Eggs in Croquets

Boil eighteen eggs, separate the yelks and whites, and cut them in dice; pour over them a sauce a-la-creme, _(see sauce a-la-creme,)_ add a little grated bread, mix all well together, and let it get cold; put in some salt and pepper, make them into cakes, cover them well on both sides with grated bread, let them stand an hour, and fry them a nice brown; dry them a little before the fire, and dish them while quite hot.

Original Recipe

Boil eighteen eggs, separate the yelks and whites, and cut them in dice; pour over them a sauce a-la-creme, (see sauce a-la-creme,) add a little grated bread, mix all well together, and let it get cold; put in some salt and pepper, make them into cakes, cover them well on both sides with grated bread, let them stand an hour, and fry them a nice brown; dry them a little before the fire, and dish them while quite hot.

Ingredients

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  • sauce a-la-creme
  • grated bread
  • salt
  • pepper

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Required Gear

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Mixing bowl
skillet
Frying pan
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Slotted spoon

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Instructions

  1. 1

    Boil eighteen eggs, separate the yelks and whites, and cut them in dice; pour over them a sauce a-la-creme, _(see sauce a-la-creme,)_ add a little grated bread, mix all well together, and let it get cold; put in some salt and pepper, make them into cakes, cover them well on both sides with grated bread, let them stand an hour, and fry them a nice brown; dry them a little before the fire, and dish them while quite hot.

Sources & Citations

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Recipe by mary-randolph from The Virginia Housewife; Or, Methodical Cook (1824)