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The 1918 Fanny Farmer Cookbook
Stuffed Eggs in a Nest
Cut “hard−boiled” eggs in halves lengthwise. Remove yolks, and put whites aside in pairs.
Mash
yolks, and add half the amount of devilled ham and enough melted butter to make of
consistency
to shape. Make in balls size of original yolks, and refill whites. Form remainder of mixture
into a
nest. Arrange eggs in the nest, and pour over one cup White Sauce I. Sprinkle with buttered
crumbs, and bake until crumbs are brown.
4
6
Eggs à la Sidney
Arrange “hard−boiled” eggs, out in thirds lengthwise, on pieces of toasted bread. Pour over
eggs
Soubise Sauce.
4
7
Eggs Huntington
4
1
1
1
“hard−boiled” eggs
/3 cup milk
tablespoon butter
1
1
/2 teaspoon salt
1/2 tablespoon flour
Few grains cayenne
/3 cup white stock
Grated cheese
/4 cup buttered cracker crumbs
3
Make a sauce of the butter, flour, stock, and milk; add eggs finely chopped and salt and
cayenne. Fill buttered ramequin dishes with mixture, sprinkle with grated cheese, cover with
cracker crumbs, and bake in a moderate oven until crumbs are brown.
4
8
Egg Farci I
Cuts “hard−boiled” egg in halves, crosswise. Remove yolks, and put whites aside in pairs.
Mash
yolks, and add equal amount of cold cooked chicken or veal, finely chopped. Moisten with
melted butter or Mayonnaise. Season to taste with salt, pepper, lemon juice, mustard, and
cayenne. Shape and refill whites.
4
9
Egg Farci II
Chapter VII − EGGS
122
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