Title: Stuffed eggs in puff pastry
 Categories: Starters, Cheese/eggs, Pastry, Hungarian
      Yield: 6 Servings
 
      1 lb Puff pastry
      3 oz Butter; melted
     12    Eggs
      2    Breakfast rolls
     10 fl Milk
           Salt, pepper
           French mustard
           Parsley
      1    Egg; beaten
           Madeira Sauce
 
  Boil the eggs for 10 minutes. Put them in cold water and shell them.
  Cut them across, remove yolks and rub them through a sieve, together
  with two breakfast rolls soaked in milk. Into this mixture stir the
  melted butter and season with salt, pepper, French mustard and
  chopped parsley. Fill the whites of the eggs with this puree, and
  join the halves to- gether again to look like whole eggs. Roll the
  puff pastry, cut it into as many square pieces as you have eggs and
  brush lightly with beaten egg. Place an egg in the middle of each
  square and pack the pastry around it. Close the top of each with a
  round of pastry. Brush over with egg and bake. Serve with Madeira
  sauce.
  
  Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home
  BBS 2:323/4.4