Œufs Perdues

Ingredients

• Three new-laid eggs
• Breadcrumbs
• Half a pound of sausage meat
• One egg
• Good brown gravy

Method

1. 1

   Boil the three eggs hard, take off the shells, roll them in flour, and cover each egg carefully and evenly with the well-seasoned sausage meat.

2. 2

   Egg and breadcrumb them, and fry them in boiling lard; drain them on kitchen paper; cut a little off the ends of each egg, so that they may stand well; cut them in half, set them on fried croutons on a hot dish, and pour the gravy round them.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 41. The excerpt below is the record exactly as published.

EUFS PERDUES Ingredients Three new-laid eggs. Breadcrumbs. Half a pound of sausage meat. Good brown gravy. One egg

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