Stuffed Eggs in a Nest

Ingredients

• 6 hard-boiled eggs
• half the amount of deviled ham
• enough melted butter

Method

1. 1

   Cut hard-boiled eggs in halves lengthwise.

2. 2

   Remove yolks, and put whites aside in pairs.

3. 3

   Mash yolks and add half the amount of deviled ham and enough melted butter to make of consistency to shape.

4. 4

   Make in balls the size of original yolks, and refill whites.

5. 5

   Form remainder of mixture into a nest.

6. 6

   Arrange eggs in the nest, and pour over them 1 cup of cream sauce with buttered crumbs and bake until crumbs are brown.

Nutrition per serving

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 in a buttered dish, and arrange the eggs in the sauce, pouring ^ cup of coarse bread crumbs, sauted in 2 tablespoons of ibuttcr and set the dish in the oven to re-heat. — Mrs. B. C. Moore, Bartlett, 111. STUFFED EGGS IN A NEST.— Cut hard-boiled eggs in halves lengthwise. Remove yolks, and put whites aside in pairs. Mash yolks and add half the amount of deviled ham and enough melted butter

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