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Classic
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page 68
PREPARATION.--1st. Warm the oil in a small frying pan and when very hot incline
the pan a little, break the egg in the oil and let fry for about 3 minutes
taking care in turning to fry both sides and not break it. 2d. Let drip and
serve on a folded napkin.
175. OEUFS SUR LE PLAT.
SHIRRED EGGS.
PROPORTIONS.--For one person:
Eggs.............2 to 3.
Butter............1 tablespoonful.
Salt and pepper...To suit the taste.
Time.--10 minutes.
PREPARATION NO. 1.--Have as many small dishes as you have guests, butter them,
break the eggs in a sauce pan, one at a time*, slip them into the dish, sprinkle
over some salt and pepper and allow to cook for 5 minutes in an oven.
NO. 2.--1st. Break the eggs in a sauce pan, one at a time* and slip them into a
frying pan, where you have melted the butter in advance. 2d. Cook for about 5
minutes and slip the eggs into a warm dish or plate.
NOTE.--The former way is more fashionable.
176. OEUFS AU JAMBON.
HAM AND EGGS.
PROPORTIONS.--For one person:
Eggs.............2 to 3.
Ham...............2 oz.
Butter............1 tablespoonful.
Salt and pepper...To suit the taste.
Time.--10 minutes.
PREPARATION.--1st. Slice the ham and place the slices on the buttered dish, then
do as indicated above in No. 175.
177. OEUFS AU LARD.
EGGS WITH BACON.
PROPORTIONS AND PREPARATION.--As for the above, but use bacon (not too fat)
instead of ham.
178. OEUFS BROUILLES AUX CROUTONS.
SCRAMBLED EGGS WITH TOAST.
PROPORTIONS.--For five persons:
Eggs............10.
Butter...........1/4 lb.
Salt and pepper..To suit the taste.
Time.--10 minutes.
*By doing this you will recognize a bad egg, and it will not spoil the others.
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