Beat up six eggs and add two table-spoonfuls
of milk or cream, season to taste with salt and
pepper. Melt one and a half ounces of butter✪ Butter Eggs in
a chafing dish ; when hot, pour in the eggs and
stir quickly until the eggs commence to set.
Have some pieces of toast made, butter them and
place them on a hot dish, pile the mixture upon it,
and serve hot.
Currteb Eggs.
( CEufs & I’lndtenne.)
Boil three eggs till hard (about ten minutes),
remove the shells, and place them in cold water.
Melt one ounce of butter in the chafing dish and
fry in it two small peeled and finely chopped
shallots. As the shallots begin to get brown,
add one table-spoonful of curry powder and a
dessert-spoonful of flour. Let this brown to-
gether whilst stirring, then add one gill of stock
or water mixed with a teaspoonful of “ Lemco ”
Chafing Dish Cookery 37
and a table-spoonful of cream. Stir till it bolls,
and let it simmer for a few minutes. Cut the
eggs into slices or quarters, lay these into the
prepared sauce, and let them cook gently for
about ten minutes ; serve with some nicely
cooked plain rice.
Curne& Bags.
Another Method.
Peel and chop finely half a small onion, fry
this a light brown in an ounce of butter in the
blazer of a chafing dish ; add a dessert-spoonful
of “ Laxami ” curry powder, and a level table-
spoonful of flour. Blend these well together and
let them get slightly brown, then moisten with
one and a half gills of chicken, veal or other white
stock ; stir till it boils, and add two tablespoon-
fuls of cream ; season to taste with salt and a
very little pepper. Now add four or five hard-
boiled eggs cut into slices and let simmer gently
for about ten minutes ; serve hot with some well
boiled rice.
Bags a la Jar&tntere.
Drain in a colander or sieve half a pint of
vegetable macedoine. Melt one ounce of butter
in the chafing dish, and fry in it four to six finely
chopped mushrooms, then put in the vegetables,
and fry them together for a few minutes. Now
moisten with one gill of bechamel or other good
white sauce, place on top four hard-boiled eggs,
cut into slices, and season to taste with salt,
pepper, and nutmeg. Shake the dish so as to mix
its contents, simmer gently for ten minutes, and
serve hot with fingers of toast.
Bncbopg Bggs.
(( Em/s hrouilUs aux Anchois.)
Cut the fillets of six anchovies into small dice,
mix them with six well-beaten eggs, to which a
table-spoonful of cream or milk has been added,
and season with pepper, but no salt. Pour this
3.8 Chafing Dish Cookery
into the chafing dish containing three-quarters
of an ounce of melted butter, stir till the eggs com-
mence to set, and serve on pieces of toasted and
buttered bread.
Scrambled Eggs.
{CEufs brouilUs.)
Break six eggs into a basin and beat up with a
fork, season with salt and pepper, and add a
table-spoonful of milk or cream. Melt half an
ounce of fresh butter in the chafing dish, pour in
the eggs, etc., and stir over the spirit flame till
the eggs commence to set ; serve on hot plates
with sippets of toasted bread.
Scrambles Eggs witb Sbrtmps.
{CEufs bvouilUs aux Crevettes.) ✪ Orange Omelette
Page 17 · 12 recipe records on this page
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Beat up six eggs and add two table-spoonfuls of milk or cream, season to taste with salt and pepper. Melt one and a half ounces of butter in a chafing dish ; when hot, pour in the eggs and stir quickly until the eggs commence to set. Have some pieces of toast made, butter them and place them on a hot dish, pile the mixture upon it, and serve hot.
Curried Eggs.
( CEufs & I’lndtenne.)
Boil three eggs till hard (about ten minutes), remove the shells, and place them in cold water. Melt one ounce of butter in the chafing dish and fry in it two small peeled and finely chopped shallots. As the shallots begin to get brown, add one table-spoonful of curry powder and a dessert-spoonful of flour. Let this brown together whilst stirring, then add one gill of stock or water mixed with a teaspoonful of “ Lemco ”
Chafing Dish Cookery 37
and a table-spoonful of cream. Stir till it bolls, and let it simmer for a few minutes. Cut the eggs into slices or quarters, lay these into the prepared sauce, and let them cook gently for about ten minutes ; serve with some nicely cooked plain rice.
Curried Eggs.
Another Method.
Peel and chop finely half a small onion, fry this a light brown in an ounce of butter in the blazer of a chafing dish ; add a dessert-spoonful of “ Laxami ” curry powder, and a level tablespoonful of flour. Blend these well together and let them get slightly brown, then moisten with one and a half gills of chicken, veal or other white stock ; stir till it boils, and add two tablespoonfuls of cream ; season to taste with salt and a very little pepper. Now add four or five hardboiled eggs cut into slices and let simmer gently for about ten minutes ; serve hot with some well boiled rice.
Eggs a la Jardiniére.
Drain in a colander or sieve half a pint of vegetable macedoine. Melt one ounce of butter in the chafing dish, and fry in it four to six finely chopped mushrooms, then put in the vegetables, and fry them together for a few minutes. Now moisten with one gill of bechamel or other good white sauce, place on top four hard-boiled eggs, cut into slices, and season to taste with salt, pepper, and nutmeg. Shake the dish so as to mix its contents, simmer gently for ten minutes, and serve hot with fingers of toast.
Anchovy Eggs.
(( Em/s hrouilUs aux Anchois.)
Cut the fillets of six anchovies into small dice, mix them with six well-beaten eggs, to which a table-spoonful of cream or milk has been added, and season with pepper, but no salt. Pour this
3.8 Chafing Dish Cookery
into the chafing dish containing three-quarters of an ounce of melted butter, stir till the eggs commence to set, and serve on pieces of toasted and buttered bread.
Scrambled Eggs.
{CEufs brouilUs.)
Break six eggs into a basin and beat up with a fork, season with salt and pepper, and add a table-spoonful of milk or cream. Melt half an ounce of fresh butter in the chafing dish, pour in the eggs, etc., and stir over the spirit flame till the eggs commence to set ; serve on hot plates with sippets of toasted bread.
Scrambles Eggs witb Sbrtmps.
{CEufs bvouilUs aux Crevettes.)
Records on this page
Curried EggsCurry BagsScrambled Eggs with ShrimpsScrambled Eggs with HamScrambled Eggs with SardinesButter EggsHerb OmeletteScrambled EggsOrange OmeletteBags a la JardiniereAnchovy Scrambled EggsRum Omelette