Reference > Farmer's Cookbook > EGGS > Lucanian Eggs
  Egg Farci II Egg Soufflé  
CONTENTS · BIBLIOGRAPHIC RECORD

Lucanian Eggs

5 “hard-boiled” eggs
13/4 cups White Sauce I
1 cup cooked macaroni
Salt and paprika
1/2 cup grated cheese
Onion juice
Anchovy sauce
3/4 cup buttered crumbs

Cut eggs in eighths lengthwise, add macaroni, white sauce, and seasonings. Arrange in buttered baking dish, cover with buttered crumbs, and bake until crumbs are brown.


CONTENTS · BIBLIOGRAPHIC RECORD
  Egg Farci II Egg Soufflé  
 
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