Egg Cutlets

Ingredients

• 3 hard-boiled eggs
• 1/2 oz. butter
• 1/2 oz. flour
• 1/2 gill milk
• 2 table-sps. breadcrumbs
• 1 tea-sp. anchovy or shrimp essence
• 6 or 8 button mushrooms
• A little flour
• Seasoning

Method

1. 1

   Shell the eggs and chop them finely.

2. 2

   Melt the butter in a small saucepan, add the flour, and mix until smooth.

3. 3

   Add the milk and cook over the fire, stirring until smooth and thick.

4. 4

   Add the chopped eggs, mushrooms, bread-crumbs, and seasoning.

5. 5

   Mix well and spread on a plate to cool.

6. 6

   When firm, divide into pieces and form into cutlet shapes with flour.

7. 7

   Egg and bread-crumb them, and fry in hot fat to a golden brown.

8. 8

   Drain on kitchen paper and garnish with parsley.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 509. The excerpt below is the record exactly as published.

1 oz. butter. A pinch of nutmeg. Seasoning. 3 hard-boiled eggs. 2 or 3 table-sps. grated cheese. 1 gill white sauce. Cook the spaghetti in boiling water until tender, drain it well, and toss it in the butter. Season with pepper, salt, and a pinch of nutmeg. Cut the hard-boiled egg in’ slices, and prepare a gill of good white sauce. Then grease a fireproof dish, and arrange the spaghetti and eggs in it in layers. Sprinkle over half the grated cheese, pour the sauce 318 COOKERY FOR EVERY HOUSEHOLD on the top, and then the remainder of the cheese. Lay on a few small pieces of butter, and brown in a quick oven. Probable cost, 10 d. 1333, Eggs with Vegetable Marrow 4 hard-boiled eggs. 1 small vegetable mar- row. 1 onion. | pt. white sauce. 1 dessert-sp. chopped parsley. 1 yolk of egg. A pinch of mace. Choose a young fresh marrow, and cook it in boil- ing water along with the onion until tender. Then drain and arrange it in a hot dish with the eggs cut in quarters or slices. Make a white sauce (Recipe 671), using half milk, and half water in which the marrow was cooked. Season it with white pepper, salt, a pinch of ground mace and the chopped parsley. When thoroughly cooked, remove it from the fire and stir in the yolk of egg. Pour this sauce over the marrow and eggs, and serve very hot. Probable cost, Is. 1334. Eggs a la Clifton 4 hard-boiled eggs. Egg and bread-crumbs. A little flour. 1 gill brown sauce. Salt. Pepper. Cut the eggs across in two pieces so that they stand like little pyramids. Coat them lightly with flour seasoned with pepper and salt, and then egg and bread-crumb them. Flatten the crumbs on so as to keep the form of the eggs, and then fry them in boiling fat to a golden brown colour. Arrange them neatly on a hot dish with the pointed ends up, and pour the brown sauce tidily round. Probable cost, 10a!. 1335. Egg Croquettes 2 hard-boiled eggs. 1 or 2 table-sps. white sauce. ltea-sp. chopped parsley A squeeze of lemon juice. Salt. Pepper. Some scraps of pastry. Chop the eggs, and add to them enough white, or other suitable sauce, to bind them together. Season with pepper, salt, parsley, and a squeeze of lemon juice. A few chopped mushrooms may be added if available, or a little grated cheese. Use this mixture for making the croquettes, and follow- ing the directions given for Cold Meat Croquettes {Recipe 1018). Probable cost, 6 d. 1336. Egg Cutlets 3 hard-boiled eggs. | oz. butter. | oz. flour. £ gill milk. 2 table-sps. bread- crumbs. J tea-sp. anchovy or shrimp essence. 6 or 8 button mush- rooms. Egg and bread-crumbs. A little flour. Seasoning

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