Eggs à la Polonaise

Ingredients

• twelve hard-boiled eggs
• about one ounce of butter
• a pinch of salt
• half a pinch of ground spice
• a saltspoonful of grated nutmeg
• five raw yolks
• half a tablespoonful of very finely chopped parsley

Method

1. 1

   Cut the hard-boiled eggs in halves, separate the whites from the yolks, and pound the yolks with butter, salt, ground spice, nutmeg, and raw yolks.

2. 2

   Strew parsley over the mixture and add beaten whites.

3. 3

   Garnish a baking dish with this preparation, fill the whites, arrange on top, and brown in the oven for about five minutes before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 159. The excerpt below is the record exactly as published.

EggS a la Polonaise. — Cut twelve hard-boiled eggs in halves, separate the whites from the yolks, and pound the latter in a mortar, add- ing about one ounce of butter, a pinch of salt, half a pinch of ground spice, a saltspoonful of grated nutmeg, and five raw yolks; when well blended, without any lumps, strew half a tablespoonful of very finely chopped parsley

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