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EGGS BROULLI
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Friday, March 27, 2009 |
Beat four eggs. Add to them four tablespoonfuls of stock, four
tablespoonfuls of cream, a saltspoonful of salt and half a
saltspoonful of pepper.
Turn them into a saucepan, stand in a pan of hot water, stir with
an egg-beater until they are thick and jelly-like. Turn at once into
a heated dish, garnish with toast and send to the table.
SCALLOPED EGGS
4 hard-boiled eggs
2 tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
1 cupful of finely chopped cold cooked chicken or fish
1 teaspoonful of salt
1 saltspoonful of pepper
Chop the eggs rather fine. Rub the butter and flour together, add the
milk, stir until boiling, add the salt and pepper.
Put a layer of eggs in the bottom of a casserole, or baking dish, then a layer
of the fish or chicken, then a little white sauce, and so continue until the
ingredients are used. Dust the top thickly with bread crumbs and bake
in a moderate oven until nicely browned. |
posted
by neptunus @ 5:22 AM
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EGGS A LA BENNETT
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6 hard-boiled eggs
2 tablespoonfuls of butter
1 teaspoonful of anchovy sauce
1 tablespoonful of finely chopped chives or onion
1/2 cupful of bread crumbs
1/2 teaspoonful of salt
Cut the eggs into halves lengthwise; remove the yolks, rub them with
half the butter, salt, onion and anchovy paste. Fill these back into
the whites.
Cover the bottom of a baking dish with ordinary white
sauce, stand in the eggs, put over the bread crumbs, baste them with
the remaining butter, melted, and stand in the oven long enough to
brown. |
| posted
by neptunus @ 5:22 AM
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EGGS A L'AURORE
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Hard-boil six eggs, cut them into halves lengthwise, take out the
yolks, keeping them whole. Cut the whites into fine strips. Make a
cream sauce. Add to it two tablespoonfuls of finely chopped sardines
or finely chopped lobster or crab, a tablespoonful of tarragon
vinegar.
Add the whites of the eggs, and, when quite hot, add the
yolks, without breaking them. Turn this at once into a heated dish,
garnish the dish with triangular pieces of toast, and send to the
table.
Or, if you like, make the sauce, season it and put a layer into
the bottom of the baking-dish, then a layer of Parmesan cheese, then a
layer of the yolks, pressed through a sieve, and so on, alternating,
having the last layer of the yolks of the eggs.
Dust over a few bread crumbs, put here and there bits of butter, and
brown quickly in the oven. |
| posted
by neptunus @ 5:21 AM
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EGGS A LA TRIPE
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Hard-boil eight eggs. Remove the shells, cut eggs crosswise in rather
thick slices.
Cut three small onions into very thin slices. Separate
them into rings, cover them with boiling water and boil rapidly ten
minutes; drain, then cover them with fresh water and boil until they
are tender; drain again, but save the water.
Now mix the eggs and onions carefully, without breaking. Put two level
tablespoonfuls of butter and two of flour into a saucepan. Mix.
Add a grating of nutmeg, a saltspoonful of black pepper, the juice of a lemon,
and a half-pint of the water in which the onions were boiled. Bring to the boiling
point, add two tablespoonfuls of cream; then add the eggs and onions.
When thoroughly hot, dish them in a conical form, garnish with
triangular pieces of toast, and serve. |
| posted
by neptunus @ 5:21 AM
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EGGS AU GRATIN
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Make a pint of cream sauce. Hard-boil six eggs. Cut them into slices.
Put them in the baking dish and cover with the cream sauce.
Dust thickly with cheese, and brown quickly in the oven.
DEVILED EGGS
Hard-boil twelve eggs. Remove the shells. Cut the eggs into halves,
crosswise. Take out the yolks without breaking the whites.
Press the yolks through a sieve. Add four tablespoonfuls of finely chopped
chicken, tongue or ham. Add a half teaspoonful of salt, a saltspoonful
of pepper and two tablespoonfuls of melted butter.
Rub the mixture.
Form it into balls the size of the yolks and put them into the places
in the whites from which the yolks were taken. Put two halves
together, roll them in tissue paper that has been fringed at the ends,
giving each a twist.
If these balls are made the size of the yolk, and put back into the whites,
they may be placed on a platter, heated, and served on toast, with cream
sauce; then they are very much like the eggs Bernhardt. |
| posted
by neptunus @ 5:21 AM
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EGGS JEFFERSON
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Select the desired number of good-sized tomatoes, allowing one to each
person. Cut off the blossom end, scoop out the seeds, stand the
tomatoes in a baking pan in the oven until they are partly cooked.
Put a half teaspoonful of butter and a dusting of salt and pepper into the
bottom of each, and break in one egg. Put these back in the oven until
the eggs are "set."
Have ready a round of toasted bread for each
tomato, stand the tomato in the center of the bread, fill the bottom
of the dish with cream sauce, and send to the table.
EGGS WASHINGTON
Add a half pint of crab meat to a half pint of cream sauce. Season
with salt and pepper. Have ready either bread pates or pates made from
puff paste.
Put a tablespoonful of the crab mixture in the bottom of
each. Break in an egg. Stand in the oven until the egg is "set."
Or you may poach the eggs and slide them into the pate. Pour over the
remaining quantity of crabmeat sauce, and send at once to the table. |
| posted
by neptunus @ 5:20 AM
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EGGS BEAUREGARD
Hard-boil five eggs. Separate the whites from the yolks. Put the yolks
through a sieve. Put the whites either through a vegetable press, or
chop them very fine. Make a half pint of cream sauce, season it and
add the whites.
Have ready a sufficient amount of toast, carefully
buttered. Put this on a heated platter, cover over the cream sauce and
the whites, dust the tops with the yolks, then with salt and pepper.
Garnish the edge of the dish with finely chopped parsley, and send at
once to the table.
EGGS LAFAYETTE
Hard-boil six eggs, chop them, but not fine. Make a half pint of curry
sauce. Put the chopped eggs over a bed of carefully boiled rice, cover
with the curry sauce, garnish with strips of Spanish pepper and serve.
This dish may be changed by using tomato sauce in place of the curry
sauce. |
| posted
by neptunus @ 5:20 AM
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CURRIED EGGS
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Peel, and cut into slices, three large onions. Put them in a saucepan
with two tablespoonfuls of butter. Stand over hot water and cook until
the onions are soft.
Add a teaspoonful of curry powder, a clove of garlic mashed, a saltspoonful
of ground ginger, a half teaspoonful of salt and a tablespoonful of flour; mix
thoroughly and add a half pint of water. Stir until boiling.
Have ready six hard-boiled eggs, cut them into slices, arrange them over a dish
of carefully boiled rice, on a hot platter, strain over the sauce, and send at once to the
table. This dish is made more attractive by a garnish with sweet Spanish peppers, cut into strips |
| posted
by neptunus @ 5:19 AM
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TO HARD-BOIL EGGS
Put the eggs in warm water, bring the water quickly to the boiling
point, then push the kettle to the back of the stove, where the water
will remain at 200 degrees Fahrenheit, for twenty minutes.
If these are to be used for made-over dishes, throw them at once into cold
water, remove the shells, or the yolks will lose their color.
EGGS CREOLE
Put two tablespoonfuls of butter and four of chopped onions into a
saucepan, cook until the onion is soft, but not brown. Then add four
peeled fresh tomatoes that have been cut into pieces, and three finely
chopped green peppers.
Cook this fifteen minutes, and add a level teaspoonful of salt. Have the
eggs hard-boiled, and cut into slices.
Put them into a baking dish, pour over the sauce, re-heat in the oven,
and serve with a dish of boiled rice. |
| posted
by neptunus @ 5:19 AM
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EGGS A LA RORER
Toast rounds of bread, one for each person. Butter them. Heat, in
boiling water, the choke of a French artichoke, one for each slice of
bread.
Make sauce Hollandaise, and put one artichoke bottom on each
slice of bread on a heated platter. Put in the center a poached egg
and pour over the sauce Hollandaise. Garnish the dish with nicely
cooked French or fresh green peas.
EGGS BENEDICT
Separate two eggs. Break the yolks, add a cupful of milk, a half
teaspoonful of salt, one and a half cupfuls of flour and a
tablespoonful of melted butter. Beat well, add two level teaspoonfuls
of baking powder and fold in the well-beaten whites. Bake on a griddle
in large muffin rings. Broil thin slices of ham. Make a sauce
Hollandaise.
Chop a truffle. Poach the required number of eggs. Dish
the muffins, put a square of ham on each, then a poached egg and cover
each egg nicely with sauce Hollandaise. Dust with truffle and serve at
once. |
| posted
by neptunus @ 5:19 AM
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Privacy Policy
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Monday, March 9, 2009 |
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| posted
by neptunus @ 2:23 AM
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