EGGS STUFFED WITH ASPARAGUS
As many hard-boiled eggs as are required, butter, seasoning, shallot vinegar, one or two tablespoonfuls of asparagus, 1 raw egg, breadcrumbs, some blanched almonds, mashed potato.
As many hard-boiled eggs as are required, butter, seasoning, shallot vinegar, one or two tablespoonfuls of asparagus, 1 raw egg, breadcrumbs, some blanched almonds, mashed potato.
Method.—Bake some potatoes in their skins, then open them, remove the inside and pass it through a potato-presser into a basin; season well with celery salt, pepper, and nutmeg, add a small quantity of milk and a liberal quantity of warm butter, and beat the potatoes with a wooden spoon until they are very light. Then press them firmlyinto a round cake-tin, which has been well buttered, and bake in a quick oven for half an hour; when done the potato cake should be nicely browned on both sides. Cut the eggs through the middle length-ways, and take out the yolks; pass the latter through a sieve (or pointed gravy-strainer) and beat them to a fairly soft paste with some warm butter; season with salt, pepper, nutmeg, and a few drops of shallot vinegar (or tomato vinegar), then mix in one or two tablespoonfuls of cooked asparagus heads and fill the whites with the mixture, moulding it into the form of a dome. Dip the eggs into beaten egg and cover them thickly with fine, dried breadcrumbs, mixed with an equal proportion of blanched almonds, which have been cut into very fine little splinters, and fry in deep, boiling fat. Arrange the eggs on the potato cake and garnish with watercress or parsley.