Italian Eggs

Ingredients

• some eggs
• as much butter as will equal the weight of the hard yolks
• a little bread-crumb soaked in milk or cream
• chopped parsley
• 1 anchovy
• a little chopped onion
• grated nutmeg
• pepper
• salt
• a little cream or gravy

Method

1. 1

   Boil the eggs hard, cut them in halves, take out the yolks and weigh them.

2. 2

   Pound the yolks with butter, soaked bread-crumb, parsley, anchovy, onion, nutmeg, pepper, and salt.

3. 3

   Cook to a thick paste with cream or gravy.

4. 4

   Fill the whites with this mixture and serve cold with a salad or hot in any sauce liked.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 30. The excerpt below is the record exactly as published.

Italian Eggs. Boil some eggs hard, cut them in halves, take out the yolks and weigh them. Take as much butter as will equal the weight of the hard yolks ; put them together in a mortar, and pound them with a little bread-crumb soaked in milk or cream, chopped pars- ley, 1 anchovy, a little chopped onion, grated nutmeg, pepper and salt. Cook this to a thick paste with a little cream or gravy. Fill the empty whites with this, and serve cold with a salad, or hot in any sauce liked, or on a puree of vegetable. Before cutting the eggs in half, you must cut a small piece ofl’ each end, so that each half can stand firm like a small cup. N.B. — These eggs are good eaten cold with a salad. 212. — Buttered Eggs. Put a lump of butter in a saucepan, break in some eggs, add pepper and salt; stir with a wooden spoon, 8G WHOLESOME COOKERY, until the eggs are set. Serve at once, witli or without fried sippets. 8 eggs to 1 oimce of butter will be found the right proportion. Buttered eggs can be flavoured with any material liked, such as the remains of dressed spinach, green peas, asparagus tops, tomato sauce, soubise sauce, chopped ham, stewed mushrooms. 213. — Buttered Eggs and Cheese. Proceed as above, but add 1 tablespoonful of grated Parmesan cheese to every 3 eggs. 214. — Buttered Eggs “ au Jus.” When the eggs are cooked as above, pour over them some hot clear gravy, such as the remains of gravy from roast beef or roast birds. 215. — Buttered Eggs (Spanish Manner). Peel 2 tomatoes ; fry them in some boiling oil with a little chopped onion, or shallot, or garlic. Break in 2 eggs, add pepper and salt, stir with a wooden spoon till just set, and serve quite hot. 216. — Eggs and Fine Herbs. Put in a saucepan some chopped parsley

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