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FILLETS OF EGGS

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.

 

 

 

 

 

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