Eg’g’ Croquettes. — ( Family Recipe.) — Boil four Eggs hard, about ten minutes, and chop them small. Melt an ounce of butter in a stewpan, add an ounce of flour mixed in half a pint of milk. Boil the milk till thick, then add the chopped Egg3 with pepper and salt, and a little parsley which has been blanched, drained, and minced ; also a little minced shallot. Turn the mixture out on a plate, and let it get quite cold. Shape the Croquettes like small Jerusalem Artichokes, egg and breadcrumb each, and fry a nice brown. Serve on a napkin, and garnish with fried parsley. A flavouring of minced mushroom or of minced ham is often liked in Egg Croquettes. The mince should be moistened with thick white sauce, and left to get cold. Allow a teaspoonful to each egg. Of course any flavouring, such as anchovy, can be used. The same mixture, varied according to taste, may be used for little rissoles, bouchees or beicjnets, the bouchees being fried in little pastry cases, and the beignets in batter. It is a mistake to add all sorts of extra flavourings to these dishes of Egg ; the taste of the Egg itself should predominate. Eg’g’S in Shells, mixed with shrimp butter, are excellent. Moisten the shrimp butter with enough veloute sauce or milk to bring it to the consistency of an ordinary thick sauce. Stir into this the hard-boiled Eggs finely minced, and put the mixture into well-buttered shells. Heat in the oven, and dust over the surface of each shell finely-rasped crustcrumbs. [TF?/rm;.] Eg’g’S au Gratin. — Boil six Eggs hard, put them into cold water, when cold remove the shells. Cut the Eggs across in slices, arrange them upon a fire-proof china dish which has been well-buttered, setting them in layers, and seasoning each layer well with pepper and salt. Dust over each layer also a thin coating of grated Parmesan, and moisten the whole well with nicely made white sauce. Shake grated cheese over the whole EGGS AU GRATIN 40 £ surface, moistening it with melted butter. Set the dish in the oven till, thoroughly heated, and brown the surface with a salamander. [TPi/rmt.] The last four recipes have been for Eggs which may be described as moderately hard-boiled. For the following recipes the Eggs must be thoroughly hard-boiled — that is, boiled for half an hour. Eg’g’S fareis, or filled with forcemeat, can be served either hot or cold. When the Eggs have boiled half an hour, put them into cold water, and as soon as they are quite cold shell them. Take a dessert knife rubbed in butter, divide each Egg in half crosswise, cutting off a little slice at the bottom of each so that the halves will stand upright. Pick out the yolks and pound them with an ounce of butter✪ Egg Croquettes and any flavouring liked, such as pounded anchovy, finely-minced ham or tongue, or mushrooms. Allow one teaspoonful of farce to each half-egg, season with spiced pepper, and fill the halves neatly, using a dessert knife dipped in melted butter, and shaping the farce into a dome- shaped cap, as there will be too much of it to just fill the half- egg. Minced parsley and chervil make a simple and excellent farce, mixed with minced onion' threads. Eggs fareis can be egged and breadcrumbed, and fried one by one in very hot fat.

AI-modernized reading of the original text

Eg’g’ Croquettes. — ( Family Recipe.) — Boil four Eggs hard, about ten minutes, and chop them small. Melt an ounce of butter in a stewpan, add an ounce of flour mixed in half a pint of milk. Boil the milk till thick, then add the chopped Eggs with pepper and salt, and a little parsley which has been blanched, drained, and minced ; also a little minced shallot. Turn the mixture out on a plate, and let it get quite cold. Shape the Croquettes like small Jerusalem Artichokes, egg and breadcrumb each, and fry a nice brown. Serve on a napkin, and garnish with fried parsley. A flavouring of minced mushroom or of minced ham is often liked in Egg Croquettes. The mince should be moistened with thick white sauce, and left to get cold. Allow a teaspoonful to each egg. Of course any flavouring, such as anchovy, can be used. The same mixture, varied according to taste, may be used for little rissoles, bouchées or beignets, the bouchées being fried in little pastry cases, and the beignets in batter. It is a mistake to add all sorts of extra flavourings to these dishes of Egg ; the taste of the Egg itself should predominate. Eggs in Shells, mixed with shrimp butter, are excellent. Moisten the shrimp butter with enough veloute sauce or milk to bring it to the consistency of an ordinary thick sauce. Stir into this the hard-boiled Eggs finely minced, and put the mixture into well-buttered shells. Heat in the oven, and dust over the surface of each shell finely-rasped crustcrumbs. [TF?/rm;.] Eggs au Gratin. — Boil six Eggs hard, put them into cold water, when cold remove the shells. Cut the Eggs across in slices, arrange them upon a fire-proof china dish which has been well-buttered, setting them in layers, and seasoning each layer well with pepper and salt. Dust over each layer also a thin coating of grated Parmesan, and moisten the whole well with nicely made white sauce. Shake grated cheese over the whole EGGS AU GRATIN 40 £ surface, moistening it with melted butter. Set the dish in the oven till, thoroughly heated, and brown the surface with a salamander. [TPi/rmt.] The last four recipes have been for Eggs which may be described as moderately hard-boiled. For the following recipes the Eggs must be thoroughly hard-boiled — that is, boiled for half an hour. Eggs Fareis, or filled with forcemeat, can be served either hot or cold. When the Eggs have boiled half an hour, put them into cold water, and as soon as they are quite cold shell them. Take a dessert knife rubbed in butter, divide each Egg in half crosswise, cutting off a little slice at the bottom of each so that the halves will stand upright. Pick out the yolks and pound them with an ounce of butter and any flavouring liked, such as pounded anchovy, finely-minced ham or tongue, or mushrooms. Allow one teaspoonful of farce to each half-egg, season with spiced pepper, and fill the halves neatly, using a dessert knife dipped in melted butter, and shaping the farce into a dome-shaped cap, as there will be too much of it to just fill the halfegg. Minced parsley and chervil make a simple and excellent farce, mixed with minced onion threads. Eggs Fareis can be egged and breadcrumbed, and fried one by one in very hot fat.

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Eggs au GratinEgg Croquettes

Mrs. Roundell's Practical cookery book