Stuffed Turkey Eggs

Ingredients

• 4 turkey eggs
• 1/4 tablespoon of butter
• salt, nutmeg, cayenne pepper and mace
• 1 beaten hen's egg

Method

1. 1

   Boil 4 turkey eggs 20 minutes, cool in water and take off shells.

2. 2

   Divide each egg in halves lengthwise.

3. 3

   Pound the yolks in a mortar with 1/4 tablespoon of butter, a little salt, nutmeg, cayenne pepper and mace; now add 1 beaten hen's egg and the yolk of a second or a small quantity of cream, and mix all thoroughly.

4. 4

   Cut a thin slice from the bottom of each half of the white of the turkey eggs so that it will stand without tipping, and fill each hollow heaping full of the above mixture; smooth it nicely, put the eggs in a dish and bake gently 10 or 15 minutes.

5. 5

   Serve at once, with or without a sauce.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 42. The excerpt below is the record exactly as published.

STUFFED TURKEY EGGS.— Boil 4 turkey eggs 20 minutes, cool in water and take off shells. Divide each egg in halves lengthwise. Pound the yolks in a mortar with J4 tablespoon of butter, a little salt, nutmeg, cayenne pepper and mace; now add 1 beaten hen's egg

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