Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

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  • 6 Eggs
  • 2 Tablespoonfuls of Lard
  • Parsley to Garnish


The lard must be very hot. Break the Eggs gently into a saucer, one by one, and drop gently into the lard, without breaking the yolks. With the spoon take up a little of the hot lard and drop gently over the top of the Egg, if you wish it to be quite done, otherwise simply fry till the yolk is set. Slide out on a batter cake turner, and place in a dish. Sprinkle with sa