Egg Chops

Ingredients

• five eggs
• one cup milk
• one tablespoon butter
• two tablespoons of flour
• a beaten egg
• salt
• pepper
• a can of tomatoes
• corn starch
• butter

Method

1. 1

   Boil the eggs, remove shells, rub yolks through a sieve, and chop whites.

2. 2

   In a double boiler, heat milk, rub together butter and flour, add a beaten egg, and mix with warm milk before stirring into boiling milk.

3. 3

   Season and stir until thick.

4. 4

   Mold into chop shapes, roll in beaten egg and breadcrumbs, and fry in deep fat.

5. 5

   For sauce, strain tomatoes, thicken with corn starch, add butter, pepper, and salt, then pour over chops.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 144. The excerpt below is the record exactly as published.

EGG CHOPS. Mrs. G. Dam- browski, 339 West Vernon avenue, Los An- geles. (Original.)— Boil five eggs, remove shells, rub yolks through sieve and chop whites, not making them too fine. Put in double boiler over fire one cup milk, rub to- gether one tablespoon butter with two of flour, add a beaten egg, mix a little of the warm milk with the mixture before stirring it into boiling milk; season with salt and pepper and stir until thick. Take from fire and when cold enough to handle mold into chops shapes; roll in a beaten egg and bread crumbs and fry in deep fat. SAUCE: Strain a can of tomatoes through sieve and thicken with corn starch

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