Eggs in Forcemeat

Ingredients

• 4 hard-boiled eggs
• 1 teaspoon of flour
• 2 tablespoons of butter
• 1 cup of soup stock
• 1 slice of onion
• 1 teaspoon of lemon juice
• 1 clove
• 1 bay leaf
• a sprig of parsley
• cup bread crumbs

Method

1. 1

   Shell and cut the hard-boiled eggs in two, rub the yolks through a sieve.

2. 2

   Rub flour and butter together, add soup stock, onion, lemon juice, clove, bay leaf, and parsley.

3. 3

   Stew gently for 12 minutes, strain over bread crumbs and meat mixture.

4. 4

   Fill egg hollows with this mixture and bake in a moderate oven for 8 minutes.

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.

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

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