Maccaronied Eggs

Ingredients

• 1 tablespoonful of butter
• 1/2 pint of milk
• 5 eggs
• 1/2 cup boiled spaghetti
• 1/2 cup button mushrooms
• 1 tablespoonful of chopped parsley

Method

1. 1

   Melt butter, add milk, then beaten eggs.

2. 2

   When thick, add spaghetti, mushrooms, pepper, and parsley.

3. 3

   Cook for 3 minutes and serve on toast.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 40. The excerpt below is the record exactly as published.

MACCARONIED EGGS. Melt I tablespoonful of butter over hot water; add J^ pint milk and stir in 5 eggs, slightly beaten. When they thicken add >^ cup boiled spaghetti chopped into inch CHAFING DISH. 113 lengths, ^ cup button mushrooms, cut in halves, pepper and salt and i tablespoonful of chopped parsley. Cook 3 minutes and serve on rounds of toast garnished with parsley. Mrs. a. Emery. TOMATOES AND MUSHROOMS. Two cups canned tomatoes, i tablespoonful of bread crumbs, i cup sliced mushrooms, i tablespoonful of butter, salt and pepper. Put the tomatoes in the chafing dish first, then the bread crumbs and seasoning; cook a few moments; add the mushrooms, he^t through and serve on toast. Mrs. J. M. Marshall. Chop fine 4 veal kidneys with ^ pound calf's liver; season with pepper and salt. Heat a piece of butter in a chafing dish, put in the meat and toss about until done. Remove from the fire and stir in the beaten yolk of i egg and 5^ teaspoonful of lemon juice. Spread on toast and serve. VEAL KIDNEY SAUTE. Chop an onion fine and brown in butter. Cut the kid- ney in thin slices; add salt and paprika, cook until tender and serve with slices of lemon. SUNFLOWER. Boil 4 eggs 20 minutes and cool before removing shell. l/ALEUTINrr VALENTINE & GOAlPftNy. VMr ll ISHLO Coach and Car Varnisbes and Colors. 114 CHAFING DISH. Make a cream sauce with i pint of milk, i tablespoonful of flour and i of butter, rubbed together and stirred into the boiling milk. Add the whites of the eggs, chopped fine. Season with salt and white pepper. Grate the yolks over the top and serve on a green salad dish, which completes the idea of a sunflower. Miss Helen M. Topping. BARBECUED HAM. Cut rather thick slices of cold boiled ham; lay them in the blazer and let them fry. When they begin to crisp, draw to one side of the dish and add i teaspoonful of vine- gar, small teaspoonful of white sugar, a saltspoonful of mus- tard and a little pepper. Mix well and cook about 2 minutes. Mrs. M. W. Hartwell. VEAL WITH ASPARAGUS TIPS. Boil 2 eggs 20 minutes; rub the yolks with i tablespoon- ful of butter to a paste, and heat it with ^ pint of milk in the blazer. Stir until blended, then add 2 cups of veal, cut fine, and i cup of cooked asparagus tips. Season with salt and pepper and cook 5 minutes, adding the chopped whites of the eggs. * CREAMED CHICKEN. Rub 2 tablespoonfuls of butter and i large one of flour together, add i cup of milk or cream and i cup of chicken stock. Cook over hot water until smooth; add 2 cups of cold chicken, cut fine, with salt and white pepper. Cook 3 minutes and serve. A little chopped parsley is an addition. Mrs. J. B. Daniels. CHAFING DISH. 115 CREAMED POTATOES. Make a sauce of 2 tables poonfuls of butter, i of flour, and % pint milk; season with salt and pepper. When thick and smooth add cold boiled potatoes, cut into cubes. Heat through and serve hot. This should be done in the blazer set into hot water. * Miss Harper. DEVILLED TOMATOES. Cut the tomatoes into thick slices, without peeling and fry in butter. Keep them hot while adding to the butter in the blazer i tablespoonful of butter,

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