Egg Cutlets

Ingredients

• two eggs
• one tablespoon of butter

Method

1. 1

   Boil eggs twenty minutes, and when quite cold shell them and cut in two lengthwise.

2. 2

   Have ready one tablespoon of butter melted and on a hot plate, add to it a little salt and pepper; one egg beaten with one tablespoon of cold water on another plate, and fine dry bread-crumbs on still another.

3. 3

   Dip the egg halves first in the melted butter, then in egg, then in crumbs, and fry in deep fat.

4. 4

   Serve with curry sauce.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 24. The excerpt below is the record exactly as published.

Egg Cutlets. Boil eggs twenty minutes, and when quite cold shell them and cut in two lengthwise. Have ready one 52 Home Science Cook Book. tablespoon of butter melted and on a hot plate, add to it a little salt and pepper ; one egg beaten with one tablespoon of cold water on another plate, and fine dry bread-crumbs on still another. Dip the egg halves first in the melted butter, then in egg, then in crumbs, and fry in deep fat. Serve with curry sauce. Omelet. Beat two eggs slightly; add one saltspoon of salt and half as much pepper, and two tablespoons of milk, water, stock, or fruit juice. Pour into the omelet pan in which one tablespoon of butter

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