, into a basin; add an ounce of butter, about a tablespoonful of cream (or milk), and season with celery salt, pepper, nutmeg, and a few drops of lemon-juice, and beat with a wooden spoon until it is very light and creamy. Carefully replace the potato in the skins, pressing it back against the sides with the handle of a small spoon, so as to leave the middle hollow; fill them according to the directions given below, then make a rose (by means of a forcer) with the mashed potato left over, sufficiently large to cover the hole; brush the rose over with warm butter and put the potatoes into a hot oven for ten or fifteen minutes. While the white sauce (which should be rather thicker than is usually required) is still hot, add the grated cheese (preferably Gruyère) and ascertain if any more seasoning is required, then a squeeze of lemon-juice and the eggs cut into slices, and fill the potatoes with the mixture. Serve with a salad composed of lettuce, beetroot, and celery.