Eggs A La Lucchese

Ingredients

• 1/2 pt. of milk
• 6 halved hard-boiled eggs
• the beaten yolks of 2 eggs
• a dessertspoon of chopped parsley
• an oz. of grated cheese
• a pinch of cinnamon
• a pinch of pepper
• a pinch of salt
• squeeze lemon juice over the whole

Method

1. 1

   Fry onion until nearly brown, add milk and halved eggs.

2. 2

   Stir over low heat, add beaten yolks, parsley, cheese, and seasonings.

3. 3

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 19. The excerpt below is the record exactly as published.

EGGS A LA LUCCHESE.— Fry an onion nearly brown, add 5^2 pt. of milk and 6 halved hard-boiled eggs. Stir over a slow fire 3 or 4 minutes, and add the beaten yolks of 2 eggs, a dessert- S'poon of chopped parsley, an oz. of grated cheese and a pinch each of cinnamon, pepper and salt. Stir over a slow fire 6 or 8 minutes, squeeze lemon juice over the whole, and serve hot. — Mrs. Martin Miller, Wheeling, 111. LUCANIAN EGGS. — 1/2 cup grated cheese, essence anchovy, 1^ cups white sauce, salt and paprika, onion juice, ^ cup but- tered crumbs. Cut 5 hard>-boiled eggs in eighths lengthwise, add 1 cup cooked macaroni, 1^ cups white sauce, J^ cup grated cheese, essence of anchovy, onion juice, salt and paprika. Arrange in buttered baking dish, cover with buttered crumbs and bake until crumbs are brown. — Mrs. P. T. McLaren, Mayfair, 111. LYONNAISE EGGS.— Cook 1 chopped onion in 2 table- spoons of butter for 10 minutes, then add 1 ta'blespoon of flour and cook till the mixture is smooth and frothy, stirring constantly. Gradually pour in 1 cup of milk and cook 3 minutes, stirring the first minute; season with salt and pepper to taste. Pour this sauce into a deep, hot plate, and carefully break into it 6 eggs; cover the eggs with J4 cup of grated "bread crumbs and cook in a moderately hot oven 4 minutes. Serve in the baking dish. If a strong flavor of onions is disliked, strain the sauce into the heated plate, thus keeping out the onion pulp. — ^Mrs. John Adkins. Wheel- ing, 111. EGGS MAITRE D'HOTEL.— Slice and fry Spanish onions in butter, but do not let them brown. Add a little flour, hot milk,' chopped parsley, salt and white pepper, and let thicken. Cut the COOK COUNTY COOK BOOK 35 eggs that have been boiled for 10 minutes into quarters, lay them in the sauce, when hot, arrange in a dish and pour the sauce over them. — Mrs. C. J. Jeffries, Winnetka, 111. EGG EN MARINADI.— Mix equal quantities of water and good meat gravy, 2 tablespoons of each, with a teaspoon of vine- gar and a seasoning of pepper and salt; put it into a stew-pan and stir in gradually 2 well-beaten eggs. When it thickens, and be- fore it boils, have ready 6 poached eggs, and pour the sauce over them. Garnish with parsley. — Mrs. C. J. Jeffries, Winnetka, lU. EGGS A LA MARTIN.— For the sauce take 1 heaping table- spoon of butter, and a heaping tablespoon of flour, put them in a pan over the fire till both are combined there. Add the milk and stir till it boils, season with a pinch of salt

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