VARIATION I. — Take 1 dozen hard-boiled eggs and cut each
• in two around the center, cutting off also a little piece from one
end so they can stand on end as did the egg Columbus handled.
Pulverize the yolks and mix with some finely minced chicken,
smoked tongue or lean ham; moistening with a little fresh butter
or vinegar, seasoning with salt, pepper and mustard. Put this filling
in the empty whites, press the 2 parts together and stand on a
platter, like a whole egg. Pour a little vinegar over the remaining
filling and' pour over the eggs. — Mrs. C. J. Jeffries, Winnetka, 111.
EGGS A LA COMMODORE.— Place hollowed circles of
bread sauteed in butter in a deep dish and place a poached egg or
scrambled eggs in the center of each one, first filling with a soup
puree and pour over a rich Bechamel sauce, to which is added a few
drops vinegar. Garnish with chopped truffles. — ^Mrs. C. E. West-
inghous, Mayfair, 111.
EGG COQUELICOT.— 1 can pimentoes, 2 tablespoons butter,
ly2 pts. milk, 2 tablespoons flour, 1 teaspoon salt, as many eggs,
and slices of toast as there are persons to serve✪ Egg Coquelicot. Trim the tops
from 1 can of pimentoes to make them even. Put these inside of
custard or timbale cups. Break in each 1 egg, dust it lightly with
salt and pepper, stand the cups in a hot baking dish of boiling
water and cook in the oven until eggs are set. Allow 1 round of
toast for each cup. While they are cooking rub 2 tablespoons each
of butter and flour together; add Ij^ pts. milk and stir until boiling,
then add the salt and pepper; pour this into the bottom of a heated
platter, loosen the pimentoes from the edge of the cups, put a
round of toast over the cups and turn out the contents by revers-
ing. Stand the toast on which you liave turned the egg, in the
cream sauce; dust if you like with a little chopped parsley and send
to the table. — ^^Mrs. M. Anthony, Des Plaines, 111.
CREAMED EGGS.— May be served on toast or in tureen.
Cut 3 hard-boiled eggs lengthwise in 4 silces, place on a hot, shal-
low vegetable dish, set in oven or range closet to keep warm.
Make a cream sauce of 1 tablespoon butter, 1 tablespoon of flour,
and 1 cup of milk. Cook onion✪ Creamed Eggs in the butter, add flour, rub
smooth and brown if desired. Add milk and pour over eggs.
Serrc hot. — ^Mrs. E. D. Adkins, Wheeling, 111.
24 EGGS
VARIATION I.— Boil 6 eggs 20 minutes. Have 6 slices of
toast on a hot dish. Put a layer of white or cream sauce on each
one, and then part of the whites of the eggs cut in thin strips; rub
part of the yolks through a sieve on the toast. Repeat this and
finish with a third layer of sauce. Place in the oven for about 3
minutes, garnish with parsley, and serve. — Mrs, William Barnes,
Bartlett, 111.
EGGS WITH CREAM.— Melt 1 tablespoon of butter, stir in
1 cup of thin cream and when hot slip in the eggs very carefully✪ Eggs with Cream.
Season with salt and pepper to taste. When the whites are almost
done, sprinkle with cheese and finish cooking and serve, on slices
of toast. — Mrs. M. A. Abbott, Palatine, 111.
EGGS PREPARED IN CREAM.— Into custard cups or rame-
kin put 1 tablespoon of cream or milk top, break 1 or 2 eggs✪ Eggs Prepared in Cream into
each, dust with a little salt; set the cup in a pan of boiling water
on stove and boil until the egg is set. — ^Mrs. Ella Fairchild, Pala-
tine, lU.
Page 12 · 6 recipe records on this page
Presented as published in 1912. 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
VARIATION I. — Take 1 dozen hard-boiled eggs and cut each • in two around the center, cutting off also a little piece from one end so they can stand on end as did the egg Columbus handled. Pulverize the yolks and mix with some finely minced chicken, smoked tongue or lean ham; moistening with a little fresh butter or vinegar, seasoning with salt, pepper and mustard. Put this filling in the empty whites, press the 2 parts together and stand on a platter, like a whole egg. Pour a little vinegar over the remaining filling and pour over the eggs. — Mrs. C. J. Jeffries, Winnetka, 111.
EGGS A LA COMMODORE.— Place hollowed circles of bread sauteed in butter in a deep dish and place a poached egg or scrambled eggs in the center of each one, first filling with a soup puree and pour over a rich Bechamel sauce, to which is added a few drops vinegar. Garnish with chopped truffles. — Mrs. C. E. Westinghous, Mayfair, 111.
EGG COQUELICOT.— 1 can pimentoes, 2 tablespoons butter, ly2 pts. milk, 2 tablespoons flour, 1 teaspoon salt, as many eggs, and slices of toast as there are persons to serve. Trim the tops from 1 can of pimentoes to make them even. Put these inside of custard or timbale cups. Break in each 1 egg, dust it lightly with salt and pepper, stand the cups in a hot baking dish of boiling water and cook in the oven until eggs are set. Allow 1 round of toast for each cup. While they are cooking rub 2 tablespoons each of butter and flour together; add Ij^ pts. milk and stir until boiling, then add the salt and pepper; pour this into the bottom of a heated platter, loosen the pimentoes from the edge of the cups, put a round of toast over the cups and turn out the contents by reversing. Stand the toast on which you liave turned the egg, in the cream sauce; dust if you like with a little chopped parsley and send to the table. — Mrs. M. Anthony, Des Plaines, 111.
CREAMED EGGS.— May be served on toast or in tureen. Cut 3 hard-boiled eggs lengthwise in 4 silces, place on a hot, shallow vegetable dish, set in oven or range closet to keep warm. Make a cream sauce of 1 tablespoon butter, 1 tablespoon of flour, and 1 cup of milk. Cook onion in the butter, add flour, rub smooth and brown if desired. Add milk and pour over eggs. Serve hot. — Mrs. E. D. Adkins, Wheeling, 111.
VARIATION I.— Boil 6 eggs 20 minutes. Have 6 slices of toast on a hot dish. Put a layer of white or cream sauce on each one, and then part of the whites of the eggs cut in thin strips; rub part of the yolks through a sieve on the toast. Repeat this and finish with a third layer of sauce. Place in the oven for about 3 minutes, garnish with parsley, and serve. — Mrs. William Barnes, Bartlett, 111.
EGGS WITH CREAM.— Melt 1 tablespoon of butter, stir in 1 cup of thin cream and when hot slip in the eggs very carefully. Season with salt and pepper to taste. When the whites are almost done, sprinkle with cheese and finish cooking and serve, on slices of toast. — Mrs. M. A. Abbott, Palatine, 111.
EGGS PREPARED IN CREAM.— Into custard cups or ramekin put 1 tablespoon of cream or milk on top, break 1 or 2 eggs into each, dust with a little salt; set the cup in a pan of boiling water on stove and boil until the egg is set. — Mrs. Ella Fairchild, Palatine, lU.
Records on this page
Egg CoquelicotColumbus EggsEggs a la CommodoreCreamed EggsEggs with CreamEggs Prepared in Cream