Columbus Eggs

Ingredients

• a dozen hard-boiled eggs
• some finely minced chicken, smoked tongue or lean ham
• a little fresh butter or vinegar
• salt
• pepper
• mustard

Method

1. 1

   Peel the shells from the eggs and cut each in two around the center.

2. 2

   Pulverize the yolks and mix with minced chicken, tongue, or ham, moistening with butter or vinegar and seasoning to taste.

3. 3

   Fill the whites with this mixture and press the two parts together.

Nutrition per serving

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 133. The excerpt below is the record exactly as published.

salt. Butter a mold and pour in the mixture. It may be baked gently in the oven till set, or placed over a pan of boiling water. When turned out of the mold, a rich brown gravy should be poured round it. Mrs. Fannie Smith. EGGS WITH BROWN SAUCE. Poach or fry as many eggs as you wish and place them on a flat dish. Pour over them plenty of brown butter sauce. L. P. J. FRICASSEED EGGS. Two tablespoonfuls of butter, one tablespoonful of flour, a sprig of parsley, one-half dozen minced mushrooms, one-half pint white stock (veal or chicken), one-half dozen hard-boiled eggs (sliced). Put the but- ter into the chafing dish; when melted add flour (stirring constantly), parsley cut fine, mushrooms and stock. Simmer five minutes and add eggs; boil up once and serve hot. Kate Ray. POTTED EGGS. Take the yolks of six hard-boiled eggs, one ounce of butter, one tea- spoonful of anchovy sauce, a little salt and cayenne pepper. Pound the eggs and butter well together in a mortar, then add the salt and cayenne pepper, and lastly the anchovy sauce. Honora McGrath. FRIED EGGS AND TOMATOES. Break six eggs gently into a pan with plenty of butter and fry until the whites are crisp. Cut six tomatoes in halves and fry them in the butter. Lay them in a dish, sprinkle with pepper and salt, and lay the eggs over them. Serve them very hot. J. E. Taber. 12 182 EGGS. FONDU AU GRATIN. Melt three tablespoonfuls of butter, stir In a tablespoonful of flour and mix well. Add the yolks of four eggs and one-quarter of a pint of milk and let it simmer for two minutes, stirring all the while; then take it from the fire. Shred four ounces of cheese into thin slices and stir into the mixture; season with salt and pepper. Beat two of the whites of the eggs to a stiff froth and stir them in gently. Fill a shallow tin, sprinkle with bread-crumbs. Break over them the remainder of the butter in small pieces, and bake in a moderate oven for one-half hour. Mrs. Frances Reed. SUNSHINE EGGS— MOONSHINE EGGS. Melt a little butter in an omelet pan, sprinkle salt on it and break into it the number of eggs required. Fry these over the fire for two minutes till they are poached, and be careful to turn up the edges to keep them from spreading too far. Before sending them to the table sprinkle pepper over them, and cover them with tomato sauce. Eggs prepared in the same way and sprinkled over with grated cheese, are called moonshine eggs. Mrs. M. A. Burns. SWEETriEAT TORTILLA. Take four eggs, one ounce of apricot or pineapple preserve, three tablespoonfuls of butter. Warm the butter in a saute pan; beat separately the whites and the yolks of the eggs, mix them gently together, add the preserve and beat them again; pour the mixture into the butter and brown it lightly on one side, turn it with a plate and brown the other side; the pan must be kept moving to prevent sticking. Mrs. H. O. Lane. EGG TOAST. Butter the toast and pour over it a sauce made of milk thickened with flour and seasoned with butter, pepper and salt; add the whites of eggs chopped fine, then grate the yolks over the top. Mrs. J. M. Stone. EGGS ON TOAST. Put two quarts of water over the fire, and when it comes to a gentle boil add one-half teaspoonful of salt. Break in six eggs, taking care not to injure the yolks. Let them cook for five minutes. Have some toasted bread, slightly buttered, on a hot platter. Remove the eggs from the water with a skimmer and lay them on the toast and serve hot. Mrs. Sara Cook. EGGS. • 183 COLUMBUS EQQS. Peel the shells from a dozen hard-boiled eggs and cut each ^gg in two around the center, cutting off also a little piece from one end so that they can stand on end as did the famous &gg which 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 and seasoning to the taste with salt, pepper and mustard

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