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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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