Eggs Farci No. 2

Ingredients

• Boil until hard a dozen eggs.
• Put in a chopping-bowl the breast of a fowl.
• two tablespoonfuls of crumb of bread.
• one half teaspoonful of pepper.

Method

1. 1

   Boil eggs hard, cut in two lengthwise, and remove yolks.

2. 2

   Keep whites in cold water.

3. 3

   Chop fowl breast, yolks, mushrooms, truffle, parsley, and bread.

4. 4

   Heat butter, add mixture, moisten with chicken stock, season, and fill whites with hot farce.

5. 5

   Make a sauce with egg yolks and cream, pour over the platter, and arrange stuffed eggs.

Nutrition per serving

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 22. The excerpt below is the record exactly as published.

EGGS FARCI No. 1. Boil until hard as many eggs as are needed. Cut them in two lengthwise. Kemove the yolks and mash them. To six yolks add four tablespoonfuls of crumb of bread, softened with water, one half tea- spoonful of onion juice, and two tablespoonfuls of chopped parsley. Mix well. Put a tablespoonful of butter in a saucepan on the fire, add the egg mixture with enough milk or stock to moisten it, but not enough to make it lose consistency. Season with salt, pepper, and a dash of nutmeg. A mushroom or a chicken liver chopped fine added to the farce im- proves its flavor. Fill the whites of the eggs with the farce, and what is left make a mound on the serving-dish. Pour a white sauce over it and arrange the stuffed eggs on it; or cut the eggs in two cross- wise and fill the cups with farce, molding it to look like whole yolks. Cut a small slice off the ends so they Avill stand. Arrange them on a dish with white sauce around them. No. 2. Boil until hard a dozen eggs, cut them in two length- wise and remove the yolks. Place the whites in cold water to keep them white until ready to use them. Put in a chopping-bowl the breast of a foMd which ^ NO. 3i. liG SGS lAKCI, Kii. 1. *»^*-«^-j'- i NO. 35. EGUS lAKCI, NO. 2. Nil. 31). EGGS WITH GII5LET SAUCE. ■-] NO. 37. EGGS X L'AURORE IN CCPS. EGGS 57 lias been boiled for chicken stock, the yolks of the boiled eggs, two fresh mushrooms sauted, one half of a truffle, Uvo tablespoonfuls of chopped parsley, and two tablespoonfuls of crumb of bread. Chop all together to a fine mince. Place in a sauce- pan two tablespoonfuls of butter and a teaspoonful of onion juice. AYhen the butter bubbles add the chopped mixture and moisten it with enough chicken stock to make it of the right consistency for filling the egg cups. Season it with two teaspoonfuls of salt, one half teaspoonful of pepper,

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