Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two ounces of parmesan cheese
- a saltspoonful of finely chopped parsley
- a pinch of savoury herbs
- a pinch of dust from bottled savoury herbs
- a pint of butter sauce
- one egg
- four eggs
- one below
- pepper
- salt
- nutmeg
- parsley
Directions
yolks of eggs, powder them, mix in a raw yolk, add a little pepper and salt, a small quantity of grated nutmeg, about a saltspoonful of finely chopped parsley, chopped up with a pinch of savoury herbs, or a pinch of dust from bottled savoury herbs, sifted from them, may be added instead. Eoll these into balls not bigger than a very small marble, flour them, and throw them into boiling water till they are set.
In many parts of the Continent, hard-boiled yolks of eggs, served whole, are used as egg balls. A much cheaper way of making egg balls is as follows :— Beat up one egg, add a tea spoonful of chopped blanched parsley, some pepper and salt, and a very little grated nutmeg. Sift a bottle of ordinary mixed savoury herbs in a sieve, and take about half a saltspoonful of the dust and mix this with the egg. This will be found really better than using the herbs themselves. Now make some very fine bread-crumbs from stale bread, and mix this with the beaten-up egg till you make a sort of soft paste or dough ; roll this into balls the size of a marble, flour them, and throw them into boiling water. The balls must be small or they will split in boiling.
Eggs au gratin. — Make about half a pint of butter sauce, make it hot over the fire, and stir in about two ounces of Parmesan cheese, a quarter of a nutmeg grated, some white pepper, and the juice of half a lemon. Make this hot, and then add the yolks of four eggs. Stir it all up, and keep stirring very quickly till the mixture begins to thicken, when you must instantly remove it from the fire, but continue stir- ring for another minute. In the meantime have ready some hard-boiled eggs, cut these into slices, and make a circle of the bigger slices on a dish; then spread a layer of the mixture over the slices of egg, and place another layer on this smaller than the one below, then another layer of mixture, and so on with alternate layers till you pile it up in the shape of a pyramid. Spread a layer of the remainder of the mixture over the surface, and sprinkle some powdered light-coloured bread-raspings mixed with some grated Parmesan cheese over the whole ; place the dish in the oven to get hot and to slightly brown, and then serve. Some fried bread cut into pretty shapes can be used to ornament the base.