Devilled Eggs

Ingredients

• twelve eggs
• one teaspoonful of French mustard
• two tablespoonfuls of cold tongue chopped fine
• one tablespoonful of olive oil
• one-half teaspoonful of onion juice
• salt to taste
• red pepper to taste

Method

1. 1

   Boil eggs for fifteen minutes, cool in water, shell, and cut lengthwise.

2. 2

   Mash yolks with mustard and oil, add tongue, salt, and pepper.

3. 3

   Fill whites with mixture and serve on a bed of watercress or salad.

Nutrition per serving

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 148. The excerpt below is the record exactly as published.

salt to taste, and a very small dash of cayenne pepper. Boil the eggs fifteen minutes, remove the shells, cut them in half, remove the yolks, and mash them fine. Add ali the other ìngredients, mix thoroughly, and fili the bollo wed whites. Heap in pyramid shape, brush over with yolk of raw egg^ and put in the oven to brown. While they are browning, broil a slice of barn and cut it in as many squares as you bave eggs. Make a cream sauce, serve the eggs on the squares of ham, and pour the sauce round them. Bffg Ohcps with Tornato Sauce Mix one-half cup of finely chopped ham and one-half cup of finely chopped chicken with enough white sauce to keep them together. Form them in the shape of good-sized lamb obop. Chop f our hard-boiled eggs very fine and season them with a little . salt and white pepper. Mix with enough white sauce to make them the same consistency as the chicken and ham and give them the same shape. Place one on the top of each ham and chicken chop, dip in beaten egg, and roU in cracker crumbs, then in egg Mid cracker crumbs again. Fry in deep hot fat. When brown, drain on brown paper. Arrange on platter. Pour tomato sauce round the edge and serve. Have extra tornato sauce in sauoe-boat. 268 MB8. BEELT'8 COOK BOOK Bgff Oroquettes Cool six hard-boiled eggs, chop them verj fine, and season them with a little salt and white pepper. Mix them with enough white sauce to make them keep together and form them into croquettea. RoU them in beaten egg, then in cracker crumbs, and fry in deep hot fat. Gramish with pars- ley and aerve white sauce in sauce-boat. Devilled Bggs Take twelve eggs, one teaspoonf ul of French mnstard^ two tablespoonfuls of cold tongue chopped fine, one tablespoonful of olive oil, one-half teaspoonf ul of onion juice, and salt and red pepper to taste

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