Columbus Eggs

Ingredients

• 6 hard-boiled eggs
• a little cream
• salt
• pepper
• a little nutmeg

Method

1. 1

   Cut hard-boiled eggs in halves, remove yolks, and mix with minced meat, cream, and seasonings.

2. 2

   Fill whites with this mixture, press together, and serve.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 11. The excerpt below is the record exactly as published.

COLUMBUS EGGS.— Cut hard-boiled eggs in halves cross- wise, cut a slice oif of each end to make them stand up. Remove the yolks and chop and mix with minced veal, chicken or other delicate meat. Add a little cream and season with salt and pepper and a little nutmeg. Put this mixture into the whites, press it smooth and put the 2 halves together, like whole eggs. — Mrs. James Ellis, Palatine, 111. COOK COUNTY COOK BOOK 23 VARIATION I. — Take 1 dozen hard-boiled eggs and cut each • in two around the center, cutting off also a little piece from one end so they can stand on end as did the egg Columbus handled. Pulverize the yolks and mix with some finely minced chicken, smoked tongue or lean ham; moistening with a little fresh butter or vinegar, seasoning with salt, pepper and mustard. Put this filling in the empty whites, press the 2 parts together and stand on a platter, like a whole egg. Pour a little vinegar over the remaining filling and' pour over the eggs. — Mrs. C. J. Jeffries, Winnetka, 111. EGGS A LA COMMODORE.— Place hollowed circles of bread sauteed in butter in a deep dish and place a poached egg or scrambled eggs in the center of each one, first filling with a soup puree and pour over a rich Bechamel sauce, to which is added a few drops vinegar. Garnish with chopped truffles. — ^Mrs. C. E. West- inghous, Mayfair, 111. EGG COQUELICOT.— 1 can pimentoes, 2 tablespoons butter, ly2 pts. milk, 2 tablespoons flour, 1 teaspoon salt, as many eggs, and slices of toast as there are persons to serve. Trim the tops from 1 can of pimentoes to make them even. Put these inside of custard or timbale cups. Break in each 1 egg, dust it lightly with salt and pepper, stand the cups in a hot baking dish of boiling water and cook in the oven until eggs are set. Allow 1 round of toast for each cup. While they are cooking rub 2 tablespoons each of butter and flour together; add Ij^ pts. milk and stir until boiling, then add the salt and pepper; pour this into the bottom of a heated platter, loosen the pimentoes from the edge of the cups, put a round of toast over the cups and turn out the contents by revers- ing. Stand the toast on which you liave turned the egg, in the cream sauce; dust if you like with a little chopped parsley and send to the table. — ^^Mrs. M. Anthony, Des Plaines, 111. CREAMED EGGS.— May be served on toast or in tureen. Cut 3 hard-boiled eggs lengthwise in 4 silces, place on a hot, shal- low vegetable dish, set in oven or range closet to keep warm. Make a cream sauce of 1 tablespoon butter, 1 tablespoon of flour, and 1 cup of milk. Cook onion in the butter, add flour, rub smooth and brown if desired. Add milk and pour over eggs. Serrc hot. — ^Mrs. E. D. Adkins, Wheeling, 111. 24 EGGS VARIATION I.— Boil 6 eggs 20 minutes. Have 6 slices of toast on a hot dish. Put a layer of white or cream sauce on each one, and then part of the whites of the eggs cut in thin strips; rub part of the yolks through a sieve on the toast. Repeat this and finish with a third layer of sauce. Place in the oven for about 3 minutes, garnish with parsley, and serve. — Mrs, William Barnes, Bartlett, 111. EGGS WITH CREAM.— Melt 1 tablespoon of butter, stir in 1 cup of thin cream and when hot slip in the eggs very carefully. Season with salt and pepper to taste. When the whites are almost done, sprinkle with cheese and finish cooking and serve, on slices of toast. — Mrs. M. A. Abbott, Palatine, 111. EGGS PREPARED IN CREAM.— Into custard cups or rame- kin put 1 tablespoon of cream or milk top, break 1 or 2 eggs into each, dust with a little salt; set the cup in a pan of boiling water on stove and boil until the egg is set. — ^Mrs. Ella Fairchild, Pala- tine, lU. EGG CROQUETTES.— Chop 6 hard-boiled eggs

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