Mrs. T. K. Egbert, New York.
Place over the fire a pan of milk which has soured
and thickened. When it has become scalding hot,
ladle the curd and whey into a muslin bag, and hang
up the bag to drain for an hour or two. Then take the
curd from the bag, moisten with thick cream, mix in
314 KIRMESS COOK BOOK.
a small quantity of salt✪ Pot Cheese, work well with, the hands,
and either form in a mound, in a glass dish, or roll
in balls. Keep well covered, in a cool place, and
serve cold.
PONDU OP PARMESAN CHEESE.
Mrs. C. A. Gould's Cook.
Mix two ounces of flour with two ounces of butter,
a very little salt and white pepper, and half a pint of
milk. Stir over the fire until it- boils. Work it quickly
with the spoon until it is perfectly smooth, then add
six ounces of Parmesan cheese and the well-beaten
yolks of six eggs✪ Pondu of Parmesan Cheese. Wliip the whites quite firm and
lightly stir them in. Fill a 8ouffl6 case with this
mixture. Bake in quick oven and send to the table as
soon as it is ready.
TOASTED CHEESE PUDTilNG.
Mrs. C. W. Cropper.
One-half pound of cheese grated,' one pint of milk,
stand on range until well simmered, two slices of bread,
crumb and mash in witli rest while simmering; when
melted add one well-beaten ^g^, one-half teaspoon-
ful dry mustar✪ Toasted Cheese Puddingd, salt and pepper to taste. Bake to a
light brown in a hot oven. Twenty minutes will do.
EGGS.
CHAPTER XVII
NESTED EGGS.
Mrs, T, K. Egbert, New York.
Take as many as you wish nested. Strain oflE the
whites, being careful not to break the yolks, which you
leave in the shell. Set the shells holding the yolks
in a cool place until you are ready to use them. Take
as many rounds of toast as you have nests to make.
Spread with pounded chicken livers» beat the whites to
a very stiff froth, heap on the toast^ then make a hollow
in the center. Carefully drop in the yolks. Set in a
very hot oven for three minutes, or until they are a
very light brown. Sprinkle a little chopped parsley✪ Nested Eggs
over each one and serve.
EGG BASKETS.
Mrs. T. K. Egbert, New York.
From hard boiled eggs cut a thin slice off either
end so that the halves will stand upright. Having
halved the eggs, mix the yolks with some finely chopped
ham, or chicken, or tongue, allowing a tablespoonful
of the meat to a yolk, and mix smoothly together with
salt, pepper, mustard, and melted butter✪ Egg Baskets. Form the
paste into balls, which will be about the size of the orig-
inal yolk, and lay in the hard basket-form whites.
Pour over all a white sauce, set in the oven for a few
moments, and send to the table garnished with parsley.
316 KIRMESS COOK BOOK.
STUFFED EGOS.
Mrs. T. K. Egbert, New York.
Let the eggs boil until they are hard and cut them in
half. Take out the yolks and mix them with cold
chicken, chopped very fine, pepper, salt, a piece of butter,
and parsley, if you choose✪ Stuffed Eggs. Place the mixture in the
hard whites, uniting the two parts; roll in the white
of an egg and drop into hot fat and fry till light brown.
Take them from the fat and drain. Make a sauce of
cream or rich milk, thickened with flour, add the yolk
of an egg, stir till smooth, pour over the eggs and
serve.
EGOS AU MIBOIR.
Mrs. C. B. Alexander, HoboJcen. ✪ Eggs au Miroir
Page 133 · 7 recipe records on this page
Presented as published in 1907. 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
Mrs. T. K. Egbert, New York.
Place over the fire a pan of milk which has soured and thickened. When it has become scalding hot, ladle the curd and whey into a muslin bag, and hang up the bag to drain for an hour or two. Then take the curd from the bag, moisten with thick cream, mix in
a small quantity of salt, work well with, the hands, and either form in a mound, in a glass dish, or roll in balls. Keep well covered, in a cool place, and serve cold.
FONDU OF PARMESAN CHEESE.
Mrs. C. A. Gould's Cook.
Mix two ounces of flour with two ounces of butter, a very little salt and white pepper, and half a pint of milk. Stir over the fire until it boils. Work it quickly with the spoon until it is perfectly smooth, then add six ounces of Parmesan cheese and the well-beaten yolks of six eggs. Wliip the whites quite firm and lightly stir them in. Fill a Soufflé case with this mixture. Bake in quick oven and send to the table as soon as it is ready.
TOASTED CHEESE PUDTilNG.
Mrs. C. W. Cropper.
One-half pound of cheese grated, one pint of milk, stand on range until well simmered, two slices of bread, crumb and mash in witli rest while simmering; when melted add one well-beaten egg, one-half teaspoonful dry mustard, salt and pepper to taste. Bake to a light brown in a hot oven. Twenty minutes will do.
CHAPTER XVII
NESTED EGGS.
Mrs. T. K. Egbert, New York. Take as many as you wish nested. Strain oflE the whites, being careful not to break the yolks, which you leave in the shell. Set the shells holding the yolks in a cool place until you are ready to use them. Take as many rounds of toast as you have nests to make. Spread with pounded chicken livers» beat the whites to a very stiff froth, heap on the toast^ then make a hollow in the center. Carefully drop in the yolks. Set in a very hot oven for three minutes, or until they are a very light brown. Sprinkle a little chopped parsley over each one and serve.
EGG BASKETS.
Mrs. T. K. Egbert, New York. From hard boiled eggs cut a thin slice off either end so that the halves will stand upright. Having halved the eggs, mix the yolks with some finely chopped ham, or chicken, or tongue, allowing a tablespoonful of the meat to a yolk, and mix smoothly together with salt, pepper, mustard, and melted butter. Form the paste into balls, which will be about the size of the original yolk, and lay in the hard basket-form whites. Pour over all a white sauce, set in the oven for a few moments, and send to the table garnished with parsley.
STUFFED EGOS.
Mrs. T. K. Egbert, New York.
Let the eggs boil until they are hard and cut them in half. Take out the yolks and mix them with cold chicken, chopped very fine, pepper, salt, a piece of butter, and parsley, if you choose. Place the mixture in the hard whites, uniting the two parts; roll in the white of an egg and drop into hot fat and fry till light brown. Take them from the fat and drain. Make a sauce of cream or rich milk, thickened with flour, add the yolk of an egg, stir till smooth, pour over the eggs and serve.
EGOS AU MIBOIR.
Mrs. C. B. Alexander, HoboJcen.
Records on this page
Pot CheesePondu of Parmesan CheeseToasted Cheese PuddingNested EggsEgg BasketsStuffed EggsEggs au Miroir