Stuffed Eggs with Cheese (Eufs Farcis au Fromage)

Ingredients

• 6 hard-boiled eggs
• 1 oz. butter
• 2 oz. grated cheese
• 1 table-sp. white sauce or cream
• A pinch of nutmeg
• 1 table-sp. melted butter
• 1 table-sp. bread-crumbs

Method

1. 1

   Shell the eggs and cut them in halves crosswise.

2. 2

   Remove the yolks and pass through a sieve.

3. 3

   Mix yolks with melted butter, cream, cheese, and seasonings.

4. 4

   Fill the egg halves with this mixture, sprinkle with bread-crumbs, and place on fried bread croute.

5. 5

   Heat in the oven until warmed through.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 511. The excerpt below is the record exactly as published.

tuffed Eggs with Cheese ((Eufs Farcls au Fromage) 6 hard-boiled eggs. 1 oz. butter. 2 oz. grated cheese. 1 table-sp. white sauce or cream. Salt. Pepper. - A pinch of nutmeg. A few browned bread- crumbs. 1 table-sp. melted butter 1 doz. round croutes of fried bread. Shell the eggs and cut them in halves cross- wise. Slice off a little piece from the rounded end of each to enable them to stand, then take out the yolks and pass them through a wire sieve. Put the sieved yolks into a basin, and add to them the butter melted, cream or sauce, the grated cheese, and seasonings. Mix well, and fill the hollow of each half-egg with this mixture. Arrange it in a manner to imitate the yolk, and sprinkle them lightly with browned bread-crumbs. Place each half-egg on a small round croute of fried bread, sprinkle a little melted butter over each. and place them in the oven long enough to heat through. If preferred, a little sauce may be poured on the dish in which the eggs are served. Note. — There are many variations of this dish, as any nice savoury ingredient may be used instead of the cheese, such as chopped tongue, game, truffles, mushrooms, &c., or a tasty paste such as anchovy, shrimp, bloater, &c. The follow- ing recipes will give an idea of what can be done. Probable cost. Is. 1343. Stuffed Eggs with Game (CEufs Farcis au Gibier) Proceed as in last recipe, using 2 table-spoonfuls grated or chopped cooked game instead of the grated cheese, and good brown sauce instead of the white sauce. Pour a little strong stock od melted glaze round the dish after removing it from the oven. 1344. Stuffed Eggs with Nuts Proceed as in Recipe 1342, using 2 table-spoonfuls grated or chopped nuts instead of the grated cheese. Sprinkle the eggs with grated nuts instead of bread-crumbs, and place them on a bed of pur6e of spinach or potato instead of crofitons of bread. 1345. Stuffed Eggs with Salmon (CEufs Farcls au Saumon) Proceed as in Recipe 1342, using 2 table-spoonfuls cooked salmon finely chopped instead of the grated cheese. Pour a little good fish sauce into the dish before placing in the stuffed eggs, and omit the croutons. 1346. Stuffed Eggs, Fried Stuff the eggs according to any of the above recipes, and roll them in a very little flour to dry them. Then egg and bread-crumb them, and fry in boiling fat until a nice brown colour. Serve piled up on a hot dish with a dish paper under them, and garnish with parsley. 1347. Stuffed Eggs with Artichokes (CEufs Farcis aux Artichauts) 1 doz. eggs. 8 artichoke bottoms. 2 oz. butter. Seasoning. \ pt. white sauce. 2 table-sps. grated cheese. 1 table-sp. bread- crumbs

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