|
Classic
Cook Books
< last page | next page >
page 202
EGGS AUX FINES HERBES.
Roll an ounce of butter in a good teaspoonful of flour; season with pepper, salt
and nutmeg; put it into a coffeecupful of fresh milk, together with two
teaspoonfuls of chopped parsley; stir and simmer it for fifteen minutes, add a
teacupful of thick cream. Hard-boil five eggs, and halve them; arrange them in a
dish with the ends upwards, pour the sauce over them, and decorate with little
heaps of fried bread-crumbs round the margin of the dish.
POACHED EGGS a LA CRêME.
Put a quart of hot water, a tablespoonful of vinegar and a teaspoonful of salt
into a frying-pan, and break each egg separately into a saucer; slip the egg
carefully into the hot water, simmer three or four minutes until the white is
set, then with a skimmer lift them out into a hot dish. Empty the pan of its
contents, put in half a cup of cream, or rich milk; if milk, a large spoonful of
butter; pepper and salt to taste, thicken with a very little corn starch; let it
boil up once, and turn it over the dish of poached eggs. It can be served on
toast or without.
It is a better plan to warm the cream and butter in a separate dish, that the
eggs may not have to stand.
EGGS IN CASES.
Make little paper cases of buttered writing paper; put a small piece of butter
in each, and a little chopped parsley or onion; pepper and salt. Place the cases
upon a gridiron over a moderate fire of bright coals, and when the butter melts,
break a fresh egg into each case. Strew in upon them a few seasoned
bread-crumbs, and when nearly done, glaze the tops with a hot shovel. Serve in
the paper cases.
MINCED EGGS.
Chop up four or five hard-boiled eggs; do not mince them too fine. Put over the
fire in a suitable dish a cupful of milk, a tablespoonful of butter, salt and
pepper, and some savory chopped small. When this comes to a boil, stir into it a
tablespoonful of flour, dissolved in a little cold milk. When it cooks thick
like cream, put in the minced eggs. Stir it gently around and around for a few
moments, and serve, garnished with sippets of toast. Any particular flavor may
be given to this dish, such as that of mushrooms, truffles, catsup, essence of
shrimps, etc., or some shred anchovy may be added to the mince.
< last page | next page >
Classic
Cook Books
|
