To farce Eggs

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

for farce

two cabbage-lettuces ↝ Lettuce, raw [Lettuce and lettuce salads]
a few muſhrooms
parsley ↝ Parsley, raw [Not included in a food category]
sorrel ↝ Chard, raw [Other dark green vegetables]
chervil ↝ Parsley, raw [Not included in a food category]
the yolks of hard eggs ↝ Egg, yolk only, raw [Eggs and omelets]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
The whites ↝ Egg, white only, raw [Eggs and omelets]
parsley ↝ Parsley, raw [Not included in a food category]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (6)

Get two cabbage-lettuces, scald them, with a few mushrooms, parsley, sorrel and chervil.
Chop them very small, with the yolks of hard eggs.
Season with salt and nutmeg, then stew them in butter.
When they are enough, put in a little cream, then pour them into the bottom of a dish.
Take the whites, and chop them very fine with parsley, nutmeg and salt.
Lay this round the brim of the dish, and run a red-hot fire-shovel over it, to brown it.

Original Text

To farce Eggs.
GET two cabbage-lettuces, scald them, with a few muſhrooms,
parsley, sorrel and chervil; then chop them very small, with the
yolks of hard eggs; season with salt and nutmeg, then stew them
in butter; and when they are enough, put in a little cream,
then pour them into the bottom of a dish. Take the whites,
and chop them very fine with parsley, nutmeg and salt. Lay
this round the brim of the dish, and run a red-hot fire-shovel over
it, to brown it.

Notes

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