French Eggs

Ingredients

• six eggs hard
• cracker crumbs
• butter
• a gravy made in pan of butter, crumbs and cream

Method

1. 1

   Boil eggs, remove shells, roll in beaten egg, then in cracker crumbs, and fry in butter until brown.

2. 2

   Pour gravy made from butter, crumbs, and cream over them.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 168. The excerpt below is the record exactly as published.

six eggs hard, cut them into slices, yolk and white together, warm up for five minutes, and serve very hot. Another excellent recipe : Cut each egg into four slices ; put two tablespoons butter or olive oil into a frying-pan, and when well heatea throw into it a large sliced onion and apple ; fry briskly till well browned ; add a cup either milk, cream, water or stock in which has been mixed a dessert-spoon strong curry-powder ; simmer about ten minutes and thicken with the beaten yolk of an egg. Arrange the sliced eggs in a hot dish, pour the curry over them, or just stew them in it for a few minutes. Some epicures have the yolka only of 204 EGGS. the eggs carried and the whites minced fine to form a garnish. Tomatoes, chopped, savory herbs, celery, green peas, sliced cucum- bers, button mushrooms, fresh or pickled, orange or lemon mice, young capsicums, pickles of any kind, shred lemon rind, shallot or garlic in small quantity, or indeed almost any sort of vegetable may be employed in the curry. Fillets of anchovies may be used as a decoration' round the rim of the dish, but observe that only cream or yolk of egg should rightly be made use of for thickening a curry. Deviled Eggs. — Take a suflBcient number of the h^d-boiled yolks of eggs, dip them first into some beaten egg, then dip them into oil and. roll them in cayenne pepper and salt • make a little tray by twisting up the comers of half a sheet of oiled writing paper, place the eggs in it, put it upon a gridiron over, a clear fire and shake it about till the eggs are quite hot. Serve with equal quantities of olive oil and chetney sauce made very hot. In default of chetney sauce, Chili vinegar may be employed. Or dip the hard-boiled yolks into .beaten egg well seasoned with pepper and salt, then into bread- crumbs, and drop into hot lard until browned over. Forcemeat Eggs, — Boil six eggs hard, and while boiling make a forcemeat by mixing acup minced chicken, veal, ham or tongue with a half cup bread-crumbs, two teaspoons mixed parsley, onion, sum- mer savory or sweet marjoram chopped fine, and one raw eggbeiaten light Take shells of eggs on carefully, divide in halves, and cut a Siece of the white off at each end that they may stand firmly when ished, and coat them thickly with the forcemeat. Set on upper grate of very hot oven to brown, and 'serve piled neatly on hot oish. ^ our a cup of hot, rich gravy over them into which a little lemon juice has been squeezed, and serve. Or leave eggs whole, cover with forcemeat, put in a frying-basket and set into boiling fat for two minutes. JNice for lunch, tea or picnics. French Eggs, — Boil hard, remove shells, roll in beaten ege, then in cracker crumbs and fry in butter until brown. Pour over them a gravy made in pan of butter, crumbs and cream

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