TO-DAY’S RECIPE.
Egg Cutlets.
Mince six hard boiled eggr and mix with the following ingredients: One pint thick white sauce (adding a little
at a time), 2 teaspoons minced onion, 2 teaspoons minced parsley. Season with salt and pepper. This must be very stiff and all of the sauce may not be needed. Spread out on a platter and when cold form in cutlets. Roll 1 raw egg and breadcrumbs and fry in deep fat hot nough to brown a piece of bread in 60 seconds (390 deg. F.) Drain on brown paper and serve garnished with parsley and pieces of lemon. Serves four.
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https://paperspast.natlib.govt.nz/newspapers/TCP19370309.2.7.2
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Taranaki Central Press, Volume IV, Issue 378, 9 March 1937, Page 3
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104TO-DAY’S RECIPE. Taranaki Central Press, Volume IV, Issue 378, 9 March 1937, Page 3
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