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Halve eggs and serve with salad for luncheon or a light supper, or quarter then, sprinkle yolks with paprika, and present as canapes. -1811 House, Manchester, Vermont
Yield: Serves 2.
- 4 hard-boiled eggs
- 1 pound fine sausage meat
- 1 egg, beaten
- Finely ground bread crumbs
- Salt and pepper to taste
- Vegetable oil
Peel eggs and wrap in sausage meat. Roll in beaten egg and then in seasoned bread crumbs, Heat oil in skillet and roll around eggs until sausage meat is thoroughly cooked, Drain and cool well.
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