Herb Nest

Ingredients

• six or eight eggs
• a cup minced meat or fish
• a teaspoon parsley
• pepper and salt

Method

1. 1

   Cut whites from yolks in strips and warm in the oven.

2. 2

   Pound minced meat with yolks, parsley, and seasoning into a smooth paste.

3. 3

   Mold into small balls, arrange around the yolks, and serve with fried bread and hot drawn butter sauce.

Nutrition per serving

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 175. The excerpt below is the record exactly as published.

pepper and salt, and simmer the whole in a half pint good gravy. Put m the sliced yolks last, and let them remain a minute only. Serve very hot, and garnish with thin rings of some of the white of the eggs: Or cut two mushrooms into dice and fry for one minute in a tablespoon butter ; beat six eggs, a little salt, pepper and a half cup milk or cream together and put in sauce-pan ; add the mush- rooms and three tablespoons butter and stir until it begins to thick- en ; take from fire and oeat rapidly until quite thick and creamy. Pour over slices of hot toast, garnish with points of toast and serve inmiediately. J^gs with Peas. — Put a pint of fresh, tender green peas into a covered vegetable dish ; add four tablespoons each olive oil and water, season with pepper, salt and nutmeg, cover closely and place the dish over boiling water until the peas are done ; then make indentations on their surface with a spoon and into each of these break an egg ; beat an egg and pour upon the top ; and when well set, serve it in the dish m which it was dressea. Or boil in salt water, half pint tender green peas ; drain, and when cold, mix with the yolks of eight eggs, and whites of four, strained and seasoned. Heat some bu^r in a frying-pan and put in eggs and peas. Keep 212 EGGS. stirring with a spoon till eggs are set ; turn into a dish, and serve with mint sauce. Any cold peas can be used. ^^« vrith Syrup. — Make a syrup with a little more than a half pint water ana two tablespoons sugar, boiling with it some thickly-sliced lemon peel ; strain through a sieve and when cold add to it yolks of eight eggs and whites of two ; mix well and flavor with orange flower water ; pour into deep dish and either put it in oven or place over boiling water until firm. Eggs with Tomatoes. — Peel a dozen tomatoes, medium size, cut up in a saucepan with a little butter, pepper and salt ; when BuflSciently boiled, beat five or six eggs, and just before serving turn them into the sauce-pan with the tomatoes, and stir one way for two minutes, or until they are well done. £^g8 with Vinegar. — Heat some butter in a frying-pan until of a gooa dark-brown color ; break six or eight eggs into a dish ; season any flavor desired, and slide gently into frying-pan. When done, turn carefully into a dish ; put a good tablespoon strong vinegar into the frving-pan, bring it quickly to a boil, pour upon the eggs, and serve hot as possible. HerCs iVe^^.— Boil six or eight eggs hard and cut whites from yolks in long thin strips, or snavings, set aside to warm in very gentle oven, buttering them now and tnen while preparing the rest. ^^j^^-T"^- Pound a cup minced meat or nsh very fine in a mortar, mixing in gradually the yolks of eggs, a teaspoon parsley

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