Reference > Farmer's Cookbook > EGGS > Eggs Susette
  Eggs à la Suisse Baked or Shirred Eggs  
CONTENTS · BIBLIOGRAPHIC RECORD

Eggs Susette

Wash and bake six large potatoes, cut slice from top of each, scoop out inside, and mash. To three cups mashed potato add six tablespoons finely chopped ham, two tablespoons finely chopped parsley, whites of two eggs well beaten, three tablespoons butter, four tablespoons cream, and salt and pepper. Line potato shells with mixture place in each cavity a poached egg, cover with potato mixture, and bake until browned. Care must be taken to have eggs delicately parched.


CONTENTS · BIBLIOGRAPHIC RECORD
  Eggs à la Suisse Baked or Shirred Eggs  
 
Loading
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2014 Bartleby.com · [Top 150] · Subjects · Titles · Authors