cocottes or cases (or paper cases previously brushed over inside with oil and allowed to dry) as you intend serving eggs, place a poached egg (or one of the egg balls) on the toj3, and fill up the case with devil sauce, made thus : Fry a small onion or two or three sliced shalots in oil or fat till delicately browned, then add a pinch of cayenne pepper and a teaspoonful of curry powder, fry this all together for a few minutes, lastly moistening it all with about a gill of bechamel or any nice white sauce, and a spoonful of Lea and Perrin’s Woi’cester sauce, o✪ Devilled Eggsr the same of Yorkshire Kelish; simmer it all well together, stirring it freely, then skim off the fat, strain, and use very hot. The great secret of this dish is its heat. Any grill sauce can be used, or sliced sausage can be substituted for the ham, &c. (Eufs en Cocottes. — Butter six or more small fire- proof china cases or pipkins {cocottes), break a fresh egg into each, season with pepper (white and coralline) and salt, pour a teaspoonful of cream✪ Eufs en Cocottes over each egg, stand the cases three parts their depth in boiling water, and set the tin containing them in the oven till poached. This is another dish that may be varied by putting grated ham, tongue, minced mush- room or truffle, &c., in the bottom of the pipkin, the egg on top, and a seasoning to match lightly dusted over the top, with a good spoonful of cream. Some people use grated cheese for this dish with fines herbes, mireed shalot, &c., but in that case it seems fitter for use as a savoury than for breakfast. In 1 'ranee the egg yolks only are used for poaching, 26 BREAKFAST AND LUNCH DISHES. and for a claange have a very dainty effect — e.g., brealc the eggs and separate the yolks from the white.®, have ready some boiling acidulated water as for poaching in the ordinary way, and slip in the yolks very gently, poaching them for just two minutes till nicely set. Have ready some squares of toast piled up with mushroom puree, or a broiled mushroom nicely seasoned on each, drop the egg yolk very lightly on this, dust it Avith fresh and coarsely ground black pepper, and serve hot with tomato, Italienne, Espagnole, or any nice sauce to taste, round them. (Eufs en Rohe de Chamhre. — Choose nice, round and even-sized potatoes and bake them in the oven. When cooked slice off the top, scoop out some of the potato, put a little bit of butter into each, season with pepper and salt, and break a fresh egg into each✪ Eufs en Rohe de Chamhre; return them to the oven till the eggs are cooked, then cover over the egg lightly with the removed potato, which you have mashed through the masher to a light snow, and serve very hot. OEufs d la Reine. — For this you can either use boiled eggs left over from breakfast, which can be carefully shelled and heated in warm water, or you can prepare them by simmering them for five minutes in boiling water, then leaving them in cold water for ten minutes, after which they are shelled and left in cold water till wanted, to keep them white. For use warm them in salted and acidulated water, or in white stock. Now prepare a purc% of chicken a7id tongue or ham, exactly as for rissoles, dish on squares of buttered toast or on fried croutons, EGGS. 27 place an egg on each and serve sprinkled with chopped tongue or truffle✪ OEufs d la Reine.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

cocottes or cases (or paper cases previously brushed over inside with oil and allowed to dry) as you intend serving eggs, place a poached egg (or one of the egg balls) on the toj3, and fill up the case with devil sauce, made thus : Fry a small onion or two or three sliced shalots in oil or fat till delicately browned, then add a pinch of cayenne pepper and a teaspoonful of curry powder, fry this all together for a few minutes, lastly moistening it all with about a gill of bechamel or any nice white sauce, and a spoonful of Lea and Perrin’s Woi’cester sauce, or the same of Yorkshire Kelish; simmer it all well together, stirring it freely, then skim off the fat, strain, and use very hot. The great secret of this dish is its heat. Any grill sauce can be used, or sliced sausage can be substituted for the ham, &c. (Eufs en Cocottes. — Butter six or more small fire- proof china cases or pipkins {cocottes), break a fresh egg into each, season with pepper (white and coralline) and salt, pour a teaspoonful of cream over each egg, stand the cases three parts their depth in boiling water, and set the tin containing them in the oven till poached. This is another dish that may be varied by putting grated ham, tongue, minced mush- room or truffle, &c., in the bottom of the pipkin, the egg on top, and a seasoning to match lightly dusted over the top, with a good spoonful of cream. Some people use grated cheese for this dish with fines herbes, mireed shalot, &c., but in that case it seems fitter for use as a savoury than for breakfast. In 1 'ranee the egg yolks only are used for poaching, 26 BREAKFAST AND LUNCH DISHES. and for a claange have a very dainty effect — e.g., brealc the eggs and separate the yolks from the white.®, have ready some boiling acidulated water as for poaching in the ordinary way, and slip in the yolks very gently, poaching them for just two minutes till nicely set. Have ready some squares of toast piled up with mushroom puree, or a broiled mushroom nicely seasoned on each, drop the egg yolk very lightly on this, dust it Avith fresh and coarsely ground black pepper, and serve hot with tomato, Italienne, Espagnole, or any nice sauce to taste, round them. (Eufs en Rohe de Chamhre. — Choose nice, round and even-sized potatoes and bake them in the oven. When cooked slice off the top, scoop out some of the potato, put a little bit of butter into each, season with pepper and salt, and break a fresh egg into each; return them to the oven till the eggs are cooked, then cover over the egg lightly with the removed potato, which you have mashed through the masher to a light snow, and serve very hot. OEufs d la Reine. — For this you can either use boiled eggs left over from breakfast, which can be carefully shelled and heated in warm water, or you can prepare them by simmering them for five minutes in boiling water, then leaving them in cold water for ten minutes, after which they are shelled and left in cold water till wanted, to keep them white. For use warm them in salted and acidulated water, or in white stock. Now prepare a purc% of chicken a7id tongue or ham, exactly as for rissoles, dish on squares of buttered toast or on fried croutons, EGGS. 27 place an egg on each and serve sprinkled with chopped tongue or truffle.

The "Queen" cookery books: Breakfast and Lunch Dishes