Recipes > Eggs > Fricasseed Eggs

Fricasseed Eggs


  • 6 hard-boiled eggs
  • flour
  • 1/2 teaspoon of oil
  • 1/2 teaspoon of vinegar
  • few drops of onion juice
  • 1 teaspoon chopped parsley
  • nutmeg
  • salt
  • vermicelli
  • beef drippings


Take hard-boiled eggs, remove shells. Roll them in flour, then in egg to which has been added oil, vinegar, onion juice, 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:


  • 1 tablespoon of fat
  • 1 tablespoon of flour
  • 1/2 cup of white wine
  • 1 cup of bouillon
  • salt
  • cayenne
  • 1 teaspoon each of chopped chives and parsley
  • olives
  • mushrooms


Brown fat and flour together; add white wine and bouillon. Season with salt and cayenne and boil five minutes. Add chives and parsley, some chopped olives and mushrooms; bring to a boil again and pour over the eggs.


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The International Jewish Cook Book (1919).

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