Egg Farci

A historical recipe from Many Ways for Cooking Eggs, by S. T. Rorer.

No ratings yet

A historical recipe

Many Ways for Cooking Eggs, by S. T. Rorer. Project Gutenberg eBook #6429.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

6 hard-boiled eggs 2 cupfuls of mashed potatoes 1 cupful of finely chopped cold cooked meat 1 tablespoonful of chopped parsley 1 tablespoonful of butter 1 tablespoonful of flour 1 gill (a half cupful) of milk 1 level teaspoonful of salt 1 teaspoonful of onion juice 1 saltspoonful of pepper Hard-boil the eggs, chop them fine, mix them with the meat, add the salt, pepper and parsley.
Rub the butter and flour together, add the milk, stir until boiling;
add this gradually to the potatoes.
When smooth add the hard-boiled eggs, meat and parsley.
Fill into small custard cups or into shirring dishes, brush with milk and brown in the oven.
These make a nice supper or luncheon dish.