Farced Eggs
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Also known as eggs à la Benedictine, suitable for fast days.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 15. The excerpt below is the record exactly as published.
Farced Eggs. — Hard boil, shell, and divide six eggs lengthways, slicing a tiny piece off to make them stand like little canoes. How remove the yolks and pound these in the mortar with a tablespoonful of thick white sauce, a couple of spoonfuls of freshly- grated white bread, salt, cayenne pepper, and a spoonful of minced fine herbs (shalot or chives, mushrooms, and parsley, minced and fried first in butter) ; fill up the eggs with this mixture, rounding them neatly, and set them in the oven on a buttered tin
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