Egg Cutlets

Ingredients

• 2 tablespoons butter
• 4 tablespoons bread flour
• 1 cup scalded milk
• V4 teaspoon salt
• VY teaspoon paprika
• 34 teaspoon finely grated onion
• 1 tablespoon finely chopped parsley
• Few gratings nutmeg
• 8 hard-cooked eggs

Method

1. 1

   Melt butter, add flour.

2. 2

   Stir until thoroughly blended.

3. 3

   Pour milk on gradually and bring to boiling point.

4. 4

   Cook over hot water 5 minutes, stirring constantly.

5. 5

   Cut eggs in coarse pieces and add to sauce with remaining ingredients, cool, and shape in cutlets.

6. 6

   Dip in flour, egg, and crumbs, fry, and drain.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 155. The excerpt below is the record exactly as published.

EGG CUTLETS 2 tablespoons butter VY teaspoon paprika 4 tablespoons bread flour 34 teaspoon finely grated onion 1 cup scalded milk 1 tablespoon finely chopped parsley V4 teaspoon salt Few gratings nutmeg 8 hard-cooked eggs

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