Eggs Connaught
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Eggs Connaught
  Eggs    Easter  
Last updated 6/12/2012 1:28:47 AM. Recipe ID 64303. Report a problem with this recipe.
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This elegant dish of Eggs Connaught originally published in Volume: five, Pages: 2-3 of 
Cordon Bleu Cookery Course printed in 1968 is a part-work of Purnell a subsidiary of 
PBC Publishing Limited.

Legend has it that Eggs Connaught was invented at the Connaught Hotel in Mayfair London 
is a light and spring like dish perfect for any spring festivities especially Easter 
where it make a perfect starter for the Easter Sunday Lunch.

Ingredients

    * 6 Hard Boiled Eggs
    *  Pint of Milk
    * 1 Slice of Onion
    * Blade of Mace
    * 6 Peppercorns
    * 3 oz Butter
    * 1 Tablespoon Flour
    * Salt and Pepper
    * 1 Packet of Demi-sel Cheese
    * 1 Teaspoon of Paprika
    * 4 oz Prawns (Shelled)
    *  Bunch of Watercress (to Garnish)

Procedure

Scald the milk with onion mace and peppercorns, tip into a jug, cover and leave to 
infuse. Rinse the pan with cold water, drop in  oz butter, heat gently and blend in 
the flour. Strain on the milk and add salt. Stir continuously, bring milk to the boil, 
cook for 1 minute. Turn on to a plate, cover with buttered paper to prevent a skin 
forming and leave sauce until cold. Cream remaining butter until soft.

Split the hard boiled eggs in two, scoop out the yolks and rub through a wire strainer; 
keep the whites in a bowl of water as they will soon get hard if exposed to the air. 
Work the yolks with the butter, cheese, paprika and cold sauce. Chop half the prawns 
finely, add to the mixture and season to taste. Drain the dry egg whites and have ready 
a round serving dish or use a cake platter.

Spoon a drop of filling on to the dish to hold each egg white in position, arrange them 
in a circle and then fill each with the mixture or you can use a piping bag with a -
inch plain nozzle. Scatter over the remaining prawns (split in half if large) and dust 
with paprika. Place the watercress in the middle and serve brown bread and butter 
separately.

For a very special party this recipe can be prepared with smoked salmon in place of 
prawns. Save a little smoked salmon to cut into fine shreds and scatter over.




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Recipe ID 64303 (Nov 18, 2007)

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