Eggs, Hungarian Style

Ingredients

• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1 cup rice
• 6 eggs
• 2 tablespoons butter
• 1/2 pt. vegetable stock

Method

1. 1

   Wash and boil rice until tender, then drain and dry.

2. 2

   Arrange rice in a mound on a platter.

3. 3

   Poach eggs and place them over the rice.

4. 4

   Rub butter and flour together, add stock, and season with paprika.

5. 5

   Stir until boiling, add salt, and pour over eggs and rice.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 17. The excerpt below is the record exactly as published.

tablespoons of butter, add 1 tablespoon of flour; fry brown, then add 1 tablespoon of vinegar and a little onion juice with pepper and salt. Boil the whole together for 2 minutes; pour it over the eggs and serve. — Mrs. Alex. Drexel, Park Ridge, 111. FRIED EGGS WITH VEAL.— Chop veal fine and mix with white sauce; season highly, bring to a boil and mold in the middle of a hot platter. Against this hillock of mince lay fried eggs, neatly trimmed, and outside of these curled strips of fried breakfast bacon. This dish will be much improved by the addition of half a can of mushrooms, minced fine. — ^Mrs. Tom Bell, Bartlett, 111. FRIED EGGS WITH POTATOES.— Slice cold boiled pota- toes and fry in butter till nicely brown; in the meantime beat 1 or 2 eggs and stir into the potatoes nicely, and take up at once so as not to harden the egg, but merely to cook slightly. One egg is enough for 3 or 4 persons. — Mrs. Martha Barber, Mayfair, 111. EGGS IN FORCEMEAT.^Shell and cut 4 hard-boiled eggs in two and rub the yolks through a sieve or strainer; rub 1 tea- COOK COUNTY COOK BOOK 51 spoon of flour and 2 tablespoons of butter together, add 1 cup of soup stock seasoning, 1 slice of onion and 1 teaspoon of lemon juice, 1 clove, 1 'bay leaf and a sprig of parsley, stew gently 12 min- utes and then strain it over cup bread crumbs and meat which must be well mixed. Fill the egg hollows with some of this mix- ture and spread the rest on a small platter. Stand the filled eggs in this bed of forcemeat and decorate them and it with little mounds of the sifted yolks. Bake in a moderate oven 8 minutes. Serve with J/2 pt. of tomato, Bechamel or ibrown sauce poured over the dish or in a separate dish. Nice for luncheon. Serves 6. — Mrs. T. R. Barker, Kenilworth, 111. EGGS AU GRATIN.— Cut hard^-boiled eggs in slices and lay them in a deep dish in close circular rows. Make a sauce of a tablespoon of butter, the yolks of 4 eggs, a little grated cheese and y2 cup of sweet milk. Stir this over the fire until it thickens, pour it over ^t eggs, strew some bread crumbs on the top and bake for about 10 minutes. Serve hot. Nice for Lent. — Mrs. Anna Brinkley, Winnetka, 111. VARIATION I. — Remove shells from 6 hard-boiled eggs, cut a thin slice from each end, cut in half crosswise. Remove yolks and stand the white cups or baskets on a shallow buttered dish. Rub yolks to a smooth paste; add ]4 cup of either grated cheese, minced ham, tongue, chicken, fish or any left-over meat preferred, a speck of cayenne pepper, and moisten with vinegar and olive oil or melted butter. Shape into balls' size of yolks and return to whites; sprinkle with grated cheese or chopped parsley and cover with white, cream or tomato sauce and buttered bread crumbs. Brown in oven and serve hot, garnished with parsley. The eggs m.ay be quartered, sliced or chopped, covered with the sauce and grated cheese and buttered bread or cracker crumbs and browned. Onions may be added if desired. — .Mabel Sturievant, 105 S. Dear- born St., Chicago, 111. GOLDEN ROD EGGS.— Slice whites of 6 hard-boiled eggs over 6 slices of toast, then pour cream dressing over this; grate the yolks and garnish. — Mrs. Emma Gray, -Maywood, 111. EGGS A LA GOLDEN ROD.— Make a thin white sauce with butter, flour, milk and seasonings. Separate yolks from whites of Z2 EGGS 3 hard-boiled eggs. Chop whites finely, and add thciii to the i auce. Cut 4 slices of toast in halves lengthwise. Arrange on platter, and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over tiie top. Garnish with parsley and re- maining toast, cut in points. — Mrs. Chris. Anderson, Kcnilworth, 111. GRIDDLED EGGS.— Arrange small muffin rings on a hot, but- tered griddle, drop an egg in each, and turn as soon as lightly browned. — Jane Andrews, Mayfair, 111. INDIAN EGGS.— Cut a small slice' from each end of some hard-boiled eggs and cut them into halves the round way. Take out the yolks and pound them and mix them well with a mixture made as follows: A heaping teaspoon of curry powder, 2 oz. butter, and a dessertspoon of essence of anchovy, well blended and cooked in a sauce pan. Fill the eggs with the mixture. Serve with gar- nished watercress and rolled bread and butter. — ^Mrs. Edward Ab- bcytt, Palatine, 111. EGG A LA HAVANA.— Boil 8 eggs 10 minutes, cut them into slices, chop 2 small Spanish onions and 6 tomatoes, season with pepper and salt, and fry them with y^ cup of bread crumbs in 2 oz. of 'butter. Add ^ pt. of stock and stir for 10 minutes after it boils. Place the slices of eggs in the liquid and warm through. — Mrs. C. J. Jeffries, Winnetka, 111. HUNGARIAN EGG.— Place a piece of butter size of a wal- nut in a pan (after having boiling water to heat the pan); let it melt, add an onion chopped fine, and cook until soft. Add 1 pt. strained tomatoes, let it come to a boil, add Yj, lb. mild cheese cut fine, stir until smooth, break in 3 eggs and stir hard until the eggs arc done. Be careful not to break the yolk In stirring, or it will result in a bard lump. Serve on crackers or buttered toast. — Mrs C. J. Jeffries, Winnetka, 111. EGGS, HUNGARIAN STYLE.— 1 teaspoon paprika, V-, tea- •poon salt. Wash 1 cup rice, boil until tender, drain and dry. Arrange this in the form of a mound in the center of a platter. Poach 6 eggs

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