Lion Quality Eggs
– The Recipe For Success
Speciality Scotch Eggs | Veal & Ham Pie | Sunny Egg Salad | Pickled Eggs | Mediterranean Salad
Veal and Ham Pie
For 12-16 portions
700g (11/2lb) prepared shortcrust pastry
Filling:
450(11b) pie veal, minced
450(11b) cooked ham, minced
175g(6oz) onion, chopped
50g(2oz) fresh white breadcrumbs
2 tablesp. chopped fresh parsley
Grated rind of ½ lemon
Salt and pepper
7 medium Lion Quality eggs, hard-boiled
Beaten egg to glaze
375ml (3/4 pint) aspic jelly
Roll out about two-thirds of the pastry and use to lint a 27cmx 8cmx8cm (11”x3”x3”) drop sided tin. Trim the edges.
For the filling, mix together veal, ham, onion, breadcrumbs, parsley, lemon rind and seasoning. Place half the meat mixture in lined trim, pressing down well. Trim the pointed ends off the eggs. Place eggs in a row down the centre of tin. Place the remaining filling on top of the eggs, pressing down well. Roll out remaining pastry to form a lid. Moisten the underside of the lid and pastry edges and cover pie. Trim off excess pastry and pinch edges to decorate.
Cut pastry leaves for the trimmings and place on top of pie. Brush with beaten egg to glaze. Bake at Gas Mark 6, 200C for 30 minutes.
Reduce temperature to gas mark 4. 180C (350F) for a further 30 minutes. Allow pie to cool. Make up aspic jelly as directed with boiling water. Cool. Make a hole in the top of the pie and carefully pour in aspic when it is on the pint of setting. Chill pie for 1-2hours. Slice to serve.
Egg Mayonnaise
Egg Mayonnaise is a colourful and economical dish, requiring little preparation time. Serve 2 hard- boiled egg halves per portion as a main course. Coat the upturned eggs with mayonnaise and serve with a salad garnish.
The ingredients given below will coat about 20 egg halves.
Spiced Tomato Mayonnaise
250ml (1/2) pint thick mayonnaise
1tablesp. Worcestershire sauce
1 tablesp. tomato ketchup or puree
1 teasp. Lemon juice
Salt
Combine all ingredients thoroughly.
Curried Mayonnaise
250ml (1/2 pint) thick mayonnaise
1 tablesp. mango chutney, finely chopped or sieved
Salt and pepper
Combine all ingredients thoroughly. Add extra curry paste if needed.
Mixed herb mayonnaise
250ml (1/2pint) thick mayonnaise
3 tablesp. chopped chives
2 teasp. Lemon juice
1 small garlic clove, finely chopped (optional)
Salt and pepper
Combine all ingredients thoroughly.
Speciality Scotch Eggs | Veal & Ham Pie | Sunny Egg Salad | Pickled Eggs | Mediterranean Salad
Further Information & Literature
If you would like further information about Lion Quality eggs and how they can benefit your business, please contact the British Egg Information Service on 0207 052 8899
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