Lenten Chops

Ingredients

• six eggs
• one cup of milk
• two tablespoonfuls of whole-wheat flour
• two tablespoonfuls of olive oil
• season with salt
• a dash of cayenne pepper
• roll them in cracker-dust or cornmeal
• a piece of macaroni about three or four inches long
• a can of French peas

Method

1. 1

   Boil eggs for 15 minutes, remove shells, and prepare yolks and whites.

2. 2

   In a pan, heat milk and stir in flour dissolved in olive oil, seasoning with salt and cayenne.

3. 3

   Once thick, mix in yolks and whites.

4. 4

   Form into chops, roll in beaten egg and cracker dust, and fry until brown.

5. 5

   Garnish with macaroni and serve with tomato or browned sauce and peas.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 32. The excerpt below is the record exactly as published.

LENTEN CHOPS. Boil six eggs fifteen minutes, remove the shells, rub yolks thru a sieve and chop whites, not making them too fine. Put one cup of milk in pan over fire and when boiling stir in two tablespoonfuls of whole-wheat flour dissolved in two tablespoonfuls of olive oil ; season with salt and a dash of cayenne pepper and stir until thick and smooth ; take from the fire and when almost cool stir in the prepared yolks and whites and a very little onion juice. When cold enough to handle form in shape of chops, roll them in beaten egg, then in cracker-dust or cornmeal and fry to a delicate brown in olive oil. Take a piece of macaroni about three or four inches long and stick into the small or pointed end of each chop and arrange in the center of a platter. Now take tomato or browned sauce and add to the same a can of French peas

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