6 eggs
4 tablespoonfuls of good stock
1/2 teaspoonful of salt
1 saltspoonful of pepper
Beat the eggs with the stock, add the salt and pepper. Turn them into
a buttered square pan, stand this in another of boiling water, and
cook in the oven until the eggs are thoroughly "set." Cut the
preparation into thin fillets or slices, dip in either a thin batter
made from one egg, a half cupful of milk and flour to thicken, or they
may be dipped in beaten egg, rolled in bread crumbs and fried in deep
hot fat. Arrange the fillets in a platter on a napkin, one overlapping
the other; garnish with parsley and send to the table with a boat of
tomato or white sauce.
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