Egg Daffodils

Ingredients

• 6 hard boiled eggs
• a cup of drawn butter sauce
• pepper to taste
• salt to taste
• onion juice to taste

Method

1. 1

   Chop the whites of hard boiled eggs and run through a vegetable press.

2. 2

   Mix with drawn butter sauce and keep hot.

3. 3

   Arrange on buttered toast and cover with the white mixture, then top with yolk powder.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 13. The excerpt below is the record exactly as published.

salt to taste. Remove the shells from 6 ihard boiled eggs and put into a serving dish, pour over the sauce, 'heap the rice at the ends or at the sides, and send to the table. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. COOK COUNTY COOK BOOK 25 CUBAN EGGS.— Use 8 eggs for 6 people. Cook 4 tablespoons of sausage meat and 1 onion together over a hot fire for 5 minutes; beat the eggs thoroughly and) add seasoning to taste; put the pan on a cooler part of the stove and pour in the eggs; stir till the eggs 'become thick and creamy, then pour into a warm dish and serve with buttered toast. The eggs may be poured over the toast if desired. — Mrs. John Adkins, Wheeling, 111. CURRIED EGGS.— Make a sauce of a tablespoon of butter in which an onion has been simmered until done, but not brown, stir in 1 tablespoon of flour until it is smooth, add a teaspoon of curry powder, rub all to a smooth paste. Pour slowly into the saucepan, a cup of veal, mutton, chicken or any other soup stock left from the day before. Slice the eggs in a d'eep vegetable dish and pour this sauce over them. — Mrs. Almond Case, Palatine, 111. VARIATION I. — ^For 6 hard-boiled eggs take 1 dessertspoon of butter, and mix into it 1 tablespoon of flour, J^ tablespoon of curry powder, and a little salt. Pour into this a J^ pt. of boiling milk and set back on the stove to cook; stir until it begins to thicken like white sauce; pour this over the warm eggs and serve hot. — Mrs. C. F. Adams, Franklin, 111. VARIATION II. — Put 2 tablespoons of butter in a saucepan, add 3 onions, cut into very thin slices; stand the saucepan over very hot water and cook for 20 minutes; add 1 teaspoon of curry powder, ginger, salt and pepper to taste, and 1 tablespoon of flour; mix and add Y^ pt. of water; stir until boiling. Cut 6 hard-boiled eggs into thin slices; arrange them over a dish of carefully boiled rice on a hot platter; pour over the sauce and send to the tabic. — Mrs. Julius Casper, Wheeling, 111. VARIATION III. — Boil hard as many eggs as required, re- move the shell, cut in halves, take out the yolks, mix all the yolks in a small basin with the curry powder, allowing 1 small teaspoon of curry to 2 yolks. Refill the halves of the whites with the mix- ture. Arrange the water-cress nicely in a glass dish forming a bed for the eggs to rest in. — Mrs. B. Reeves, Palatine, 111. EGG DAFFODILS.— Chop the whites of 6 hard boiled eggs fine, then run through a vegetable press. Have ready a cup of drawn butter sauce, seasoned with pepper, salt and onion juice. 26 EGGS Mix the whites with this, and keep hot over boiling water. Have ready rounds of toast buttered and slightly moistened with gravy, chicken, veal or turkey. Arrange on a hot platter and cover each round with the white mixture, flattening it on top. Run the yolks through the press, reducing them to a yellow powder; season with salt and pepper and put a spoonful on each white round, — Mrs. Mary Carpenter, Des Plaines, 111. DAINTY EGGS.— Beat white of 1 egg, put on a thin slice of toasted bread, add the beaten yolk to white, cover with tablespoon of cream. Cook 3 or 4 minutes in a hot oven; suitable for an in- valid.— 'Mrs. Julius Casper, Wheeling, 111. DELICATE EGGS.— Beat eggs light, season with salt and pepper, put in buttered cups, place in steamer long enough to be- come thoroughly heated. Serve at once. Suited for an invalid. — Mrs. J. S. Putnam, Wheeling, 111. DEVILED EGGS. — Have as many liard-boiled eggs as desired, remove shells and halve each egg lengthwise, slipping the egg yolks into a bowl, mash and mix with salad or mayonnaise dressing until free from lumps, make into balls and replace in the whites. Garnish with parsley and serve nested in lettuce and cress. Rad- ishes make a nice garnish, thus giving the 4 colors, red, white, green and yellow. Grated cheese may be used in deviled eggs if desired. — Mrs. Frank Cress, Park Ridge, 111. VARIATION I. — ^Shell and halve lengthwise hard-boiled eggs, take out the yolks and rub them to a smooth paste with a table- spoon of mixed olive oil and minced ham, chicken or other desired meat, and a teaspoon of finely chopped parsley, season with salt and pepper and mix well. Fill the whites with the mixture and arrange on a glass dish on a bed of crisp lettuce leaves. — Mrs. Chas. Johnston, Des Plaines, 111. VARIATION II. — Mix the yolks of hard-boiled eggs with pep- per, salt, finely chopped onion and mustard to taste, and cream to soften, rub smooth to return to the whites, laying the halves together. — Mrs. Ralph Charters, Park Ridge, 111. VARIATION III. — Mash the yolks with mustard, vifiegar, salt and pepper to taste

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