FILLETS OF EGGS

Ingredients

6 eggs
4 tablespoonfuls of good stock
1/2 teaspoonful of salt
1 saltspoonful of pepper

Method

Beat the eggs with the stock, add the salt and pepper.
Turn them into a buttered square pan, stand this in
another of boiling water, and cook in the oven until the
eggs are thoroughly “set.”

Cut the preparation into thin fillets or slices, dip in either
a thin batter made from one egg, a half cupful of milk
and flour to thicken, or they may be dipped in beaten
egg, rolled in bread crumbs and fried in deep hot fat.

Arrange the fillets in a platter on a napkin, one overlapping
the other; garnish with parsley and send to the table with
a boat of tomato or white sauce.

Your fillet of eggs is now ready.

Tags for this recipe :

Tags: Egg Recipes

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