Recipes > Eggs > Eggs in Croquets

Eggs in Croquets

Instructions

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.

Print

Print recipe/article only

Source

The Virginia Housewife (1860).


comments powered by Disqus