To-day’s RecipeE

Sun (Auckland), Volume II, Issue 610, 12 March 1929, Page 4

To-day’s RecipeE

EGG CUTLETS q r Half a pint of G \ ry good, thick, white sauce, pep- Q ) per and salt , six eggs, one G 1 J large teaspoonful of chopped ham j) i« or tongue, white bread crumbs, fry- p I» ing fat, parsley. Season, the while rj i sauce with salt and pepper; stir p. f r into the sauce , while hot, the yolks G £ of ’ o raw eggs. Then stir jit over Q the fire till the egg thickens the G u sauce, but do not let it boil; then p u strain it into a basin through a r> hair sieve. Hard-boil four eggs, n. 3 lay them in cold water for a few rr 3 minutes, then remove the shells n. 3 and cut them into neat dice. Mix n 3 with them the ham or tongue and „ [J chopped parsley. Now put ail ![ Q these into the white sauce; mix rj well and turn out on to a plate or tr rj dish, spread it evenly over and let G n it get cold; then shape into little lr rj balls , using a little flour to pre- G n vent them sticking. Flatten these G p out into the shape of neat little G “ cutlets. ’Break an egg on to a plate [}: Jj and well beat it and put the crumbs £ u on a piece of paper. Brush each (J b cutlet with egg, then cover with £ 0 bread crumbs and “firm on’* with n--0 a knife. Fry in plenty of boiling ix C fat till a golden-brown; drain on <xl Q a piece of paper. p]