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FRICASSEED EGGS

(Eggs) - (The International Jewish Cook Book)







Take six hard-boiled eggs, remove shells. Roll them in flour, then in
egg to which has been added one-half teaspoon of oil, one-half teaspoon
of vinegar, a few drops of onion juice, one teaspoon chopped parsley, a
little nutmeg and salt. When quite covered, roll in vermicelli that has
been broken into fine bits and fry in deep beef drippings. Serve with
the following sauce: One tablespoon of fat; one tablespoon of flour,
browned together; add one-half cup of white wine and a cup of bouillon.
Season with salt and cayenne and boil five minutes. Add one teaspoon
each of chopped chives and parsley, some chopped olives and mushrooms;
bring to a boil again and pour over the eggs.

Other Recipes


Fricasseed Eggs

Put two tablespoonfuls of butter in a spider, when hot add a

tablespoonful of flour, stir until smooth, then add a teaspoonful of

finely minced parsley and a heaping tablespoonful of fresh mushrooms

chopped very fine, and a cup of rich milk or cream. Cook until the

mushrooms are tender, then add four or five hard-boiled eggs cut in

quarters lengthwise; let it come to a boil and serve.









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