Break three eggs into a bowl with a salt-spoonful of salt,
a table-spoonful of cream or of milk, and a dust of pepper :
mix them well : melt a piece of butter the size of an egg✪ Oeufs au Beurre Noir
in your 07?ieZef^e-pan : pour in your mixture, stir it about
unceasingly until it is lightly set, and turn it out. Tomato
pulp may be mixed with the eggs, and any nice meat such
as ham, tongue, corned beef, game, &c., may be minced up,
and added to them. The cream is by no means necessary^
neither is the milk, but with the poor eggs of the Indian
fowl, I think the assistance they give is very perceptible.
By adding grated cheese you have " ocufs hrouilles au
frotnage :' "asparagus peas," and truffles arc also grand
additions recommended by Gouffe.
People who do not dislike the flavour of the onion will
find their " buttered eggs" improved if a few thin slices
of white onion be fried in tlic butter before the egg mixture
is poured into it.
Remember that reufs hrouilles arc served in France in
the same way as an omelette, i.e., spread upon a hot dish
alone or above a "puree of vegetable. Many people think
that the composition should be associated with toast, and
nothing else.
" Q^ufs au jus": — Suppose that you have a nice break-
fast-cupful of gravy saved from the joint which was served
at last night's dinner. Choose a little pie-dish, and pour
some of the gravy into it, so as to cover the bottom well ;
flavour it with a little minced shallot, or any sweet herb,
set it in the oven, and when it is hot, break into it as
many eggs as will fill the dish nicely without crowding ;
shake some bread-crumbs over the eggs, and some little
pieces of minced anchovy, or the remains of any cold fish✪ Oeufs au Jus ;
return the dish to the oven for three or four minutes, so
that its contents may partly set ; then pour the rest of the
gravy evenly over the surface, add another layer of fine
EGGS, MACCARONI, AND CHEESE. 237
crumbs, and bake for five or six minutes. Be careful not
to let the eggs harden.
" (Eufs a la Suisse'": — Choose a shallow pie-dish, and
butter it liberally. Pour over the bottom of the dish a
layer of cream a quarter of an inch deep, over that shake
a coating of well grated cheese a quarter of an inch deep :
if wide enough to hold them without crowding, slip in one
by one as carefully as you can, — to avoid hreahing a single
yolJc, — six eggs ; give them a dust of black pepper, and
salt✪ Oeufs à la Suisse, and gently pour a little more cream over the surface,
coating it over again with grated cheese. Let the dish
remain in the oven until the eggs are set without being-
hard, — the time will depend upon the state of the oven, —
brown the surface by passing a red hot iron backwards
and forwards over it, about an inch above the cheese, and
serve. The cream should be really thick and rich, or the
effect of the little entremets will be " poor indeed." This
dish may be added to by first placing a layer of previously
boiled maccaroni in the pie-dish, the cream being poured
over it, then the cheese, and so on.
Page 133 · 3 recipe records on this page
Presented as published in 1885. 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
Break three eggs into a bowl with a salt-spoonful of salt, a table-spoonful of cream or of milk, and a dust of pepper : mix them well : melt a piece of butter the size of an egg in your omelette-pan: pour in your mixture, stir it about unceasingly until it is lightly set, and turn it out. Tomato pulp may be mixed with the eggs, and any nice meat such as ham, tongue, corned beef, game, &c., may be minced up, and added to them. The cream is by no means necessary; neither is the milk, but with the poor eggs of the Indian fowl, I think the assistance they give is very perceptible.
By adding grated cheese you have "oeufs brouilles au fromage:"' "asparagus peas," and truffles arc also grand additions recommended by Gouffe.
People who do not dislike the flavour of the onion will find their "buttered eggs" improved if a few thin slices of white onion be fried in the butterr before the egg mixture is poured into it.
Remember that oeufs brouilles are served in France in the same way as an omelette, i.e., spread upon a hot dish alone or above a "puree of vegetable. Many people think that the composition should be associated with toast, and nothing else.
" Q^ufs au jus": — Suppose that you have a nice breakfast-cupful of gravy saved from the joint which was served at last night's dinner. Choose a little pie-dish, and pour some of the gravy into it, so as to cover the bottom well ; flavour it with a little minced shallot, or any sweet herb, set it in the oven, and when it is hot, break into it as many eggs as will fill the dish nicely without crowding ; shake some bread-crumbs over the eggs, and some little pieces of minced anchovy, or the remains of any cold fish ; return the dish to the oven for three or four minutes, so that its contents may partly set ; then pour the rest of the gravy evenly over the surface, add another layer of fine
crumbs, and bake for five or six minutes. Be careful not to let the eggs harden.
" (Eufs a la Suisse'": — Choose a shallow pie-dish, and butter it liberally. Pour over the bottom of the dish a layer of cream a quarter of an inch deep, over that shake a coating of well grated cheese a quarter of an inch deep : if wide enough to hold them without crowding, slip in one by one as carefully as you can, — to avoid breaking a single yolk, — six eggs ; give them a dust of black pepper, and salt, and gently pour a little more cream over the surface, coating it over again with grated cheese. Let the dish remain in the oven until the eggs are set without beinghard, — the time will depend upon the state of the oven, — brown the surface by passing a red hot iron backwards and forwards over it, about an inch above the cheese, and serve. The cream should be really thick and rich, or the effect of the little entremets will be " poor indeed." This dish may be added to by first placing a layer of previously boiled maccaroni in the pie-dish, the cream being poured over it, then the cheese, and so on.
Records on this page
Oeufs au Beurre NoirOeufs au JusOeufs à la Suisse