Egg Cutlets

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 6 hard cooked eggs
  • 1 cup Thick White Sauce
  • ½ teaspoon paprika
  • 1 teaspoon onion juice
  • 1 tablespoon chopped parsley


Chop eggs rather coarsely, and add the parsley. Make a Thick White Sauce. Season to taste with onion juice, paprika and salt. Take from the fire and add the eggs and parsley.

Spread out on a buttered dish and set away until cold. Dust the hands lightly with flour and shape spoonfuls of mixture in small cutlets, being careful to pat them out until of an even thickness; use as little flour as possible, or the creamy consistency will be lost. When all are shaped, dip each cutlet into slightly beaten egg, then in fine, dried bread crumbs, and immerse in hot deep fat until golden brown. Drain on unglazed paper and serve with Tomato, or Cream Sauce.