Egg Cutlets

Ingredients

• two or three eggs
• seasoned with salt
• seasoned with pepper
• minced parsley
• a pyramid of savory rice
• tomato sauce

Method

1. 1

   Boil eggs hard, cut into slices, dip in beaten egg with seasoning, fry until brown.

2. 2

   Serve around savory rice with tomato sauce.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 140. The excerpt below is the record exactly as published.

season with pepper and salt. Stir over a slow fire for about seven minutes. Beat well two fresh eggs, stir these into the milk and onion, have ready some hot buttered toast, and after stirring the eggs for five minutes pour over the toast, and' send at once to table. Savory Eggs. Parboil, slice and fry one large onion nearly brown, add half a pint of milk and three hard-boiled eggs cut in slices. Stir over a slow fire for two or three minutes. Beat well the yolks of two eggs with a teaspoonful of parsley (dried and chopped), one ounce of grated cheese, a little pepper and salt. Add and stir this over a slow fire for seven or eight minutes. Give one squeeze of lemon juice, and serve very hot. Savory Eggs. Boil three eggs until they are hard, then take off their shells and leave them until they are cold; then cut them in half and remove the yolks and pound these till quite smooth, mixing with them a little chopped parsley, tomato puree, salt and pep- per. Slice a small piece off the tops of the whites, so that they will stand upright, and fill them with the mixture, putting a sprig of parsley into the center of each, and serve them on a bed of small salad. Egg Cutlets. Boil two or three eggs quite hard, shell, and cut into rather 202 STANDARD COOKERY. thick slices. Dip each slice into beaten egg, seasoned with salt and pepper and minced parsley. Fry a light brown, and take them out of the pan the minute they are done. Drain, and arrange round a pyramid of savory rice, and pour tomato sauce

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