Vintage magazine recipe clipping. Date and magazine unknown.
Piping hot, crusty brown, nice for lunch or supper are
CRISP EGG CUTLETS
For 8 cutlets you’ll need:
Thick white sauce, 1 cup
Eggs, hard-cooked, coarsely chopped, 5
Parsley, chopped, 2 tablespoons
Paprika, 1/4 teaspoon
Bread crumbs, fine dry, 3/4 cup
Egg, slightly beaten, 1
Water, 1 tablespoon
Fat for frying, 4 tablespoons (may be shortening, salad oil or drippings)
For white sauce: Melt 3 tablespoons butter or margarine in 1-quart saucepan over low heat; add 4 tablespoons flour, 1 teaspoon salt, dash of pepper; stir and cook until well blended and bubbly. Remove from heat, slowly stir in 1 cup milk or half evaporated milk and half water. Cook over low heat, stirring constantly, until the sauce is very thick and the mixture comes to a boil.
- Combine white sauce with eggs, parsley and paprika; cool slightly. Line bottom of ungreased pan (8 by 8 by 2 inches) with waxed paper, spoon the egg mixture into pan, spread evenly to edges.
- Chill well, at least 3 hours. Then loosen edges with knife, turn out on waxed paper, peel off the lining paper. Cut into 8 equal portions, roll each in crumbs and form into cutlet shape with fingers.
- In shallow dish beat egg and water together with fork until blended. Dip cutlets into egg mixture, coating thoroughly. Then carefully turn them over and over in crumbs until well covered.
- Heat fat in 9-inch skillet over low heat; put in 4 cutlets, brown one side, turn and brown other side. Remove to absorbent paper; keep warm while you brown rest of cutlets. Serve piping hot.