Egg Crumbs

Ingredients

• 1 cup flour
• 1 egg
• 1 tablespoonful of water
• a little salt

Method

1. 1

   Work this into a stiff dough, lay it on the pastry board, and knead well, adding as much flour as the dough will take.

2. 2

   Grate the dough on a grater, spread the egg crumbs on the board to dry for half an hour, then boil them for 3 to 5 minutes in bouillon or milk.

3. 3

   If not all used at once, the crumbs may be kept in a dry place.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 50. The excerpt below is the record exactly as published.

1 cup fiour, 1 egg, 1 tablespoonful of Water, and a little salt ] work this iiito a stiff dough, lay it on the pastry board, and knead it well, adding as much flour as the dough possibly will take up. Orate the dough oil the grater^ spread the egg crumbs all over the board to dry for a half hour, then boil them from 3 to 5 minutes in 3 quarts of bouillon for soup^ or 2 quarts milk for milk soup. If not all used at one time, the crumbs may be placed in a box ; they will keep in a dry place for some time. Kaisei* If Ofekefls.— B^ up the ydks df 3 eggs, mix ihem with 1 tablespodHful flt^ur^ 1 ticlp iilllk^ a little salt, tad grAted nutmeg ; pour this miiture into a tin eup or kettle, place it in a saucepan with boiling water, ahd bdil until it becomes firm. Shortly before Serving, tttke with a tea^odn little pieces from it, and lay them into the prepared soup. FOBOEMEAT. Forcemeat Border. — Prepare a forcemeat of chicken, game, fish, or veal, put it into a buttered border mold ; 30 minutes before serying, place the mold in a pan, with sufficient water to reach half way up the form ; cover with buttered paper, and bake in a medium hot oven from 20 to 25 minutes. When ready to serve, turn the border on to a hot dish, put a ragoiit or salpicon in the center, and lay on top the border some fillets of game or chicken. If fish is to be served with a border, take fish forcemeat, oyster, lobster, or crab ragoiit in center, and fillets of fish on top the border. Liver Forcemeat^ No. 1. — Procure a nice calf's liver, remove skin and veins, cut the liver into square pieces, place in a saucepan, cover with boiling water, boil 5 minutes; then drain in a sieve. Place a saucepan with Y^ pound fine -cut larding pork over the fire, fry few minutes ; add 2 fine-chopped onions, cook 5 minutes ; add the liver, a bouquet, Vt tablespoonful salt, V, teaspoonful pepper, stir frequently, and cook 10 minutes ; remove, and when cold, chop it fine or grind it in a meat grinder. Boil Vi c^P ef water, add Y, ounce butter, Y, cupful fiour, stir and cook till it forms into a smooth paste ; then remove ; put the fine-chopped livers in a wooden chop- ping bowl, and pound it with a potato masher; add the paste, 1 whole egg, and 3 yolks; pound all the ingredients well together, and use for forcemeats, balls, borders, and for stuffing poultry, shoulder or breast of veal. Liver Forcemeat^ No. 2. — Soak 4 ounces stale bread without the rind for 10 minutes in cold water, then inclose it in a towel and press out all the water ; melt 2 ounces butter in a saucepan ; add 2 72 FORCEMEAT. 73 iablespoonfals fine-minced onion, cook 5 minutes without browning ; add the bread, and stir till it forms into a paste and loosens itself from bottom of saucepan ; withdraw from fire and set aside to cool. Bemoye the skin and yeins from 1 pound of calfs liver, chop very fine ; add it to the bread ; season with 1 even tablespoonf ul salt, 1 even teaspoonf ul pepper, the yolk of 1 egg

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