For the next few weeks, every Friday, we’re going to feature a recipe from the 1916 Comfort magazine. Today’s recipe, Egg Cutlets, is like nothing I’d ever eaten before. They were delish! With three grandgirls, what a great way to use up all our hard-boiled eggs this coming Easter. This gets my vote for a fantastic, unique brunch item. Definitely comfort food. Those turn-of-the-century Comfort Sisters had a few surprises up their sleeves.
PREP TIME: 15 MINUTES
COOK TIME: 15 MINUTES
MAKES: 8 SERVINGS
3 T butter
1/4 onion, minced
3 T flour
1 cup milk
1/2 t salt
1/2 t pepper
1/8 t cayenne pepper
6 hard-boiled eggs, diced
1 egg, beaten
3/4 cup breadcrumbs
1. In a medium saucepan, melt butter. Stir in onion and cook for about 2 minutes.
2. Stir in flour, mix well, cook for 1 minute, and then pour in milk and mix well.
3. Cook until thickened, then add salt, pepper, and cayenne.
4. Cook for another 3 minutes, and then add hard-boiled eggs. Stir to combine.
5. Spread mixture on a plate to cool.
6. After the mixture has cooled, divide into 8-equal portions and shape into cutlets.
7. Dip cutlets in one beaten egg, and then use breadcrumbs to coat.
8. Fry in hot oil.
Melt 3 T butter.
Add 1/4 minced onion, and cook for 2 minutes.
Add 3 T flour. Stir to combine. Cook for 1 minute.
Pour in 1 cup milk. Stir well. Cook until thickened.
Add 1/2 t salt.
Add 1/2 t pepper.
Add 1/8 t cayenne pepper.
Stir to combine, and let mixture cook for 3 minutes longer.
Add 6 diced hard boiled eggs.
Stir to combine.
Spread mixture on a plate to cool.
After the mixture has cooled, divide it into 8 equal portions.
Shape into cutlets.
Crack one egg in a dish, beat, and dip each cutlet to coat.
Then pour 3/4 cup breadcrumbs in a dish, and dip each cutlet to coat.
Fry cutlets in hot coconut oil.
Serve with sprigs of parsley!