Eggs with Forcemeat Balls

Ingredients

• Half a pound of bread crumbs
• two eggs
• two table-spoonfuls of cream
• two ounces of butter
• one ounce of parsley and leeks, mixed
• quarter of an ounce of lemon thyme
• quarter of an ounce of winter savory

Method

1. 1

   Rub the butter in the bread crumbs, adding the herbs; season with Cayenne pepper, salt, and mace; add the eggs well beaten, and the cream; roll it into balls; fry them in butter; lay them on a flat dish with four or five eggs, boiled and cut in two, and serve with brown sauce, part of which should be poured on the dish, and currant jelly.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 52. The excerpt below is the record exactly as published.

Eggs with Forcemeat Balls. Half a pound of bread crumbs, two eggs, two table-spoonfuls of cream, two ounces of butter, one ounce of parsley and leeks, mixed, and quarter of an ounce of lemon thyme

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