Egg Vermicelli

Ingredients

• 3 eggs
• 4 slices of bread
• 1 cup of cream or milk
• 1 teaspoonful of butter
• 1 (heaping) of flour
• 1/2 of salt
• 1 saltspoonful of pepper

Method

1. 1

   Boil the eggs for 20 minutes, separate the yolks and chop the whites fine.

2. 2

   Toast the bread, cut into squares and triangles.

3. 3

   Make a sauce with cream or milk, butter, flour, salt, and pepper.

4. 4

   Stir the whites into the sauce and pour it over the toast.

5. 5

   Rub the yolks through a strainer over the whole and garnish with toast triangles and parsley.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 22. The excerpt below is the record exactly as published.

EGG VERMICELLI. Boil 3 eggs 2o minutes, separate the yolks and chop the whites fine. Toast 4 slices of bread, cut ^ into squares and J^ into triangles. Make a sauce of i cup of cream or milk, i teaspoonful of butter, i (heaping) of flour, ^ of salt, i saltspoonful of pepper. Stir the whites into the sauce and while hot, pour it over the toast. Rub the yolks through a fine strainer over the whole, garnish with toast triangles and put a bit of parsley in the center. Miss Edith A. Stevens. CAULIFLOWER. A new way of cooking cauliflower. Divide the A. N.Warner& Co.! Underwear. LUNCHEON. 65 vegetable into little boquets and cook in salted water. Strain and cool. Season with salt, white pepper, chop- ped parsley and sprinkle with flour. Dip in beaten egg and plunge into boiling lard. BOSTON SANDWICHES. Boil I pint of chestnuts and 2 large chicken livers until tender. Remove the brown skin from the nuts by pouring over them boiling water after they are shelled. Pound to a paste and season with salt, lemon juice and pepper. Spread upon thin slices of white bread. Mrs. J. E. Brown. BEACH SAUSAGES. Two pounds of veal, ^ pound of fat salt pork, chop- ped very fine. Add i pint of oysters and chop. Dredge in a little flour and pepper and fry. . Mrs. M. E. Brown. LUNCHEON NEST. Chop fine whatever cold meat, fowl or fish you have Season and add half as much agam mashed potato; moisten with gravy, if possible, or rich milk; mold into egg shape, then dip into beaten egg, roll in cracker or bread crumbs; fry a delicate brown. Fill a hot dish with enough fried po- tatoes, sliced like straws, to represent a nest. Lay your croquettes in this and serve at once. S. F. A. yALEMTINrr VALENTINE & GOiftPflNY. VMR ll ISHLv Coach and Car Varnishes and Colors. 66 LUNCHEON. OYSTER SHORTCAKE. Make a rich but delicate shortcake dough, using sweet milk and Cameo baking powder. Bake in jelly cake tins, in rather thin layers and lightly butter each as it comes from the oven. Drain i quart of oysters, putting the liquor on to scald. Heat a cup and a half of milk and a tablespoonful of butter. Rub smooth a tablespoonful of flour in a little cold milk, and add this to the scalding milk, stirring until it thickens. If half a cup of cream can be had add it to the milk; it is a great improvement. Put a teaspoonful of butter

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