Recipe: Scotch Stuffed Eggs

Lately, I've been collecting recipes for stuffed eggs or deviled eggs. Today I'm sharing this unusual one with you:

Boil eggs until hard; remove the shells. Cut out the centres lengthwise; then chop cooked chicken to a fine mince; add the yolk of a raw egg and mix with cream. Season to taste with salt and pepper. Fill the eggs and dip them in beaten eggs and fine bread-crumbs and fry a light brown. Serve hot with cream sauce. Garnish with parsley.

From 365 FOREIGN DISHES, A Foreign Dish for Every Day in the Year, published in 1908