former to half a pint of ordinary and very smooth
brown sauce add a tablespoonful of walnut or
mushroom ketchup, the strained juice of a small
lemon, a teaspoonful of Burgess’s essence of anchovy,
the same of made mustard (if a very hot dish is
liked, mix this mustard with Worcester sauce instead
of water, and a very little milk), a small and very
finely minced shalot (or a small tablespoonful of
minced chives), ten or twelve minced capers, a dust
of cayenne, and a grate of lemon peel ; bring this
all to the boil and simmer it for a few minutes
before poui’ing it over the eggs or heating them in
it. For the chutney sauce add a dessertspoonful
each of Harvey sauce and mushroom ketchup to a
full gill of brown sauce, with a teaspoonful of chili
vinegar and a dessertspoonful of any good chutney,
stir well together, boil up and use as before. Hard-
boiled sliced or poached eggs can also be served
with good shrimp, cockle, or scallop sauce for a
change.
Eggs with Shrimps. — Fry a dessertspoonful each
of finely-minced parsley and chives (or a medium
onion) in 2oz. of butter till brown, then stir in a
pint of picked shrimps and half a pint of water (in
which you have previously boiled down the heads
and shells of the shrimps), with pepper and salt, and
stew it all for twenty minutes ; then strain off the
liquor, arrange the rest in a hot dish, place five or
six poached eggs on this, and serve with the
following sauce over them : Found together smoothly
2oz. of capers, a good tablespoonful of picked parsley,
a gherkin and a capsicum (from a pickle bottle), one
32 BREAKFAST AND LUKCH DISHES.
or two small slialots, and two or three good table-
spoonfuls of breadcrumbs (previously soaked in
vinegar and pressed dry) ; sieve this, then beat in
three tablespoonfuls of oil (or oiled butter), one and
a half of good red wine vinegar, a dash of cayenne
and salt to taste, and whisk it all together till of the
consistency of cream. This is an Italian recipe, and
is also good made with j^rawns, lobster, or crab.
My Grandmother s Egg Pie. — Soak some thin
rashers of bacon overnight in cold water to take out
the salt, then lay them in a piedish and pour to
them four eggs beaten up with half a ]jiut of cream
with a seasoning of pei per, salt, and minced parsley✪ My Grandmother's Egg Pie ;
cover all wuth a nice paste, and bake in a moderate
oven. Bake the day before it is wanted.
CEufs a%i Miroir. — Put about loz. of butter into a
silver or firejuoof dish, and as soon as it frizzles or
“ fritters,” break into it as many new laid eggs as
you require✪ Ceufs à la Miroir, being careful not to break or otherwise
disturb the yolks ; season with salt and freshly
ground black pei^per, and set the dish in the oven
for three or four minutes, passing a red hot shovel
or salamander lightly over the top at the last to set
them, being careful not to hold the shovel too close
to the eggs. If properly cooked the yolk will be
almost transparent and the white have a bluish glazy
appearance, whence its name. If eggs are cooked in
this way, and a spoonful of cream poured lightly over
them when seasoning them, they are known as ceufs
sur le plat ; whilst if you cook them as in the first
instance, and serve them with nut-brown butter, they
are known as ceufs au beurre noir. For this butter
EGGS.
33
Page 16 · 3 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
A modernized reading is not available for this page yet. You are seeing the original text.
former to half a pint of ordinary and very smooth
brown sauce add a tablespoonful of walnut or
mushroom ketchup, the strained juice of a small
lemon, a teaspoonful of Burgess’s essence of anchovy,
the same of made mustard (if a very hot dish is
liked, mix this mustard with Worcester sauce instead
of water, and a very little milk), a small and very
finely minced shalot (or a small tablespoonful of
minced chives), ten or twelve minced capers, a dust
of cayenne, and a grate of lemon peel ; bring this
all to the boil and simmer it for a few minutes
before poui’ing it over the eggs or heating them in
it. For the chutney sauce add a dessertspoonful
each of Harvey sauce and mushroom ketchup to a
full gill of brown sauce, with a teaspoonful of chili
vinegar and a dessertspoonful of any good chutney,
stir well together, boil up and use as before. Hard-
boiled sliced or poached eggs can also be served
with good shrimp, cockle, or scallop sauce for a
change.
Eggs with Shrimps. — Fry a dessertspoonful each
of finely-minced parsley and chives (or a medium
onion) in 2oz. of butter till brown, then stir in a
pint of picked shrimps and half a pint of water (in
which you have previously boiled down the heads
and shells of the shrimps), with pepper and salt, and
stew it all for twenty minutes ; then strain off the
liquor, arrange the rest in a hot dish, place five or
six poached eggs on this, and serve with the
following sauce over them : Found together smoothly
2oz. of capers, a good tablespoonful of picked parsley,
a gherkin and a capsicum (from a pickle bottle), one
32 BREAKFAST AND LUKCH DISHES.
or two small slialots, and two or three good table-
spoonfuls of breadcrumbs (previously soaked in
vinegar and pressed dry) ; sieve this, then beat in
three tablespoonfuls of oil (or oiled butter), one and
a half of good red wine vinegar, a dash of cayenne
and salt to taste, and whisk it all together till of the
consistency of cream. This is an Italian recipe, and
is also good made with j^rawns, lobster, or crab.
My Grandmother s Egg Pie. — Soak some thin
rashers of bacon overnight in cold water to take out
the salt, then lay them in a piedish and pour to
them four eggs beaten up with half a ]jiut of cream
with a seasoning of pei per, salt, and minced parsley ;
cover all wuth a nice paste, and bake in a moderate
oven. Bake the day before it is wanted.
CEufs a%i Miroir. — Put about loz. of butter into a
silver or firejuoof dish, and as soon as it frizzles or
“ fritters,” break into it as many new laid eggs as
you require, being careful not to break or otherwise
disturb the yolks ; season with salt and freshly
ground black pei^per, and set the dish in the oven
for three or four minutes, passing a red hot shovel
or salamander lightly over the top at the last to set
them, being careful not to hold the shovel too close
to the eggs. If properly cooked the yolk will be
almost transparent and the white have a bluish glazy
appearance, whence its name. If eggs are cooked in
this way, and a spoonful of cream poured lightly over
them when seasoning them, they are known as ceufs
sur le plat ; whilst if you cook them as in the first
instance, and serve them with nut-brown butter, they
are known as ceufs au beurre noir. For this butter
EGGS.
33