Egg Cutlets from The Settlement Cook Book by Lizzie Black Kander
Chop eggs rather coarsely, and add the parsley. Make a Thick White Sauce. Season to taste with onion juice, paprika and salt. Take from the fire and add the eggs and parsley. Spread out on a butter...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Whisk
- Wooden spoon
- Measuring cup
- Baking dish
- Refrigerator
- Spoon
Ingredients
- 1 cup Thick White Sauce
- 6 hard cooked eggs
- 1 teaspoon onion juice
- ½ teaspoon paprika
- 1 tablespoon chopped parsley
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