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(German) - (Pennsylvania Germans)

Boil half a dozen eggs until hard. Remove shells, cut in halves, mash
the yolks to a smooth paste with about 1/2 teaspoon mixed mustard, 1
teaspoon softened butter, pepper and salt to taste. Some like a small
quantity of cold boiled minced ham added. When ingredients are well
mixed, press enough of this mixture into the cup-shaped whites of eggs
to form a rounding top. Serve on a platter of parsley. To boil eggs
uniformly, they should be placed in a wire basket and plunged into
boiling water and boiled not longer than 15 to 20 minutes from time
water commences to boil, then pour cold water over and shell them.

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Take six hard-boiled eggs, cut lengthwise, remove yolk and add to same:
one dessertspoon of melted butter, Cayenne pepper, salt and chopped
parsley. Mash this mixture very fine and refill the whites of the eggs
and turn over on platter.
Sauce.--One tablespoon of butter, one tablespoon of flour, a pinch of
Cayenne pepper, salt and one pint of milk. Stir this mixture continually
until it thickens; beat the yolk of one egg and pour the hot gravy over
the same. Dress with chopped parsley and eat very hot. Sherry wine can
be added if desired.

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Hard-boil twelve eggs. Remove the shells. Cut the eggs into halves,
crosswise. Take out the yolks without breaking the whites. Press the
yolks through a sieve. Add four tablespoonfuls of finely chopped
chicken, tongue or ham. Add a half teaspoonful of salt, a saltspoonful
of pepper and two tablespoonfuls of melted butter. Rub the mixture.
Form it into balls the size of the yolks and put them into the places
in the whites from which the yolks were taken. Put two halves
together, roll them in tissue paper that has been fringed at the ends,
giving each a twist. If these balls are made the size of the yolk, and
put back into the whites, they may be placed on a platter, heated, and
served on toast, with cream sauce; then they are very much like the
eggs Bernhardt.

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From MRS. RALPH TRAUTMANN, of New York City, First Vice-President
Board of Lady Managers.
Boil twelve eggs for twenty minutes; cut in halves; take out the yolks
and mash to a paste, adding one onion chopped fine, butter size of an
egg, one-half cup of milk, a little chopped parsley, with salt and
pepper to taste. Mix well; roll this paste into balls and refill the
empty halves, joining the cut eggs together again with the white of a
raw egg. Roll the stuffed eggs in beaten yolk and cracker crumbs, and
brown in boiling lard, same as crullers. Drain well and serve on toast
or lettuce leaves.

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