Eggs, Garfield Style

Ingredients

• hard-boiled eggs
• force or sausage meat
• crumbs
• crushed vermicelli
• deep fat or clarified butter
• piquante sauce

Method

1. 1

   Take some hard-boiled eggs, remove the shells, and cover them with a layer of force or sausage meat, egg and crumb them with crushed vermicelli, fry in deep fat or clarified butter, and serve with piquante sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 521. The excerpt below is the record exactly as published.

Eggs, Garfield Style). — These are very similar to Scotch eggs. Take some hard-boiled eggs, remove the shells, and cover them with a layer of force or sausage meat, egg and crumb them with crushed vermicelli, fry in deep fat or clarified butter, and serve with piquante sauce. 602 THE NEW CENTURY COOKERY BOOK 1935. Biz a la Florentine (Bice, Florentine Style). — This is rice cooked in rich broth mixed with picked shrimps, crayfish-tails, or prawns, flavoured with curry paste, grated Parmesan cheese, and finely chopped fried onions. An excellent breakfast dish. 1936. Biz a la Turque (Bice, Turkish Fashion). — Stewed rice seasoned and flavoured with saffron powder, cayenne pepper, Smyrna raisins, and finished with fresh butter. , 1937. Biz a la Bolonai.se (Bice, Polish Style). — Thinly sliced fried onions and finely shredded cooked ham are mixed with rice cooked in meat stock and strained. Season and flavour with cayenne pepper and grated cheese. 1938. Biz a la Bievnontai&e (Bice, Piedmontese Style). — Stewed rice made savoury with finely chopped fried shallots, grated Parmesan cheese, and cayenne pepper. This is dressed in the centre of a border of mashed potatoes and served as a breakfast or supper dish. 1939. Biz a la Milan aise (Bice, Milanese Fashion).— Stewed rice mixed with finely chopped cooked meat, such as fowl, game, tongue, or ham, flavoured with grated Parmesan cheese, seasoned with salt, nutmeg, and pepper. 1940. Biz a I’JEspagnole (Bice, Spanish Style). — Boiled rice, drained and fried in olive oil, mixed with tomato stew and slices of ham, seasoned with grated cheese and Spanish sweet pepper ; the dish is garnished with rounds of ham and slices of smoked sausages. 1941. Bisoletti (Savoury Bice Croquets). — These are croquets made of stewed rice, seasoned with a rich brown or red savoury sauce. Some prepared mincemeat (salpicon) is enclosed in the centre of the croquets ; they are then dipped in egg and bread-crumbs

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