Eggs in Boxes

Ingredients

• slices of bread
• an egg

Method

1. 1

   Cut slices of bread 1.5 inches thick, scoop out the center to make a box.

2. 2

   Dip in beaten egg and fry in hot fat until light brown.

3. 3

   Drain on brown paper.

4. 4

   Drop an egg into each box, dust lightly with salt, and cook in the oven for 2-3 minutes.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 4. The excerpt below is the record exactly as published.

an egg and work it into the beef and potato ; form it into croquettes and fry in hot fat. Garnish with parsley. 28.— Baked Scallops. Scald the scallops for five minutes and drain. Cook I tablespoonful of chopped onion in i tablespoonful of butter until tender, add yi of a cupful of chopped mushrooms and cook until all begin to color ; then add i pt. of 'J cream sauce, the drained scallops (1 qt.) i and a high seasoning of salt and pepper. J] Turn into a shallow baking dish, sprinkle with crumbs (which have been browned in a little butter) and place in a hot oven for ten minutes, — From " Table Talk," Philadelphia. 29. — Mrs. Clay's Beefsteak Pie. {A Bermuda Recipe.') Three pounds of lean steak will make a good sized pie. Cut it into strips 3 inches January. long and 4 inches thick ; put it to stew in suf- ficient boiling water so that it does not cover the meat. After stewing slowly J^ an hour, add sweet thyme and parsley chopped fine, pepper and plenty of onion cut in thin slices. After the seasoning is added, continue stew- ing until the meat is very tender. Now add cornstarch to make the gravy as thick as cream, adding at the same time salt and Worcestershire sauce. Have ready 6 hard- boiled eggs sliced and place them in alternate layers with the meat in a pie dish ; pour the gravy over all, cover with pastry and bake. 30.— Veal Souffle. To every pint of finely chopped cold veal, allow 1 tablespoonful of butter, 2 cups of cream or milk, i tablespoonful of flour, 2 eggs and J^ a cup of bread crumbs. Melt the butter without browning ; add the flour and stir until smooth, add the milk or cream ; stir until it thickens. Then add the bread crumbs and cook about 3 minutes. Just before taking from the fire, add the yolks of (he eggs. Mix well. Take from the fire, add the veal, 3 tables poonfuls chopped parsley, I teas|Xicnful of salt and 2 or 3 dashes of January. peiii)er. Beat the whites of the eggs to b stiff, cfry froth ; add the mixture carefully. Turn into a greased baking dish and bake for 20 minutes in a quick oven. — From " Table Talk," Philadelphia. 31. — Mutton Cecils. To I pt. of chopped cold mutton, allow the yolks of two eggs, 2 tablespoon fuls of butter, I tablespoonful of bread crumbs, i table- spoonful of chopped parsley, salt and pepper to taste. Mix all the ingredients together, and stir over the fire in a saucepan, until heated through. When cold form into small round balls; dip in egg and bread crumbs and fry in smoking hot fat. — From "Table Talk," Philadelphia. FEBRUARY. I. — £gg& in Boxes. Cut slices of bread

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