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

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. 

Print Friendly, PDF & Email
(Visited 68 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *