Eggs and Bacon another way

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the yolks ↝ Egg, yolk only, raw [Eggs and omelets]
a small quantity of the white meat of dressed fowl
lean ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
a little chopped parsley ↝ Parsley, raw [Not included in a food category]
one eschallot
a table spoonful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a dessert spoonful of ketchup ↝ Ketchup [Tomato-based condiments]
a little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
some breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
sifted mace ↝ Spices, mace, ground [Spices and Herbs]
rashers of bacon or ham broiled ↝ Beef, bacon, cooked [Bacon]
cullis

Instructions (8)

Boil six eggs for five minutes, then peel and cut them into halves.
Take out the yolks.
Put the yolks into a marble mortar with a small quantity of the white meat of dressed fowl, lean ham, a little chopped parsley, one eschallot, a tablespoonful of cream, a dessert spoonful of ketchup, a little cayenne, some breadcrumbs, and a very small quantity of sifted mace.
Pound all well together.
Fill the halves of the whites with the mixture.
Bake them gently ten minutes.
Serve them up on rashers of bacon or ham broiled.
Put some cullis over them.

Original Text

Eggs and Bacon another way.

Boil six eggs for five minutes, then peel and cut them into halves; after[214] which take out the yolks, put them into a marble mortar with a small quantity of the white meat of dressed fowl, lean ham, a little chopped parsley, one eschallot, a table spoonful of cream, a dessert spoonful of ketchup, a little cayenne, some breadcrumbs, and sifted mace, a very small quantity of each. Pound all well together, fill the halves of the whites with the mixture, bake them gently ten minutes, and serve them up on rashers of bacon or ham broiled, and put some cullis over them.

Notes

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