Creamed Egg Baskets

Ingredients

• Boil the eggs hard.
• Put a tablespoonful of butter in a saucepan.
• mix them with a little white sauce.

Method

1. 1

   Boil eggs hard, cut in two lengthwise, and remove yolks.

2. 2

   Drop whites into hot water.

3. 3

   Mash yolks and mix with white sauce or stock, cream, butter, and salt.

4. 4

   Press mixture through a pastry bag into the whites, and insert handles made of thin celery slices.

5. 5

   Arrange on a bed of well-seasoned vegetables.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 21. The excerpt below is the record exactly as published.

CREAMED EGG BASKETS Boil the eggs hard. Cut them in two lengthwise and re- move the yolks. Drop the whites into hot water so they will be warm when needed for use. Mash the yolks and mix them with a little white sauce, or with stock, or Math cream and a little butter and salt. Beat the mixture until it is smooth NU. 30. CKLA.MKD J'oArilED ElitiS NO. 31. CREAMHD EGI> BASKETS ON I5EAN TUJiEE. NO. 32. r(jACHED EGG.S WITH GREENS NO. 33. .SPANISH E<iGS. EGGS 55 and light. Press the paste through a pastry-hag and star tube into the hollows of the white halves, and insert handles nuide of thin slices of celery cut from the green ends. Arrange the little baskets on a bed of any kind of well- seasoned vegetable. In illustration the center is bean puree (see page 98) pressed through a pastry-bag. POACHED EGGS WITH GREENS Boil green leaves of lettuce until tender, drain them, chop them fine, and season with a little white sauce. Cover rounds of bread, which have been browned in butter, with the let- tuce ; or, if more convenient, with well-seasoned creamed spinach. Make nests of the green, leaving the edges of the toast clean, with a border one half inch wide around the depression. Place in each one an egg poached in the French style ; or break an uncooked egg into each hollow, and place them in the oven until the eggs are set. EGGS IN NESTS AVhip to a stiff froth the whites of as many eggs as are needed. Pile it irregularly on a fiat, buttered baking-dish, and make depressions in it here and there. Sprinkle the hol- lows with salt and pepper and drop into each one the yolk of an egg. Put a small piece of butter on each yolk. Place the dish in a moderate oven for five to eight minutes. Serve at once. The yolks can be conveniently kept in the half shells until needed. 56 LUNCHEONS SPANISH EGGS Cover the bottom of an earthen baking-dish with well-sea- soned tomato puree. Arrange on it poached eggs, leaving spaces to show the red color. Lay between the eggs whole small sausages, already cooked, or sausages cut in inch lengths. Place a bit of butter on each egg and set the dish in the oven to heat it only. EGGS FARCI No. 1. Boil until hard as many eggs as are needed. Cut them in two lengthwise. Kemove the yolks and mash them. To six yolks add four tablespoonfuls of crumb of bread, softened with water, one half tea- spoonful of onion juice, and two tablespoonfuls of chopped parsley. Mix well. Put a tablespoonful of butter in a saucepan

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