Stuffed Eggs au Gratin

Ingredients

• 6 hard-boiled eggs
• an equal quantity of cold boiled ham
• 1/2 teaspoon of paprika
• mixed mustard
• a few drops of onion juice
• 2/3 cup of bread, cream or tomato sauce
• 2 tablespoons of butter

Method

1. 1

   Cut required number of hard-boiled eggs in halves lengthwise; remove and sift the yolks, then add an equal quantity of cold boiled ham, with chicken or tongue pounded to a paste; 1/2 teaspoon of paprika, and mixed mustard, a few drops of onion juice and uncooked yolk of eggs or sauce, as needed to shape.

2. 2

   With this fill the whites and press together corresponding halves.

3. 3

   Put 2/3 cup of bread, cream or tomato sauce in a buttered dish, and arrange the eggs in the sauce, pouring 1/2 cup of coarse bread crumbs, sauted in 2 tablespoons of butter and set the dish in the oven to re-heat.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 41. The excerpt below is the record exactly as published.

6 hard-boiled eggs in halves. Take out the yolks and mash them fine. Add 2 tablespoons of butter, 1 teaspoon of cream, 2 or 3 drops of onion juice, and salt and pepper to taste. Mix all thoroughly. Fill the tgg from the mixture, and put them together. There will be a little filling left, to which add a well beaten egg. Cover the eggs with this last preparation and roll in cracker crumbs. Fry in boiling lard till light brown. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — Cut hard-boiled eggs in halves crosswise; re- move yolks and mash; add 2 tablespoons grated cheese, 1 teaspoon mustard, and salt and cayenne to taste. Add enough melted but- ter to make of right consistency to shape. Make in balls the size of original yolks, and refill whites. Arrange on a serving dish, pour around 1 cup of white sauce, cover and re-heat. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. STUFFED EGGS A LA HOT SPRINGS.— Mash the yolks of hard-boiled eggs; add 2 teaspoons of Gutter, 1 of cream, 2 drops of onion juice, salt and pepper to taste. Mix all thoroughly and 66 €GCS fill the white with the mixture and put together. Add 1 beaten egg to the remaining filling. Cover the eggs with this mixture and roll in cracker crumbs. Fry a light brown. — 'Mrs. C. J. Jeflfries, Winnetka, 111. FRIED STUFFED EGGS.— Have eggs hard boiled. With a tin tube or a s^harp pointed knife remove a cylindrical piece of white from the pointed end of each egg; empty the whites out of the yolks with a small vegetaible spoon. Pound the yolks with Ber- naise or Hollandaise sauce, adding cooked mushrooms, chopped fine; fill the eggs with this mixture and put the pieces of white back in place; roll in egg and bread crumbs and fry to a pale straw color, in deep fat. Serve with Soubise or tomato sauce. — Mrs. Phillip D. Moore, Kenilworth, 111. STUFFED EGGS AU GRATIN.— ^Cut required number of hard^^-boiled eggs in halves lengthwise; remove and sift the yolks, then add an equal quantity of cold boiled ham, with chicken or tongue pounded to a paste; H teaspoon of paprika, and mixed mustard, a few drops of onion juice and uncooked yolk oi eggs or sauce, as needed to shape. With this fill the whites and press together corresponding halves. Put 2/3 cup of bread, cream or tomato sauce

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