Bird's Nests

Ingredients

• 6 hard boiled eggs
• 1 lb. sausage meat
• 1 uncooked egg
• and bread crumbs

Method

1. 1

   Boil eggs, peel, and cover with sausage meat.

2. 2

   Dip in beaten egg, roll in bread crumbs, and fry until brown.

3. 3

   Cut in half and arrange on a platter with tomato sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 44. The excerpt below is the record exactly as published.

BIRD'S NESTS — Mrs. Fronmuller. 6 hardi boiled eggs, 1 lb. sausage meat, 1 uncooked egg and bread crumbs. Boil eggs and when cold peel and cover with a layer of sau- sage meat. Dip" in beaten egg, roll in fine bread crumbs and fry in basket In deep fat until brown. Drain on cheese cloth, cut in half with sharp knife and arrange on platter cut side up, pour tomato sauce around ajid garnish with toast or pastry. STUFFED EGGS WITH CREAM SAUCE— Edythe Foster. Boil the eggs hard, cut in halves, remove the yolks and mix with butter, pepper, salt to taste. Put mixture in whites, place halves to- gether, roll in beaten raw egg and bread crumbs and fry in boiling lard. Serve hot with cream sauce. EGGS A LA POULETTE— Mrs. Fronmuller. 1 pt. of cream sauce, 1 teaspoon chopped parsley, 1 teaspoon chopped chives, 1 teaspoon salt, white pepper, 2 eggs. Add all ingredients to white sauce but eggs. Beat them 'well and pour sauce into them. Keep hot but do not boil. Cut 3 hard boiled eggs

Cook this with the app: pantry check, scaling, and the assistant.