Eggs in Force-meat

Ingredients

• four eggs
• a cupful of grated bread crumbs
• a cupful of any kind of fine-chopped cold meat
• three gills of soup stock
• two table-spoonfuls of butter
• one heaping teaspoonful of flour
• one teaspoonful of salt
• one-third of a teaspoonful of pepper
• a slice of onion
• half a teaspoonful of lemon juice
• a clove
• a bay leaf
• a sprig of parsley
• a slight grating of nutmeg

Method

1. 1

   Boil the eggs hard; then remove the shells and cut the eggs in two.

2. 2

   Rub the yolks through a sieve.

3. 3

   Rub the flour and butter together; after adding the stock and seasoning, cook gently for twelve minutes.

4. 4

   Mix the bread crumbs and chopped meat; strain the sauce upon this mixture.

5. 5

   Fill the whites of the eggs with this mixture, and spread the remainder on a gratin-dish.

6. 6

   Stand the filled eggs in this bed of force-meat, and decorate with little mounds of the sifted yolks.

7. 7

   Put the dish into a moderate oven for eight minutes; then remove it and pour half a pint of tomato sauce upon the dish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 216. The excerpt below is the record exactly as published.

Eggs in Force-meat. Take for six persons four eggs, a cupful of grated bread crumbs, a eupful of any kind of fine-chopped cold meat, 414 MISS PARLOA'S KITCHEN COMPANION. three gills of soup stock, two table-spoonfuls of butter, one heaping teaspoonful of flour, one teaspoonful of salt, one-third of a teaspoonful of pepper, a slice of onion, half a teaspoonful of lemon juice, a clove, a bay leaf, a sprig of parsley, and a slight grating of nutmeg

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