Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Breaded Eggs.

5 eggs.

1/2 pint of dried bread crumbs.

1 teaspoonful of salt.

1/5 teaspoonful of pepper.

Fat for frying.

1/2 pint of bisque sauce.

Boil four of the eggs for ten minutes. Drop them into cold water and remove the shells. Cut the eggs in halves, lengthwise, and season them with the salt and pepper. Beat the uncooked egg in a soup plate. Dip the halves of eggs in this, and then roll in the bread crumbs. At serving time put the breaded eggs in the frying basket, and plunge into hot fat. Cook for about two minutes; then drain, and serve on a hot dish with the bisque sauce poured around them.