Croquettes aux Eufs (Egg Croquets or Bolls)
From The new century cookery book, 1901
Serves 4
Dressed around a bed of cooked spinach makes a tasty dish.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 514. The excerpt below is the record exactly as published.
roquettes aux CEufs ( Egg Croquets or Bolls). — Cut six to eight hard-boiled eggs into slices, rub them through a coarse wire sieve. Mince coarsely a dozen preserved mushrooms, and slightly fry them in an ounce of butter. To this add the egg puree, stir well, season with salt, pepper, and a grate of nutmeg. Moisten with sufficient well-reduced bechamel sauce
Cook this with the app: pantry check, scaling, and the assistant.