Silver Palate Good Times Cookbook by Sheila Lukins

Author:Sheila Lukins
Language: eng
Format: epub
Publisher: Workman Publishing Company
Published: 1999-08-14T16:00:00+00:00

SCOTCH EGGS CHINESE-STYLE

8 hard-cooked eggs, unpeeled but shells cracked all over

3 tablespoons soy sauce

2 whole star anise

2 bags Chinese black tea

2 raw eggs

1 tablespoon sesame mustard

2 cups fresh bread crumbs

2 tablespoons sesame seeds

1 pound bulk country-style sausage

2 teaspoons chopped fresh ginger root

2 teaspoons chopped garlic

Vegetable oil for frying

1. One day before serving, place the hard-cooked eggs, soy sauce, star anise, tea bags, and water to cover in a medium-size saucepan. Simmer the eggs uncovered for 25 minutes and then let stand overnight.

2. Beat the raw eggs and mustard together in a shallow bowl.

3. Combine the bread crumbs and sesame seeds in another shallow bowl.

4. Mix the sausage, ginger, and garlic.

5. Peel the hard-cooked eggs and proceed as directed in the recipe for Scotch Eggs.

8 portions

Raclette is a strong, yet delicious, cheese that is popular in Switzerland. We’ve often served the cheese with potatoes near an open fire, but here potatoes, cheese, and mustard are combined in little balls for a perfect hors d’oeuvre.

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