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The New Zealand Railways Magazine, Volume 9, Issue 7 (October 1, 1934)

Some Delicious Egg Recipes

Some Delicious Egg Recipes.

Savory Eggs.

Boil as many eggs as required, hard. Shell, and divide in two lengthways, then take out the yolks and mix with 1/2oz. of butter and enough anchovy sauce to taste. Fill the whites with the mixture.

If to be served hot, place on round of fried bread and garnish with parsley. If cold, place on cup-shaped lettuce leaves, or with any green salad, and serve with mayonaisse dressing.

Curried Eggs.

Hard boil and peel required number of eggs; one onion, chopped very fine. Put a tablespoon of butter in hot frying pan, brown onion on it. Make a sauce of one heaped tablespoon of flour, and one tablespoon butter. Melt over fire, and add gradually one teaspoon curry powder, 1 1/2 cups milk, browned onion and butter, salt and pepper to taste. Stir until thickened, add halved or sliced eggs. Serve very hot.

Egg and Tomato Savory.

Three eggs, two tomatoes, 1oz. butter, pepper and salt, parsley.

Cook tomatoes and pass through a sieve. Put the butter into a saucepan, and when hot, put in the tomatoes; beat up the eggs and add to mixture, with pepper and salt, and keep stirring till nearly dry. Do not allow to boil. Serve very hot on rounds of buttered toast or fried bread.

Egg and Cheese Toast.

Put a cupful of grated cheese in half a cup of milk. Stir over the fire until it is melted. Have three eggs well beaten, add butter, salt, pepper, and cayenne to taste. Pour in the eggs and stir rapidly for a few minutes. Remove form the fire, spread over slices of toast or fried bread. Serve very hot.

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