" The aame changea which bave been noted above aa taking
place in egg yolk and white, when beat ia applied, in preparing
boiled egga, take place when other methoda of cooking are fol-
lowed, though they are not alwaya apparent.
" Poached or dropped egga are removed f rom the aheU and
then cooked in water. Thudichum recommenda the uae of
aalted water to which a very little vinegar haa been added.
The reaaon for thia is, perhapa, that acetic acid (vinegar) tenda
to precipitate albumen, that ia, to prevent a Iosa due to aome
of the egg being diaaolved in the water. Flavor may alao be
one of the objecta aought."
272 MB8. SBELT'a COOK BOOK
Borambled Bgvs on Oanapés
Select four large, heavy mushrooms and foar a little
smaller. Remove the sterna, peel, wash and dry, and cbop
them very fine. Put one tablespoonful of batter in a pan, and
when it has melted add one teaspoonfnl of finely chopped green
onions. Cook slowly for three minutes, but do not let them
brown* Add the chopped mushrooms and cook two or three
minutes more. Stir constantly, adding one tablespoonful of
finely chopped parsley. Cook for a few minutes. Season with
half a saltspoonf ul of salt and one-quarter of a saltspoonful of
white pepper. Remove from the range, stir in a small piece
of fresh butter. Mix thoroughly, then add six eggs^ one salt-
spoonful of salt, and half a one of pepper. Beat briskly for one
minute. Pour in a hot saucepan with half a tablespoonful of
butter✪ Scrambled Eggs on Canapés and stir constantly over a slow fire for three or four min-
utes. The mixture must be in small pieces and cooked quite rare.
Have ready the eight mushrooms broiled. Arrange the larger
of the broiled mushrooms on thin slices of warm bread. Fili
each one with the egg, cover with the smaller boiled mushrooms.
This dish must be served very hot and the mushrooms must
be cooked first, as the eggs must be served as soon as they are
cooked.
Borambled Bggs with Peas
Take six eggs, one tablespoon of butter, three tablespoons
of milk, salt and pepper to taste, and one-half pint of cooked
peas✪ Scrambled Eggs with Peas. Heat the butter and milk in an omelette pan. Break
the eggs in a pan and stir till the mixture thickens. Have
the peas very hot in another pan. Drain off ali the liquid
from the peas. Stir them in th^eggs, season, and serve hot.
Plain Omelette
Beat separately the yolks and whites of eight eggs ontil
very light. Then mix them together thoroughly, add a little
8ANDIVICHE8, BQQ AND CHEE8E DISHE8 273
salt and white pepper^ and one tablespoonful of cream. Heat
the omelette pan, put a good-sized piece of batter✪ Plain Omelette in, and,
when it has become boiling hot, pour in the eggs. Slightly
shake the pan until the eggs begin to stiffen. When suffi-
ciently brown, fold doublé and serve at once. When an ome-
lette stands, it becomes heavy.
Oyster Omelette ✪ Oyster Omelette
Page 151 · 4 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
" The same changes which have been noted above as taking place in egg yolk and white, when heat is applied, in preparing boiled eggs, take place when other methods of cooking are followed, though they are not always apparent.
" Poached or dropped eggs are removed from the shell and then cooked in water. Thudichum recommends the use of salted water to which a very little vinegar has been added. The reason for this is, perhaps, that acetic acid (vinegar) tends to precipitate albumen, that is, to prevent a loss due to some of the egg being dissolved in the water. Flavor may also be one of the objects sought."
Scrambled Eggs on Canapés
Select four large, heavy mushrooms and four a little smaller. Remove the sterna, peel, wash and dry, and chop them very fine. Put one tablespoonful of butter in a pan, and when it has melted add one teaspoonful of finely chopped green onions. Cook slowly for three minutes, but do not let them brown. Add the chopped mushrooms and cook two or three minutes more. Stir constantly, adding one tablespoonful of finely chopped parsley. Cook for a few minutes. Season with half a saltspoonful of salt and one-quarter of a saltspoonful of white pepper. Remove from the range, stir in a small piece of fresh butter. Mix thoroughly, then add six eggs, one saltspoonful of salt, and half a one of pepper. Beat briskly for one minute. Pour in a hot saucepan with half a tablespoonful of butter and stir constantly over a slow fire for three or four minutes. The mixture must be in small pieces and cooked quite rare. Have ready the eight mushrooms broiled. Arrange the larger of the broiled mushrooms on thin slices of warm bread. Fili each one with the egg, cover with the smaller broiled mushrooms.
This dish must be served very hot and the mushrooms must
be cooked first, as the eggs must be served as soon as they are
cooked.
Scrambled Eggs with Peas
Take six eggs, one tablespoon of butter, three tablespoons of milk, salt and pepper to taste, and one-half pint of cooked peas. Heat the butter and milk in an omelette pan. Break the eggs in a pan and stir till the mixture thickens. Have the peas very hot in another pan. Drain off ali the liquid from the peas. Stir them in the eggs, season, and serve hot.
Plain Omelette
Beat separately the yolks and whites of eight eggs ontil very light. Then mix them together thoroughly, add a little
8ANDIVICHE8, BQQ AND CHEE8E DISHE8 273
salt and white pepper, and one tablespoonful of cream. Heat the omelette pan, put a good-sized piece of butter in, and, when it has become boiling hot, pour in the eggs. Slightly shake the pan until the eggs begin to stiffen. When sufficiently brown, fold double and serve at once. When an omelette stands, it becomes heavy.
Oyster Omelette
Records on this page
Scrambled Eggs on CanapésScrambled Eggs with PeasPlain OmeletteOyster Omelette