Poached Eggs on Fish Balls

Ingredients

• one cup of white sauce
• two eggs
• two ounces of grated cheese
• two ounces of chopped ham

Method

1. 1

   Combine the two eggs with one cup of white sauce.

2. 2

   This may be served with the omelet, blended with scrambled eggs, or made into a souffle.

3. 3

   For variation, add cheese or ham to the mixture.

Nutrition per serving

As published

This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 25. The excerpt below is the record exactly as published.

two eggs costing at average prices two cents each, or four cents. Whether boiled in the shell or dropped from the shell into boiling water, their food value would be practi- cally the same ; when scrambled or made into an omelet there is a slight addition of nutritive material. But the rigid economist says that eggs at two cents apiece are too expensive for the family of limited means. Then comes in the art of cooking to show how the eggs may be combined with less costly food ma- EGGS. 61 terials to make several palatable dishes which may take the place of meats and yet require but little more labor in preparation. First, the two eggs may be combined with one cup of with white sauce ; this may be served with the omelet, or sauce blended with the scrambled egg, or made into a souffle, or served with hard boiled eggs chopped or sliced. The identical quantities might be used in each case. By such combination the cost of the dish is doubled, but it will go at least twice as far and its fuel value is more than trebled. Or, instead of the sauce, we may use one cup of milk thickened with white bread crumbs and well salted and omit the butter or use less. This will reduce both cost and fuel value. The foundation may be again extended and varied. To the two eggs and cup of white sauce may be added cheese two ounces of grated cheese or two ounces of chopped ham

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