Genoese Eggs

Ingredients

• 3 eggs
• 3 tablespoonfuls of rice
• 1 oz. of butter
• 1 teaspoonful of chopped parsley
• pepper to taste
• salt to taste
• 1 onion
• some slices of buttered toast

Method

1. 1

   Two or three hard-boiled eggs chopped very fine; mix thoroughly with three tablespoonfuls of rice well boiled, but each grain must be dry and separate.

2. 2

   Put into a stewpan with a bit of butter, a little chopped parsley, pepper, salt, and a little onion; when quite hot serve on a slice of fried or buttered toast.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 8. The excerpt below is the record exactly as published.

Genoese Eggs. 'or Four Persons.— 3 eggs; 3 taWespoonfuls of rice • iis. of butter ; 1 teaspoonful of chopped parsley ; pepper 1 . salt to taste ; 1 onion ; some slices of buttered toast. Cwo or three hard-boiled eggs chopped very fine ; F thoroughly with three tablespoonfuls of rice well iiled, but each grain must be dry and separate. iT.t into a stewpan with a bit of butter, a httle ')pped parsley, pepper, salt, and a httle onion; Len quite hot serve on a shce of fried or buttered ist. Gascony Butter. i'oR Four Persons. — 1 oz. of chopped parsley; 2 ozs. of ihovies ; 2 ozs. of butter ; cayenne to taste. Hake equal quantities of parsley picked and par- iiled, of anchovies washed, boned, and pounded, wo fresh butter ; mix the ingredients weU together, (H cayenne, and pass all through a hair sieve ; shape to httle baUs and garnish with parsley. Eggs ^ I’Annecy. il'oR Four Persons. — 6 eggs ; 1 oz. of butter

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