145. EGGS L'AIGLON
Cut six hard-boiled eggs across in halves, remove the yolks
and a small bit of the white to make it possible to stand
them on end. Rub the yolks smooth with a little olive oil,
then put in a bowl, which has been rubbed with garlic, and
add to it a small onion and a pimiento, chopped very fine,
salt, a bit of mustard and pepper to taste. Roll in the
white of an egg, beaten stiff, and then in grated cheese
and place each on a round of bread slightly hollowed out
and brushed over with melted butter. Fill the whites with
the stuffing, in a pyramid, sprinkle thickly with grated
cheese and paprika and brown in a hot oven. Serve with
cream or tomato sauce.
146. EGGS A L'ARDENAISE
Beat to a stiff froth the whites of six eggs ; add a half tea-
spoon each of onion juice, finely chopped chives and parsley,
salt and paprika ; or omit the herbs and use four tablespoons
of grated Parmesan. Butter a shallow earthen platter,
spread it over with the whites and pour very carefully on top
four tablespoons of thick cream. Drop the unbroken yolks
at equal distances on top and bake in a quick oven until set.
147. EGGS A LA ATHERTONWOOD
Select six medium-sized thick summer squash; remove
the skin carefully and pare away all irregularities ; then
steam until almost tender. Cut a circle, two inches across,
from the stem end and scoop out half of the interior; then
pour half a teaspoon of olive oil, or melted butter, in each ;
add salt and pepper and place in a baking pan ; break an egg
in each, sprinkle with grated cheese, salt and pepper and
crumbs, and bake until the eggs are set ; then pour a spoon-
ful of tomato or cream sauce over and serve.
148. EGGS CARACAS
Scald a cup of dried beef for a minute, then drain and
chop fine; add a cup of tomatoes, a quarter of a cup of
grated cheese, a few drops of onion juice, a piece of green
EGG ENTREES 40
pepper, chopped fine, and a bit of cayenne. Melt two table-
spoons of butter in an omelette pan, stir in all the ingredients
and when quite hot add three eggs, well beaten, and cook
like scrambled eggs.
149. EGGS AUX CROUTONS
Rub a hot frying pan with a sliced clove of garlic and then
heat in it a wineglass each of olive oil and melted butter.
Fry a finely chopped onion for a few moments, then strain
out and fry in the grease half a cup of stale bread, cut
in dice, stirring to keep from burning. When golden
brown, drain and keep hot. Beat six eggs enough to mix
together. Pour into a well-greased omelette pan and scram-
ble, adding just before they set two tablespoons of thick
cream, salt, paprika, and the croutons. Stir until well
set, but not too dry, and garnish with crisp bacon or
sausages.
150. EGGS— EAST INDIAN
Cut a small slice from each end of three hard-boiled eggs
and cut in halves across; melt two ounces of butter in a
saucepan ; add a heaping teaspoon of curry powder, a des-
sert spoon of anchovy sauce and stir until blended; then
add the egg-yolks, pounded smooth. Fill the whites with
this, place each on a round of fried toast and garnish with
water-cress.
151. EGGS A L'EXPOSITION ✪ Eggs A L'Ardenaise
Page 24 · 7 recipe records on this page
Presented as published in 1915. 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
145. EGGS L'AIGLON
Cut six hard-boiled eggs across in halves, remove the yolks and a small bit of the white to make it possible to stand them on end. Rub the yolks smooth with a little olive oil, then put in a bowl, which has been rubbed with garlic, and add to it a small onion and a pimiento, chopped very fine, salt, a bit of mustard and pepper to taste. Roll in the white of an egg, beaten stiff, and then in grated cheese and place each on a round of bread slightly hollowed out and brushed over with melted butter. Fill the whites with the stuffing, in a pyramid, sprinkle thickly with grated cheese and paprika and brown in a hot oven. Serve with cream or tomato sauce.
146. EGGS A L'ARDENAISE
Beat to a stiff froth the whites of six eggs ; add a half teaspoon each of onion juice, finely chopped chives and parsley, salt and paprika ; or omit the herbs and use four tablespoons of grated Parmesan. Butter a shallow earthen platter, spread it over with the whites and pour very carefully on top four tablespoons of thick cream. Drop the unbroken yolks at equal distances on top and bake in a quick oven until set.
147. EGGS A LA ATHERTONWOOD
Select six medium-sized thick summer squash; remove the skin carefully and pare away all irregularities ; then steam until almost tender. Cut a circle, two inches across, from the stem end and scoop out half of the interior; then pour half a teaspoon of olive oil, or melted butter, in each ; add salt and pepper and place in a baking pan ; break an egg in each, sprinkle with grated cheese, salt and pepper and crumbs, and bake until the eggs are set ; then pour a spoonful of tomato or cream sauce over and serve.
148. EGGS CARACAS
Scald a cup of dried beef for a minute, then drain and chop fine; add a cup of tomatoes, a quarter of a cup of grated cheese, a few drops of onion juice, a piece of green
pepper, chopped fine, and a bit of cayenne. Melt two tablespoons of butter in an omelette pan, stir in all the ingredients and when quite hot add three eggs, well beaten, and cook like scrambled eggs.
149. EGGS AUX CROUTONS
Rub a hot frying pan with a sliced clove of garlic and then heat in it a wineglass each of olive oil and melted butter. Fry a finely chopped onion for a few moments, then strain out and fry in the grease half a cup of stale bread, cut in dice, stirring to keep from burning. When golden brown, drain and keep hot. Beat six eggs enough to mix together. Pour into a well-greased omelette pan and scramble, adding just before they set two tablespoons of thick cream, salt, paprika, and the croutons. Stir until well set, but not too dry, and garnish with crisp bacon or sausages.
150. EGGS— EAST INDIAN
Cut a small slice from each end of three hard-boiled eggs and cut in halves across; melt two ounces of butter in a saucepan ; add a heaping teaspoon of curry powder, a dessert spoon of anchovy sauce and stir until blended; then add the egg-yolks, pounded smooth. Fill the whites with this, place each on a round of fried toast and garnish with water-cress.
151. EGGS A L'EXPOSITION
Records on this page
Eggs A L'ArdenaiseEggs L'AiglonEggs A La AthertonwoodEggs CaracasEggs Aux CroutonsEggs East IndianEggs A L'Exposition