Читать книгу Breakfast, Luncheon and Tea - Marion Harland - Страница 19

Table of Contents

6 eggs boiled hard.

1 cupful minced chicken, veal, ham or tongue.

1 cupful of rich gravy.

½ cupful bread-crumbs.

2 tea-spoonfuls mixed parsley, onion, summer savory or sweet marjoram, chopped fine.

Juice of half a lemon.

1 raw egg beaten light.

While the eggs are boiling, make the forcemeat by mixing the minced meat, bread-crumbs, herbs, pepper and salt together, and working well into this the beaten raw egg. When the eggs are boiled hard, drop for a minute into cold water to loosen the shells. Break these away carefully. With a sharp knife divide each egg into halves; cut a piece of the white off at each end (that they may stand firmly when dished), and coat them thickly with the forcemeat. Brown them by setting them in a tin plate on the upper grating of a very hot oven, and heap neatly upon a hot dish. Pour the boiling gravy, in which a little lemon-juice has been squeezed at the last, over them.