Hen's Nest Eggs

Ingredients

• Boil six or eight eggs quite hard
• liberally butter them
• any cold chicken or remains of mix fish
• a little parsley
• pepper
• a hot rich brown sauce

Method

1. 1

   Cut the whites from the yolks of boiled eggs into thin slips.

2. 2

   Pound chicken or fish with yolks, parsley, and seasoning into a paste.

3. 3

   Mold into egg-shaped balls, arrange in a dish with shredded egg, and pour over brown sauce before serving.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 210. The excerpt below is the record exactly as published.

Hen's Nest Eggs. Boil six or eight eggs quite hard ; when cold and firm, cut the whites from the yolks in long thin slips; set them 394 THE THOBOUGH GOOD COOK. aside to warm in a slow oven, taking care every now and then to liberally butter them. Poimd up in a mortar any cold chicken or remains of mix fish ; with this the yolks of the eggs, a little parsley, and pepper and salt to your taste. When you have reduced all to a fine smooth paste, mould it with your hands into egg-shaped balls. Heap these in the centre of a dish, arrange the shredded e^^ around them in imitation of a nest ; put back into the oven for a few minutes to warm, and just before serving pour over a hot rich broAvn sauc

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