Recipes > Eggs > Filling for Patties

Filling for Patties


  • 2 eggs
  • salt
  • white pepper
  • few drops of onion juice
  • 4 tablespoonfuls of cream
  • cream sauce


Break the eggs in a bowl, add a little salt and white pepper, the onion juice and cream, beat slightly; turn into a buttered tin cup, stand in a saucepan with a little boiling water in it on the stove, cover and cook until stiff, about three or four minutes, remove from the fire, turn out of the cup. When ready to use cut in half-inch slices and then into stars or any fancy shape preferred, or into dice. Make a cream sauce thicker than for other uses, that it may not run through the pastry; put them in the sauce, bring to the boiling point and fill the patties just as they are to be served.


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The Golden Age Cook Book (1898).

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