Scotch Stuffed Eggs

Ingredients

• Boil eggs until hard
• chopped cooked chicken
• the yolk of a raw egg
• mix with cream
• salt
• pepper

Method

1. 1

   Remove shells from boiled eggs, cut out centers.

2. 2

   Mix chicken with yolk and cream, season.

3. 3

   Fill eggs, dip in beaten eggs and bread-crumbs, fry until light brown.

4. 4

   Serve hot with cream sauce, garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 14. The excerpt below is the record exactly as published.

salt and pepper ; dip the feet in the beaten eggs ; then roll in fine bread-crumbs and fry in deep hot lard until brown. Serve hot with tomato-sauce. aa — Italian Ice Cream. Whip I quart of cream with 3 cupfuls of sugar until stiff. Put in the freezer until half frozen ; then add the juice and grated peel of 3 lemons, a tablcspoonfuls of fine brandy, and a little pisUche coloring. Let freeze until hard and serve with cake. ai. — French Chocolate Biscuits. Beat the yolks of 6 eggs with 10 ounces of powered sugar ; add i ounce of powdered French chocolate. Mix well with 4 ounces of flour and the whites beaten stiff with a pinch of salt; add i tablespoonful of vanilU May extract. Bake on wafer sheets in small cakes to a light brown. ax — India Canapes. Cut slices of bread into delicate circles and toast in butter ; then take i ounce of chutney and a ounces of grated Parmesan cheese; spread the toast with ham and the chutney and sprinkle with grated cheese. Set in the oven a few minutes and serve hot, garnished with fried parsley. 23. — Chicken a la Tartare. Season and stew 2 spring chickens with I onion, some capers, parsley, i bay-leaf and a sprigs of thyme chopped fine until tender. Remove the chickens ; add i tablespoonful of minced pickles, i teaspoonful of made mustard, i teaspoonful of tarragon and ^ cup of mayonnaise sauce. Let boil up and pour over the chickens. Serve with boiled rice. 24. — Jevrish Pudding. Soak 6 matzoth crackers in water ; press dry and mix with i tablespoonful of butter, a pinch of salt, the yolks of 5 eggs, a sniall cup of sugar, some cinnainoo, ^ cup of raisins ajid a little grated lemoti peel. Add the beaten whites and bake until brown. Serve with wine sauce. 25.— German Potato Pancakes. Peel 3 large potatoes and lay in salted water half an hour ; then grate the potatoes ; add pepper, salt, 3 eggs and a large spoon- ful of flour. Beat well togWher and fry in hot lard by the tablespoonful until light brown. Serve hot with a pot roast. 26. — English Roast Veal. Season a veal loin roast with salt and pepper and rub with butter. Put in the dripping-pan with sliced onions, tomatoes and parsley and 3 tablespoon fu Is of dripping. Let roast ; baste often until tender. Serve hot or cold, cut into thin slices. 27. — Russian Rice Pudding. Mix cold boiled rice with the juice and rind of a lemon, i cup of sugar and ^ glass of fine rum ; then press into a mold. Let get very cold and serve with cold cooked fruit. May 28. — Scotch Pudding. Take i quart of black cherries; remove the stones and mix with ^ pound of fine bread-crumbs, some chopped nuts, the beaten yolks of 4 eggs and ]4 cup of sugar. Add the whites beaten stiff. Bake in a well-buttered pudding-dish and serve cold. 2g. — Italian Potato Balls. Peel and boil potatoes in salted water un- til sofl ; drain, and mash smooth. Take a pint of the mashed potatoes ; mix with 2 tablespoonfuls of melted butter and i c^ ; add a little flour, and form into balls. Put them into a well-buttered baking-pan ; sprinkle with grated Parmesan cheese and bake in a quick oven to a golden brown. Serve with stewed chicken. 30. — Belgian Veal Cutlets. Season veal cutlets; dip in beaten egg and roll in fine bread-crumbs. Fry in deep hot lard ; keep hot. Chop a few onions with a clove of garlic and fry in a tablc- spoonful of butter. Stir in i tablespoonful of flout until brown ; add a little water and die juice of a lemon, salt, pepper and DUt- m^ to taste. Let boil well; then remove from the fire ; stir in the yolks of 2 eggs, and let get very hot; pour over the chops. Serve with French peas. 31. — French Lemon Cookies. Beat the yolks of 4 eggs ; add i cup of butter and 3 cups of sugar beaten. Add the whites beaten stiff and a teaspoonful of lemon extract. Add enough flour with a tea- spoonful of baking-powder to make a stiff dough. Roll out thin ; cut into small cookies and bake in a quick oven to a light JUNE. I. — Italian Stuffed Tomatoes. Cut tomatoes in halves; take out some of ' the pulp. Fry i large onion in butter, add the tomato pulp, a piece of beef-marrow, i sprigs of chopped parsley, salt and pepper. Remove from the fire; add a beaten egg and mix with bread-crumt^ and a pinch of nutm^. Then fill the tomatoes, sprinkle with buttered bread-crumbs and bake until done. Serve on a platter with poached eggs. Garnish with c 3— English Salad. Pick, wash and drain a heads of lettuce and break into pieces. Mix with some watercress, shredded celery and a few leaves of mint. Put in a salad bowl, sprinkle with salt, pepper, sugar and lemon-juice and pour over a salad-dressing. Garnish with slices of bard-boiled eggs and pickled beet-root. JuM 3.— Scotch Stuffed ^^[s. Boil eggs until hard ; remove the shells. Cut out the centres lengthwise ; then chop cooked chicken to a fine mince; add the yolk of a raw egg and mix with cream

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