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The 1918 Fanny Farmer Cookbook
4
“hard−boiled” eggs
1 teaspoon curry
powder
2
1
tablespoons butter
1
/2 teaspoon salt
/2 tablespoon finely
chopped onion
1
/8 teaspoon
paprika
2
tablespoons flour
1
1/3 cups
scalded milk
/2 cup cooked rice
1
Chop whites of eggs and add to sauce made of butter, flour, seasonings, and milk, then add
heat to boiling−point, fill puff paste cases and sprinkle with yolks of eggs rubbed through a
rice;
sieve.
4
3
Scalloped Eggs
3
1
“hard−boiled” eggs
3
/4 cup chopped
cold meat
pint White Sauce I
3
/4 cup buttered
cracker crumbs
Chop eggs finely. Sprinkle bottom of a buttered baking dish with crumbs, cover with
one−half
the eggs, eggs with sauce, and sauce with meat; repeat. Cover with remaining crumbs. Place
in
oven on centre grate, and bake until crumbs are brown. Ham is the best meat to use for this
dish. Chicken, veal, or fish may be used.
4
4
Stuffed Eggs
Cut four “hard−boiled” eggs in halves crosswise; remove yolks, mash, and add two
tablespoons
grated cheese, one teaspoon vinegar, one−fourth teaspoon mustard, and salt and cayenne to
taste. Add enough melted butter to make mixture of the right consistency to shape. Make in
balls
size of original yolks, and refill whites. Arrange on a serving dish, pour around one cup White
Sauce, cover, and reheat.
4
5
Chapter VII − EGGS
121
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