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Scotch Eggs

On 19 Dec 2006 at 19:34, Dennis wrote:

> Dear Phaedrus:
> Many years ago I ran across a recipe for Scotch eggs with mustard. It
> didn't turn out well.  The sausage fell off the hardboiled eggs.
> Recently, I made some Armadillo Eggs(jalapeno peppers stuffed with
> cream cheese & bacon wrapped with sausage and cheese and then rolled
> in bread crumbs).  It turned out great, so now I want to try the
> Scotch eggs with mustard again. They are basically made the same as
> the Armadillo Eggs but use a real hardboiled egg to wrap in the
> sausage.  I am looking for the mustard to use. Thanks and Merry
> Christmas.
> Dennis

Hello Dennis,

Beer Mustard is often served with these. See the second recipe below. The other two recipes have their own mustard sauce recipes.


Scotch  Eggs
Rose & Crown Pub & Dining Room - United Kingdom Showcase - EPCOT Center.

1 lbs. sausage meat (half beef and half pork)
1 c. chopped parsley
1/2 tsp. rubbed sage
1/2 tsp. ground thyme
8 hard cooked eggs, peeled
3/4 c. flour
1/2 tsp. salt
Freshly ground pepper to taste
2 eggs, beaten lightly
1 c. fine dry bread crumbs
Deep fat or oil for frying
Mustard Mayonnaise Sauce

Mix sausage with parsley, sage and thyme. Shape into 8 flat patties and 
wrap around eggs, covering egg completely. Dredge in flour which has been 
mixed with salt and pepper. Then roll in egg and cover with crumbs. 
Heat fat or oil to 375 degrees and fry eggs for about 5 minutes, until 
sausage is cooked and eggs nicely browned. Serve hot or cold on two slices 
of bread with Mustard Mayonnaise Sauce. Yield:  4 servings.

Mustard Mayonnaise Sauce:
2 c. mayonnaise
1/4 c. white chablis
2 tsp. dry mustard
1 1/2 tsp. Old English Mustard
Salt to taste
1/2 tsp. Worcestershire sauce
1/8 tsp. cayenne pepper
1 tbsp. fresh lemon juice
Beer Mustard

1 (12  ounce) bottle dark beer  
2 cups dry mustard  
1 cup brown sugar, packed  
2 teaspoons salt  
1/2 teaspoon ground turmeric  
2 tablespoons apple cider vinegar  
2 tablespoons minced dried onions  

Pour beer into small bowl,cover loosely,and let stand at room temperature 
overnight. Wisk beer and remaining ingredients together in a large saucepan 
over medium-high heat. Bring to a boil,wisking constantly. 
Remove from heat,cool to room temperature. 
Store in an airtight container in the refrigerator. 

 Mix all ingredients gently into mayonnaise, stirring lightly to blend.
 Chill. Makes 2 1/4 cups.
Scotch Eggs with Sausage

1 pound bulk pork sausage
6 peeled, hard-cooked eggs
1 cup fine dry bread crumbs, purchased or homemade, plain or seasoned
1 egg
1 tablespoon water
1 teaspoon prepared mustard

Mustard sauce:
2 tablespoons butter
2 tablespoons flour
Salt and pepper to taste
1 teaspoon chopped parsley
1 to 1 1/4 cups half-and-half
1 tablespoon Dijon mustard

On a sheet of waxed paper, divide sausage into six equal portions; wrap one 
portion around each egg. Roll each wrapped egg in bread crumbs. Beat egg with 
mustard and water; dip sausage-wrapped eggs in beaten egg mixture. Roll in 
bread crumbs again; place on a rack in a shallow baking dish. Bake at 400 
degrees for about 35 minutes or until browned, turning once during baking. 
Cut into halves lengthwise; serve with mustard, ketchup, grated cheddar cheese
or other condiments.
To make mustard sauce, melt butter in a small saucepan over medium-low heat. 
Whisk in flour; cook for about 1 minute, whisking constantly, until smooth 
and bubbling. Add seasonings, then add 1 cup of half-and-half a little at a 
time. Continue whisking until thickened; add more half-and-half until desired
 consistency is reached. Whisk in mustard; serve over Scotch eggs, vegetables 
 or fried fish.
Makes 1 to 1 1/2 cups.

Potatoes Dauphinoise

On 19 Dec 2006 at 23:04, Liz wrote:

> Hi,  I have had this potato dish several times at a favorite
> restaurant, and would love to make it at home, but I have not been
> able to find a recipe.  Do you think you could find a recipe for
> potato dauphnoise so I can make it for Christmas? 
> Many thanks.  Liz

Hello Liz,

See below.


Potato Dauphinoise 

6 medium potatoes, peeled and thinly sliced
2 cups heavy cream
1 clove garlic, crushed
2 tablespoons butter
1/2 cup Gruyere or Swiss, grated
salt and pepper

Preheat oven to 275 degrees. 
Rinse potato slices and pat dry with paper towels. Arrange one layer of 
potato slices in a buttered casserole dish. 
Slowly bring cream to a boil with garlic in a small saucepan. Pour 3/4 
over the potato slices and season with salt and pepper. 
Arrange the remaining potato slices in the casserole dish. Dot with butter 
and bake, uncovered until golden brown, about 1-1/2 hours. 
Sprinkle cheese over potatoes and return to the oven until cheese is melted 
and lightly browned, about 30 minutes. Cool slightly before serving. 
Makes 6 servings


-----Original Message-----
From: Mary 
Sent: Wednesday, December 20, 2006 9:31 AM
To: phaedrus
Subject: Pagachi Recipe from my Grandmother

I have searched many years for my Grandmother's Slovak Pagachi recipe.  My
Grandmother came from Czechoslovakia and was an excellent cook.  My Aunt
recently passed away, and today I found the recipe among her favorite
recipes.   I am happy to share this recipe with your readers as it is made
differently than the other recipes that you have posted.

Pagachi (Grandma’s recipe for Slovak Pizza)

1 pkg dry yeast
1/2 cup warm water
1/2 cup oleo
1 cup warm milk
2-3 eggs
1/2 cup water
1-1/2 tsp salt
2 Tbsp sugar
7 cups flour (more or less)

Soften yeast in 1/2 cup warm water.  Add oleo to 1 cup milk and heat together
over low heat.  Beat eggs slightly and mix with the milk.  Add 1/2 cup water,
sugar, and salt.  Add to yeast mixture.  Add 3 cups of flour mix and let
rise for about 40 minutes.  Add rest of flour and mix well again.  Knead and
add flour until no longer sticky.  Let rise again and punch down several
times.  Take out on floured board.  Divide into 4 parts.  Roll each part out
in circle and put cabbage or potato filling, spreading to the edge.  Pick up
edges and towards center, sealing so no filling escapes or shows.  Set aside
to rise for 30 minutes.  Turn over on board and press down either with
rolling pin or heel of hand working from center toward edge to make a circle
of 12 inches in diameter.  The thinner the dough, the more delicious when
baked.  Bake on greased pan or cookie sheet for 20 minutes at 375 degrees.

Cabbage Filling:

Chop cabbage fine, add salt and let stand 30 minutes.  Squeeze all juice
out.  In frying pan, put in the oil or oleo, heat, and then add cabbage and
fry for about 35 minutes stirring constantly until lightly browned.  Cool
before using.

Potato Filling:

Mash 4 medium size potatoes, season with salt and pepper and grate into
mixture 2 oz sharp cheese.

Note: When ready to serve Pagachi, brush with melted butter.

Italian Wine Cookies

On 20 Dec 2006 at 13:11, roland wrote:

> Hello - Thank you for taking the time to read my
> request.  I would like to know if you can find an
> Italian recipe. It is dough cut into inch size pieces
> then deep-fried. One of the ingredients is wine (red,
> I think). Once fried, warm honey is poured over them.
> It's not the Honey Balls.  Thank you.

Hello Roland,

See Below.


Italian Wine Cookies

2 1/2 cups vegetable oil 
2 1/2 cups red wine 
2 1/2 cups water 
12 cups all-purpose flour 
1 quart vegetable oil for frying 
1 cup honey, warmed slightly 

Warm the wine over medium heat. Remove from heat and add 12 cups of flour. 
Stir in 2 cups of water. If consistency is too dry, add up to 1/2 cup more 
of water. Knead well. Roll the dough into a snake and cut into two inch pieces. 
Run each piece over a basket or use a fork to get ridges in the dough. 
Heat oil for frying in a large pot. Deep fry cookies until medium brown. 
Drain on paper towels. 
Warm honey in a frying pan until very liquid. Roll the cookies in the honey, 
and then place in a dish. Allow the honey to cool and serve.

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Guatemalan Recipes



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