Egg Cutlets
From A second Dudley book of cookery and other recipes, 1914
Serve with fried parsley.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 103. The excerpt below is the record exactly as published.
EGG CUTLETS fT^AKE some hard-boiled eggs and mince them. Mix with them some grated Parmesan cheese and chopped herbs, parsley, chervil, tarragon and chives. Moisten with raw yolks of eggs and a little rich white sauce
Cook this with the app: pantry check, scaling, and the assistant.