Home › The Waldorf Kitchen › Egg Cheese Cakes

Egg Cheese Cakes

Boil half a dozen eggs hard and lay them in cold water for a few minutes, and then peel them. Rub them, with six ounces of butter, through a fine wire-sieve, and mix in four ounces of well-washed and dried currants, two crumbled, stale sponge cakes, one teacupful of moist sugar, and a small quantity of grated nutmeg, moistening with the beaten yolks of two or three eggs and three-quarters of a wineglassful of brandy. Butter some small pattypans, line them with puff paste, trim, fill them with the mixture and bake in a quick oven. When cooked, turn them out of the pans, and serve either hot or cold.

Eggs, Duchess Style Pour into a saucepan with half a pint of water, four ounces of powdered sugar, a little lemon peel and a small stick of cinnamon, adding half a teaspoonful of orange-flower water and mix together. Beat the yolks of twelve eggs with one pint of milk or cream; add this to the syrup with a very little salt; transfer the whole to a baking-dish, place it on a hot stove, and cook the contents for ten minutes, stirring briskly. When it forms a cream, stir in the juice of a lemon, remove the dish from the fire, place it on another dish, and serve.