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Bird Nests

(Savory Dishes From Other Countri) - (The Khaki Kook Book)







Stew a pound of boiling meat with two sliced onions until the meat is

tender. Remove the meat and onions, and when cold pass through the meat

grinder. Season rather highly, add egg and breadcrumbs, and work all

together as though for cutlets. If flour is worked well into it, no egg

or crumbs will be required.



Boil six eggs until quite hard. When cold, remove the shells. Enclose

each egg in the meat mixture. Roll in a thin batter, then in crumbs, and

fry. When nicely browned, cut with a sharp knife through the center of

each egg. Place on a platter, and pour over all a gravy made from the

broth in which the meat was boiled. This makes twelve birds' nests.



A very attractive and delicious salad can be made by using veal or

chicken instead of beef. The yolks of the eggs may be removed and

deviled or highly seasoned. Serve with mayonnaise dressing instead of

gravy.











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