Manual of army catering services, 1945. Pt. 2, Recipes / War Office.

Date:
1945
Catalogue details

Licence: Public Domain Mark

Credit: Manual of army catering services, 1945. Pt. 2, Recipes / War Office. Source: Wellcome Collection.

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    61. 62. 3. Remove from the water carefully, with an egg slice, and place into cold water. 4. When. required, place eggs in hot salted water to heat through. 5. Remove and drain. Scrambled eggs Eggs .. / 150 Margarine .. SD White bread sauce co AP DIS..3 Pepper: Method 1. Break the eggs into a basin, being very careful to ascertain their freshness, season with salt and pepper, and beat with a whisk. 2. Heat the margarine in a saucepan and add the eggs. 3. Apply a gradual heat, stirring with a wooden spoon until a creamy mass is formed. 4. Add the bread sauce. (See Recipe No. 20.) Scotch eggs with Mexicaine Sauce Egg Bera (C's) Onions or eee ler Minced beef (raw) .4 12:1b. Dripping .. ac WA OZ: Flour : sino ID. Mexicaine Sauce .. 4 pts. Breadcrumbs 2 AD, Method : 1. Hard boil the eggs. 2. Peel and chop onions finely, cook gently at the side of the stove in the dripping, allow to cool and add to the meat. 3. Season and mould around each egg (2 oz.. mixture each). 4. Make a batter with flour and water, pass eggs through the batter and breadcrumbs. 5. Fry in deep fat for 15—20 minutes: drain and serve with Mexicaine Sauce. (See Recipe No. 23), separate. SECTION 8 CHEESE