Lobster Eggs a la Guildhall

Ingredients

• Take six or seven small fresh eggs (hard boiled)
• fill up the space with the lobster mixture, as below.
• Dip each one into egg
• and bread crumbs twice.

Method

1. 1

   Remove the shells, cut them in halves; remove the yolks, fill up the space with the lobster mixture.

2. 2

   Dip each one into egg and bread crumbs twice; fry in hot fat a pretty golden colour.

3. 3

   Dish in a circle; garnish with fried parsley.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 24. The excerpt below is the record exactly as published.

Lobster Eggs a la Guildhall. Take six or seven small fresh eggs (hard boiled), remove the shells, cut them in halves ; remove the yolks, fill up the space (until it resembles the original shape of the egg) with the lobster mixture, as below. Dip each one into egg and bread crumbs twice

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