Name: Cold Eggs for a Picnic
Cuisine: American
Ingredients: 1 for the extra time required; 1 little olive oil; 10 egg and bread crumbs

Original Recipe

This novel way of preparing cold egg for the lunch-basket fully repays one for the extra time required. Boil hard several eggs, halve them lengthwise; remove the yolks and chop them fine with cold chicken, lamb, veal or any tender, roasted meat; or with bread soaked in milk and any salad, as parsley, onion, celery, the bread being half of the whole; or with grated cheese, a little olive oil, drawn butter, flavored. Fill the cavity in the egg with either of these mixtures, or any similar preparation. Press the halves together, roll twice in beaten egg and bread crumbs, and dip into boiling lard. When the color rises delicately, drain them and they are ready for use.

1 for the extra time required
1 little olive oil
10 egg and bread crumbs

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1

This novel way of preparing cold egg for the lunch-basket fully repays one for the extra time required.
2

Boil hard several eggs, halve them lengthwise; remove the yolks and chop them fine with cold chicken, lamb, veal or any tender, roasted meat; or with bread soaked in milk and any salad, as parsley, onion, celery, the bread being half of the whole; or with grated cheese, a little olive oil, drawn butter, flavored.
3

Fill the cavity in the egg with either of these mixtures, or any similar preparation.
4

Press the halves together, roll twice in beaten egg and bread crumbs, and dip into boiling lard.
5

When the color rises delicately, drain them and they are ready for use.

Original Recipe

Ingredients

Instructions