To Farce Eggs

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Get a Couple of Cabbage-lettices, scald them, with a few Mushrooms, Parsley, Sorrel and Chervil; then chop them very small with the Yolks of hard Eggs, seasoned with Salt and Nutmeg, then stew them in Butter; and when they are enough, put in a little Cream, then pour them into the Bottom of a Dish. Take the Whites, and chop them very fine, with Parsley, Nutmeg and Salt, lay this round the Brim of the Dish, and run a red-hot Fire-shovel over it, to brown it.