Fricasseed Eggs
From Council cook book, 1908
Presented as published in 1908. 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 Council cook book (1908), page 16. The excerpt below is the record exactly as published.
Fricasseed Eggs. Take six hard-boiled eggs, remove shells. Roll them in flour, then in egg, to which has been added one-half teaspoon of oil, one-half teaspoon of vinegar, a few drops of onion juice, one teaspoon chopped parsley, a little nutmeg and salt. When quite cov- ered, roll in vermicelli that has been broken into fine bits and fry in deep butter or dripping. Serve with the following sauce: One tablespoon butter; one tablespoon flour, browned together; add one-half cup white wine and a cup of bouillon. Season with salt and cayenne
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