TO-DAY’S RECIPE

Manawatu Times, Volume LIV, Issue 6857, 12 March 1929, Page 11

TO-DAY’S RECIPE

EGG CUTLETS. Required: Half a pint of good, thick, white sauce, pepper and salt, six eggs, one large teaspoonful of chopped ham or tongue, white bread crumbs, frying fat, parsley. Season the white sauce with salt and pepper; stir into the sauce, while hot, the yolks of two raw eggs. Then stir it over the fire till the egg thickens the sauce, but do not let it boil; then strain it into a basin through a hair sieve. Hard-boil four eggs, lay them in cold water for a few minutes, then remove the shells and cut them into neat dice. Mix with them the ham or tongue and the chopped parsley. Now put all these into the white sauce; mix well and turn out on to a plate or dish, spread it evenly over and let it get cold; then shape into little balls, using a little flour to prevent them sticking. Flatten these out into the shape of neat little cutlets. Break an egg on to a plate and well beat it and put the crumbs on a piece of paper. Brush each cutlet with egg, then cover with bread crumbs and ‘‘firm on" with a knife. Fry in plenty of boiling fat till a golden-brown; drain on a piece of paper.