Fricassee of Eggs

Ingredients

• 10 hard-boiled eggs
• 2 onions
• 3 tablespoonfuls of melted butter
• 1 tablespoonful of flour
• a little cream
• salt
• pepper
• nutmeg

Method

1. 1

   Cut the eggs in slices.

2. 2

   Cut the onions in thin slices and fry slowly in melted butter until light brown.

3. 3

   Sprinkle flour over them, dilute with cream, season, stir, and boil a few minutes.

4. 4

   Add the eggs and heat without boiling.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 32. The excerpt below is the record exactly as published.

Fricassee of Eggs. Cut 10 hard-boiled eggs in slices. Cut 2 onions in thin slices ; put them in a saucepan with 3 tablespoonfuls of melted butter ; stir 119 September, and fry slowly until a liglit brown ; sprinkle I tablespoonful of flour over them ; dilute with jT-^^^ a little cream. Season with salt, pepper and iv~ '\. 1 nutm^; stir and boil a few minutes; add V^y J the eggs; heal hot without boiling. 28. — Calf's Tongue with Tomato Sauce. Take two calves' tongues, soak them in warm water for an hour ; drain and parboil for ten minutes ; cool, pare and scrape the white skin off. Into a saucepan put i table- spoonful of flour ; stir into it gradually i cup of water. When it boils, add i wine-glass of vinegar, i bunch of parsley and an onion with three cloves stuck in it. Cover and cook slowly for an hour. Drain on a cloth ; dish up and serve with tomato sauce over it. The tongue can be boiled the day before and then reheated for breakfast, and the tomato sauce made and poured over. 29.— Broiled Striped Bass. Wash and clean the fish ; cut it open on one " ■[ sweet oil and broil for fifteen ; with the following sauce : TEL Sauce. — Take i table- ter and knead into it i table- 120 September. spoonful of fine chopped parsley, and a. squeeze of lemon juice. 30. — Currant Jelly Fritters and Cold Duck. Cut slices of bread and spread thickly with curratit jelly ; put two tc^ether, press gently, but do not let the jelly squeeze out ; cut them with a fancy cutter; dip in batter and fry quickly in hot lard. Pile slices of cold duck neatly in the centre of a platter and lay the fritters around in a circle. OCTOBER. I. — Minced Beef. Put butter the size of an egg into a sauce- pan. When it is melted fry a sliced onion until light brown ; add i cup stock, i bunch fine chopped parsley; stir in ) lablesixionful of chutney sauce and 2 cups of beef chopped fine ; let it get very hot, but not boil. Serve with toast points. 2. — Sausage Roll. Make a dough as for baking powder biscuit ; roll out and cut in large rounds with a biscuit cutter; lay sausage meat on half of each piece ; turn the other half over and pinch together ; bake J4 an hour. Serve with brown sauce, poured around. 3.— Fried Fish. Clean and wash the fish ; roll in corn- meal ; sprinkle with salt and pepper and fry in pork fat. 0= October. 4.— Chicken Tarts. Chop cold chicken very fine and season to taste. Boil an onion and i qt. of milk; when it is scalding hot, take out the onion and thicken with a teaspoonful of flour; wet with cold milk. When it has boiled, add z cups of chopped chicken. Serve in patty 5.— Breakfast Veal. Butter a. small dish very thoroughly, and fill it with layers of stewed veal and bread crumbs ; season with salt, pepper and a little nutmeg

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