Eggs (Fari^is). — Remove the shells care-
ftilly from six hard-boiled egg-s, and prepare a
forcemeat with the following ingredients : — ■
Pound together two ounces of ham, one ounce
of anchovies, the same of veal and fat bacon,
salt, cayenne, and mace to taste, with a tea-
spoonful of minced sweet herbs,_ and one of
parsley✪ Eggs (Fari^is). Cover the eggs with this forcemeat,
roU them in beaten egg, and sprinkle bread-
crumbs lightly over all. Fry them of a pale
brown or golden colour, or the eggs may be
put into the oven. Serve with gravy in the dish.
Time : ten minutes to boil the eggs ; five to
seven minutes to fry ; a quarter of an hour to
bake. Sufficient for three or four persons.
Eggs (en Suisse). — Beat up six eggs, yolks
and whites, add to them two or three young
onions and some parsley skred very fine ; season
with salt and pepper. Mix the above with equal
quantities of melted butter and grated cheese✪ Eggs (en Suisse),
about two ounces of each, and fry slightly,
finishing the upper side with a salamander or
red-hot shovel. Time, six to eight miautes to
fry. Probable cost, lOd. Sufficient for two or
tlu-ee persons.
Eggs, Forced. — Make a forcemeat with
the yolks of eight eggs boiled till hard, a
quarter of a pound of butter, some finely-
chopped herbs, salt, pepper, and nutmeg, and a
tea-cupful of bread-crumbs soaked in milk✪ Eggs, Forced.
Beat all together and fill the whites from which
the yolks have been removed ; then close them
in their natural form and lay them into a well-
buttered pie-dish, throw the remaining force-
meat over them, and set the dish in a Dutch
oven before a clear, brisk fii-e, for a quarter of an
hour. Probable cost. Is. 3d. Sufficient for
three or four persons.
Eggs, Fricasseed. — Dissolve two ounces
of butter in a stewpan, and stu- into it a little
flour. Boil eight eggs hard, cut them, after
taking off the shell, into quarters, add them to
the butter ia the stc^\•pan, throw over them a
good quantity of shi-ed parsley, a little nutmeg
and salt, and shake the pan roimd tiU the
ingredients are well absorbed by the egg ; then
throw in a small cupful of cream✪ Eggs, Fricasseed, shake the
pan again, but do not break the eggs. When
the sauce is thick- and fine, put the eggs on a
dish, and serve with the sauce thrown over, and
a garnish of lemon round the dish. Time : ten
minutes to boil eggs ; ten minutes to prepare
the fricassee. Probable cost. Is. 3d.
Eggs, Fricasseed (another way). — Boil
eight eggs fifteen miautes, take off the shells
and cut the white parts of them in two length-
wise. Preserve the yolks whole, and put them
in the middle of a dish, cut the whites into fine
strips, or any other shape Hked, and lay them
round ; pour white sauce over, or a mixture of
mustard and melted butter✪ Eggs, Fricasseed (another way), and serve hot.
Probable cost, Isi. Sufficient for four persons.
Eggs, Fricasseed, White.— Boil six
eggs hard, and slice them, each egg into half a
dozen slices. Make a sauce as follows : — Chop
some parsley, a piece of shallot, and a^ few
mushrooms, all very finely ; put these iato a
✪ Eggs, Fricasseed, White
Page 496 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Eggs (Farcie). — Remove the shells carefully from six hard-boiled eggs, and prepare a forcemeat with the following ingredients : — ■ Pound together two ounces of ham, one ounce of anchovies, the same of veal and fat bacon, salt, cayenne, and mace to taste, with a teaspoonful of minced sweet herbs, and one of parsley. Cover the eggs with this forcemeat, roU them in beaten egg, and sprinkle breadcrumbs lightly over all. Fry them of a pale brown or golden colour, or the eggs may be put into the oven. Serve with gravy in the dish. Time : ten minutes to boil the eggs ; five to seven minutes to fry ; a quarter of an hour to bake. Sufficient for three or four persons.
Eggs (en Suisse). — Beat up six eggs, yolks and whites, add to them two or three young onions and some parsley skred very fine ; season with salt and pepper. Mix the above with equal quantities of melted butter and grated cheese, about two ounces of each, and fry slightly, finishing the upper side with a salamander or red-hot shovel. Time, six to eight minutes to fry. Probable cost, lOd. Sufficient for two or tlu-ee persons.
Eggs, Forced. — Make a forcemeat with the yolks of eight eggs boiled till hard, a quarter of a pound of butter, some finelychopped herbs, salt, pepper, and nutmeg, and a tea-cupful of bread-crumbs soaked in milk. Beat all together and fill the whites from which the yolks have been removed ; then close them in their natural form and lay them into a wellbuttered pie-dish, throw the remaining forcemeat over them, and set the dish in a Dutch oven before a clear, brisk fii-e, for a quarter of an hour. Probable cost. Is. 3d. Sufficient for three or four persons.
Eggs, Fricasseed. — Dissolve two ounces of butter in a stewpan, and stir into it a little flour. Boil eight eggs hard, cut them, after taking off the shell, into quarters, add them to the butter ia the stc^\•pan, throw over them a good quantity of shi-ed parsley, a little nutmeg and salt, and shake the pan round till the ingredients are well absorbed by the egg ; then throw in a small cupful of cream, shake the pan again, but do not break the eggs. When the sauce is thick- and fine, put the eggs on a dish, and serve with the sauce thrown over, and a garnish of lemon round the dish. Time : ten minutes to boil eggs ; ten minutes to prepare the fricassee. Probable cost. Is. 3d.
Eggs, Fricasseed (another way). — Boil eight eggs fifteen minutes, take off the shells and cut the white parts of them in two lengthwise. Preserve the yolks whole, and put them in the middle of a dish, cut the whites into fine strips, or any other shape Hked, and lay them round ; pour white sauce over, or a mixture of mustard and melted butter, and serve hot. Probable cost, 1s. Sufficient for four persons.
Eggs, Fricasseed, White.— Boil six
eggs hard, and slice them, each egg into half a dozen slices. Make a sauce as follows : — Chop some parsley, a piece of shallot, and a^ few mushrooms, all very finely ; put these iato a
Records on this page
Eggs (Fari^is)Eggs (en Suisse)Eggs, ForcedEggs, FricasseedEggs, Fricasseed (another way)Eggs, Fricasseed, White