Recipes > Eggs > Egg Cutlets

Egg Cutlets


  • 6 level teaspoons of flour
  • 1 cup of milk
  • 2 hard-boiled eggs chopped fine
  • 2 tablespoons of finely chopped parsley
  • 1 tablespoon of finely grated onion
  • 1 1/2 teaspoons of salt
  • 1 teaspoon of paprika
  • 1/4 cup of fine bread crumbs


Make a cream sauce. Dissolve the flour in the milk and then bring to a boil. Cook for five minutes and then cool and place in a bowl. Add eggs, parsley, onion, salt, paprika, and bread crumbs. Mix and then pour on well-greased platter. Cool for four hours.

To mould, form into shape and then dip in flour, then in beaten egg and then in fine bread crumbs. Fry until golden brown in hot fat or vegetable oil. Serve with tomato sauce.


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Mrs. Wilson's Cook Book (1920).

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