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Classic
Cook Books
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page 86
EGGS IN CROQUETS.
BOIL eighteen eggs, separate the yelks and whites, and cut them in dice; pour
over them a sauce a-la-creme, (see sauce a-la-creme,) add a little grated bread,
mix all well together, and let it get cold; put in some salt and pepper, make
them into cakes, cover them well on both sides with grated bread, let them stand
an hour, and fry them a nice brown; dry them a little before the fire, and dish
them while quite hot.
OMELETTE SOUFFLE.
BREAK six eggs, beat the yelks and whites separately till very light, then mix
them, add four table spoonsful of powdered sugar, and a little grated lemon
peel; put a quarter of a pound of butter in a pan; when melted, pour in the eggs
and stir them; when they have absorbed the butter, turn it on a plate previously
buttered, sprinkle some powdered sugar, set it in a hot Dutch oven, and when a
little brown, serve it up for a desert.
FONDUS.
PUT a pint of water, and a lump of butter the size of an egg, into a sauce pan;
stir in as much flour as will make a thick batter, put it on the fire, and stir
it continually till it will not stick to the pan; put it in a bowl, add three
quarters of a pound of grated cheese, mix it well, then break in two eggs, beat
them well, then two more until you put in six; when it looks very light, drop it
in small lumps on buttered
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Classic
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