Stuffed Eggs with Cream

Ingredients

• hard-boiled eggs
• the same quantity of butter as there are yolks
• a lump of bread-crumb soaked in milk
• finely-chopped parsley
• chives
• a pinch of grated nutmeg
• the same quantity of mixed spice
• two or three raw yolks of egg

Method

1. 1

   Shell and halve the hard-boiled eggs, scoop out the yolks and pound with butter, soaked bread-crumb, parsley, chives, salt, nutmeg, mixed spice, and raw yolks.

2. 2

   Pass through a sieve, spread on a dish, fill egg whites, brown in the oven, and pour béchamel sauce over before serving.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 26. The excerpt below is the record exactly as published.

Stuffed eggs with cream. Pommes en croustarde. Open apple tart. Broiled sha& and sorrel. Thoroughly clean and wash your fish, make several slits down each side, and warm for a quarter of an hour in a saucepan with olive oil, salt, pepper, and a laurel leaf; fill the slits with butter mixed with finely-chopped herbs, bake in the oven, and serve on a purée of sorrel. You can also broiliton a gridiron, in which case the slits must not be filled with butter. Stuffed eggs with cream. Shell some hard-boiled eggs, cut them in half, lengthways, scoop out the yolks, and pound with the same quantity ot butter as there are yolks, a lump ofbread-crumb soaked in milk, finely-chopped parsley and chives, salt, a pinch of grated nut- meg, the same quantity of mixed spice and two or three raw yolks of egg ; when well pounded, pass through a fine sieve, spread a layer of this stuffing on a dish, fill the empty whites ofegg with the remainder, and brown in the oven, pour some béchamel sauce (see 16th of August), made with double cream, over them, and serve. 54 THE 366 BILLS OF FARE. FEBRUARY 23. Potage à la crème d’orge. Purée of barley. Raïe au beurre noir. Skate, black butter sauce. Poulets à la bonne femme. Chicken à la bonne femme. Rosbif à l'anglaise Roast beef. Pommes de terre sautées. Fried potatoes. Œufs à la neige. Poached whites of egg, Purée of barley. (l Prepare the same as purée of rice (see 27th of February). Chickens à la bonne femme. Cut up your fowis into joints ; warm four ounces of chopped carrots, and the same quantity of onions in some butter, when brown, add the pieces of fowl, season with salt, pepper, and a pinch of grated nutmeg

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