Bohemia Village Voice  Bohemia Village Voice

For bohemians everywhere

Riposo’s Egg Cutlets

By Sarah Janes (Feb 2011)

This issue we’re all about eggs!

 

 

 

 

 

 

 

 

RIPOSO’S EGG CUTLETS.

From Margaret Pitcairn-Knowles’ book – 60 Favourite Riposo Vegetarian Recipes

  • 5 eggs
  • Squeeze of lemon juice 1½ oz.
  • butter
  • Pinch of salt
  • 1½ oz. flour
  • Deep fat for frying 1 gill milk (quarter pint)
  • 1½ oz. fine breadcrumbs Boil the eggs hard and chop roughly.

Make a panada by melting the butter and mixing in the flour, then gradually adding the milk, beating well and boiling up each time the milk is added. Mix the eggs and the panada, then add the breadcrumbs, lemon juice and salt to taste. Allow the mixture to cool, then form into cutlets. Egg and breadcrumb, and fry in deep fat. Thanks to Richard Pitcairn-Knowles for giving us this recipe.

Leave a Response

Please note: comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.