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
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
Serve accompanied with a dish of light creamy mashed potato.
© 1903 All rights reserved. Published by Taylor and Francis.