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Stuffed Hard-Boiled Eggs

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Ingredients
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Directions

Here the principle is always the same: Hard-boil the eggs, then cut them in half, length ways.
Take out the yolks and mix them with whatever stuffing or sauce you like, then fill the whites with the mixture.
There should be about equal quantities of stuffing and yolks.
What is left of the stuffing, mixed with a little sauce, should be spread round the stuffed eggs in the dish in which they are to be served.
Pour the rest of the sauce over them.
Here are a few suggestions for stuffing: the sauce mentioned at the end of each recipe is the one you should pour over the dish.
The soft part of a white loaf soaked in milk and squeezed out, mixed with butter, grated cheese, chopped mixed herbs cheese sauce.
Chopped shrimps and anchovies mashed with butter and chopped mixed herbs white sauce.
Anchovies mashed in butter, mixed with soft white bread soaked in milk and squeezed out, chopped parsley added, the whole bound with raw yolk of egg melted butter sauce.
Chopped mushrooms cooked in butter, then mixed in very thick white sauce white sauce or cheese sauce.
Remains of finely chopped cooked meat, or smoked sausage cooked in butter, with the addition of garlic or shallot, finely chopped, parsley or mixed herbs, soft white bread soaked in milk or stock and squeezed out melted butter sauce.
Mashed anchovies, mixed with very thick white sauce.
More white sauce sprinkled with grated cheese, is poured over the eggs, and then melted butter is poured over that.
Raw sorrel, chopped and mashed with the yolks of egg melted butter sauce.
Cooked lettuce, or spinach, with very thick white sauce cheese sauce.
Chopped mushrooms cooked in butter, chopped ham, very thick white sauce with nutmeg; cover with cheese sauce, then melted butter.
Thick tomato puree bound with butter and flour white sauce or cheese sauce.
Onion puree and mushroom puree mixed: melted butter and breadcrumbs.
Tomato puree, mushroom puree, butter cover with Hollandaise sauce; do not brown.
On each egg put a little piece of bread fried in butter.
Continental mustard, fresh cream, chopped chives melted butter and breadcrumbs.
Mashed boiled cod cheese sauce.
(Any mashed boiled fish can be used with the yolks of egg.)

Recipe Summary

Cuisine: 
French
Course: 
Breakfast
Drink: 
Alcohol
Servings: 
4

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