Eggs a la Suzanne

Ingredients

• as many potatoes as you have persons to serve
• 1 egg for each potato
• a palatable seasoning of salt and pepper
• sufficient hot milk
• ¼ teaspoon onion juice

Method

1. 1

   Bake potatoes, cut a slice from the side, and scoop out a portion.

2. 2

   Press the scooped potato, add hot milk, season, and place in a pastry bag.

3. 3

   Break an egg into each potato, dust with salt and pepper, and pipe the potato mixture around the edge.

4. 4

   Bake until eggs are set.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 43. The excerpt below is the record exactly as published.

EGGS A LA SUZANNE.— Bake as many potatoes as you have persons to serve, and allow 1 egg for each potato. When the potatoes are done, cut a slice from the side of each, scoop out a portion of the potato, leaving a wall half an inch thick. Put the scooped out portion through a potato press, add sufficient hot milk to make it as soft as mashed potatoes; beat until light, add a palatable seasoning of salt and pepper and turn the mixture into a pastry bag. Break 1 egg into each potato, dust it lightly with salt and pepper, and press the potato from the pastry bag» through a star tube, around the edge of the baked potato, forming a border, leaving the yolk slightly exposed. Stand these in a baking pan and bake until the eggs are set. Serve plain, or put a tablespoon of white sauce in the middle of each, and garnish with a sprinkling of chopped parsley.— Mrs. Z. E. Fairweathcr, Mayfair, lU. 68 • EGGS TORTILLA. — Beat separately the -whites and yolks of 4 eggs, mix them gently together, add 1 oz. of apricot or pine- apple preserve and beat again. Pour thfe mixture into 3 table- spoons of melted butter and brown it lightly on 1 side, turn it with a plate and brown the other side. — ^^Mrs. C. J. Jeffries, Win- netka, 111. SWISS EGGS — Heat some butter in a shallow basin or pie- plate and break in the desired nulmber of eggs. Add nearly a table- spoon of sweet cream to each egg; salt and pepper, then grate cheese over them and put in oven and bake. — Mrs. Mose Casey, Franklin, 111, EGGS A LA TARCAT.— Cut 6 hard-boiled eggs in half length- wise; remove yolk and rub smooth with % lb. of ham, J4 onion, chopped fine, % teaspoon prepared mustard, 1 teaspoon salt and a little red pepper. Refill the whites with the mixture and serve cold on lettuce leaves with salad dressing. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. EGG TIMBALES.— Break 6 eggs into a bowl, beat well; add 1 teaspoon salt, % teaspoon pepper, 1 teaspoon of chopped pars- ley; J4 teaspoon onion juice

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