Lina Wachtelborn Meier, The Art of German Cooking and Baking… (1922)
“ The herrings are skinned and the bones removed from them, then stewed in the hot butter. Eggs, salt and pepper are well beaten and poured over the fish. Let the eggs get firm and serve on a hot platter. ”
Lina Wachtelborn Meier, The Art of German Cooking and Baking… (1922)
“ No. 3—HARD BOILED EGGS FOR GARNISHING. Quantity for 6 Persons. 4–5 eggs 2 qts. of water Preparation: The eggs are boiled 20 minutes in 2 qts. of boiling water, then shelled and either sliced or quartered and used for garnishing spinage and ragout. No. 4—FRIED EGGS. Quantity for 6 Persons. 12 eggs Salt and pepper 1 tbsp. of butter Preparation: The butter is heated in a clean spider and each egg carefully put in and fried until the white around the yolk has become opaque or firm. Sprinkle with salt and pepper and take out with a cake turner, place on platter and garnish with parsley. ”
