Creole Eggs

Ingredients

• 3 tablespoonfuls Crisco
• 2 tablespoonfuls flour
• 8 hard-cooked eggs
• 2 cupfuls tomato pulp
• Salt, pepper, and paprika to taste
• 1 small chopped onion
• 1 bay leat
• 1 blade mace
• 2 cloves
• 2 tablespoonfuls chopped parsley
• Pinch of powdered thyme
• Slices of cooked ham
• Breadcrumbs

Method

1. 1

   Fry onion, pepper, and parsley in Crisco till tender; add cloves, thyme, bay leaf, and mace, cook three minutes, then stir in flour and tomato pulp.

2. 2

   Let mixture boil stirring all the time then strain.

3. 3

   Quarter the hard-cooked eggs.

4. 4

   Put layer of tomato sauce in Criscoed baking dish, then layer of ham, then eggs sprinkled with salt, pepper, and paprika, then sauce, ham, and eggs, last layer being sauce.

5. 5

   Cover with breadcrumbs, dot with Crisco and bake ten minutes in moderate oven.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 76. The excerpt below is the record exactly as published.

Creole Egés 3 tablespoonfuls Crisco 2 tablespoonfuls flour 8 hard-cooked eggs 2 cupfuls tomato pulp Salt, pepper, and paprika to taste 1 small chopped onion 1 bay leat 1 blade mace 2 cloves 2 tablespoonfuls chopped parsley Pinch of powdered thyme Slices of cooked ham Breadcrumbs

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