Breaded Eggs

Ingredients

• half a dozen eggs
• a beaten egg
• well seasoned with salt
• and pepper
• fine bread crumbs
• a coffee-cupful of nice veal gravy or chicken broth
• half a tea-spoonful of chopped parsley
• three table-spoonfuls of rich cream

Method

1. 1

   Boil hard half a dozen eggs, cut them into round, thick slices; have a beaten egg well seasoned with salt and pepper, dip each slice into the raw egg, then in fine bread crumbs or roiled cracker, and fry in nice drippings or lard hissing hot.

2. 2

   Drain off all the grease and serve with a sauce made by heating to the boiling point a coffee-cupful of nice veal gravy or chicken broth; season with salt, pepper, and half a tea-spoonful of chopped parsley, and lastly three table-spoonfuls of rich cream.

3. 3

   Pour it hot over the eggs.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 93. The excerpt below is the record exactly as published.

BREADED EGGS. Boil hard half a dozen eggs, cut them into round, thick slices ; have a beaten egg well seasoned with salt and pepper, dip each slice into the raw egg, then in fine bread crumbs or roiled cracker, and fry in nice drippings or lard hissing hot. The heat can be determined by throwing in a small piece of bread; if the right temperature, the bread will soon become a delicate brown. Drain off all the grease (and for this purpose a wire basket should be used), and serve with a sauce made by heating to the boiling point a coffee-cupful of nice veal gravy or chicken broth ; season with salt, pep- per, and half a tea-spoonful of chopped parsley, and lastly three table-spoonfuls of rich cream

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