EGG DISHES

Wairarapa Times-Age, 13 October 1939, Page 8

EGG DISHES

SOMETHING FOR HOUSEWIFE TO TRY. Fricassee Eggs Hard-boiled eggs, white sauce, salt, cayenne, finely chopped parsley and cream. Make the white sauce, add to it a little cream, salt, cayenne, and very finely chopped parsley. Remove shells from eggs, add whole to the sauce, and reheat without burning. Serve in entree dish. Fried Stuffed Eggs Six eggs, 2 tablespoons melted butter, 3 sardines, 1 tablespoon vinegar, mustard, salt, flour, pepper, egg glazing and frying fat. Place eggs in boiling water and boil for 10 minutes, then place in cold water for a few minutes. Cut lengthways and remove yolks, mash with the scardines, salt and mustard, then add the vinegar and butter. Refill whites with the mixture, putting two halves together. Place in flour, pepper and salt, then in egg glazing. Toss in the breadcrumbs and firm on the crumbs'. Place in a frying basket, lower into the boiling ‘fat. and fry a golden brown. Drain on white paper, and serve very hot. Eggs and Mushrooms When mushrooms are available, the following dish is delicious. Take 8 small mushrooms. 5 eggs, loz butter, 3 tablespoons cream, seasoning, hot buttered toast. Prepare the toast and keep it hot. Prepare the mushrooms, chop and fry them in butter. Break the eggs and whisk briskly. Season and stir in the cream. Add to the mushrooms and stir until mixture thickens. Serve on hot buttered toast. A little mustard may be added if liked.