Suirked Eggs

Ingredients

• four or five shirring-dishes
• half a cup of grated bread crumbs
• half a cup of chopped chicken or ham
• salt and pepper to taste

Method

1. 1

   Butter four or five shirring-dishes.

2. 2

   To half a cup of grated bread crumbs and half a cup of chopped chicken or ham add enough cream to mix to a smooth, moist consistency, like butter.

3. 3

   Season to taste with salt and pepper.

4. 4

   Put a tablespoonful of the mixture into each dish, break in an egg, season with a dash of salt and pepper, cover with more of the mixture, and cook in the same manner as eggs a la Parisenne.

5. 5

   Serve in the cups.

As published

This recipe was extracted from Kirmess cook book (1907), page 203. The excerpt below is the record exactly as published.

SUIKRED EGGS. Butter four or five shirring-dishes. To half a cup of grated bread crumbs and half a cup of chopped chicken or ham

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