Many Ways for Cooking Eggs 1

SAUCES
English Drawn Butter, Plain Hollandaise; Anchovy, Bechamel, Tarragon,
Horseradish, Cream or White, Brown Butter, Perigueux, Tomato, Paprika,
Curry, Italian
COOKING OF EGGS
To Preserve Eggs, Egging and Crumbing, Shirred Eggs, Mexicana, On a
Plate, de Lesseps, Meyerbeer, a la Reine, au Miroir, a la Paysanne, a la
Trinidad, Rossini, Baked in Tomato Sauce, a la Martin, a la Valenciennes,
Fillets, a la Suisse, with Nut−Brown Butter, Timbales, Coquelicot, Suzette,
en Cocotte. Steamed in the Shell, Birds' Nests, Eggs en Panade, Egg
Pudding, a la Bonne Femme, To Poach Eggs, Eggs Mirabeau, Norwegian,
Prescourt, Courtland, Louisiana, Richmond, Hungarian, Nova Scotia,
Lakme, Malikoff, Virginia, Japanese, a la Windsor, Buckingham, Poached
on Fried Tomatoes, a la Finnois, a la Gretna, a l'Imperatrice, with
Chestnuts, a la Regence, a la Livingstone, Mornay, Zanzibar, Monte Bello,
a la Bourbon, Bernaise, a la Rorer, Benedict, To Hard−boil, Creole,
Curried, Beauregard, Lafayette, Jefferson, Washington, au Gratin, Deviled,
a la Tripe, a l'Aurore, a la Dauphin, a la Bennett, Brouilli, Scalloped, Farci,
Balls, Deviled Salad, Japanese Hard, en Marinade, a la Polonnaise, a la
Hyde, a la Vinaigrette, a la Russe, Lyonnaise, Croquettes, Chops, Plain
Scrambled, Scrambled with Chipped Beef, Scrambled with Lettuce,
Scrambled with Shrimps, Scrambled with Fresh Tomatoes, Scrambled with
Rice and Tomato, Scrambled with Asparagus Tips, Egg Flip
OMELETS
Omelet with Asparagus Tips, with Green Peas, Havana, with Tomato
Sauce, with Oysters, with Sweetbreads, with Tomatoes, with Ham, with
Cheese, with Fine Herbs, Spanish, Jardiniere, with Fresh Mushrooms,
O'Brien, with Potatoes
SWEET OMELETS
Omelet a la Washington, with Rum, Swiss Souffle, a la Duchesse, Souffle
SAUCES
The philosophy of a sauce, when understood, enables even an untrained
cook to make a great variety of every day sauces from materials usually
found in every household; to have them uniform, however, flavorings must
be correctly blended, and measurements must be rigidly observed. Two
level tablespoonfuls of butter or other fat, two level tablespoonfuls of flour,
must be used to each half pint of liquid. If the yolks of eggs are added, omit
one tablespoonful of flour or the sauce will be too thick. Tomato sauce
should be flavored with onion, a little mace, and a suspicion of curry.
Brown sauce may be simply seasoned with salt and pepper, flavored and
colored with kitchen bouquet. Spanish sauce should also be flavored with
mushrooms, or if you can afford it, a truffle, a little chopped ham, a
tablespoonful of chives, shallot and garlic. Water sauce, drawn butter and
simple sauce Hollandaise, when they are served with fish, must be flavored
with a dash of tarragon vinegar, salt and pepper.
3 tablespoonfuls of butter 1/2 pint of boiling water 2 tablespoonfuls of flour
1/2 teaspoonful of salt 1 dash of pepper
Rub two tablespoonfuls of butter and the flour together, add the boiling
water, stir until boiling, add the salt and pepper; take from the fire, add the
remaining tablespoonful of butter and it is ready for use. It must not be
boiled after the last butter is added.
PLAIN SAUCE HOLLANDAISE
Make English drawn butter and add to it, when done, the yolks of two eggs
beaten with two tablespoonfuls of water; cook until thick and jelly−like,
take from the fire and add one tablespoonful of tarragon vinegar or the juice
of half a lemon.
ANCHOVY SAUCE
Rub two teaspoonfuls of anchovy essence with the butter and flour and then
finish the same as English drawn butter.
SAUCE BECHAMEL
2 tablespoonfuls of butter 1 yolk of an egg 1/2 cup of milk 1 saltspoonful of
pepper 1 tablespoonful of flour 1/2 cup of stock 1/2 teaspoonful of salt
Rub the butter and flour together, add the stock and the milk and stir until
boiling; add the salt and pepper, take from the fire and add the beaten yolk
of the egg, heat for a moment over hot water, and it is ready for use.
TARRAGON SAUCE
Add two tablespoonfuls of tarragon vinegar to an English drawn butter.
HORSERADISH SAUCE
Make an English drawn butter, and, just at serving time, add a half cupful
of freshly grated horseradish. If you are obliged to use that preserved in
vinegar, press it perfectly dry before using it.
CREAM OR WHITE SAUCE
2 tablespoonfuls of butter 1/2 pint of milk 2 tablespoonfuls of flour 1/2
teaspoonful of salt 1 saltspoonful of pepper
Rub the butter and flour together, add the milk cold and stir until boiling;
add the pepper and salt and it is ready for use.
BROWN BUTTER SAUCE
6 tablespoonfuls of butter 1 teaspoonful of mushroom catsup 1
tablespoonful of vinegar 4 tablespoonfuls of stock
Melt the butter, brown it and then skim; pour it carefully into a clean
saucepan, add the vinegar, catsup and stock, boil a minute, and it is ready
for use.
SAUCE PERIGUEUX
4 tablespoonfuls of butter 1/2 pint of stock 1 glass of white wine 1/2
teaspoonful of salt 2 tablespoonfuls of flour 1 bay leaf 2 chopped truffles 1
saltspoonful of pepper 1 teaspoonful of kitchen bouquet
Chop the truffles and put them with the bay leaf and wine in a saucepan on
the back of the stove. Rub half the butter and flour together, add the stock,
stir until boiling and add one teaspoonful of kitchen bouquet, the salt and
pepper, and then the truffles; cook ten minutes, add the remaining quantity
of butter and use at once.
TOMATO SAUCE
Rub together two level tablespoonfuls of flour and two of butter. Add a half
pint of strained tomatoes. Stir until boiling. Add a teaspoonful of onion
juice, a half teaspoonful of salt and a saltspoonful of pepper. Strain and use.
PAPRIKA SAUCE
Rub together two level tablespoonfuls of flour and two of butter, with a
tablespoonful of paprika. Add a half pint of chicken stock. Stir until
boiling. Add a half teaspoonful of salt, and strain. This sauce may be used
over chicken as well as eggs.
CURRY SAUCE
Chop fine one onion. Cook it with two level tablespoonfuls of butter until
soft. Do not brown. Add two level tablespoonfuls of flour, one teaspoonful
of curry powder and a half teaspoonful of salt. Mix and add a half pint of
boiling water. Stir until boiling, and strain.
ITALIAN SAUCE
Chop sufficient carrot to make a tablespoonful; chop one onion. Place them
in a saucepan with three level tablespoonfuls of butter, a bay leaf and a
blade of mace. Shake the pan over the fire until the vegetables are slightly
browned. Drain off the butter and add to it two level tablespoonfuls of
flour, a half cupful of good stock, a half cupful of strained tomatoes, and
bring to a boil. Add a half teaspoonful of salt and a dash of cayenne. Strain.
Stir until boiling, strain again and add four tablespoonfuls of sherry.
COOKING OF EGGS
Any single food containing all the elements necessary to supply the
requirements of the body is called a complete or typical food. Milk and
eggs are frequently so called, because they sustain the young animals of
their kind during a period of rapid growth. Nevertheless, neither of these
foods forms a perfect diet for the human adult. Both are highly nutritious,
but incomplete.
Served with bread or rice, they form an admirable meal and one that is
nutritious and easily digested. The white of eggs, almost pure albumin, is
nutritious, and, when cooked in water at 170 degrees Fahrenheit, requires
less time for perfect digestion than a raw egg. The white of a hard−boiled
egg is tough and quite insoluble. The yolk, however, if the boiling has been
done carefully for twenty minutes, is mealy and easily digested. Fried eggs,
no matter what fat is used, are hard, tough and insoluble. The yolk of an
egg cooks at a lower temperature than the white, and for this reason an egg
should not be boiled unless the yolk alone is to be used.
Ten eggs are supposed to weigh a pound, and, unless they are unusually
large or small, this is quite correct.
Eggs contain from 72 to 84 per cent. of water, about 12 to 14 per cent. of
albuminoids. The yolk is quite rich in fat; the white deficient. They also
contain mineral matter and extractives.
To ascertain the freshness of an egg without breaking it, hold your hand
around the egg toward a bright light or the sun and look through it. If the
yolk appears quite round and the white clear, it is fresh. Or, if you put it in
a bucket of water and it falls on its side, it is fresh. If it sort of topples in the
water, standing on its end, it is fairly fresh, but, if it floats, beware of it. The
shell of a fresh egg looks dull and porous. As it begins to age, the shell
takes on a shiny appearance. If an egg is kept any length of time, a portion
of its water evaporates, which leaves a space in the shell, and the egg will
"rattle." An egg that rattles may be perfectly good, and still not absolutely
fresh.
TO PRESERVE EGGS
To preserve eggs it is only necessary to close the pores of the shells. This
may be done by dipping them in melted paraffine, or packing them in salt,
small ends down; or pack them in a keg and cover them with brine; or pack
them in a keg, small ends down and cover them with lime water; this not
only protects them from the air, but acts as a germicide.
Eggs should not be packed for winter use later than the middle of May or
earlier than the first of April. Where large quantities of the yolks are used,
the whites may be evaporated and kept in glass bottles or jars. Spread them
out on a stoneware or granite plate and allow them to evaporate at the
mouth of a cool oven. When the mixture is perfectly dry, put it away. This
powder is capable of taking up the same amount of water that has been
evaporated from it, and may then be used the same as fresh whites.
EGGS AND CRUMBING
To do this successfully one must prepare a mixture, and not use the egg
alone. If an egg mixture or a croquette is dipped in beaten egg and rolled in
cracker crumbs and dropped into fat, it always has a greasy covering. This
is the wrong way. To do it successfully and have the articles handsome,
beat the egg until well mixed, add a teaspoonful of olive oil, a
tablespoonful of water and a dash of pepper. Dip the articles into this
mixture, and then drop them on quite a thick bed of either sifted dry bread
crumbs or soft white bread crumbs.
I prefer sifted dry bread crumbs for croquettes, and soft white crumbs for
lobster cutlets and deviled crabs.
SHIRRED EGGS
Cover the bottoms of individual dishes with a little butter and a few fresh
bread crumbs; drop into each dish two fresh eggs; stand this dish in a pan of
hot water and cook in the oven until the whites are "set." Put a tiny bit of
butter in the middle of each, and a dusting of salt and pepper.
EGGS MEXICANA
Put two tablespoonfuls of butter in a saucepan. Add four tablespoonfuls of
finely chopped onion and shake until the onion is soft, but not brown. Then
add four Spanish peppers cut in strips, a dash of red pepper and a half pint
of tomatoes; the tomatoes should be in rather solid pieces. Add a seasoning
of pepper and salt. Let this cook slowly while you shir the desired quantity
of eggs. When the eggs are ready to serve, put two tablespoonfuls of this
sauce at each side of the dish, and send at once to the table.
EGGS ON A PLATE
Rub the bottom of a baking dish with butter. Dust it lightly with salt and
pepper. Break in as many fresh eggs as required. Stand the dish in a basin
of water and cook in the oven five minutes, or until the whites are "set."
While these are cooking, put two tablespoonfuls of butter in a pan and
shake over the fire until it browns. When the eggs are done, baste them
with the browned butter, and send to the table.
EGGS DE LESSEPS
Shir the eggs as directed. Have ready, carefully boiled, two sets of calves'
brains; cut them into slices; put two or three slices between the eggs, and
then pour over browned butter sauce.
EGGS MEYERBEER
To each half dozen eggs allow three lambs' kidneys. Broil the kidneys. Shir
the eggs as directed in the first recipe. When done, put half a kidney on
each side of the plate and pour over sauce Perigueux.
EGGS A LA REINE
6 eggs 1/2 pint of chopped cold cooked chicken 1/2 can of mushrooms 2
tablespoonfuls of butter 2 tablespoonfuls of flour 1/2 pint of milk 1/2
teaspoonful of salt 1 saltspoonful of pepper
Use ordinary shirring dishes for the eggs; butter them, break into each one
egg, stand these in a pan of boiling water and in the oven until they are
"set." Rub the butter and flour together, add the milk, stir until boiling, add
the salt, pepper, chopped chicken and mushrooms, and put one
tablespoonful of this on top of each egg and send at once to the table. This
is also nice if you put a tablespoonful of the mixture in the bottom of the
dish, break the egg into it, and then at serving time put another
tablespoonful over the top.
EGGS AU MIROIR
Cover the bottom of a graniteware or silver platter with fresh bread crumbs,
break in as many eggs as are needed for the number of persons to be served.
Put bits of butter here and there, stand the platter over a baking pan of hot
water in the oven until the eggs are "set," dust them with salt and pepper
and send them to the table.
EGGS A LA PAYSANNE
6 eggs 1/2 cupful of cream 2 tablespoonfuls of grated onion 1 clove of
garlic 1/2 teaspoonful of salt 1 saltspoonful of pepper
Add the onion and the garlic, mashed, to the cream; pour it in the bottom of
a baking dish, break on top the eggs, dust with salt and pepper, stand the
baking dish in a pan of water and cook in the oven until the eggs are "set."
Serve in the dish in which they are cooked.
EGGS A LA TRINIDAD
6 eggs 2 lamb's kidneys 1 cupful of fresh bread crumbs 2 level
tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of stock 1
teaspoonful of kitchen bouquet 1/2 teaspoonful of salt 1 saltspoonful of
pepper
Split the kidneys, cut out the tubes; scald them, drain, and cut them into
thin slices. Put the butter into a saucepan, add the kidneys, toss until the
kidneys are cooked, then add the flour, stock, kitchen bouquet, salt and
pepper; stir until boiling. Grease a shallow granite or silver platter, break
into it the eggs, sprinkle over the bread crumbs and stand them in the oven
until the eggs are "set," then pour over the sauce, arrange the kidneys
around the edge of the dish and send at once to the table.
EGGS ROSSINI
6 eggs 4 chicken livers 12 nice mushrooms 1/2 cupful of stock 1/2
teaspoonful of salt 1 dash of pepper
Put the stock in a saucepan and boil rapidly until reduced one−half, add a
drop or two of browning. Throw the chicken livers into boiling water and
let them simmer gently for ten minutes; drain. Slice the mushrooms and put
them, with the livers, into the stock; let them stand until you have cooked
the eggs. Put a tablespoonful of butter in the bottom of a shallow platter;
when melted break in the eggs, stand them in the oven until "set," garnish
with the livers and mushrooms and pour over the sauce.
EGGS BAKED IN TOMATO SAUCE
Make a tomato sauce. Pour one−half in the bottom of a baking dish or
granite platter, break in from four to six fresh eggs, cover with the other
half of the sauce, dust the top with grated cheese, and bake in a moderate
oven until "set," about fifteen or twenty minutes. Serve for supper in the
place of meat.
EGGS A LA MARTIN
Make a half pint of cream sauce. Put half of it in the bottom of a baking
dish or into the bottom of ramekin dishes or individual cups. Break fresh
eggs on top of the cream sauce, dust with a little salt and pepper, pour over
the remaining cream sauce, sprinkle the top with grated cheese, and bake in
a moderate oven until the cheese is browned and eggs are "set." Serve in
the dish or dishes in which they are cooked.
EGGS A LA VALENCIENNE
6 eggs 1 pint of dry boiled rice 1/2 pint of strained tomato 2 mushrooms 2
tablespoonfuls of grated Parmesan cheese 2 level tablespoonfuls of butter 2
level tablespoonfuls of flour 1/2 saltspoonful of grated nutmeg 1/2
teaspoonful of paprika 1 teaspoonful of salt 1/2 saltspoonful of pepper
Rub the butter and flour together, add the strained tomato, stir until boiling,
add the mushrooms, sliced, salt, paprika, nutmeg and pepper. Take a
granite or silver platter, put in two tablespoonfuls of butter extra, let the
butter melt and heat; break into this the eggs, being very careful not to
break the yolks. Let the eggs cook in the oven until "set." Then put around
the edge of the dish as a garnish the boiled rice, pour over the eggs the
tomato sauce, dust the top with the Parmesan cheese and send at once to the
table.
FILLETS OF EGGS
6 eggs 4 tablespoonfuls of good stock 1/2 teaspoonful of salt 1 saltspoonful
of pepper
Beat the eggs with the stock, add the salt and pepper. Turn them into a
buttered square pan, stand this in another of boiling water, and cook in the
oven until the eggs are thoroughly "set." Cut the preparation into thin fillets
or slices, dip in either a thin batter made from one egg, a half cupful of milk
and flour to thicken, or they may be dipped in beaten egg, rolled in bread
crumbs and fried in deep hot fat. Arrange the fillets in a platter on a napkin,
one overlapping the other; garnish with parsley and send to the table with a
boat of tomato or white sauce.
EGGS A LA SUISSE
Cover the bottom of a baking dish with about two tablespoonfuls of butter
cut into bits. On top of this, very thin slices of Swiss cheese. Break over
some fresh eggs. Dust with salt and pepper. To each half dozen eggs, pour
over a half cup of cream. Then cover the top with grated Swiss cheese and
bake in the oven until the cheese is melted and the eggs "set." Send this to
the table with a plate of dry toast.
EGGS WITH NUT−BROWN BUTTER
These eggs may be shirred or poached and served on toast. Put two
tablespoonfuls of butter in a saute or frying pan. As soon as it begins to
heat, break into it the eggs and cook slightly until the yolks are "set;" dish
them at once on toast or thin slices of broiled ham. Put two more
tablespoonfuls of butter in the pan, let it brown, and add two tablespoonfuls
of vinegar; boil it up once and pour over the eggs.
EGG TIMBALES
Butter small timbale molds or custard cups, dust the bottoms and sides with
chopped tongue and finely chopped mushrooms. Break into each mold one
fresh egg. Stand the mold in a baking pan half filled with boiling water, and
cook in the oven, until the eggs are "set." Have ready nicely toasted rounds
of bread, one for each cup, and a well−made tomato or cream sauce.
Loosen the eggs from the cups with a knife, turn each out onto a round of
toast, arrange neatly on a heated platter, fill the bottom of the platter with
cream or tomato sauce, garnish the dish with nicely seasoned green peas
and serve at once.
EGGS COQUELICOT
Grease small custard or timbale cups and put inside of each a cooked
Spanish pepper. Drop in the pepper one egg. Dust it lightly with salt, stand
the cups in a pan of boiling water and cook in the oven until the eggs are
"set." Toast one round of bread for each cup and make a half pint of cream
sauce. When the eggs are "set," fill the bottom of the serving platter with
cream sauce, loosen the peppers from the cups and turn them out on the
rounds of toast. Stand them in the cream sauce, dust on top of each a little
chopped parsley and send to the table.
EGGS SUZETTE
Bake as many potatoes as you have persons to serve. When done, cut off
the sides, scoop out a portion of the potato, leaving a wall about a half inch
thick. Mash the scooped−out portion, add to it a little hot milk, salt and
pepper, and put it into a pastry bag. Put a little salt, pepper and butter into
each potato and break in a fresh egg. Press the potato from the pastry bag
through a star tube around the edge of the potato, forming a border. Stand
these in a baking pan and bake until the eggs are "set." Put a tablespoonful
of cream sauce in the center of each, and send to the table.
EGGS EN COCOTTE
Chop fine one good−sized onion. Cook it, over hot water, in two level
tablespoonfuls of butter. When the onion is soft add a quarter of a can of
mushrooms, chopped fine, two level tablespoonfuls of flour and one cupful
of stock. Stir until boiling. Add a tablespoonful of chopped parsley, a half
teaspoonful of salt and a saltspoonful of pepper. Put a tablespoonful of this
sauce in the bottom of individual cups. Break into each cup one egg. Pour
over the remaining mixture. Stand the cups in a pan of hot water and bake
in a moderate oven about five minutes.
EGGS STEAMED IN THE SHELL
Eggs put into hot water and kept away from the fire are much better than
eggs actually boiled for only a short time. The greater the number of eggs
to be cooked, the greater the amount of water that must be used. To cook
four eggs, put them into a kettle, pour over them two quarts of water, cover
the kettle and allow them to stand for ten minutes. Lift them from the
water, put them into a large bowl, cover with boiling water, and send at
once to the table. The whites will be coagulated, but should be soft and
creamy, while the yolks will be perfectly cooked. If you should add six
eggs to this volume of water, lengthen the time of standing. A single egg,
dropped into a quart of water, must stand five minutes.
BIRDS' NESTS
Separate the eggs, allowing one to each person. Beat the whites to a stiff
froth. Heap them into individual dishes, make a nest, or hole, in the center.
Drop into this a whole yolk. Stand the dish in a pan of water, cover, and
cook in the oven about two or three minutes. Dust lightly with salt and
pepper, put a tiny bit of butter in the center of each, and send at once to the
table. This is one of the most sightly of all egg dishes.
EGGS EN PANADE
2 eggs 6 slices of bread 1/2 cupful of milk or cream 4 tablespoonfuls of
olive oil 1 tablespoonful of chopped parsley 1/2 teaspoonful of salt 1
saltspoonful of pepper
Trim the crusts from the bread. Beat the eggs until well mixed, but not
light, then add the milk or cream, salt and pepper. Put the oil in a shallow
frying pan, dip the slices of bread in the beaten egg and drop them into the
hot oil; when brown on one side, turn and brown the other. Dish on a hot
platter, dust with the chopped parsley and send at once to the table.
EGG PUDDING
6 eggs 6 slices of bread 1 tablespoonful of chopped parsley 2
tablespoonfuls of chopped chives 2 tablespoonfuls of butter 1 tablespoonful
of flour 1/2 pint of milk 1/2 teaspoonful of salt 1 saltspoonful of white
pepper
Break the eggs in a bowl, add all the seasoning. Rub the butter and flour
together, add the milk, stir until boiling, and then add this to the eggs; beat
together until thoroughly mixed. Crumb the bread, removing the crusts; stir
this in at last. Turn into a buttered baking dish, cover with grated cheese,
and bake in the oven until thoroughly "set" and a nice brown. It makes an
exceedingly good, easily digested luncheon or supper dish for children.
EGGS A LA BONNE FEMME
1 Spanish or 2 Bermuda onions 2 level tablespoonfuls of butter 2 level
tablespoonfuls of flour 1/2 pint of milk 6 eggs 1 teaspoonful of salt 1
saltspoonful of pepper 1/2 saltspoonful of grated nutmeg
Separate the whites and yolks of the eggs. Put the butter into a saucepan,
add the onions, cut into very thin slices; shake until the onions are soft, but
not brown, then dust over the flour, mix, and add the milk, salt, pepper and
nutmeg. Stir carefully until this reaches boiling point, then stand it on the
back part of the stove where it will keep hot for at least ten minutes. Beat
the yolks of the eggs until very creamy, then stir them into the sauce, take
from the fire, and fold in the well−beaten whites of the eggs. Turn into a
baking dish or casserole and bake in a hot oven fifteen minutes; serve at
once.
TO POACH EGGS
Use a shallow frying pan partly filled with boiling water. The eggs must be
perfectly fresh. The white of an egg is held in a membrane which seems to
lose its tenacity after the egg is three days old. Such an egg, when dropped
into boiling water, spreads out; that is, it does not retain its shape. When
ready to poach eggs, take the required number to the stove. The water must
be boiling hot, but not actually bubbling. Break an egg into a saucer, slide it
quickly into the water, and then another and another. Pull the pan to the
side of the stove, where the water cannot possibly boil. With a tablespoon,
baste the water over the yolks of the eggs, if they happen to be exposed.
They must be entirely covered with a thin veil of the white. Have ready the
desired quantity of toast on a heated platter, lift each egg with a slice or
skimmer, trim off the ragged edges and slide them at once on the toast.
Dust with salt and pepper, baste with melted butter, and send to the table.
EGGS MIRABEAU
Cut a sufficient number of rounds of bread, toast them carefully and cover
them with _pate de foie gras_, put on top of each a poached egg, pour over
sauce Perigueux, and send to the table.
EGGS NORWEGIAN
Cover rounds of toasted bread first with butter and then with anchovy paste,
put on top of each a poached egg, pour over anchovy sauce, and send at
once to the table.
EGGS PRESCOURT
Toast slices of bread, put thin slices of chicken on each, on top of this a
poached egg, cover with sauce Bernaise, and serve at once.
EGGS COURTLAND
Mince sufficient cold chicken to make a half cupful. Make a half pint of
cream sauce, add the minced chicken, a half teaspoonful of salt and a dash
of red pepper. Toast a sufficient quantity of bread, put it on a heated platter,
pour over a small quantity of the minced chicken and cream sauce, put on
each a poached egg, cover with the remaining sauce, dust with parsley and
serve with a garnish of green peas.
EGGS LOUISIANA
Make a half pint of tomato sauce, toast a sufficient quantity of bread, butter
the bread and put on each slice a poached egg; cover with the tomato sauce.
EGGS RICHMOND
Chop sufficient cold chicken to make a half cupful, add an equal quantity
of finely−chopped mushrooms, add this to a half pint of cream sauce. Add
one unbeaten egg to a pint of cold boiled rice, season it with salt and
pepper, make into round, flat cakes, and fry in hot fat. Arrange these on a
heated platter, pour over the cream sauce mixture, and put on top of each a
poached egg.
HUNGARIAN EGGS
Boil a cup of rice until tender and dry. Make a half pint of paprika sauce.
Turn the rice into the center of a platter, smooth it down, cover the top with
poached eggs, pour over the paprika sauce and send at once to the table.
EGGS NOVA SCOTIA
Put a poached egg on top of a flat codfish cake, pour over cream or tomato
sauce, and send to the table.
EGGS LAKME
Cut cold chicken or turkey into very thin slices, and stand over hot water, in
a dish, until heated; toast a sufficient quantity of bread, butter the slices, put
on each a slice of chicken or turkey, dust lightly with salt and pepper. On
top of these place a poached egg, cover with tarragon sauce, and send to the
table.
EGGS MALIKOFF
Toast rounds of bread, cover them with caviar which has been seasoned
with a little onion and pepper. Put on top of each a poached egg, cover with
horseradish sauce, and send to the table.
EGGS VIRGINIA
Grate six ears of corn. Add half cupful of milk, a half cupful of flour and
two eggs, beaten separately, and a half teaspoonful of salt and a dash of
pepper. Drop the mixture in large tablespoonfuls in hot fat. When brown on
one side, turn and brown on the other. Drain and arrange neatly on a large
platter. Put a poached egg on the top of each cake, cover with cream sauce
and send to the table. This dish, with green peas, makes quite a complete
meal.
JAPANESE EGGS
Carefully boil one cup of rice, drain dry. Make a half pint of cream sauce,
add to it a teaspoonful of grated onion and a teaspoonful of chopped celery.
Poach the desired number of eggs. Put the rice in the center of a platter,
cover it with the eggs, pour over the sauce. Dust the dish with parsley, and
send at once to the table. The edge of this dish may be garnished with
broiled sardines or carefully broiled smoked salmon.
EGGS A LA WINDSOR
6 eggs 6 rounds of toast 2 level tablespoonfuls of butter 2 level
tablespoonfuls of flour 1/2 pint of chicken stock 1 tablespoonful of chopped
parsley 1 tablespoonful of chopped olive 1 tablespoonful of chopped
Spanish pepper 1/2 teaspoonful of salt 1 saltspoonful of black pepper
Rub the butter and flour together and add the stock; stir until boiling, and
add the salt and pepper. Toast the bread. Poach the eggs, put them on the
toast, pour over carefully the sauce, heap the chopped vegetables, mixed, in
the center of each egg and send to the table.
EGGS BUCKINGHAM
Allow one egg to each person that is to be served. Cut either a dry or a
Virginia ham into very thin slices; allow one thin square to each person.
Toast squares of bread, remove the crust. Broil the ham quickly; put each
square of ham on a square of toast, put on top a poached egg, dust lightly
with pepper and send to the table.
POACHED EGGS ON FRIED TOMATOES
Cut solid tomatoes into slices a quarter of an inch thick, dust them with salt
and pepper, dip them in egg beaten with a tablespoonful of water, roll them
thickly with bread crumbs, dip them again in the egg, dust again with bread
crumbs, and fry in deep hot fat. Drain on brown paper, dish on a heated
platter, put a poached egg in the center of each slice, dust with salt and
pepper, put a tablespoonful of tomato sauce over each egg and send at once
to the table. Cream sauce may be used in the place of tomato sauce.
EGGS A LA FINNOIS
6 eggs 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2
pint of strained tomato 1 tablespoonful of chopped chives 2 green peppers
Rub the butter and flour together, add the tomatoes, and the peppers,
chopped very fine. Stir until this reaches boiling point, and stand it over hot
water. Poach the eggs in deep water. Toast six rounds of bread; arrange the
toast on a platter, put one egg on each slice, pour around the tomato sauce,
dust thickly with the chives and send to the table.
EGGS A LA GRETNA
6 eggs 2 heads of celery 2 level tablespoonfuls of butter 2 level
tablespoonfuls of flour 1/2 pint of milk 1 teaspoonful of salt 1 saltspoonful
of pepper
Cut the celery into inch lengths, wash thoroughly, cover with boiling water
and simmer gently thirty minutes until the celery is tender; drain, saving the
water in which the celery was cooked for another purpose. Rub the butter
and flour together, add the milk, salt and pepper; when boiling add the
celery; stand this over hot water while you poach the eggs and toast six
squares of bread. Butter the toast, put on each slice one egg; put these
around the edge of a large platter, turn the celery into the middle of the dish
and send at once to the table. To increase the beauty of this dish, and to
give it a greater food value, you may garnish between the toast and celery
with carefully boiled rice; this then makes an exceedingly nice supper dish.
EGGS A L'IMPERATRICE
Toast six slices of bread; butter them, put on top a thin slice of _pate de foie
gras_, and on top of this a hot poached egg. Baste with a little melted
butter, dust with salt and pepper and send at once to the table. This is one of
the most elegant of all the egg dishes.
EGGS WITH CHESTNUTS
This is an exceedingly nice dish to serve in the Fall when chestnuts are
fresh. Shell a quart of chestnuts, blanch them, then boil them until tender;
drain and press through a colander. Add a half cupful of hot milk, a
tablespoonful of butter, a teaspoonful of salt and a saltspoonful of pepper.
Beat until light and stand over a kettle of hot water while you poach six or
eight eggs. Dish the chestnut puree in a small platter, cover the poached
eggs over the top, dust them with salt, pepper and chopped parsley.
EGGS A LA REGENCE
6 eggs 1/2 cupful of chopped cold cooked ham 1 grated onion 1/2 can of
chopped mushrooms 2 tablespoonfuls of butter 2 tablespoonfuls of flour
1/2 pint of chicken stock 1/2 teaspoonful of salt 1 saltspoonful of pepper
Stand the ham over hot water until thoroughly heated. Rub the butter and
flour together, add the stock, stir until boiling, add the mushrooms, sliced,
the salt, pepper and the onion; stand this over hot water while you poach
the eggs. Dish the eggs, cover them with the sauce, strained, and cover with
the chopped ham. Garnish the dish with mashed potatoes or boiled rice, and
send at once to the table.
EGGS A LA LIVINGSTONE
6 squares of toast 1 tureen of pate−de−foie−gras 6 eggs 1/2 cupful of good
stock 2 tablespoonfuls of sherry 1 teaspoonful of kitchen bouquet 1/2
teaspoonful of salt 1 dash of pepper
Toast the bread, butter it and put on top of each slice of toast a slice of
_pate de foie gras_; put this on a heated dish, stand it at the mouth of the
oven door while you poach the eggs. Put into a saucepan all the other
ingredients, bring to a boil, put one poached egg on each slice of _pate de
foie gras_; baste with the sauce and send at once to the table.
EGGS MORNAY
6 eggs 2 tablespoonfuls of butter 2 tablespoonfuls of flour 1/2 pint of milk
1/2 teaspoonful of salt 1/2 teaspoonful of paprika 4 tablespoonfuls of grated
Parmesan cheese
Rub the butter and flour together, add the milk, stir until boiling, add the
salt and paprika, and if you have it, a teaspoonful of soy; pour half of this
sauce in a shallow granite platter or baking dish. Poach the eggs, drain them
carefully, and put them over the top of the sauce, cover with the remaining
sauce, dust with Parmesan cheese and run in the oven a moment to brown.
EGGS ZANZIBAR
1 small egg plant 1 thin slice of ham 6 eggs 2 tablespoonfuls of sherry 2
tablespoonfuls of tomato catsup 2 level tablespoonfuls of butter 1 dash of
pepper
Cut the egg plant into slices, season it with salt and pepper, dip in egg and
bread crumbs and fry carefully in deep hot fat; put this on brown paper in
the oven to dry. Broil the ham, cut it into squares sufficiently small to go
neatly on top of each slice of egg plant. Poach the eggs, and heat the other
ingredients for the sauce. Dish the egg plant on a platter, put on the ham,
and on each piece of ham an egg; baste with sauce and send to the table.
EGGS MONTE BELLO
6 eggs 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2
pint of strained tomato 1 teaspoonful of onion juice 1/2 teaspoonful of salt
1 saltspoonful of pepper
Put about two quarts of water into a small deep saucepan; when boiling
very hard drop in, one at a time, the eggs. In dropping them in, the white
will fold over the yolk and make the eggs round. Push them to the back of
the stove to stand for two minutes. Lift them with a skimmer, dip them in
an egg beaten with a tablespoonful of water, dust them with bread crumbs
and fry them in deep hot fat. You cannot use a frying basket. Just drop them
in the fat, and as they are browned lift them out onto soft paper to drain.
Rub the butter and flour together, add the tomato and seasoning; when
boiling dish the eggs on a heated platter, pour around tomato sauce and
send to the table.
EGGS A LA BOURBON
6 eggs 1/2 pint of stock 1 tablespoonful of butter 6 tablespoonfuls of grated
Parmesan cheese 1/2 teaspoonful of salt 1 dash of pepper
Put the stock in a small saucepan, poach the eggs in it, two at a time; lift
them carefully and lay them on a hot granite or silver dish. When all are
poached, dust over the cheese and stand them in the hot oven for just a
moment until the cheese is melted. In the meantime boil the stock until it is
reduced one−half, add the butter, baste it over the eggs and send to the
table. This dish may be garnished with triangular pieces of toast.
EGGS BERNAISE
6 whole eggs 4 yolks of eggs 4 tablespoonfuls of stock 4 tablespoonfuls of
olive oil 1 tablespoonful of chopped parsley 1 tablespoonful of tarragon
vinegar 1 tablespoonful of butter 1 tablespoonful of flour 1/2 cupful of
strained tomato 1 teaspoonful of onion juice 1/2 teaspoonful of salt
Put the stock, yolks of eggs and olive oil into a saucepan, stir over hot
water until you have a thick, smooth sauce like mayonnaise; take from the
fire, and when slightly cool stir in the tarragon vinegar and parsley. Rub the
butter and flour together, add the tomato, and when boiling add a palatable
seasoning of salt and pepper. Toast six halves of English muffins or squares
of bread. Heat a platter, butter the toast, put it on the hot platter, and poach
the eggs. Put one poached egg on each slice of toast, fill the bottom of the
dish with tomato sauce and put a tablespoonful of Bernaise sauce on top of
each egg. These may be garnished with a little chopped truffle, or a little
chopped parsley.
EGGS A LA RORER
Toast rounds of bread, one for each person. Butter them. Heat, in boiling
water, the choke of a French artichoke, one for each slice of bread. Make
sauce Hollandaise, and put one artichoke bottom on each slice of bread on a
heated platter. Put in the center a poached egg and pour over the sauce
Hollandaise. Garnish the dish with nicely cooked French or fresh green
peas.
EGGS BENEDICT
Separate two eggs. Break the yolks, add a cupful of milk, a half teaspoonful
of salt, one and a half cupfuls of flour and a tablespoonful of melted butter.
Beat well, add two level teaspoonfuls of baking powder and fold in the
well−beaten whites. Bake on a griddle in large muffin rings. Broil thin
slices of ham. Make a sauce Hollandaise. Chop a truffle. Poach the required
number of eggs. Dish the muffins, put a square of ham on each, then a
poached egg and cover each egg nicely with sauce Hollandaise. Dust with
truffle and serve at once.
TO HARD−BOIL EGGS
Put the eggs in warm water, bring the water quickly to the boiling point,
then push the kettle to the back of the stove, where the water will remain at
200 degrees Fahrenheit, for twenty minutes. If these are to be used for
made−over dishes, throw them at once into cold water, remove the shells,
or the yolks will lose their color.
EGGS CREOLE
Put two tablespoonfuls of butter and four of chopped onions into a
saucepan, cook until the onion is soft, but not brown. Then add four peeled
fresh tomatoes that have been cut into pieces, and three finely chopped
green peppers. Cook this fifteen minutes, and add a level teaspoonful of
salt. Have the eggs hard−boiled, and cut into slices. Put them into a baking
dish, pour over the sauce, re−heat in the oven, and serve with a dish of
boiled rice.
CURRIED EGGS
Peel, and cut into slices, three large onions. Put them in a saucepan with
two tablespoonfuls of butter. Stand over hot water and cook until the onions
are soft. Add a teaspoonful of curry powder, a clove of garlic mashed, a
saltspoonful of ground ginger, a half teaspoonful of salt and a tablespoonful
of flour; mix thoroughly and add a half pint of water. Stir until boiling.
Have ready six hard−boiled eggs, cut them into slices, arrange them over a
dish of carefully boiled rice, on a hot platter, strain over the sauce, and send
at once to the table. This dish is made more attractive by a garnish with
sweet Spanish peppers, cut into strips.
EGGS BEAUREGARD
Hard−boil five eggs. Separate the whites from the yolks. Put the yolks
through a sieve. Put the whites either through a vegetable press, or chop
them very fine. Make a half pint of cream sauce, season it and add the
whites. Have ready a sufficient amount of toast, carefully buttered. Put this
on a heated platter, cover over the cream sauce and the whites, dust the tops
with the yolks, then with salt and pepper. Garnish the edge of the dish with
finely chopped parsley, and send at once to the table.
EGGS LAFAYETTE
Hard−boil six eggs, chop them, but not fine. Make a half pint of curry
sauce. Put the chopped eggs over a bed of carefully boiled rice, cover with
the curry sauce, garnish with strips of Spanish pepper and serve. This dish
may be changed by using tomato sauce in place of the curry sauce.
EGGS JEFFERSON
Select the desired number of good−sized tomatoes, allowing one to each
person. Cut off the blossom end, scoop out the seeds, stand the tomatoes in
a baking pan in the oven until they are partly cooked. Put a half teaspoonful
of butter and a dusting of salt and pepper into the bottom of each, and break
in one egg. Put these back in the oven until the eggs are "set." Have ready a
round of toasted bread for each tomato, stand the tomato in the center of the
bread, fill the bottom of the dish with cream sauce, and send to the table.
EGGS WASHINGTON
Add a half pint of crab meat to a half pint of cream sauce. Season with salt
and pepper. Have ready either bread pates or pates made from puff paste.
Put a tablespoonful of the crab mixture in the bottom of each. Break in an
egg. Stand in the oven until the egg is "set." Or you may poach the eggs and
slide them into the pate. Pour over the remaining quantity of crabmeat
sauce, and send at once to the table.
EGGS AU GRATIN
Make a pint of cream sauce. Hard−boil six eggs. Cut them into slices. Put
them in the baking dish and cover with the cream sauce. Dust thickly with
cheese, and brown quickly in the oven.
DEVILED EGGS
Hard−boil twelve eggs. Remove the shells. Cut the eggs into halves,
crosswise. Take out the yolks without breaking the whites. Press the yolks
through a sieve. Add four tablespoonfuls of finely chopped chicken, tongue
or ham. Add a half teaspoonful of salt, a saltspoonful of pepper and two
tablespoonfuls of melted butter. Rub the mixture. Form it into balls the size
of the yolks and put them into the places in the whites from which the yolks
were taken. Put two halves together, roll them in tissue paper that has been
fringed at the ends, giving each a twist. If these balls are made the size of
the yolk, and put back into the whites, they may be placed on a platter,
heated, and served on toast, with cream sauce; then they are very much like
the eggs Bernhardt.
EGGS A LA TRIPE
Hard−boil eight eggs. Remove the shells, cut eggs crosswise in rather thick
slices. Cut three small onions into very thin slices. Separate them into rings,
cover them with boiling water and boil rapidly ten minutes; drain, then
cover them with fresh water and boil until they are tender; drain again, but
save the water. Now mix the eggs and onions carefully, without breaking.
Put two level tablespoonfuls of butter and two of flour into a saucepan.
Mix. Add a grating of nutmeg, a saltspoonful of black pepper, the juice of a
lemon, and a half−pint of the water in which the onions were boiled. Bring
to the boiling point, add two tablespoonfuls of cream; then add the eggs and
onions. When thoroughly hot, dish them in a conical form, garnish with
triangular pieces of toast, and serve.