| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Eggs; hard boiled |
| 1 |
ts |
Worcestershire sauce |
| 1 |
ts |
Dry mustard |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
White pepper |
| 1/8 |
ts |
Tabasco sauce |
| 1 |
tb |
Sweet relish |
| 3 |
tb |
Mayonnaise |
| 2 |
|
Egg yolks |
|
|
Sifted flour |
|
|
Fine bread crumbs |
INSTRUCTIONS
Cut eggs lengthwise. Remove yolks and mash with fork. Add with sauce, dry
mustard, salt, pepper, Tabasco sauce, relish and mayonnaise. Blend well.
Stuff whites and put eggs back together and hold with toothpicks. Dip eggs
into 2 beaten egg yolks, then flour and bread crumbs. Fry in deep fat until
golden brown. Drain eggs on brown paper and remove toothpicks. Parmesan
cheese does wonders for scrambled eggs. Sprinkle on it while eggs are
cooking. Likewise Tabasco added to eggs while beating them is a wonder
worker as to the flavor.
Posted to Bakery-Shoppe Digest V1 #471 by Teresa Crawford <tsplace@gte.net>
on Dec 26, 1997
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