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Scrambled Eggs with Chicken

Scrambled Eggs with Chicken

Chop fine a cup of cold chicken, or any light-colored meat, and heat it with a tablespoonful of water, a half-teaspoonful of salt, two shakes of pepper, and a teaspoonful of chopped parsley. Cook a half-teaspoonful of minced onion in the butter you put in the hot frying-pan, and turn in the eggs, and when they set mix in the chicken.

Sometimes Margaret used both the tomato filling and the chicken in the eggs, when she wanted to make a large dish.

 

 

 

 

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A Little Cook-Book for a Little Girl

Main Page of Book

Margaret's Cook Book

A Note from SSK - Foreword
Little Cook-Book: Cereals
Little Cook-Book: Eggs
Little Cook-Book: Fish
Little Cook-Book: Meat
Little Cook-Book: Potatoes
Little Cook-Book: Toast
Little Cook-Book: Coffee
Little Cook-Book: White Sauce
Little Cook-Book: Main Dish
Little Cook-Book: Vegetables
Little Cook-Book: Salads
Little Cook-Book: Gingerbread
Little Cook-Book: Drinks
Little Cook-Book: Soups
Little Cook-Book: Vegetables
Little Cook-Book: Macaroni
Little Cook-Book: Desserts
Little Cook-Book: Sauces
Little Cook-Book: Ice Cream/Ices
Little Cook-Book: Cakes
Little Cook-Book: More Desserts
Little Cook-Book: Pies
Little Cook-Book: Candy
Little Cook-Book: School Lunches

Eggs

Poached Eggs
Poached Eggs with Potted Ham
Scrambled Eggs
Scrambled Eggs with Tomato
Scrambled Eggs with Chicken
Creamed Eggs
Birds' Nests
Omelette
Spanish Omelette
Omelette with Mushrooms
Omelette with Mushrooms and Olives
Eggs Baked in Little Dishes
Eggs with Cheese
Eggs with Bacon
Ham and Eggs, Moulded