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Other Recipes from Vegetables and Sundries.Vegetables And Sundries.Mashed Potatoes. Potato Wall, Or Edging. Potatoe Shavings. Stewed Spinach. Peas Stewed With Oil. Cucumber Mango. Cabbage And Rice. Palestine Salad. A Spring Dish. Some Prefer The Eggs Poached. Carrots Au Beurre. Puree Of Vegetables. Jerusalem Artichokes Fried. Stewed Red Cabbage. Mushrooms Au Naturel. Dry Tomato Soup. Devilled Biscuits. Savoury Eggs. Savoury Cheese Cakes. Scalloped Eggs. Maccaroni And Cheese. Chorisa Omelette. Ramakins. Rissoles. |
SCALLOPED EGGS(Vegetables And Sundries.) - (The Jewish Manual)Poach lightly three or four eggs, place them in a dish, pour upon them a little warm butter; sprinkle with pepper, salt, and nutmeg, strew over with crumbs of bread, and brown before the fire. Other RecipesSCALLOPED EGGSUse above recipe and mix one cup of bread crumbs with one tablespoon ofbutter, sprinkle this over dish and bake fifteen minutes in a hot oven. Other RecipesSCALLOPED EGGS (FLEISCHIG)Make a force-meat of chopped tongue, bread crumbs, pepper, salt, alittle parsley, one tablespoon of melted fat, and soup stock enough to make a soft paste. Half fill patty-pans with the mixture. Break an egg carefully on the top of each, sprinkle with a little salt, pepper and cracker dust. Put in the oven and bake about ten minutes. Serve hot. Other RecipesSCALLOPED EGGS4 hard-boiled eggs2 tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of milk 1 cupful of finely chopped cold cooked chicken or fish 1 teaspoonful of salt 1 saltspoonful of pepper Chop the eggs rather fine. Rub the butter and flour together, add the milk, stir until boiling, add the salt and pepper. Put a layer of eggs in the bottom of a casserole, or baking dish, then a layer of the fish or chicken, then a little white sauce, and so continue until the ingredients are used. Dust the top thickly with bread crumbs and bake in a moderate oven until nicely browned. Other RecipesESCALLOPED EGGSFrom MRS. ISABELLA LANING CANDEE, of Illinois, Alternate Lady Manager.Boil any number of eggs very hard, turning over carefully in the water several times to prevent their being unevenly cooked; put into cold water a few moments and then take off shells; cut in halves carefully and take out the yolks; mash these fine with a silver spoon (use a _silver_ knife for cutting and filling) and add to them as much good mayonnaise dressing as may be required to make a smooth paste with which fill the empty halves; put them evenly together, fasten with toothpicks, and wrap each egg in white tissue paper and put in the ice chest until ready to serve. Other RecipesScalloped EggsTake a cupful of finely-sifted bread-crumbs, moisten them with a littlecold milk, cream, or gravy, and season nicely with pepper and salt. Put a thin layer of the moistened crumbs on a lightly-buttered dish, cut two hard eggs into slices, and dip each piece in very thick well-seasoned white sauce, or Nelson's Extract of Meat dissolved in a little water, so as to glaze the eggs. Having arranged the slices of egg neatly on the layer of moistened bread-crumbs, cover them with another layer of it, and on the top strew thickly some pale gold-coloured raspings. Bake in a moderate oven for ten minutes. If potatoes are liked, they make a nice substitute for bread-crumbs. Take some mashed potatoes, add to them a spoonful of cream or gravy, and proceed as with bread-crumbs. Serve gravy made of Nelson's Extract of Meat with this dish.
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