of a piping-bag fitted with a grooved pipe, be filled with one of the compound butters. 394—MARINADED TROUT Select some very small trout, clean and dress them, and poach them in a white-wine court-bouillon (No. 164) to which vinegar has been added in the proportion of one-third of its. volume✪ Marinated Trout. Leave the fish to cool in the liquor, and dish up with a few tablespoonfuls of the latter, placing some thin, grooved slices of lemon upon the fish. ty Ls) CHAPTER XII EGGS Or all the products put into requisition by the art of cookery, not one is so fruitful of variety, so universally liked, and so complete in itself as the egg. There are very few culinary recipes that do not include eggs, either as a principal con- stituent or as an ingredient. x The many and various egg-preparations constitute chiefly breakfast or luncheon dishes; nevertheless, at a Lenten dinner — they may be served as entrées with advantage, for, at a time — when fish, shell-fish and water-game are the only resources — in this respect, eggs form a pleasant and welcome change. 395—EGGS ON THE DISH Eggs cooked in this way derive all their quality from the way in which the cooking process is conducted. They must be evenly cooked, on top and underneath, and should remain soft. An important condition of the process is that the eggs should be exceedingly fresh. After having heated sufficient | butter in the dish to cover the whole of the bottom, break two eggs into it, baste the yolks with a little very hot butter, salt them slightly✪ Eggs on the Dish, and push them into the oven. As soon as the white of the eggs assumes a milky-white colour, they are cooked and should be withdrawn from the oven to be served imme- diately. Great attention should be bestowed upon the cooking pro- cess, a few seconds more or less than the required time being sufficient to spoil the eggs. Special care ought to be taken that they do not cook either too much or too quickly, for it should be remembered that, even were the cooking checked before the proper time, the heat of the dish does, to a certain extent, make good the deficiency. Eggs a la poéle, which, in England; are called ‘‘ fried — eggs,’ are a variety of eggs on the dish, very often served on © toast, or accompanied by sausages or fried bacon. They are EGGS 165 cooked in an omelet-pan, trimmed neatly with a fancy-cutter, and placed, by means of a spatula, upon the prepared toast. About one-half oz. of butter should be allowed for every two eggs, which number constitutes the working-base of the following recipes. 3960—BERCY EGGS Put half of the butter to be used in a dish; let it melt, break the eggs, taking care not to burst the yolks; baste the latter with the rest of the butter, and season. Cook as directed— that is to say, until the whites are quite done and the yolks are glossy. Garnish with a small, grilled sausage, placed between the yolks, and surround with a thread of tomato sauce. 397—EGGS WITH BROWN BUTTER There are two methods: (1) Cook the eggs in a dish as usual, and then cover them with one-quarter oz. of brown butter and a few drops of vinegar, which should be added after the butter. (2) Put one-half oz. of butter into a small omelet-pan, and cook it until it is almost black. Break the eggs into it, season, cook, tilt them gently on to a dish, and besprinkle with a few drops of vinegar, with which the omelet-pan has been rinsed. 398—EGGS CHASSEUR Cook the eggs as per No. 395. This done, garnish on either side with a tablespoonful of sliced chicken’s liver, rapidly sautéd and cohered with a little Chasseur sauce. 399—DEVILLED EGGS Cook the eggs in the omelet-pan; turn them, after the manner of pancakes, taking care lest they break. Slide them gently into a dish, and besprinkle them with brown butter and a few drops of vinegar with which the omelet-pan has been rinsed.

AI-modernized reading of the original text

of a piping-bag fitted with a grooved pipe, be filled with one of the compound butters. 394—MARINADED TROUT Select some very small trout, clean and dress them, and poach them in a white-wine court-bouillon (No. 164) to which vinegar has been added in the proportion of one-third of its. volume. Leave the fish to cool in the liquor, and dish up with a few tablespoonfuls of the latter, placing some thin, grooved slices of lemon upon the fish. ty Ls) CHAPTER XII Or all the products put into requisition by the art of cookery, not one is so fruitful of variety, so universally liked, and so complete in itself as the egg. There are very few culinary recipes that do not include eggs, either as a principal constituent or as an ingredient. x The many and various egg-preparations constitute chiefly breakfast or luncheon dishes; nevertheless, at a Lenten dinner — they may be served as entrées with advantage, for, at a time — when fish, shell-fish and water-game are the only resources — in this respect, eggs form a pleasant and welcome change. 395—EGGS ON THE DISH Eggs cooked in this way derive all their quality from the way in which the cooking process is conducted. They must be evenly cooked, on top and underneath, and should remain soft. An important condition of the process is that the eggs should be exceedingly fresh. After having heated sufficient | butter in the dish to cover the whole of the bottom, break two eggs into it, baste the yolks with a little very hot butter, salt them slightly, and push them into the oven. As soon as the white of the eggs assumes a milky-white colour, they are cooked and should be withdrawn from the oven to be served immediately. Great attention should be bestowed upon the cooking process, a few seconds more or less than the required time being sufficient to spoil the eggs. Special care ought to be taken that they do not cook either too much or too quickly, for it should be remembered that, even were the cooking checked before the proper time, the heat of the dish does, to a certain extent, make good the deficiency. Eggs a la poéle, which, in England; are called ‘‘ fried — eggs,’ are a variety of eggs on the dish, very often served on © toast, or accompanied by sausages or fried bacon. They are cooked in an omelet-pan, trimmed neatly with a fancy-cutter, and placed, by means of a spatula, upon the prepared toast. About one-half oz. of butter should be allowed for every two eggs, which number constitutes the working-base of the following recipes. 3960—BERCY EGGS Put half of the butter to be used in a dish; let it melt, break the eggs, taking care not to burst the yolks; baste the latter with the rest of the butter, and season. Cook as directed— that is to say, until the whites are quite done and the yolks are glossy. Garnish with a small, grilled sausage, placed between the yolks, and surround with a thread of tomato sauce. 397—EGGS WITH BROWN BUTTER There are two methods: (1) Cook the eggs in a dish as usual, and then cover them with one-quarter oz. of brown butter and a few drops of vinegar, which should be added after the butter. (2) Put one-half oz. of butter into a small omelet-pan, and cook it until it is almost black. Break the eggs into it, season, cook, tilt them gently on to a dish, and besprinkle with a few drops of vinegar, with which the omelet-pan has been rinsed. 398—EGGS CHASSEUR Cook the eggs as per No. 395. This done, garnish on either side with a tablespoonful of sliced chicken’s liver, rapidly sautéd and cohered with a little Chasseur sauce. 399—DEVILLED EGGS Cook the eggs in the omelet-pan; turn them, after the manner of pancakes, taking care lest they break. Slide them gently into a dish, and besprinkle them with brown butter and a few drops of vinegar with which the omelet-pan has been rinsed.

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