Cool six hard-boiled eggs, chop them verj fine, and season
them with a little salt and white pepper. Mix them with
enough white sauce to make them keep together and form
them into croquettea. RoU them in beaten egg, then in
cracker crumbs, and fry in deep hot fat. Gramish with pars-
ley and aerve white sauce in sauce-boat.
Devilled Bggs
Take twelve eggs, one teaspoonf ul of French mnstard^ two
tablespoonfuls of cold tongue chopped fine, one tablespoonful
of olive oil, one-half teaspoonf ul of onion juice, and salt and red
pepper to taste✪ Devilled Eggs. Boil the eggs fifteen minutes and place them
in cold water; this prevents them from tuming dark. Take
off the shells, cut lengthwise, and remore the yolks, being
careful not to break the white. Rub the yolks to a smooth
paste with the mustard and oil, then add the chopped tongue,
salt, and red pepper. Mix thoroughly, fili the hollowed whites
with this mixture, and serve on a bed of water-cress or salad.
Bffgs in Neat of Spinach
Boil four quarta of spinach, chop it very fine, season with
salt and pepper, rub it through a puree sieve, mix it with a
little butter, and add more salt and pepper if necessary. Do
not have it too moist. Have at hand some very finely cooked
ham and some velouté sauce. Cut some rings of bread.
Spread the spinach on the bottom and sides of each one.
Break an egg in the centre of each one. Place in the oven,
cook for a few minutes. Mix the chopped ham and velouté
sauce to a very thick cream, spread over the top, replace in the
oven, and cook five or six minutes more. Serve with a oream
sauce.
BANDWICHE8^ EQG AND CHEE8E DI8HE8 269
EgfiTB à la Suisse
Spread the bottom of dish with fresh buttar, cover this
with thin fidices of Gruyère cheese, break eight eggs over the
cheese, the same as for poaching, season with salt and white
pepper, then pour a scant gill of very thick cream on the sur-
face, sprinkle with Gruyère cheese✪ Eggs à la Suisse, and bake in hot oven for
fifteen minutes. Rub a salamander over the top, serre with
thin pieces of dry toast.
Bgg Balls
See Mock-turtle Soup, p. 82.
Bffff
Break six eggs in a bowl, season with salt and white pepper,
whip until very light, add one gill of cream, and pour in small
buttered timbale moulds. Place the mould in a pan of water
and then in an oven, and poach the eggs until firm. Invert
ihe moulds on hot platter, gamish with parsley, and serve with
Béchamel sauce.
Oorried Bggs
Mix two tablespoons of corn-starch or wheat flour, a pinch
of salt, and two teaspoons of curry to a smooth paste with a
little milk, and pour into one scant quart of boiling milk.
Stir until the mixture thickens. Then having carefully broken
your eggs, slip them into the boiling milk. Let them cook
until the white sets, which will be about two and a half mìn-
utes. Then lift the eggs out with a ladle, lay each on a bit of
toast neatly trimmed, pour over it a good ladlef ul of the curry
and nulk, — enough, that is, for the toast to absorb, — and serve
hot.
Poached Bggs
The beauty of a poached egg is to bave the yolk blushìng
through the white. Have a pan of fresh boiling water, break
270 MBS. SEELT'a COOK BOOK
Page 149 · 2 recipe records on this page
Presented as published in 1902. 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
Cool six hard-boiled eggs, chop them verj fine, and season them with a little salt and white pepper. Mix them with enough white sauce to make them keep together and form them into croquettes. RoU them in beaten egg, then in cracker crumbs, and fry in deep hot fat. Gramish with parsley and serve white sauce in sauce-boat.
Devilled Bggs
Take twelve eggs, one teaspoonful of French mustard, two tablespoonfuls of cold tongue chopped fine, one tablespoonful of olive oil, one-half teaspoonful of onion juice, and salt and red pepper to taste. Boil the eggs fifteen minutes and place them in cold water; this prevents them from turning dark. Take off the shells, cut lengthwise, and remove the yolks, being careful not to break the white. Rub the yolks to a smooth paste with the mustard and oil, then add the chopped tongue, salt, and red pepper. Mix thoroughly, fili the hollowed whites with this mixture, and serve on a bed of water-cress or salad.
Eggs in Nest of Spinach
Boil four quarts of spinach, chop it very fine, season with salt and pepper, rub it through a puree sieve, mix it with a little butter, and add more salt and pepper if necessary. Do not have it too moist. Have at hand some very finely cooked ham and some velouté sauce. Cut some rings of bread. Spread the spinach on the bottom and sides of each one. Break an egg in the centre of each one. Place in the oven, cook for a few minutes. Mix the chopped ham and velouté sauce to a very thick cream, spread over the top, replace in the oven, and cook five or six minutes more. Serve with a cream sauce.
SANDWICHES, EGG AND CHEESE DISHES 269
Eggs à la Suisse
Spread the bottom of dish with fresh buttar, cover this with thin slices of Gruyère cheese, break eight eggs over the cheese, the same as for poaching, season with salt and white pepper, then pour a scant gill of very thick cream on the surface, sprinkle with Gruyère cheese, and bake in hot oven for fifteen minutes. Rub a salamander over the top, serve with thin pieces of dry toast.
Egg Balls See Mock-turtle Soup, p. 82.
Eggs
Break six eggs in a bowl, season with salt and white pepper, whip until very light, add one gill of cream, and pour in small buttered timbale moulds. Place the mould in a pan of water and then in an oven, and poach the eggs until firm. Invert ihe moulds on hot platter, garnish with parsley, and serve with Béchamel sauce.
Curried Eggs
Mix two tablespoons of corn-starch or wheat flour, a pinch of salt, and two teaspoons of curry to a smooth paste with a little milk, and pour into one scant quart of boiling milk. Stir until the mixture thickens. Then having carefully broken your eggs, slip them into the boiling milk. Let them cook until the white sets, which will be about two and a half mìnutes. Then lift the eggs out with a ladle, lay each on a bit of toast neatly trimmed, pour over it a good ladleful of the curry and milk, — enough, that is, for the toast to absorb, — and serve hot.
Poached Eggs
The beauty of a poached egg is to bave the yolk blushing through the white. Have a pan of fresh boiling water, break
Records on this page
Devilled EggsEggs à la Suisse