Egg Terrace
From The new practical housekeeping, 1890
Serves 4
Serve with tomato sauce.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 Terrace. — Boil new-laid eggs ten minutes, shell, out in two. and take a small slice^ off the ends, so they will stand. Take out ^^6k^^^ ' yolks and beat in a mortar, after hav- ^3^^^^ mg passed them through a hair sieve, ^^^6JgM[wM^X-p^^ together with an equal quantity of but- ^SI^m^^mMJg^^^^ ter, a little salt, pepper, nutmeg, two ^^^<l^ft?=^^^^^^^aa^ raw eggs, and a large tablespoon chop- Bn Terr«e. pcd parsley. Mix very thoroughly, and £ut in a dish. Fill the eggs with this mixture. Make some good ighly flavored forcemeat (see Meats), and smooth a layer of it on a plate, place the filled eggs round it, put a second layer of the force- meat in the centre, ana arrange the other eggs upon it ; baste gently with butter
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Cook this with the app: pantry check, scaling, and the assistant.