EGG PATTIES
One ounce butter, 1 shallot, 2 large mushrooms, 1 teaspoonful minced parsley, 2 hard-boiled eggs, 1 raw egg, a small quantity thick white sauce, seasoning, 8 ozs. short paste.
Method.—Fry the shallot (minced) and the mushrooms (also minced) in the butter, seasoning them with salt, pepper, and nutmeg; then remove the pan from the stove and add the parsley and the hard-boiled eggs, coarsely chopped, and moisten the mixture with a small quantity of thick white sauce which has been nicely flavoured with vegetables. Roll out the short paste to rather less than a quarter of an inch in thickness, and with a round cutter of suitable size stamp out six pieces, then with a cutter a size larger stamp out an equal number of rounds; place a portion of the prepared mince in the middle of the smaller rounds; moisten the edges with beaten egg and cover in the mince with the larger pieces of paste, making the edges meet neatly and pressing them together. Select a cutter about two sizes smaller than that first used, invert it, and press it gently on the top of the patties, which will bring the middle up into the shape of a little dome; brush them over with egg and bake in a quick oven.