Heat an earthen pan slowly and melt in it a tablespoonful of butter;
add a teaspoonful of salt, a smaller quantity of pepper and a small onion
minced very fine; or, instead of the onion, use parsley and sweet herbs or
a combination of all together. Drop in the eggs✪ Poached Eggs, Spanish Style one at a time; do not stir,
but let them brown a little; turn carefully and brown on the other side.
In Spain and Mexico they are served in the dish in which they are cooked
and as hot as possible.
184 EGGS.
OMELET A LA POULARD.
Beat six eggs for five minutes, and season with salt. Melt a teaspoon-
ful of butte✪ Omelet a la Poulardr in an omelet pan over a clear moderate fire, and when it is
warm pour in the eggs. Let the pan rest a moment to set them, then
shake it gently and continually to prevent sticking; when the edges are
slightly set, run a thin sharp knife round them and revolve the pan in such
a manner that the omelet will revolve in a contrary direction. When the
surface begins to set, slide it on a hot dish and fold it in half. Serve
immediately with, if desired, a little sifted sugar over it. It should be
a pale golden color. Tourist.
EQQ OHELET.
Three eggs, one tablespoonful of minced parsley, pepper and salt to
taste. Melt a piece of butter the size of an egg, over the fire and turn in
the omelet. Then stir with a spoon constantly. When it begins to set do
not stir but shake the pan well. Double up the omelet with a spoon and
shake the pan till the under side of the omelet is a golden brown in color.
Turn it out on a heated dish. Mrs. L. Cutler.
RUM OMELET.
Make a very soft sweet omelet; when on the dish pour over some
rum and sugar, send it to the table and then have it set on fire, basting
frequently to keep it alight. P. F. W.
TORTILLA WITH PARSLEY.
Beat nine eggs well and add a tablespoonful of chopped parsley, a
teaspoonful of chopped onion, and a little pepper and salt; melt three
ounces of butter in a saute pan, and make three separate tortillas with the
eggs, using one-third of the melted butter for each one; roll them tightly
and cut each in half; cover with egg and bread-crumbs; put the rest of
the butter in the pan and when boiling fry the tortillas brown. Serve
with plenty of fried parsley. Mrs. Nathan Hoffman.
EGGS ESCALFADOS.
Six eggs, one ounce of butter, one tablespoonful of cream or milk.
Butter a deep dish, sprinkle with salt, and break the eggs carefully into it,
keeping each separate. Melt the remainder of the butter and while it is
hot stir it into the cream. Pour it over the eggs, cover closely, and bake
in a moderate oven for ten minutes. B. T. Clifford.
EGGS. 185
EGGS (NUREMBERG STYLE).
Put an tgg in boiling water and let it simmer gently for ten minutes.
Take it out, remove the shell and dip it in batter. Fry it in hot butter
until it is browned all over, then dip it in again, and repeat this until the
ball is sufficiently large. Serve on a hot dish, and pour wine-sauce over it.
F. C. Phelps.
TORTILLA WITH FRENCH BEANS.
Cook a cup of French beans till tender, drain them ; warm two table-
spoonfuls of butter in a saute pan and fry the beans. Season with salt and
pepper. Beat four eggs and pour them into the pan. Bake it till they
are set and one side begins to color. Turn the tortilla wnth a plate and
let the other side set. Serve hot. Mrs. Geo. Roth.
EGGS AND BACON. ✪ EQQ OMELET
Page 135 · 8 recipe records on this page
Presented as published in 1917. 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
Heat an earthen pan slowly and melt in it a tablespoonful of butter; add a teaspoonful of salt, a smaller quantity of pepper and a small onion minced very fine; or, instead of the onion, use parsley and sweet herbs or a combination of all together. Drop in the eggs one at a time; do not stir, but let them brown a little; turn carefully and brown on the other side. In Spain and Mexico they are served in the dish in which they are cooked and as hot as possible.
OMELET A LA POULARD.
Beat six eggs for five minutes, and season with salt. Melt a teaspoonful of butter in an omelet pan over a clear moderate fire, and when it is warm pour in the eggs. Let the pan rest a moment to set them, then shake it gently and continually to prevent sticking; when the edges are slightly set, run a thin sharp knife round them and revolve the pan in such a manner that the omelet will revolve in a contrary direction. When the surface begins to set, slide it on a hot dish and fold it in half. Serve immediately with, if desired, a little sifted sugar over it. It should be a pale golden color. Tourist.
EGG OMELET.
Three eggs, one tablespoonful of minced parsley, pepper and salt to taste. Melt a piece of butter the size of an egg, over the fire and turn in the omelet. Then stir with a spoon constantly. When it begins to set do not stir but shake the pan well. Double up the omelet with a spoon and shake the pan till the under side of the omelet is a golden brown in color. Turn it out on a heated dish. Mrs. L. Cutler.
RUM OMELET.
Make a very soft sweet omelet; when on the dish pour over some rum and sugar, send it to the table and then have it set on fire, basting frequently to keep it alight. P. F. W.
TORTILLA WITH PARSLEY.
Beat nine eggs well and add a tablespoonful of chopped parsley, a teaspoonful of chopped onion, and a little pepper and salt; melt three ounces of butter in a saute pan, and make three separate tortillas with the eggs, using one-third of the melted butter for each one; roll them tightly and cut each in half; cover with egg and bread-crumbs; put the rest of the butter in the pan and when boiling fry the tortillas brown. Serve with plenty of fried parsley. Mrs. Nathan Hoffman.
EGGS ESCALFADOS.
Six eggs, one ounce of butter, one tablespoonful of cream or milk. Butter a deep dish, sprinkle with salt, and break the eggs carefully into it, keeping each separate. Melt the remainder of the butter and while it is hot stir it into the cream. Pour it over the eggs, cover closely, and bake in a moderate oven for ten minutes. B. T. Clifford.
EGGS (NUREMBERG STYLE).
Put an tgg in boiling water and let it simmer gently for ten minutes. Take it out, remove the shell and dip it in batter. Fry it in hot butter until it is browned all over, then dip it in again, and repeat this until the ball is sufficiently large. Serve on a hot dish, and pour wine-sauce over it.
F. C. Phelps.
TORTILLA WITH FRENCH BEANS.
Cook a cup of French beans till tender, drain them ; warm two tablespoonfuls of butter in a saute pan and fry the beans. Season with salt and pepper. Beat four eggs and pour them into the pan. Bake it till they are set and one side begins to color. Turn the tortilla wnth a plate and let the other side set. Serve hot. Mrs. Geo. Roth.
EGGS AND BACON.
Records on this page
Poached Eggs, Spanish StyleOmelet a la PoulardEQQ OMELETEGGS (NUREMBERG STYLE)TORTILLA WITH PARSLEYEGGS ESCALFADOSTORTILLA WITH FRENCH BEANSEGGS AND BACON