lift the eggs very carefully out of the pau on to a
hot dish (in the two previous recipes the eggs are
served in the dish they are cooked in), add an ounce
or two more to the butter in the pan, with two or
more spoonfuls of strong vinegar, cook it all till the
butter is of a rich coffee brown and the vinegar
reduced to very nearly half, and pour it hot over the
e<igs,
ffiw/s cn Beignets. — Poach six eggs in the ordinary
way in salted water acidulated with vinegar (you will
require a short wineglassful of vinegar for six eggs) ;
when they have boiled for three minutes lift the eggs
with a slice and place them in plenty of cold water,
leave them till perfectly cold, then drain well on a
clean cloth, season with a little salt and coarsely
ground black pepper, and, if liked, a dust of nutmeg.
Have ready, very thinly rolled out, some trimmings
of puff paste, and from this stamp out twelve rounds,
each half an inch wider than the poached egg. Place
each egg on one of these rounds, and cover with
another, moistening the edges of the paste with a
wet bnish and pressing them well together; dip
these beignets into beaten egg and roll them either
in fresh breadcrumbs or broken-up vermicelli, and
fry in plenty of fat✪ Beignets till of a golden brown. Serve
plain, with a garnish of fried parsley, or with any
sauce to taste round them, tomato sauce being a
great favomute. Eggs cooked thus are served unrler
varying names, according to the garnish used or the
chef’s fancy. If, when poached and seasoned as
above, they are dipped in good batter and f ri<ul for a
minute in hot fat they are known as oeufs en Ilorli ;
D
34 BREAKFAST AND LUNCH DISHES
whilst if prepared as before, then rolled in flour,
fried a golden brown in plenty of hot fat, and served
on hot buttered toast, they are known as oeufs a la
Viennoise.
OiJvfs en CEil de Boeuf. — From a slice of bread
half an inch thick stamp out some Sin. rounds, cut
out a smaller round with the next sized cutter three
parts the depth of the slice, and fry these rounds to
a golden brown. When ready scoop out as much as
you can of the inside without actually going through,
and place them on a thickly buttered baking tin (or
preferably a fireproof china dish), season them inside
with salt, coralline pepper, minced chives or parsley,
and break an egg in the centre of each ; then place
in the oven till the egg is set, glazing it at the last
as for oeuf s au miroir.
QUiifs Mollets. — Break the eggs, which should be
as fi-esh as for poached eggs, into a stewpan of
boiling water, and simmer them very gently for five
minutes, after which you lift them carefully and
leave them in cold water for ten minutes or so ; now
remove the shells and return the eggs to the cold
water to keep them white. When wanted heat them
in a little stock or salted water, as you please. Eggs
cooked in this way are frequently used abroad with
minces or purees of any kind, and it may interest the
careful housewife to know that any boiled eggs left
untouched from breakfast can be used in this way,
provided, of course, they have been boded for the
regulation three minutes, but they naturally z-equire
moi'e tender handling than the properly cooked eggs
which have been simmered for much longer. A very
EGGS.
35
Page 17 · 2 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
lift the eggs very carefully out of the pau on to a hot dish (in the two previous recipes the eggs are served in the dish they are cooked in), add an ounce or two more to the butter in the pan, with two or more spoonfuls of strong vinegar, cook it all till the butter is of a rich coffee brown and the vinegar reduced to very nearly half, and pour it hot over the eggs,
Oeufs en Beignets. — Poach six eggs in the ordinary way in salted water acidulated with vinegar (you will require a short wineglassful of vinegar for six eggs) ; when they have boiled for three minutes lift the eggs with a slice and place them in plenty of cold water, leave them till perfectly cold, then drain well on a clean cloth, season with a little salt and coarsely ground black pepper, and, if liked, a dust of nutmeg. Have ready, very thinly rolled out, some trimmings of puff paste, and from this stamp out twelve rounds, each half an inch wider than the poached egg. Place each egg on one of these rounds, and cover with another, moistening the edges of the paste with a wet bnish and pressing them well together; dip these beignets into beaten egg and roll them either in fresh breadcrumbs or broken-up vermicelli, and fry in plenty of fat till of a golden brown. Serve plain, with a garnish of fried parsley, or with any sauce to taste round them, tomato sauce being a great favourite. Eggs cooked thus are served unrler varying names, according to the garnish used or the chef’s fancy. If, when poached and seasoned as above, they are dipped in good batter and f ri<ul for a minute in hot fat they are known as oeufs en Lorette ;
D
whilst if prepared as before, then rolled in flour, fried a golden brown in plenty of hot fat, and served on hot buttered toast, they are known as oeufs a la Viennoise.
OiJvfs en CEil de Boeuf. — From a slice of bread half an inch thick stamp out some Sin. rounds, cut out a smaller round with the next sized cutter three parts the depth of the slice, and fry these rounds to a golden brown. When ready scoop out as much as you can of the inside without actually going through, and place them on a thickly buttered baking tin (or preferably a fireproof china dish), season them inside with salt, coralline pepper, minced chives or parsley, and break an egg in the centre of each ; then place in the oven till the egg is set, glazing it at the last as for oeuf s au miroir.
QUiifs Mollets. — Break the eggs, which should be as fresh as for poached eggs, into a stewpan of boiling water, and simmer them very gently for five minutes, after which you lift them carefully and leave them in cold water for ten minutes or so ; now remove the shells and return the eggs to the cold water to keep them white. When wanted heat them in a little stock or salted water, as you please. Eggs cooked in this way are frequently used abroad with minces or purees of any kind, and it may interest the careful housewife to know that any boiled eggs left untouched from breakfast can be used in this way, provided, of course, they have been boded for the regulation three minutes, but they naturally z-equire moi'e tender handling than the properly cooked eggs which have been simmered for much longer. A very
Records on this page
BeignetsOeufs en Ciel de Boeuf