witli minced mushrooms, fine herbs, parsley, chives,
grated ham, mushrooms, salt, pepper, &c., according
to -what you have, then more sauce, and repeat these
layers till the dish is full, being careful to finish with
the herbs, &c., and some tiny morsels of butter✪ Eufs au Gratin ; now
set the dish in the oven till browned on top, or
brown it with a red-hot salamander or shovel, and
serve very hot. If liked, grated cheese may be
used.
Farced Eggs. — Hard boil, shell, and divide six
eggs lengthways, slicing a tiny piece off to make
them stand like little canoes. How remove the yolks
and pound these in the mortar with a tablespoonful
of thick white sauce, a couple of spoonfuls of freshly-
grated white bread, salt, cayenne pepper, and a
spoonful of minced fine herbs (shalot or chives,
mushrooms, and parsley, minced and fried first in
butter) ; fill up the eggs with this mixture, rounding
them neatly, and set them in the oven on a buttered
tin✪ Farced Eggs for ten minutes, then serve with Italienne or any
nice sauce to taste round them. These are also
known as eggs d la Benedictine, and are much used
for fast days. Eggs can be filled in this way with
any farce, e.g., with shrimp paste rubbed up with the
egg yolks, &c., as d la Normande ; or with grated
cheese, &c., when they are called d la Suisse ; or
d rindienne with boiled rice mixed with a tea-
spoonful of uUiTy powder for two tablespoonfuls of
the rice, the^’egg yolks, a little fresh butter, salt, and
a spoonful of white sauce, and finished off as before
(rounding the farced surface neatly with a knife
dipped in warm butter or water) ; then dish on a
:^0 breakfast and LtTNCH DISHES.
bed of mashed potato, or fish farce, and serve with
a rich curry sauce round.
Scotch Eggs. — Boil as many eggs as you require
for ten to twelve minutes, then leave them in cold
water till perfectly cold. Meanwhile prepare any
nice forcemeat to taste, such as you use for rissoles,
&c., or some delicate sausagemeat, seasoning these
Avell to taste. Now take out the eggs, shell them
neatly, and roll them in the forcemeat, pressing this
well round them with your floured hands, brush
them over with beaten egg, roll them in fine crumbs
or in broken-up vermicelli✪ Scotch Eggs, and fry a delicate golden
brown in plenty of hot fat. Drain well, and serve
garnished with fried parsley ; or halve them and
serve them round a mound of potato, broiled mush-
rooms, spinach, &c.
Dressed Eggs. — Hard boil as many eggs as you
require, cooling and shelling them in the usual way,
and slice them, arranging them neatly down a hot
dish. Mince finely a shalot or some chives and a
little parsley, and put this into sufficient cream to
cover the amount of eggs (for an ordinary dish half a
pint is plenty✪ Dressed Eggs), and let it all boil uj), then pour it
hot over the eggs and serve at once. (Hard-boiled
eggs may be served thus with almost any sauce, bui
to my own taste they are improved by being allowe( •
to heat gently in whatever sauce they are served in.
Eggs dressed thus are admirably served in a chafing
dish. They are also delicious if mixed with broiled
tomatoes or mushrooms, tiny rashers of bacon,
oysters, &c. Eggs thus are also excellent if served
with either a devil or a chutney sauce. For the
EGGS.
31
Page 15 · 5 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
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witli minced mushrooms, fine herbs, parsley, chives,
grated ham, mushrooms, salt, pepper, &c., according
to -what you have, then more sauce, and repeat these
layers till the dish is full, being careful to finish with
the herbs, &c., and some tiny morsels of butter ; now
set the dish in the oven till browned on top, or
brown it with a red-hot salamander or shovel, and
serve very hot. If liked, grated cheese may be
used.
Farced Eggs. — Hard boil, shell, and divide six
eggs lengthways, slicing a tiny piece off to make
them stand like little canoes. How remove the yolks
and pound these in the mortar with a tablespoonful
of thick white sauce, a couple of spoonfuls of freshly-
grated white bread, salt, cayenne pepper, and a
spoonful of minced fine herbs (shalot or chives,
mushrooms, and parsley, minced and fried first in
butter) ; fill up the eggs with this mixture, rounding
them neatly, and set them in the oven on a buttered
tin for ten minutes, then serve with Italienne or any
nice sauce to taste round them. These are also
known as eggs d la Benedictine, and are much used
for fast days. Eggs can be filled in this way with
any farce, e.g., with shrimp paste rubbed up with the
egg yolks, &c., as d la Normande ; or with grated
cheese, &c., when they are called d la Suisse ; or
d rindienne with boiled rice mixed with a tea-
spoonful of uUiTy powder for two tablespoonfuls of
the rice, the^’egg yolks, a little fresh butter, salt, and
a spoonful of white sauce, and finished off as before
(rounding the farced surface neatly with a knife
dipped in warm butter or water) ; then dish on a
:^0 breakfast and LtTNCH DISHES.
bed of mashed potato, or fish farce, and serve with
a rich curry sauce round.
Scotch Eggs. — Boil as many eggs as you require
for ten to twelve minutes, then leave them in cold
water till perfectly cold. Meanwhile prepare any
nice forcemeat to taste, such as you use for rissoles,
&c., or some delicate sausagemeat, seasoning these
Avell to taste. Now take out the eggs, shell them
neatly, and roll them in the forcemeat, pressing this
well round them with your floured hands, brush
them over with beaten egg, roll them in fine crumbs
or in broken-up vermicelli, and fry a delicate golden
brown in plenty of hot fat. Drain well, and serve
garnished with fried parsley ; or halve them and
serve them round a mound of potato, broiled mush-
rooms, spinach, &c.
Dressed Eggs. — Hard boil as many eggs as you
require, cooling and shelling them in the usual way,
and slice them, arranging them neatly down a hot
dish. Mince finely a shalot or some chives and a
little parsley, and put this into sufficient cream to
cover the amount of eggs (for an ordinary dish half a
pint is plenty), and let it all boil uj), then pour it
hot over the eggs and serve at once. (Hard-boiled
eggs may be served thus with almost any sauce, bui
to my own taste they are improved by being allowe( •
to heat gently in whatever sauce they are served in.
Eggs dressed thus are admirably served in a chafing
dish. They are also delicious if mixed with broiled
tomatoes or mushrooms, tiny rashers of bacon,
oysters, &c. Eggs thus are also excellent if served
with either a devil or a chutney sauce. For the
EGGS.
31