Egg Pyramids

Ingredients

• the inside of a stale loaf
• more than a tablespoon of white of egg
• finely chopped parsley
• fine browned bread-crumbs

Method

1. 1

   Cut the inside of a stale loaf into small pyramids with flat tops.

2. 2

   On the top of each pyramid, put rather more than a tablespoon of white of egg beaten to a stiff froth.

3. 3

   Over this, sprinkle finely chopped parsley and fine browned bread-crumbs.

4. 4

   Arrange these on the napkin round fish, one green and one brown alternating.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 546. The excerpt below is the record exactly as published.

Egg Pyramids, — ^Take the inside of a stale loaf, cut into small pyramids with flat tops, and on the top of each p3nramid put rather more than a tahle* spoon of white of egg beaten to a stiff froth. Over, this sprinkle finely chop- ped parsley and fine browned bread-crumbs

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