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Eggs in Croquets


Boil eighteen eggs, separate the yelks and whites, and cut them in dice; pour over them a sauce a-la-creme, add a little grated bread, mix all well together, and let it get cold; put in some salt and pepper, make them into cakes, cover them well on both sides with grated bread, let them stand an hour, and fry them a nice brown; dry them a little before the fire, and dish them while quite hot.


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The Virginia Housewife (1860).

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