IDEA ALLEY

Egg cutlets query brings ’50s recipe

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Jo M. Rice shares this recipe in response to Bridget Weiss’ request for egg cutlets like those served at the Arkansas Children’s Hospital cafeteria in the 1980s.

“I don’t know about Children’s Hospital egg cutlets, but these are really great cutlets,” Rice writes.

Rice notes the recipe is from a 1950s Helen Corbitt cookbook.

Egg Cutlets

3 tablespoons butter

5 tablespoons all-purpose flour

1 cup milk

3 hard-cooked eggs, chopped

1 cup white bread crumbs

1 tablespoon chopped parsley

½ teaspoon grated onion

1 teaspoon salt

¼ teaspoon ground black pepper

½ teaspoon dry mustard

1 raw egg

Dry bread crumbs, for coating

Vegetable oil, for frying

Melt the butter in a saucepan. Add the flour and cook, stirring, until bubbly. Stir in the milk and cook until thick.

Add the chopped hard-cooked eggs, bread crumbs, parsley, onion, salt, pepper and mustard and mix well. Transfer mixture to a shallow pan and pat into an even layer and let cool.

Beat the raw egg with 1 tablespoon water.

Cut mixture in pan into pieces and shape with your hands. Dip each piece in beaten egg, then in dry bread crumbs.

Bake or fry at 350 degrees until light brown.

Serve with a light cream sauce (recipe not included), if desired.

Makes 6 servings.

C.B. Hughson shares this recipe for refrigerator rolls that is slightly different from the one we published last week.

Ice Box Rolls

¼ cup PLUS ½ teaspoon granulated sugar, divided use

1 ½ teaspoons salt

2 tablespoons shortening

1 cup boiling water

1 cake yeast (or ¼ -ounce envelope)

¼ cup warm water

1 egg, well beaten

4 cups all-purpose flour

1 teaspoon baking powder

Combine ¼ cup sugar, salt, shortening and 1 cup boiling water. Cool to lukewarm.

Meanwhile, dissolve the yeast in the warm water with the remaining ½ teaspoon sugar.

Add the dissolved yeast to the lukewarm shortening mixture, along with the egg, and mix well. Then add flour and baking powder. Beat well, cover and let rise until doubled in bulk. Make into rolls and let rise 1 ½ to 2 hours. Bake in 400 degree oven until brown. Dough may be kept in refrigerator until needed.

REQUESTS

Tortellini with prosciutto and artichoke like that served at now-closed Belvedeer’s at Fiesta Square in Fayetteville for Pam Redfern. “I think it was some type of light cream sauce because it did not contain tomatoes,” write Redfern.

Smoky Dijon dressing like that at Stoby’s for Carlene Vint.

Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

[email protected] Please include a daytime phone number.

Food, Pages 38 on 02/05/2014

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