Patties à la Pontife (Entrée)

Instructions

1. Mince, but not very small, the yolks of six fresh hard-boiled eggs.
2. 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.
3. Moisten these ingredients with a spoonful of thick cream, or bechamel maigre (see page 109), or with a dessertspoonful of clarified butter.
4. Line the patty-moulds, fill them with the mixture, cover, and bake them from twelve to fifteen minutes in a moderate oven.
5. They are excellent made with the cream-crust of page 347.
6. Proportions: Yolks hard-boiled eggs, 6; truffles, 2 large; seasoning of salt, mace, nutmeg, and cayenne; cream, or bechamel maigre, 1 tablespoonful, or clarified butter, 1 dessertspoonful: baked moderate oven, 12 to 15 minutes.
7. Note: the bottled truffles will answer well for these.
8. Note: 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 a 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.