Stuffed eggs in puff pastry
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Puff pastry |
| 3 | ounces | Butter; melted |
| 12 | Eggs | |
| 2 | Breakfast rolls | |
| 10 | fluid ounce | Milk |
| Salt, pepper | ||
| French mustard | ||
| Parsley | ||
| 1 | Egg; beaten | |
| Madeira Sauce | ||
Directions
Boil the eggs for 10 minutes. Put them in cold water and shell them.
Cut them across, remove yolks and rub them through a sieve, together with two breakfast rolls soaked in milk. Into this mixture stir the melted butter and season with salt, pepper, French mustard and chopped parsley. Fill the whites of the eggs with this puree, and join the halves to- gether again to look like whole eggs. Roll the puff pastry, cut it into as many square pieces as you have eggs and brush lightly with beaten egg. Place an egg in the middle of each square and pack the pastry around it. Close the top of each with a round of pastry. Brush over with egg and bake. Serve with Madeira sauce.
Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home BBS 2:323/4⅖
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