Have ready some mince of any kind of meat
well seasoned, and in a nice rich gravy. Fill
the rings, while still hot, with the mince, and
garnish with fried parsley✪ A Supper Dish. When frying the
rings, fry some small pieces of bread to place on
the top of the mince as covers.
188. To Poach Eggs
For poaching eggs it is always better to
reserve a pan exclusively ; and a steel pan
will be found preferable to an enamelled pan.
You must first break your eggs separately
into a cup, and should there be one among
them which has spread, reserve it for cooking
purposes ; one spoiled egg ruins an entire dish.
Have ready a pan of boiling water, then place
in it a small piece of salt ; a few drops of
vinegar✪ To Poach Eggs may be added, but it is far preferable
to cook them without. Then place the eggs
in the pan, and skim off the scum as it arises.
The eggs ought to come out thoroughly covered
with white, showing no yoke at all.
189. Oeufs sur le plat
A welcome addition to the breakfast-table
is made by serving eggs on the dish on which
they have been cooked. It is also very simple.
96
PLAIN COOKING
You require a fire-proof dish, which place in
the oven, having previously well buttered it.
Then break your eggs into a cup, and place
in the dish, covering them with a dusting of
pepper and salt, and a piece of butter✪ Oeufs sur le plat to brown
them. They do not require more than three
or four minutes’ cooking, as they do not need
to be hardened. In breaking your eggs take
great care that no particle of the shell remains.
190. Scrambled Eggs
If you care for garlic at all, a suspicion of it
makes a very nice addition to scrambled eggs,
or a little shalot is pleasant. It should be, if
you care for it, grated and placed in the sauce-
pan when putting in the butter. First prepare
the buttered toast. Have the saucepan ready
with butter, pepper, salt✪ Scrambled Eggs, etc. Then put in
the eggs, and keep on stirring to the right till
they are of a proper thickness. Then place
upon the buttered toast (which you will have
previously cut into squares), and serve on a
very hot dish. Do not use a steel fork or
spoon in stirring the eggs.
191. Mayonnaise of Eggs
Boil hard as many eggs as you require. Cut
them in halves, and flatten the round ends so
PLAIN COOKING
97
that they will stand upright in a glass dish.
Garnish with chopped parsley or capers, and
ponr over mayonnaise sauce, to which a little
finely-minced eschalot✪ Mayonnaise of Eggs has been added.
192. A Plain Omelet
Allow two to three eggs to each person,
carefully beating the whites and yokes separ-
ately. Then beat them gradually together,
adding small pieces of butter✪ A Plain Omelet, well beating to
a cream. Heat the omelet or frying-pan, add
a good-sized piece of butter. When dis-
solved pour in the batter, and stir gently with
a wooden spoon until it begins to set. Well
cook, fold over, and serve very hot. Have
everything ready, but do not make the omelet
until required. Standing hardens the omelet.
193. Savoury Omelet
Prepare the batter exactly as you would
for a plain omelet. Mix with it sweet herbs,
parsley, and a little finely-minced shalot, if
liked, and some ham or bacon finely shredded.
Well heat the pan, put in a good-sized piece
of butter, and stir the omelet gently with a
wooden spoon until it becomes set. When
cooked roll over and serve.
98
PLAIN COOKING
194. Sweet Herb Omelet ✪ Savoury Omelet
Page 29 · 8 recipe records on this page
Presented as published in 1904. 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
Have ready some mince of any kind of meat well seasoned, and in a nice rich gravy. Fill the rings, while still hot, with the mince, and garnish with fried parsley. When frying the rings, fry some small pieces of bread to place on the top of the mince as covers.
188. To Poach Eggs
For poaching eggs it is always better to reserve a pan exclusively ; and a steel pan will be found preferable to an enamelled pan. You must first break your eggs separately into a cup, and should there be one among them which has spread, reserve it for cooking purposes ; one spoiled egg ruins an entire dish. Have ready a pan of boiling water, then place in it a small piece of salt ; a few drops of vinegar may be added, but it is far preferable to cook them without. Then place the eggs in the pan, and skim off the scum as it arises. The eggs ought to come out thoroughly covered with white, showing no yoke at all.
189. Oeufs sur le plat
A welcome addition to the breakfast-table is made by serving eggs on the dish on which they have been cooked. It is also very simple.
You require a fire-proof dish, which place in the oven, having previously well buttered it. Then break your eggs into a cup, and place in the dish, covering them with a dusting of pepper and salt, and a piece of butter to brown them. They do not require more than three or four minutes’ cooking, as they do not need to be hardened. In breaking your eggs take great care that no particle of the shell remains.
190. Scrambled Eggs
If you care for garlic at all, a suspicion of it makes a very nice addition to scrambled eggs, or a little shalot is pleasant. It should be, if you care for it, grated and placed in the saucepan when putting in the butter. First prepare the buttered toast. Have the saucepan ready with butter, pepper, salt, etc. Then put in the eggs, and keep on stirring to the right till they are of a proper thickness. Then place upon the buttered toast (which you will have previously cut into squares), and serve on a very hot dish. Do not use a steel fork or spoon in stirring the eggs.
191. Mayonnaise of Eggs
Boil hard as many eggs as you require. Cut them in halves, and flatten the round ends so
that they will stand upright in a glass dish. Garnish with chopped parsley or capers, and pour over mayonnaise sauce, to which a little finely-minced eschalot has been added.
192. A Plain Omelet
Allow two to three eggs to each person, carefully beating the whites and yokes separately. Then beat them gradually together, adding small pieces of butter, well beating to a cream. Heat the omelet or frying-pan, add a good-sized piece of butter. When dissolved pour in the batter, and stir gently with a wooden spoon until it begins to set. Well cook, fold over, and serve very hot. Have everything ready, but do not make the omelet until required. Standing hardens the omelet.
193. Savoury Omelet
Prepare the batter exactly as you would for a plain omelet. Mix with it sweet herbs, parsley, and a little finely-minced shalot, if liked, and some ham or bacon finely shredded. Well heat the pan, put in a good-sized piece of butter, and stir the omelet gently with a wooden spoon until it becomes set. When cooked roll over and serve.
194. Sweet Herb Omelet
Records on this page
A Supper DishTo Poach EggsOeufs sur le platScrambled EggsMayonnaise of EggsA Plain OmeletSavoury OmeletSweet Herb Omelet