Stuffed Eggs

Ingredients

• 6 eggs
• 1 teaspoonful of soft butter
• half as much deviled ham as you have egg
• a pinch of salt
• pepper to taste
• mustard to taste
• a little vinegar

Method

1. 1

   Boil eggs for 20 minutes, remove shells, and cut lengthwise.

2. 2

   Remove yolks, mash with butter, deviled ham, and seasonings.

3. 3

   Fill whites with mixture, smooth, and press halves together.

4. 4

   Spread remaining yolks on a dish, place eggs on top, cover with white sauce, sprinkle with breadcrumbs, and bake until brown.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 27. The excerpt below is the record exactly as published.

pepper to taste. Gradually beat into this i cup of milk, hot; stir hard and beat in 3 well beaten eggs. Butter an oval basin and cover it thickly with fine crumbs, fill with the prepared potato and bake in a moderate oven y^ hour. Let the dish stand a few minutes after taking from the oven then invert upon a hot platter. J. S. P. BAKED RICE WITH TOMATOES. Boil I cup of rice till tender, when done mix with a can of tomatoes. Add a little onion chopped very fine and WALEUTINrC VALENTINE & COMPfllHy. YMr ll ISHLv Coacb and Car Yarnisbes and Colors. 76 LUNCHEON. a small piece of butter. Season with pepper and salt to taste. Put in a well buttered dish, lined with bread crumbs and bake to a golden brown. FRIED TOMATOES. Slice fresh ripe tomatoes in half, sprinkle a little salt and pepper over each piece and roll in flour. Put butter in frying pan and when hot put in tomatoes with skin side down, turn, and when cooked make a gravy by pouring over them milk, and simmer, till thick. A green pepper, sliced and fried with them improves the flavor. EGG-PLANT. One large egg-plant, 3 eggs, well beaten, 4 or 5 crack- ers, rolled fine, i tablespoonful of chopped onion, i of celery, butter the size of a walnut. Boil egg-plant in salt water till tender. Beat well and add ingredients. Put in a well buttered mold and bake. Mrs. S. E. Bagshawe. STUFFED EGGS. Boil 6 eggs 20 minutes, remove the shells and cut carefully lengthwise. Remove the yolks and put the whites of each egg separate, so they will fit nicely. Mash the yolks and add i teaspoonful of soft butter, half as much A.N.Warner&Co.} Fancy Goods. LUNCHEON. 77 deviled ham as you have egg. Season to taste with pepper, mustard and a little vinegar. Fill the whites with the mix- ture, smooth them and press the two halves together. Spread the remainder of the yolks on a shallow dish and place the eggs on it. Cover with a thin white sauce. Sprinkle buttered bread crumbs over the whole and bake until a delicate brown. This is a fine dish for Sunday tea. Mrs. T. J. Hudson. VEAL CROQUETTES. Chop fine some cold veal; season highly with salt, pepper, onion juice, celery salt and parsley. Moisten with beaten egg and white sauce, shape in rolls. Roll in bread crumbs, then in beaten egg and again in the crumbs. These are nice for luncheon, served with peas. If canned peas are used, pour off half the liquor in the can. Add milk, let them boil, season with butter, pepper and salt. Thicken a little with flour. Mrs. T. J. Hudson. VA'XSES YflLENTINB & COMPflNY, Coach and Car Yarnishes and Colors. DESSERTS. *'There is a knack in doing many a thing Which labor cannot to perfection bring; Therefore, however great in your own eyes, Pray do not hints from other folks despise." SAUCE FOR PLUM PUDDING. Cream together i cup of sugar and % cup of butter. When light and creamy add the well-beaten yolks of 4 eggs. Stir into this i wine glass of brandy, a pinch of salt

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