Food For Thought A Week-end Dish

Press, Volume CV, Issue 30965, 22 January 1966, Page 2

Food For Thought A Week-end Dish

(By

ALAN TREMAIN)

Lunch or week-end meals can be a problem especially when the family is home on holiday. You will find these ham and egg cutlets delicious, easy to serve and very popular. Ingredients: 2 hard-boiled eggs 2oz of cooked ham or bacon 2oz of butter 2oz of plain flour i pint of milk 1 egg yolk Salt and pepper Pinch of nutmeg and cayenne pepper Deep frying fat. COATING Ingredients: A little flour 1 egg white

3 or 4 tablespoons of browned bread crumbs. Method: Shell and chop the the hard-boiled eggs. Chop the ham or bacon. Melt the fat in a small pan and stir in the flour and cook for one minute. Remove from the heat and blend in the milk and egg yolk. Return to the heat and cook gently, stirring for one minute. Mix in the seasoning to taste and add the egg and bacon or ham and turn out on to a plate to cool. When cold form into four cutlet shapes on a floured board. Coat with beaten egg whites and breadcrumbs. Fry in hot deep fat or oil till crisp on both sides and heated through. Drain on crumpled kitchen paper before serving.