STUFFED EGGS

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Yield: 4.0 servings
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
one spoonful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a few leaves of parsley chopped fine ↝ Parsley, raw [Not included in a food category]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a half-ounce of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
hot butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
fried parsley garnish ↝ Parsley, raw [Not included in a food category]

Instructions (6)

Take four eggs and cut them in halves, length ways.
Take out the yolks and rub them to a paste.
Add one spoonful of cream, a few leaves of parsley chopped fine, pepper and salt, and a half-ounce of bread-crumbs.
Place this mixture in the centre of the egg, in the shape of the yolk of egg.
Take another egg and switch it, and egg and bread-crumb the savoury eggs on the outside.
Fry in hot butter, and serve with fried parsley garnish.

Original Text

STUFFED EGGS.

Take four eggs and cut them in halves, length ways; take out the yolks and rub them to a paste; add one spoonful of cream, a few leaves of parsley chopped fine, pepper and salt, and a half-ounce of bread-crumbs; place this mixture in the centre of the egg, in the shape of the yolk of egg. Take another and switch it, and egg and bread-crumb the savoury eggs on the outside. Fry in hot butter, and serve with fried parsley garnish.

Notes

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