Egg-baskets

Ingredients

• six eggs hard
• some melted butter
• pepper
• salt
• minced meat of the cold fowl
• gravy left from the roast
• a few spoonfuls of cream

Method

1. 1

   Boil eggs hard, remove shells, cut in halves, and extract yolks.

2. 2

   Rub yolks to a paste with melted butter, pepper, and salt.

3. 3

   Mix with minced meat of cold fowl, moistening with gravy.

4. 4

   Cut a slice from the bottom of the whites to make them stand, fill with the paste, arrange on a dish, and pour over heated gravy enriched with cream.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 299. The excerpt below is the record exactly as published.

Egg-baskets (a nice breakfast dish). — Make them the day after having roast turkey or chicken for dinner. Boil six eggs hard, re- move the shells, cut neatly in halves, and extract the yolks. Rub them to a paste, with some melted butter, pepper and salt, and set aside. Pound the minced meat of the cold fowl finely, and mix with the egg-paste, moistening with a little melted butter or gravy left from the roast. Cut off a slice from the bottom of the hollowed white, to make them stand ; fill with the paste, arrange close together on a flat dish, and pour over the rest of the gravy left from the roast, heated boiling hot and enriched by a few spoonfuls of cream

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