1348 Côtelettes d’Oeufs Dauphine

Egg Cutlets Dauphine

Method

Prepare the mixture as in the preceding recipe reserving two of the hard-boiled yolks out of every eight. When the mixture has cooled to being just warm, add and mix in 1 beaten egg.

Roll out some trimmings of puff paste thinly and with this, line some cutlet-shaped moulds. Fill with the prepared egg mixture and smooth the surfaces level; sprinkle with the finely chopped reserved yolks and a little melted butter. Cook in a moderate oven and when ready, arrange on a dish.

Serve accompanied with a dish of light creamy mashed potato.

Loading
Loading
Loading