EGG BALLS IN POTATO CASE
Two pounds of cooked potatoes, cream (or milk), 3 ozs. butter, 2 raw eggs, ¹⁄₂ pint tomato pulp, 3 hard-boiled eggs, 1 oz. onion (scalded and chopped), 1 oz. white breadcrumbs, shallot vinegar, or lemon-juice, 3 ozs. finely-ground nuts, pine kernels, Brazil or Cashu (in either case blanched), seasoning.
Two pounds of cooked potatoes, cream (or milk), 3 ozs. butter, 2 raw eggs, ¹⁄₂ pint tomato pulp, 3 hard-boiled eggs, 1 oz. onion (scalded and chopped), 1 oz. white breadcrumbs, shallot vinegar, or lemon-juice, 3 ozs. finely-ground nuts, pine kernels, Brazil or Cashu (in either case blanched), seasoning.
Method.—Fry the onion and nuts together for six minutes in one ounce of butter; moisten the breadcrumbs with boiling cream (or milk), beat them to a paste, and pass the eggs through a sieve. Poundthe contents of the frying pan for a few minutes, then add the bread, eggs, and one ounce of butter, and continue the pounding until the mixture is quite smooth; then add the yolk of a raw egg, a few drops of shallot vinegar (or lemon-juice), and season with salt, pepper, and a dust of curry powder. Pass the mixture through the same sieve used for the eggs, and turn it on to a floured board; divide it into little balls (the size of a rissole), dip them into beaten egg, then cover them with finely-crushed vermicelli, fry in deep, boiling fat, and serve in a potato case prepared as follows: Pass the potatoes through a sieve into a basin containing one ounce of warm butter, add two tablespoonfuls of cream, and beat until they are quite light, then stir in half a pint of tomato pulp, and season with celery salt, pepper, nutmeg, and cayenne, and beat again until the ingredients are thoroughly blended. Then mould the potato on a flat, fireproof dish into a neat, round case, leaving room in the middle for the egg balls, mark the outside with a fork and bake it in a quick oven for about twenty minutes, or rather less if the heat is fierce; pile the balls up in the case and garnish them with fried parsley. Care should be taken to fry them quickly as they should be soft and creamy inside, but crisp outside.