Bird Nests Recipe
Stew a pound of boiling meat with two sliced onions until the meat is
tender. Remove the meat and onions, and when cold pass through the meat
grinder. Season rather highly, add egg and breadcrumbs, and work all
together as though for cutlets. If flour is worked well into it, no egg
or crumbs will be required.
Boil six eggs until quite hard. When cold, remove the shells. Enclose
each egg in the meat mixture. Roll in a thin batter, then in crumbs, and
fry. When nicely browned, cut with a sharp knife through the center of
each egg. Place on a platter, and pour over all a gravy made from the
broth in which the meat was boiled. This makes twelve birds' nests.
A very attractive and delicious salad can be made by using veal or
chicken instead of beef. The yolks of the eggs may be removed and
deviled or highly seasoned. Serve with mayonnaise dressing instead of
gravy.
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