SCOTCH EGGS
Three hard-boiled eggs, nut mixture as for Rissolettes (page 77), 1 raw egg, breadcrumbs, mashed potato, French beans, Dutch sauce (see page 104).
Method.—Take the shells from the eggs and dust them lightly with flour, then cover them evenly with the nut mixture, brush them over with beaten egg, and cover them thickly with finely sifted breadcrumbs. Have ready a pan of deep, boiling fat; fry the eggs in it until they are nicely browned and drain them on taking them from the fat; cut each through the middle with a sharp knife, arrange the pieces on a border of mashed potato, and fill the middle of the dish with some carefully boiled French beans (or any other suitable vegetable) masked with Dutch sauce.