|
Classic
Cook Books
< last page | next page >
page 24
Put butter in a hot baking-dish. After breaking the eggs one at a time in a
saucer, slip carefully into the hot baking-dish. Add the cream and sprinkle salt
and pepper over them. Cook 5 minutes and serve hot in the baking-dish.
EGGS € LA CRŠME
Boil eggs hard, cut in slices and lay on a dish, add a layer of grated
bread-crumbs, a little salt and pepper, and a pint of milk or cream. Let it
boil. While boiling, stir in a tablespoon of butter with a tablespoon of flour
mashed in it. Let it mix well; then pour over the eggs, and bake a few minutes.
EGGS WITH TOMATO SAUCE
Take 1/2 dozen small ripe tomatoes, remove the skins and stew them. Strain and
season with salt, pepper, 1 tablespoon butter, and add a pinch of soda. Return
to the fire and add 2 tablespoons flour and boil till thick. Scramble the eggs
and pour the sauce around them and serve at once.
< last page | next page >
Classic
Cook Books
|
