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Scottish Eggs with Fresh Herbs




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Scottish Eggs with Fresh Herbs

4 lg Eggs plain flour

8 oz Sausage meat 1 sm Egg, beaten

2 Spring onions, fine chopped Toasted breadcrumbs

1 ts Finely chopped fresh thyme Salt

3 ts Chopped fresh chives Freshly milled black pepper

1 tb Finely chopped fresh parsley Oil for deep frying

Hard-boil the eggs by covering them in cold water, bringing it to the boil, simmering gently for 9 minutes and cooling them under cold running water. Next mix the sausage meat with the spring onions and herbs and season well. Then shell the cooled eggs and coat each one with some of the seasoned flour. Divide the sausage meat into four portions and pat each piece out on a floured surface to a shape roughly 5x3 inches. Now place an egg in the center of each piece and carefully gather up the sausage meat to cover the egg completely. Seal one by one, first in beaten egg and then throughly and evenly in the breadcrumbs. Now heat 1 1/2 inches of oil in a deep frying pan up to a temperature of 350-375 F. Put the eggs into the oil and fry for 6-8 minutes, turning frequently until they have turned a nice broun colour. Drain on crumpled greaseproof paper. When they're absolutely cold, wrap in cling wrap and store.

 

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