leave in the shell. Set the shells holding the jolks in a cool
place until you are ready to use them. Take as many rounds
of toast as you have nests to make. Spread with pounded
chicken livers, beat the whites to a very stiff froth, heap on
the toast, then make a hoUow in the centre. Carefully drop
in the yolks. Set in a very hot oven for three minutes, or
until they are a very light brown. Sprinkle a little chopped
parsley over each one and serve.
Bgg BasketB
From hard-boiled eggs cut a thin slice off either end so
that the halves will stand upright. Having halved the eggs,
mix the yolks with some finely chopped ham, or chicken, or
tongue, allowing a tablespoonful of the meat to a yolk, and
mix smoothly together with salt, pepper, mustard, and melted
butter. Form the paste into balls, which will be about the
size of the originai yolk, and lay in the hard basket-form
whites. Pour over ali a white sauce, set in the oven for a
few moments, and send to the table gamished with parsley.
Btuffed Bggs
Let the eggs boil until they are hard and cut them in half .
Take out the yolks and mix them with cold chicken, chopped
very fine, pepper, salt, a piece of butter, and parsley, if you
choose. Place the mixture in the hard whites, uniting the two
parts ; roU in the whiite of an egg and drop into hot f at and
fry till light brown. Take them from the fat and drain.
Make a sauce of cream or rich milk, thickened with flour, add
the yolk of an egg, stir till smooth, pour over the eggs and
serve.
Bggs en Marinade
Take six eggs, one pint of tarragon vinegar, twenty-four
whole cloves, half a teaspoonful of mustard, half a teaspoon-
ful of salt, half a teaspoonful of pepper✪ Eggs en Marinade. Boil the eggs fifteen
276 MB8. SjBSLT'8 cook book
minutes. Remoye the shells and stick four cloves in each egg.
Put the vinegar on to boil, rub the mustard, salt, and pepper
to a paste, and add to the vinegar. When boiling, cook one
minute. Put the eggs in a glass fruit jar, pour over the boil-
ing vinegar, cover and let stand for two weeks. Theee are
nice to serve as an accompaniment to broiled steak.
Pickled Bggs
Boil the eggs from twenty minutes to half an hour. Re-
move the shells and put them in an earthen jar. Cover them
with hot vinegar, in which has been boiled peppers, allspice,
coriander seeds, cardamom, and cloves (half an ounce to two
dozen eggs), or merely use plain, hot vinegar, and let them
stand twenty-four hours before using.
Oreamed Oheese BallB to serve with Salad
Chop very fine one small, green pepper, which has been
parboiled, and core and seeds removed, and a very little
pimento. Put in a mortar one-half pound of cream cheese,
work until it is creamy, then add the chopped misture, a dash
of cayenne, and one teaspoonful of tarragon vinegar✪ Creamed Cheese Balls. Work
into long strips about an inch in thickness. Put in the ice-box
to harden. Have some nice, finely shredded celery, one led
appiè cut the same way, one cup of mayonnaise dressing.
Arrange nice, crisp leaves of lettuce round your bowl, then set
in the celery and appiè already mixed with the mayonnaise.
With scissors cut the cheese mixture into little balls ali round
the dish.
Oheese Oroquettes to serve with Balad ✪ Cheese Croquettes
Page 153 · 3 recipe records on this page
Presented as published in 1902. 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
leave in the shell. Set the shells holding the jolks in a cool place until you are ready to use them. Take as many rounds of toast as you have nests to make. Spread with pounded chicken livers, beat the whites to a very stiff froth, heap on the toast, then make a hollow in the centre. Carefully drop in the yolks. Set in a very hot oven for three minutes, or until they are a very light brown. Sprinkle a little chopped parsley over each one and serve.
Bgg BasketB
From hard-boiled eggs cut a thin slice off either end so that the halves will stand upright. Having halved the eggs, mix the yolks with some finely chopped ham, or chicken, or tongue, allowing a tablespoonful of the meat to a yolk, and mix smoothly together with salt, pepper, mustard, and melted butter. Form the paste into balls, which will be about the size of the original yolk, and lay in the hard basket-form whites. Pour over ali a white sauce, set in the oven for a few moments, and send to the table garnished with parsley.
Btuffed Bggs
Let the eggs boil until they are hard and cut them in half .
Take out the yolks and mix them with cold chicken, chopped
very fine, pepper, salt, a piece of butter, and parsley, if you
choose. Place the mixture in the hard whites, uniting the two
parts ; roll in the white of an egg and drop into hot f at and
fry till light brown. Take them from the fat and drain.
Make a sauce of cream or rich milk, thickened with flour, add
the yolk of an egg, stir till smooth, pour over the eggs and
serve.
Bggs en Marinade
Take six eggs, one pint of tarragon vinegar, twenty-four whole cloves, half a teaspoonful of mustard, half a teaspoonful of salt, half a teaspoonful of pepper. Boil the eggs fifteen
276 MB8. SjBSLT'8 cook book
minutes. Remove the shells and stick four cloves in each egg. Put the vinegar on to boil, rub the mustard, salt, and pepper to a paste, and add to the vinegar. When boiling, cook one minute. Put the eggs in a glass fruit jar, pour over the boiling vinegar, cover and let stand for two weeks. These are nice to serve as an accompaniment to broiled steak.
Pickled Bggs
Boil the eggs from twenty minutes to half an hour. Remove the shells and put them in an earthen jar. Cover them with hot vinegar, in which has been boiled peppers, allspice, coriander seeds, cardamom, and cloves (half an ounce to two dozen eggs), or merely use plain, hot vinegar, and let them stand twenty-four hours before using.
Oreamed Oheese BallB to serve with Salad
Chop very fine one small, green pepper, which has been parboiled, and core and seeds removed, and a very little pimiento. Put in a mortar one-half pound of cream cheese, work until it is creamy, then add the chopped misture, a dash of cayenne, and one teaspoonful of tarragon vinegar. Work into long strips about an inch in thickness. Put in the ice-box to harden. Have some nice, finely shredded celery, one red apple cut the same way, one cup of mayonnaise dressing. Arrange nice, crisp leaves of lettuce round your bowl, then set in the celery and apple already mixed with the mayonnaise. With scissors cut the cheese mixture into little balls ali round the dish.
Oheese Oroquettes to serve with Balad
Records on this page
Eggs en MarinadeCreamed Cheese BallsCheese Croquettes