Egg Fritters

Ingredients

• hard-boiled eggs
• chopped cold chicken, lamb, veal or sardines
• a little minced onion or parsley
• a few soaked bread-crumbs
• moisten with gravy or the uncooked yolk of an egg or cream
• butter for frying
• sauce from lemon juice, sardines, parsley, and sliced onion
• a good spoonful cream
• two teaspoons butter
• one of cream
• two or three drops onion juice

Method

1. 1

   Cut hard-boiled eggs in half, remove yolks, and mix with chopped meat, onion, parsley, and soaked bread-crumbs.

2. 2

   Season and moisten.

3. 3

   Fill the cavities, roll in beaten egg and bread-crumbs, and fry in boiling lard until brown.

4. 4

   Serve with sauce or make a stuffing of yolks, butter, cream, onion juice, and season to taste.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 174. The excerpt below is the record exactly as published.

Egg Fritters. — Cut hard-boiled eggs in two, remove yolks, and mix with them chopped cold chicken, lamb, veal or sardines, a little minced onion or parsley and a few soaked bread-crumbs ; season, and moisten with gravy or the uncooked yolk of an egg or cream, fill in the cavities level, put the two halves' together, roll in beaten egg and bread-crumbs, put in wire egg-basket, and dip in boiling lard ; when slightly brown, serve with celery, tomato sauce, or make a sauce from lemon juice, sardines, parsley, and sliced onion, stewed in vegetable broth, and a good spoonful cream ; let all cook together and when well reduced pour over the dished eggs and serve hot ; or for six eggs make a stuffing of the yolks, two tea- spoons butter, one of cream, two or three drops onion juioe

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