Egg Balls in Baskets. — Boil three eggs twenty- minutes.
Eemove the shells, cut oflf a thin slice at each end, that
the eggs may stand upright, and cut in halves crosswise.
Remove the 3^olks, and stand the cups or baskets thus made
around the edge of a platter. Rub the yolks to a smooth
paste ; add an equal amount of cooked ham or tongue^
chopped fine, one tablespoonful of melted, butter^ salt^ pep-
per^ and mustard to taste. Make into balls the size of
the original yolks, and fill the cups. Make one cup of
white sauce., with cream or milk and white stock seasoned
with salt and pepper✪ Egg Balls in Baskets. Pour it in the centre of the eggs.
Set the platter in the oven a few minutes, and when read}^
to serve put a tiny bit of parsley on each ball.
In place of the meat, you may use, if you prefer, two
tablespoonfuls of grated cheese., a speck of cayenne pepper.,
and moisten with vinegar and olive oil.
Boil three eggs twenty minutes. Cut oflT a slice at each
end, and cut the eggs in halves crosswise. Remove the
yolks, and cut them in
^...^ """""--^^ thin slices. Mix with
cups with the mixture. Place them on a shallow dish and
pour 07ie cup of thick cream sauce (page 190) around them.
The sauce should come nearly to the top of the cups. Or
cut the eggs in halves, and place them with the cut side
down and serve in the sauce.
Eggs a la Creme;
them an equal amount
of small thin pieces of
cold chicken, ham, salmon,
or lobster^ and season to
taste. Fill the white
Fig. 14. Eggs a la Creme.
The Boston Cook Book,
209
Eggs in a Nest.
Boil six eggs twenty minutes. Remove the shells.
Separate the yolks without breaking ; or rub them to a
smooth paste with a little olive oil to moisten, and
shape into small balls. Cut the whites in thin narrow
slices, and mix with them an equal quantit}^ of fine
shredded chicken^ ham^ or salmon^ and a tahlespoonful of fine
sprigs of parsley. Pile this mixture, which should be light
and dry, on a platter in a circular or oval ring, and put
the yolks in the centre. Set the platter in a steamer, to
heat the mixture. Make a pint of thick white sauce✪ Eggs in a Nest ; pour
enough of it round the edge of the dish to come half-way
up the nest, and serve the remainder in a sauce-boat.
The same materials may be served cold as Devilled
JEggs. Mix a little cayenne pepper and made mustard with
the yolks and also with the shredded meat ; add a sprink-
ling of vinegar^ and garnish the dish with parsley or water-
cresses. Or serve as a salad, garnished with cresses or
lettuce^ and sprinkle a French dressing over the whole.
Egg Salad may be served in this form. Cut the yolks in
dice, and mix them lightly with diced chicken, salmon, fish,
or lobster; fill the white cups heaping with the mixture,
and serve on a bed of lettuce or cresses, with French or
Mayonnaise dressing.
14
2IO The Boston Cook Book,
MEAT.
Meat is a general term applied to the flesh of animals
used for food. It includes the muscular flesh, sinews, fat,
heart, liver, stomach, brains, and tongue. Meat is divided
into three classes : —
Meat^ including beef, veal, mutton, lamb, and pork.
Poultry^ including chicken, turke3^ geese, and ducks, or
all domestic fowls.
Game^ including partridges, grouse, pigeons, quail, or
other birds, venison, and any wild meat that is hunted
in the forest or field.
Page 126 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Egg Balls in Baskets. — Boil three eggs twenty minutes. Remove the shells, cut oflf a thin slice at each end, that the eggs may stand upright, and cut in halves crosswise. Remove the 3^olks, and stand the cups or baskets thus made around the edge of a platter. Rub the yolks to a smooth paste ; add an equal amount of cooked ham or tongue, chopped fine, one tablespoonful of melted butter, salt, pepper, and mustard to taste. Make into balls the size of the original yolks, and fill the cups. Make one cup of white sauce, with cream or milk and white stock seasoned with salt and pepper. Pour it in the centre of the eggs. Set the platter in the oven a few minutes, and when ready to serve put a tiny bit of parsley on each ball.
In place of the meat, you may use, if you prefer, two tablespoonfuls of grated cheese, a speck of cayenne pepper,, and moisten with vinegar and olive oil.
Boil three eggs twenty minutes. Cut oflT a slice at each end, and cut the eggs in halves crosswise. Remove the
yolks, and cut them in thin slices. Mix with
cups with the mixture. Place them on a shallow dish and pour one cup of thick cream sauce (page 190) around them. The sauce should come nearly to the top of the cups. Or cut the eggs in halves, and place them with the cut side down and serve in the sauce.
Eggs a la Creme;
them an equal amount of small thin pieces of cold chicken, ham, salmon, or lobster, and season to taste. Fill the white
Fig. 14. Eggs a la Creme.
The Boston Cook Book,
Eggs in a Nest.
Boil six eggs twenty minutes. Remove the shells. Separate the yolks without breaking; or rub them to a smooth paste with a little olive oil to moisten, and shape into small balls. Cut the whites in thin narrow slices, and mix with them an equal quantity of fine shredded chicken, ham, or salmon, and a tablespoonful of fine sprigs of parsley. Pile this mixture, which should be light and dry, on a platter in a circular or oval ring, and put the yolks in the centre. Set the platter in a steamer, to heat the mixture. Make a pint of thick white sauce ; pour enough of it round the edge of the dish to come half-way up the nest, and serve the remainder in a sauce-boat.
The same materials may be served cold as Devilled Eggs. Mix a little cayenne pepper and made mustard with the yolks and also with the shredded meat ; add a sprinkling of vinegar, and garnish the dish with parsley or watercresses. Or serve as a salad, garnished with cresses or lettuce^ and sprinkle a French dressing over the whole.
Egg Salad may be served in this form. Cut the yolks in dice, and mix them lightly with diced chicken, salmon, fish, or lobster; fill the white cups heaping with the mixture, and serve on a bed of lettuce or cresses, with French or Mayonnaise dressing.
2IO The Boston Cook Book,
MEAT.
Meat is a general term applied to the flesh of animals used for food. It includes the muscular flesh, sinews, fat, heart, liver, stomach, brains, and tongue. Meat is divided into three classes : —
Meat^ including beef, veal, mutton, lamb, and pork.
Poultry^ including chicken, turke3^ geese, and ducks, or all domestic fowls.
Game^ including partridges, grouse, pigeons, quail, or other birds, venison, and any wild meat that is hunted in the forest or field.
Records on this page
Egg Balls in BasketsEggs a la CremeEggs in a Nest