Eggs à la Bonne Cuisine

Ingredients

• Cut 4 hard boiled eggs in half
• a tablespoon of butter
• 1 tablespoon of anchovy paste
• a pinch of curry powder
• 1 teaspoon of chutney
• fry rounds of bread

Method

1. 1

   Cut 4 hard boiled eggs in half, scoop out yolks, and rub to a paste with butter, anchovy paste, curry powder, and chutney.

2. 2

   Fill whites with the mixture, fry rounds of bread a golden brown, and when cold spread with the remainder of the paste.

3. 3

   Place half an egg on each round, and garnish with cooked spinach rubbed through a sieve with a little butter.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 10. The excerpt below is the record exactly as published.

EGGS A LA BONNE CUISINE.— Cut 4 hard boiled eggs in half, scoop out yolks, and rub to a paste with a tablespoon of but- ter and 1 tablespoon of anchovy paste, a pinch of curry powder and 1 teaspoon of chutney. Fill whites with the mixture, fry rounds of bread a golden brown, and when cold spread with the remainder of the paste. Place half an egg on each round, and, with a pastry tube, garnish with cooked spinach rubbed through a sieve with a little butter. — Mrs. Alex. Drcxel, Park Ridge, 111. MOCK BRAINS.— Beat egg yolks very light, add 1 teaspoon orf water or milk to each 2 yolks, season with pepper and salt and scramble in butter. — Mabel Sturtevant, 105 S. Dear^born St., Chi- cago, 111. BREADED EGGS. — Boil required number hard and cut in round, thick slices, pepper and salt and dip each in beaten raw egg, then in fine bread crumbs or powdered cracker crumbs, and fry in butter, hissing hot; drain oflF grease and serve hot. — Mrs. D. E. Gentry, Glencoe, 111. COOK COUNTY COOK BOOK 21 ROYAL CREAMED EGGS.— Boil 6 eggs and cut in slices. Make a sauce by creaming 1 level tablespoon of butter with 2j4 tablespoons of flour and adding 1 pt, of cream or cream and milk; boil 3 minutes. In a granite basin put a layer of cream, then a layer of sliced iboiled eggs; another layer of cream and repeat. Sprinkle rolled cracker over the top, dot with pieces of butter and brown in the oven, — Mrs. C. J. JeflFries, Winnetka, 111. EGGS BROUILLE. — Cut 2 mushrooms into dice, and fry them for 1 iminute in 1 tablespoon of butter. Beat together 6 eggs, salt, pepper and Y^ cup milk or cream, and put them in a saucepan, add 3 tablespoons of butter

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