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EGG CUTLETS (1875)

Breakfast, Luncheon and Tea
By Marion Harland [Mary Virginia Terhune] (1875)


EGG CUTLETS

• 6 hard-boiled eggs.

• 1 raw egg well-beaten.

• 1 handful very fine, dry bread-crumbs.

• Pepper and salt, and a little parsley minced fine.

• 3 table-spoonfuls butter or dripping.

• 1 cup broth, or drawn butter, in which a raw egg has been beaten.


Cut the boiled eggs when perfectly cold, into rather thick slices with a sharp, thin knife; dip each slice into the beaten egg; roll in the bread-crumbs which should be seasoned with pepper, salt and minced parsley.

Fry them to a light-brown in the butter or dripping, turning each piece as it is done on the under side.

Do not let them lie in the frying-pan an instant after they are cooked.

Drain free from fat before laying them on a hot dish.

Pour the gravy, boiling hot, over the eggs, and send to table.



The complete 'Breakfast, Luncheon and Tea' may be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/