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Classic
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page 275
Parmesan cheese, stir through it the whites of 2 eggs beaten to a froth and line
the dish with half of this sauce. Arrange the poached eggs in the dish, pour
over them the remainder of the sauce, sprinkle with bread crumbs and cheese and
then bake to a light brown.
5. Fried Eggs. Heat some butter in a very clean pan and break the eggs into it
very carefully, keeping each egg whole; sprinkle over them a little fine salt
and when the whites are set put them on a dish without turning them, trim the
edges and serve with spinach or other similar vegetables.
Fried eggs can be served with the following sauce and they then make an
agreeable dish for the supper table: For 4 persons take about 2 eggs, 1 heaping
teaspoonful of flour or cornstarch, 1 large cupful of water, vinegar according
to taste and enough sugar to make the vinegar mild. Stir all of this until it
commences to boil, and stir through it a piece of butter the size of half an
egg. Pour the sauce over the eggs while they are still hot, cover and set aside
for a few minutes on top of the stove. If fried eggs are to bo served as an
entree after the soup, prepare them as follows: Cut a long loaf of wheat bread
into slices, remove the renter without breaking the crust and fry these rings in
lard to a golden brown. Lay the rings on a flat dish lined with anchovy butter,
brush them with thick sour cream, break an egg into each, salt, dot with some
sour cream, cover with buttered paper and bake until the whites are set. A
border of whole filled tomatoes is very pretty.
6. Eggs with Mustard Sauce. Shell medium soft boiled eggs, divide them in two
lengthwise, put them into a dish with the yolks to the top, sprinkle lightly
with salt and pour over them a mustard sauce (see Division R), or else melted
butter stirred with mustard.
7. Filled Eggs. Take hard boiled eggs and cut them in two, remove the yolks,
mince and mix one-half of them with chopped anchovies, mushrooms, small pieces
of tongue or ham and the yolk of one raw egg. Stir the remainder of the yolks to
a thick sauce with mustard, olive oil, tarragon vinegar, salt and pepper mix a
part of this with the mince to make a smooth forcemeat, fill it into the
hollowed whites of the eggs,
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