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(Appetizers) - (The International Jewish Cook Book)

Hard boil eggs, drop into cold water, remove shells, cut each in half
lengthwise. Turn out yolks into a bowl. Carefully place whites together
in pairs, mash yolks with back of a spoon. For every six yolks put into
bowl one tablespoon melted butter, one-half teaspoon mustard (the kind
prepared for table), one teaspoon salt, dash of cayenne pepper. Rub
these together thoroughly with yolks. Make little balls of this paste
the size of the yolks. Fit one ball into each pair whites.

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Boil eggs for twenty minutes; then drop in cold water. Remove the
shells, and cut lengthwise. Remove the yolks, and cream them with a
good salad dressing. Mix with chopped ham, or chicken, or any cold
meat, if you choose. Make mixture into balls, and fill in the hollows
of your whites. If you have not the salad dressing mix the yolks from
six eggs with a teaspoonful of melted butter, a dash of cayenne
pepper, a little prepared mustard, salt, vinegar and sugar to taste.

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Scotch Stuffed Eggs.

Pick, wash and drain 2 heads of lettuce and break into pieces. Mix
with some watercress, shredded celery and a few leaves of mint. Put in
a salad bowl, sprinkle with salt, pepper, sugar and lemon-juice and
pour over a salad-dressing. Garnish with slices of hard-boiled eggs
and pickled beet-root.

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This is made quite differently. Cook the asparagus-tops in salt and water
and drain them. Roll them in a little bechamel sauce. Break your eggs
into the pan into which you have put a little butter; stir them with a
fork in your left hand, adding salt and pepper with your right. This will
only take a minute. Add the asparagus-tops in the thick sauce; this will
take another minute. Roll or fold up the omelette and slip it on a hot
buttered dish.
[_Mme. van Praet._]

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From MISS MARY E. BUSSELLE, of New Jersey, Lady Manager.
Four eggs, well beaten; four tablespoons milk; two tablespoons melted
butter. Bake in a quick oven, in buttered round jelly tins, and when
browned, turn half over and send to the table hot.

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Stuffed Eggs


Three eggs, one teaspoon of butter, one teaspoon of parsley, two

tablespoons minced ham. Boil the eggs for ten minutes; take off the

shells, cut lengthwise, take out the yolks, mash them in a basin, add

the butter melted, the minced ham and the parsley. Put the mixture into

the whites of the eggs. Put the two halves together. Serve on shallow

dish with the following white sauce: one tablespoon each of butter,

flour, and salt, one cup milk, one saltspoon pepper. Melt the butter add

the flour, then the milk (gradually) and pepper and salt.

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Stuffed Eggs

Boil six eggs hard, cut in half lengthwise, take out the yolks and mash

them very fine; put aside a heaping teaspoonful of it, add to the rest

two teaspoonfuls of butter, three teaspoonfuls of rich cream, a few

drops of onion juice, and salt and pepper to taste; mix well, fill the

whites of eggs, rounding the top of each to the size of a whole egg.

Make a white sauce as follows: Rub a heaping tablespoonful of butter

into half a tablespoonful of flour, and stir into it a cup of boiling

milk; when it is smooth and thick put the eggs into it carefully, when

hot take them out, arrange daintily on a platter, pour the sauce around

them, sprinkle the teaspoonful of the yolk reserved over them, garnish

with parsley and serve.

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Fried Stuffed Eggs

Prepare the eggs as in the recipe for stuffed eggs, filling the cavity

of the whites evenly, and pressing the two halves together so as to make

it appear as a whole egg. Take what is left of the mixture, add to it

one raw egg beaten light, roll each egg in this, covering thoroughly

every part of it, and fry in boiling fat. Serve around a dish of green

peas, or with a cream sauce into which has been stirred, just before

removing from the fire, two slightly heaping tablespoonfuls of grated

Parmesan cheese.

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