Stuffed Eggs

Ingredients

• 4 eggs
• 2 lablespoonsful cheese
• A little liquid butter
• Salt, pepper, cayenne
• A little mixed mustard
• 4 drops of vinegar

Method

1. 1

   Boil the eggs hard, shell and halve them and remove the yolks.

2. 2

   Pound the yolks to a paste with the other ingredients, adding only sufficient liquid butter to moisten the mixture.

3. 3

   Cut off a little piece from the end of each halved white so that it will stand, and fill them with the mixture.

4. 4

   Place each half on a small round of hot buttered toast, heat in the oven, and serve at once.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 80. The excerpt below is the record exactly as published.

stuffed eggs on this, stand the whole over boiling water. Put \ oz. of butter into the white sauce, bit by bit, add seasoning, pour over the eggs and rice, sprinkle with chopped parsley, and serve hot. L 14G DAINTY DINNERS AND DISHES. TOMATOES WITH STIRRED EGGS. 3 round tomatoes. 2 eggs. 1 dessertspoonful milk If oz. butter. 1 teaspoonfu] chopped parsley Pepper and salt to taste. Cut the tomatoes in halves, scoop out a small piece from each centre, season with pepper and salt, place a small lump of butter on each, and bake till soft, but not broken. Beat up the eggs, add seasoning to taste, the milk, and chopped tomato from the centres. Melt 4 oz. butter in a saucepan, pour in the egg mixture and stir over the fire till set. Pile a little egg on each half tomato, sprinkle with parsley, and serve hot. STUFFED EGGS. 4 eggs. 2 lablespoonsful cheese. grated Oeifs Farcis. A little liquid butter. Salt, pepper, cayenne. A little mixed mustard. 4 drops of vinegar

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