Devilled Eggs

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
For the Devilled Eggs
For the Sauce
Instructions (7)
  1. Break some eggs into a buttered sauté pan and fry them carefully till the whites will cut firm, taking care not to break the yolks.
  2. With a plain round cutter about two and a half inches in diameter, trim them in rounds to remove any of the jagged whites.
  3. Dish them up en couronne, or straight down the dish.
  4. Pour over them a sauce prepared as below.
  5. Brown the tops with a red hot salamander.
  6. Garnish the dish with little bunches of dice shaped fried croûtons.
  7. Serve very hot.
Original Text
Devilled Eggs. (Œufs à la Diable.) Break some eggs into a buttered sauté pan and fry them carefully till the whites will cut firm, taking care not to break the yolks; then with a plain round cutter about two and a half inches in diameter, trim them in rounds to remove any of the jagged whites, dish them up en couronne, or straight down the dish, and pour over them a sauce prepared as below, brown the tops with a red hot salamander, and garnish the dish with little bunches of dice shaped fried croûtons, and serve very hot. Sauce for the Devilled Eggs.—Put in a stewpan one and a
Notes
original text looks cutoff