Six hard-boiled eggs, 1 tablespoonful chopped parsley, 2 tablespoonfuls breadcrumbs, 2 tablespoonfuls milk, stock, or gravy, grated cheese. 1 cup tomato sauce, a seasoning of pepper and salt, make a delicious filling for stuffed eggs which are an ideal Christmas savoury. Cut the eggs into halves lengthwise. Pass the yolks through a sieve, and add to them the breadcrumbs, moistened with the milk or gravy, also the salt and pepper. When well blended fill the whites of eggs with this mixture, sprinkle thickly with grated cheese, place close together in a baking dish, pour the tomatp sauce round, and bake ten minutes in a moderate oven.,
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/EP19381222.2.182.35
Bibliographic details
Evening Post, Volume CXXVI, Issue 150, 22 December 1938, Page 27 (Supplement)
Word Count
106Untitled Evening Post, Volume CXXVI, Issue 150, 22 December 1938, Page 27 (Supplement)
Using This Item
Stuff Ltd is the copyright owner for the Evening Post. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in