Boston Cooking-School cook book

Arrange poached eggs on circular pieces of buttered toast, sprinkle with sautéed chopped mushroom caps, pour around Sauce Allemande (p. 195), and sprinkle with finely chopped parsley. EGGS MOLET CHASSEUR 1 shallot Y% teaspoon salt 1 tablespoon butter Pepper, cayenne 3 mushroom caps 4 French poached eggs 4 cup Chicken Stock (p. 151) 2 tablespoons cream 1 tablespoon sherry 1 tablespoon grated Parmesan cheese Chop shallot fine and cook in butter, stirring constantly 3 minutes. Add mushroom caps, peeled and chopped, and cook 5 minutes. Add stock, sherry, salt, pepper, and cayenne to taste. Bring to boiling point and simmer 10 minutes. ‘Turn into shallow, buttered baking dish and place on sauce French poached eggs. Pour over cream, sprinkle with cheese, and let stand in oven until cheese has melted. Serves 4. EGGS AU GRATIN Arrange Poached Eggs in shallow, buttered baking dish. Sprinkle with grated Parmesan cheese. Pour over Yellow Béchamel (p. 194), Tomato (p. 198) or White Sauce (p. 191). Sprinkle with grated cheese. Brown in oven. EGGS A LA SUISSE 4 eggs ~ Salt Vg cup cream Pepper 1 tablespoon butter Cayenne 2 tablespoons grated cheese or crumbs of Roquefort Melt butter in small omelet pan, add cream. Slip in eggs one at a time, sprinkle with salt, pepper, and a few grains of cayenne. Cook until whites are nearly firm. Sprinkle with cheese. Finish cooking and serve on buttered toast. Strain cream over toast. Eggs Poached in White Wine. Use dry white wine in place of cream. Use cheese or not. Sherried Eggs. Season cream with sherry to taste. BAKED OR SHIRRED EGGS Butter an egg shirrer or individual baking dish. Cover bottom and sides with fine cracker crumbs. Break an egg into a cup and carefully slip into shirrer. Cover with seasoned buttered crumbs, arrange shirrers on tin plate or cooky sheet, and bake in moderate oven (350° F.) until white is firm and crumbs brown. SHIRRED EGGS, FRENCH STYLE Put 1 tablespoon melted butter in egg shirrer or individual baking dish. Break egg into cup and carefully slip into dish. Cook on top of stove over very low heat until white is set. Serve in dish. EGGS MORNAY Break eggs and slip into buttered egg shirrers, allowing 1 or 2 eggs to each shirrer, according to size. Cover with White Sauce (p. 191), seasoned with 14 cup grated cheese, paprika, and 2 egg yolks; cover with grated cheese and bake until firm. EGGS BAKED IN TOMATOES Cut slice from stem end of tomato, scoop out pulp, slip in an egg, sprinkle with salt and pepper, cover with buttered crumbs, and bake in moderate oven (350° F.). EGGS BAKED IN CREAM 1 egg 2 tablespoons fine, dry 1% tablespoons thick cream bread crumbs 14 teaspoon salt Mix cream, bread crumbs, and salt. Put 4% tablespoon of mixture in egg shirrer or individual baking dish. Slip in egg and cover with remaining mixture. Bake 6 minutes in moderate oven (350° F.). FLORENTINE EGGS IN CASSEROLES Cooked spinach, finely chopped Eggs Butter Béchamel Sauce (p. 193) or thick Grated Parmesan cheese cream z Salt Season spinach with butter and salt. Put 1 tablespoon spinach in each buttered individual casserole, sprinkle with 1 tablespoon grated Parmesan cheese, and slip into each an egg. Cover each egg with 1 tablespoon Béchamel Sauce and 4 tablespoon grated Parmesan cheese. Bake in moderate oven until eggs are set. Serve immediately. SHIRRED EGGS WITH SAUSAGES 6 small pork sausages in 14-inch pieces 1 teaspoon finely 1 tedspoon melted butter chopped parsley 1 cup Tomato Sauce (p. 198) or canned tomato soup 6 eggs Cook sausage with butter 6 minutes. Add sauce and parsley. Put mixture in buttered shirred egg dishes, break 1 or 2 eggs in each dish, and bake in moderate oven (350° F.) until eggs are set. SCRAMBLED EGGS, COUNTRY STYLE