Four tablespoonfuls flour, two tablespoonfuls butter, mixed
smooth; pour on boiling milk (or water can be used, or the
two mixed) until the right consistency; a little vinegar and
salt to taste✪ White Sauce for French Eggs. Garnish dish with parsley.
Miss Maurice.
FRIED EGGS WITH RAGOUT OF MUSHROOMS.
Ingredients : Eight eggs, one pound of mushrooms, one
ounce of butter, one teaspoonful of vinegar, one bunch of
parsley, two green onions✪ Fried Eggs with Ragout of Mushrooms.
Skin the mushrooms, and if they are very large, cut them
into slices. Chop the onions and parsley very fine ; melt part
of the butter in a stew-pan, and add the parsley, onion and
vinegar, a little nutmeg, pepper, salt and a very little sugar.
Break two of the eggs, and moisten the yolks with a table-
spoonful of cold water add the rest of the butter, and stir
all into the onion and parsley. Add the mushrooms gradu-
ally, and stew gently for ten minutes ; place the ragout on a
dish, and keep it warm. Fry the remaining eggs in hot but-
ter or fat ; dress them over the ragout, and serve.
Mrs. H. W. O’Melveny.
FRIED EGGS WITH TOMATOS.
Ingredients : Six eggs, six tomatos.
Break the eggs carefully into a pan filled with boiling oil or
butter, and fry them until the whites are crisp. Divide the
tomatos and fry them lightly in the butter. Place them in a
dish, sprinkle with pepper and salt, and lay the eggs over
them. Serve very hot.
Mrs. H. W. O’Melveny.
EGGS A LA GITANA.
Ingredients : Eight eggs, two onions, one dessertspoonful
of flour, two ounces of butter✪ Fried Eggs with Tomatos, one gill of stock.
Boil the eggs for ten minutes, throw them into cold water,
and take off the shells; cut them into large dice. Slice the
onions very thin, and fry them in the butter. Mix the flour
in the stock, add to the onions, and stir until it boils.' Put
EGGS
119
the eggs into the sauce, and warm them through. Serve with
croutons of fried bread.
Mrs. H. W. O’Melveny.
EGGS IN GREEN PEPPERS.
Use large green peppers ; wash them, and with a knife cut
lengthwise in two sections. Remove the seed and invert on
a sieve to drain. Sprinkle a few buttered crumbs in each pep-
per, or minced ham and crumbs moistened with cream. Break
an egg✪ Eggs in Green Peppers carefully in each half pepper, season lightly with salt
and pepper and bake until the white of the egg is set. Serve
on rounds of bread lightly browned in butter. A good
luncheon dish.
Mrs. A. Petsch.
EGGS WITH TOMATOS.
Ingredients : Four eggs, one pound of tomatos, two ounces
of butter.
Melt the butter in a stew-pan, add the tomatos, sliced; sea-
son with salt and pepper, and stew until they are tender. Beat
the eggs and stir them in. When the mixture has thickened,
pour it upon hot buttered toast. It must be stirred the whole
time.
Mrs. H. W. O’Melveny.
EGGS AL POMODORO.
Put a little sweet oil and butter into a frying pan; when
good and hot, put in a slice of mashed garlic, not chopped ;
let it remain in until brown, so as to flavor the oil and butter,
then remove it and add some chopped tomatos. When cooked,
add well beaten eggs, with a little pinch of pepper (no salt),
a little of the grated Parmesan cheese, and stir constantly for
about two minutes. Serve immediately.
Louise Guasti.
EGGS POACHED IN CHILE. ✪ Eggs Poached in Chile
Page 73 · 8 recipe records on this page
Presented as published in 1903. 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
Four tablespoonfuls flour, two tablespoonfuls butter, mixed smooth; pour on boiling milk (or water can be used, or the two mixed) until the right consistency; a little vinegar and salt to taste. Garnish dish with parsley.
Miss Maurice.
FRIED EGGS WITH RAGOUT OF MUSHROOMS.
Ingredients : Eight eggs, one pound of mushrooms, one
ounce of butter, one teaspoonful of vinegar, one bunch of parsley, two green onions.
Skin the mushrooms, and if they are very large, cut them into slices. Chop the onions and parsley very fine ; melt part of the butter in a stew-pan, and add the parsley, onion and vinegar, a little nutmeg, pepper, salt and a very little sugar. Break two of the eggs, and moisten the yolks with a tablespoonful of cold water add the rest of the butter, and stir all into the onion and parsley. Add the mushrooms gradually, and stew gently for ten minutes ; place the ragout on a dish, and keep it warm. Fry the remaining eggs in hot butter or fat ; dress them over the ragout, and serve.
Mrs. H. W. O’Melveny.
FRIED EGGS WITH TOMATOS.
Ingredients : Six eggs, six tomatos.
Break the eggs carefully into a pan filled with boiling oil or butter, and fry them until the whites are crisp. Divide the tomatos and fry them lightly in the butter. Place them in a dish, sprinkle with pepper and salt, and lay the eggs over them. Serve very hot.
Mrs. H. W. O’Melveny.
EGGS A LA GITANA.
Ingredients : Eight eggs, two onions, one dessertspoonful
of flour, two ounces of butter, one gill of stock.
Boil the eggs for ten minutes, throw them into cold water, and take off the shells; cut them into large dice. Slice the onions very thin, and fry them in the butter. Mix the flour in the stock, add to the onions, and stir until it boils. Put
the eggs into the sauce, and warm them through. Serve with croutons of fried bread.
Mrs. H. W. O’Melveny.
EGGS IN GREEN PEPPERS.
Use large green peppers ; wash them, and with a knife cut lengthwise in two sections. Remove the seed and invert on a sieve to drain. Sprinkle a few buttered crumbs in each pepper, or minced ham and crumbs moistened with cream. Break an egg carefully in each half pepper, season lightly with salt and pepper and bake until the white of the egg is set. Serve on rounds of bread lightly browned in butter. A good luncheon dish.
Mrs. A. Petsch.
EGGS WITH TOMATOS.
Ingredients : Four eggs, one pound of tomatos, two ounces
of butter.
Melt the butter in a stew-pan, add the tomatos, sliced; season with salt and pepper, and stew until they are tender. Beat the eggs and stir them in. When the mixture has thickened, pour it upon hot buttered toast. It must be stirred the whole time.
Mrs. H. W. O’Melveny.
EGGS AL POMODORO.
Put a little sweet oil and butter into a frying pan; when good and hot, put in a slice of mashed garlic, not chopped ; let it remain in until brown, so as to flavor the oil and butter, then remove it and add some chopped tomatos. When cooked, add well beaten eggs, with a little pinch of pepper (no salt), a little of the grated Parmesan cheese, and stir constantly for about two minutes. Serve immediately.
Louise Guasti.
EGGS POACHED IN CHILE.
Records on this page
Eggs al PomodoroWhite Sauce for French EggsFried Eggs with Ragout of MushroomsFried Eggs with TomatosEggs with TomatosEggs a la GitanaEggs in Green PeppersEggs Poached in Chile