Fricasseed Eggs

Ingredients

• six eggs
• one-half teaspoonful of oil
• same of vinegar
• a teaspoonful of chopped parsley
• a grating of nutmeg
• one-half cupful of white wine
• a cupful of bouillon

Method

1. 1

   Boil eggs for five minutes, remove shells, roll in flour, then in egg mixed with oil, vinegar, onion juice, parsley, nutmeg, and salt.

2. 2

   Roll in vermicelli and fry in lard.

3. 3

   Serve with Italian sauce made by frying butter and flour, adding wine and bouillon, seasoning, and boiling with chives, parsley, olives, and mushrooms.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 10. The excerpt below is the record exactly as published.

FRICASSEED EGGS — Boil six eggs for five minutes, and remove the shells carefully. Roll them in flour ; then in egg, to which has been added one-half tea- spoonful of oil and same of vinegar, a few^ drops of onion juice and a teaspoonful of chopped parsley, a grating of nutmeg, and salt. Roll in vermicelli, broken to fine bits, and fry in deep lard. Serve with sauce made as follows : Italian Sauce — Fry together one tablespoonful of butter and one of flour until brown ; add one-half cupful of white wine and a cupful of bouillon

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