1 lb (450 g) potatoes, peeled, cooked and mashed
2 tbsp (25 g) 1 oz butter
1 egg, beaten
salt pepper
2 tbsp (25 g) 1 oz butter
1 egg, beaten
salt pepper
for the filling
1/2 boiling fowl, cooked, skinned, boned and diced
4 oz (100 g) mushrooms, sliced
1 hard-boiled egg, quartered
1 tablespoon chopped chives
1 1/4 cup (300 ml) 1/2 pint cheese sauce
4 oz (100 g) mushrooms, sliced
1 hard-boiled egg, quartered
1 tablespoon chopped chives
1 1/4 cup (300 ml) 1/2 pint cheese sauce
to garnish
bacon rolls
1 hard-boiled egg, sliced
1 tomato, skinned and sliced
chopped parsley
Watercress (salad cress)
1 hard-boiled egg, sliced
1 tomato, skinned and sliced
chopped parsley
Watercress (salad cress)
method
1. Beat the mashed potatoes with the butter, egg, salt and pepper.
2. Use to line a greased deep baking dish.
3. Bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 10 to 15 minutes. (The potato case should not brown.)
4. Place the chicken, mushrooms, egg and chives in the potato case and pour over the sauce.
5. Bake for a further 20 minutes.
6. Garnish and serve hot.
2. Use to line a greased deep baking dish.
3. Bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 10 to 15 minutes. (The potato case should not brown.)
4. Place the chicken, mushrooms, egg and chives in the potato case and pour over the sauce.
5. Bake for a further 20 minutes.
6. Garnish and serve hot.
serving amount
serves 4 - 6
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