Egg Baskets

Ingredients

• Boil six eggs hard
• some melted butter
• pepper
• salt
• a little gravy if you have it to spare
• a few spoons of cream or rich milk

Method

1. 1

   Boil eggs, cut in half, and extract yolks.

2. 2

   Mix yolks with melted butter, pepper, and salt.

3. 3

   Mix minced meat of cold fowl with egg paste, moisten with butter or gravy.

4. 4

   Fill egg whites with the mixture, arrange on a dish, and pour hot gravy over them.

Nutrition per serving

As published

This recipe was extracted from The new home cook book (1896), page 65. The excerpt below is the record exactly as published.

EGG BASKETS. Mrs. F. M. Cragin. Make these for breakfast the day after you have had roast chicken, duck, or turkey for dinner. Boil six eggs hard, cut neatly in half and extract the yolks ; rub these to a paste with some melted butter, pepper and salt and 158 THE HOME COOK BOOK. set aside. Pound the minced meat of the cold fowl fine in the same manner and mix with the egg paste, moisten- ing with melted butter as you proceed, or with a little gravy if you have it to spare ; cut off a slice from the hol- lowed whites of the egg to make them stand ; fill in with the paste ; arrange close together upon a flat dish and pour over them the gravy left from yesterday's roast, heated boiling hot, and mellowed by a few spoons of cream or rich milk

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