Home › Egg Dishes and Omelets › Egg Farci

Egg Farci

Boil six eggs twenty minutes, cool, shell, cut an even slice from each end of every egg and then cut them in two. Mash the yolks until light and then add one-fourth teaspoon of pepper, one-half teaspoon of salt, one tablespoon of butter, four of milk, and three drops of onion juice; mix thoroughly and then heap high in the hollows of the whites; set the latter on a tin plate or pan in the oven six minutes. Arrange the eggs on a warm dish and pour over them a cream, béchamel, tomato or curry sauce as preferred. See Chapter on Sauces for Fish, Meats, Poultry and Game.