Stuffed Eggs
From The Real home-keeper (1910).
Source and licence
From The Real home-keeper (1910), printed page 224, digitised by the Internet Archive: https://archive.org/details/31383027923682
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
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Ingredients
- three tablespoons of cream
- three tablespoons of forcemeat
- one tablespoon of chopped mushrooms
- six eggs
Method
- Boil six eggs hard and cut in halves.
- Remove the yolks carefully and mash fine with three tablespoons of cream or Napoleon olive oil;
- add three tablespoons of forcemeat and one tablespoon of chopped mushrooms, or stuffed olives chopped fine.
- Season and mix well.
- Fill the whites with the mixture, being very careful not to break the edges.
- Smooth the tops, brush over with a little of the raw white of the egg and fit the halves together.
- Cover with the egg and breadcrumbs, mushroom or tomato sauce.