Patties à la Pontife

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

yolks of six fresh hard-boiled eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a couple of fine truffles
a large saltspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
half the quantity of mace ↝ Spices, mace, ground [Spices and Herbs]
and nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
and a fourth as much of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a spoonful of thick cream
or béchamel maigre
or with a dessertspoonful of clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

Instructions (3)

Mince, but not very small, the yolks of six fresh hard-boiled eggs; mince also and mix with them a couple of fine truffles, a large saltspoonful of salt, half the quantity of mace and nutmeg, and a fourth as much of cayenne.
Moisten these ingredients with a spoonful of thick cream, or béchamel maigre (see page 109), or with a dessertspoonful of clarified butter.
Line the patty-moulds, fill them with the mixture, cover, and bake them from twelve to fifteen minutes in a moderate oven.

Original Text

PATTIES À LA PONTIFE. (ENTRÉE.)

(A fast day, or Maigre dish.)

Mince, but not very small, the yolks of six fresh hard-boiled eggs; mince also and mix with them a couple of fine truffles,[120] a large saltspoonful of salt, half the quantity of mace and nutmeg, and a fourth as much of cayenne. Moisten these ingredients with a spoonful of thick cream, or béchamel maigre (see page 109), or with a dessertspoonful of clarified butter; line the patty-moulds, fill them with the mixture, cover, and bake them from twelve to fifteen minutes in a moderate oven. They are excellent made with the cream-crust of page 347.

120.  The bottled ones will answer well for these.

Yolks hard-boiled eggs, 6; truffles, 2 large; seasoning of salt, mace, nutmeg, and cayenne; cream, or béchamel maigre, 1 tablespoonful, or clarified butter, 1 dessertspoonful: baked moderate oven, 12 to 15 minutes.

Obs.—A spoonful or two of jellied stock or gravy, or of good white sauce, converts these into admirable patties: the same ingredients make also very superior rolls or cannelons. For Patties à la Cardinale, small mushroom-buttons stewed as for partridges, Chapter XIII., before they are minced, must be substituted for truffles; and the butter in which they are simmered should be added with them to the eggs.

Notes

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