Egg Cutlets

Ingredients

• Cover 6 eggs with boiling water
• 2 tablespoonfuls of butter
• 4 tablespoonfuls of flour
• 1 teaspoonful of salt
• ^ of a teaspoonful of white pepper
• I pint of hot milk
• i teaspoonful of onion juice
• i tablespoonful of chopped parsley
• dip each into slightly beaten tgg
• roll in fine bread crumbs

Method

1. 1

   Cover eggs with boiling water and simmer for 45 minutes.

2. 2

   Transfer to cold water, then shell.

3. 3

   In a saucepan, melt butter, add flour, salt, and pepper.

4. 4

   Stir in hot milk until thick.

5. 5

   Add onion juice, simmer, then mix in chopped parsley and chopped eggs.

6. 6

   Form into cutlets, dip in beaten egg, roll in breadcrumbs, and fry until golden brown.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 17. The excerpt below is the record exactly as published.

Egg Cutlets. Cover 6 eggs with boiling water and sim- mer for three-quarters of an hour, transfer to cold water until chilled then shell. Into a saucepan put 2 tablespoonfuls of butter, 4 tablespoonfuls of flour, i teaspoonful of salt and ^ of a teaspoonful of white pepper. Stir over the fire until mixed, add gradually I pint of hot milk and stir until smooth and very thick. Add i teaspoonful of onion juice, simmer for five minutes ; take from the 60 AprO. fire, add i tablespoonful of chopped parsley and the eggs, coarsely chopped, then set aside until cold and firm. Lightly flour the hands and form into small cutlets ; dip each into slightly beaten tgg and roll in fine bread crumbs. Plunge, a few at a time, into smok- ing-hot fat until golden brown and drain on unglazed paper. xg. — Dried Rusk. Dried rusk with milk makes a good lunch dish now and then. For the rusk set a sponge with 3 cupfuls of milk, i teaspoonful of salt, I tablespoonful of sugar, i yeast cake and flour to make a drop batter. When very light add i cupful of butter creamed with 2 cupfuls of sugar and 4 eggs, beat and raise again. Add flour to make a soft dough, knead until smooth, let rise again and form into small round balls. Put close together in greased pans, raise until doubled in thickness and bake in a hot oven. Let stand for a day or so then cut in two and dry in the open oven until a pale golden color all through. Put away in a dry place and they will keep for weeks. ApriL 20. — Fish Curry. Melt 3 tablespoonfuls of butter in a sauce- pan and fry in it 2 large sliced onions, add i tablespoonful curry powder and stir well. Add salt and i cupful of stock or grated almond or cocoanut in water, also juice of ]4 a lemon and let all boil up for five minutes. Now add the fish (uncooked) cut in pieces about two inches square and cook in the curry for about half an hour. 21. — Caviare Canapes. Cut stale bread in quarter of an inch slices and from these stamp out two inch circles. Fry them until pale brown in a little butter. From some fresh watercress strip off all the good leaves and the most tender portion of the stems. Wash these thoroughly and press in a towel until dry, then pound to a pulp. Press again and then blend with an equal quantity of creamed but- ter. Spread the hot fried bread with this, and cover with a thin layer of caviare. 22.— Baked Shad Roe. Wash and simmer the roe until it is tender. In a saucepan put ^ of a can 62 April of tomatoes, i scant teaspoonful of salt,

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