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Emily Netuzed recipe book, August 1874
Page 47
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Stuffed Eggs [illegible] 6ct [?] 24/14 Cut some hard-boiled eggs in halves, mince the yolks with Capers, Anchovies + Truffles in due proportions, add a little Tarragon, + Pepper + Salt. Fill each half-Egg with this mixture, pour some liquefied Butter over each Egg, warm them in the Oven, + serve each half Egg on a bread - tippet + fried a light Colour in Butter. "Vegetables for 2nd Course" Boil some Brocoli + Brusel Sprouts [illegible] white / quickly. Pour over them a little white sauce.
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Stuffed Eggs [illegible] 6ct [?] 24/14 Cut some hard-boiled eggs in halves, mince the yolks with Capers, Anchovies + Truffles in due proportions, add a little Tarragon, + Pepper + Salt. Fill each half-Egg with this mixture, pour some liquefied Butter over each Egg, warm them in the Oven, + serve each half Egg on a bread - tippet + fried a light Colour in Butter. "Vegetables for 2nd Course" Boil some Brocoli + Brusel Sprouts [illegible] white / quickly. Pour over them a little white sauce.
Szathmary Culinary Manuscripts and Cookbooks
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