36. Walnut Pickle.— Prick two hundred green walnuts well
with a fork, and steep for ten days in strong brine, which should be
changed at least three times. Drain, and set in the sun for one or
two days, until the walnuts turn hlack. Bottle and pour over vine-
gar in which 1 unit of black pepper and green ginger, ^ a unit of
allspice, and 2 cloves of garlic have been boiled for ten minutes,
with 44 units vinegar✪ Walnut Pickle.
CHAPTER XXXIX
EGGS
V
1. A la Byculla. — Poach eggs in separate cups so as to be quite
round. Have as many circles of fried toast soaked in gravy, to
which some curry powder has been added. Dish the eggs on them
with a boned anchovy curled on each✪ A la Byculla.
2. A la Genevoise. — Four units yolk of egg, 5 of strong white
stock, with salt, pepper, parsley to taste. Mi.v. Butter a dish✪ A la Genevoise as
for eggs au miroir, strain the custard to it, and bake. ^V■hen set,
serve with rolls of fried bacon piled on the top.
3. A la Tripe. — Boil 4 units of egg hard, and cut into thick slices.
Take one onion, and slice separate into rings. Boil till tender.
Add the onion to the sliced eggs. Stir to them 1 unit or more at
least of white sauce, some juice of a lemon. Make very hot, pour
into a crouton of bread or puff paste, and serve.
4. Au Gratin. — Boil 10 units of egg hard, and cut in slices.
Take 2 units white sauce, 4 of grated cheese and butter, 2 of yolk
of egg, the juice of half a lemon, salt, pepper, and nutmeg to histe.
Stir over the fire till it thickens. Dish the sliced eggs in a dome
with the mixture between the Layers. Smooth over with the
remainder, and cover with fried bread-crumbs and grated cheese.
Set fried croutons round, and bake for ten minutes.
5. Au Miroir. — Break the eggs carefully on to an enamelled iron
dish, sprinkle salt and pepper over, and on the top break little bits
of butter. Place over a slow fire till tlie whites just set, and serve
very hot. Little oval dishes with handles are made on purpose for
this dish. By adding i unit cream to every egg✪ Au Miroir instead of the
butter, and then covering with fried bread-crumbs, another excellent
variation can be made.
6. Au Vin. — Melt 1 unit butter in a small stewpan, add one
dozen small onions, fry. Then add 10 units of red wine, some salt,
pepper, and enough flour to thicken slightly, about ^ a unit. Boil
till the onions are tender; remove, then poach four eggs in the
sauce, place on the onions, pour the sauce round, and serve.
The Indian Housekeeper and Cook 347
7. Aux TomS-tes.— Butter some pointed patty-pans, sprinkle
with chopped parsley, break one egg into each, and poach in vinegar
and water Turn out upside down, pour a thick tomato puree round,
and garnish with fried croutons.
8. Buttered Eggs.— Tliree units yolk of egg, 2 of white, 1 of
butter, 2 of milk or cream, pepper, and salt. Stir with a \TOoden
spoon one way till it thickens, then serve on fried toast. By the
addition of chopped truffles, mushrooms, ham, anchovies, dsc., this
dish may be almost indefinitely varied.
✪ Au Vin
Page 242 · 9 recipe records on this page
Presented as published in 1898. 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
36. Walnut Pickle.— Prick two hundred green walnuts well with a fork, and steep for ten days in strong brine, which should be changed at least three times. Drain, and set in the sun for one or two days, until the walnuts turn black. Bottle and pour over vinegar in which 1 unit of black pepper and green ginger, ^ a unit of allspice, and 2 cloves of garlic have been boiled for ten minutes, with 44 units vinegar.
CHAPTER XXXIX
EGGS
1. A la Byculla. — Poach eggs in separate cups so as to be quite round. Have as many circles of fried toast soaked in gravy, to which some curry powder has been added. Dish the eggs on them with a boned anchovy curled on each.
2. A la Genevoise. — Four units yolk of egg, 5 of strong white stock, with salt, pepper, parsley to taste. Mix. Butter a dish as for eggs au miroir, strain the custard to it, and bake. When set, serve with rolls of fried bacon piled on the top.
3. A la Tripe. — Boil 4 units of egg hard, and cut into thick slices. Take one onion, and slice separate into rings. Boil till tender. Add the onion to the sliced eggs. Stir to them 1 unit or more at least of white sauce, some juice of a lemon. Make very hot, pour into a crouton of bread or puff paste, and serve.
4. Au Gratin. — Boil 10 units of egg hard, and cut in slices. Take 2 units white sauce, 4 of grated cheese and butter, 2 of yolk of egg, the juice of half a lemon, salt, pepper, and nutmeg to histe. Stir over the fire till it thickens. Dish the sliced eggs in a dome with the mixture between the Layers. Smooth over with the remainder, and cover with fried bread-crumbs and grated cheese. Set fried croutons round, and bake for ten minutes.
5. Au Miroir. — Break the eggs carefully on to an enamelled iron dish, sprinkle salt and pepper over, and on the top break little bits of butter. Place over a slow fire till tlie whites just set, and serve very hot. Little oval dishes with handles are made on purpose for this dish. By adding i unit cream to every egg instead of the butter, and then covering with fried bread-crumbs, another excellent variation can be made.
6. Au Vin. — Melt 1 unit butter in a small stewpan, add one dozen small onions, fry. Then add 10 units of red wine, some salt, pepper, and enough flour to thicken slightly, about ^ a unit. Boil till the onions are tender; remove, then poach four eggs in the sauce, place on the onions, pour the sauce round, and serve.
The Indian Housekeeper and Cook 347
7. Aux TomS-tes.— Butter some pointed patty-pans, sprinkle with chopped parsley, break one egg into each, and poach in vinegar and water Turn out upside down, pour a thick tomato puree round, and garnish with fried croutons.
8. Buttered Eggs.— Tliree units yolk of egg, 2 of white, 1 of butter, 2 of milk or cream, pepper, and salt. Stir with a \TOoden spoon one way till it thickens, then serve on fried toast. By the addition of chopped truffles, mushrooms, ham, anchovies, dsc., this dish may be almost indefinitely varied.
Records on this page
Walnut PickleA la BycullaA la GenevoiseAu MiroirA la TripeAu GratinAu VinAux TomatesButtered Eggs