Rub the inside of a saucepan with a sliced garlic, then add
three tablespoons of butter, and when it melts, three large
onions, chopped fine; cover and simmer until tender; add
two tablespoons of flour, a little salt, paprika, a bit of nut-
meg or mace, and, when the flour has cooked for a few
minutes (without browning), stir in a cup of thin cream.
Line a deep pie-dish with rich paste, fill it with the mixture,
then lay on top four hard-boiled eggs, cut in thick slices ;
co\ er with mashed potatoes✪ Egg Pie a la Marseilles ; brush over with butter and
bake. Serve hot or cold. Or omit the crust and potatoes,
sprinkle with Parmesan and crumbs and bake.
159. EGGS NORMANDY
Break six eggs carefully on a well buttered fireproof dish ;
stir a heaping tablespoon of butter with the same of flour
over a moderate fire for a few minutes, then stir in half a
cup of oyster liquor and the same of cream, and, when the
sauce thickens, season with salt, paprika and a tablespoon of
sherry or Worcestershire sauce. Add a cup of oysters✪ Eggs Normandy
(cut up if they are large), and cook until the edges curl;
then pour over the eggs, sprinkle with grated crumbs and
bake until the eggs are well set.
160. EGGS AL POMODORO— ITALIAN
Heat two tablespoons of olive oil and fry in it a shaving
of garlic, a thinly sliced onion and a chopped pepper (with-
out seed), until all are tender, but not brown; add four
cut-up tomatoes, cover and simmer for half an hour. Season
with salt and pepper and stir in six eggs, beaten together,
and a tablespoon of grated Parmesan or gruyere cheese✪ Eggs al Pomodoro—Italian.
Scramble until the eggs are set, but not too dry, and serve
with triangles of fried toast.
161. EGGS A LA STORK
Season a pint of hot cream sauce (No. 123) with a tea-
spoon each of Worcestershire sauce and mustard, a pinch of
paprika and a cup of grated cheese. Cook until the cheese
melts ; then pour it into a hot pudding dish and break over
it six eggs, taking care not to break the yolks. Cook on
top of the stove until the eggs are well set, and serve.
162. EGGS STUFFED A LA VALPARAISO
Boil four eggs hard ; remove shells and cut in two length-
wise. Mash the yolks with a little thick cream and a few
52 EGG ENTREES
bread crumbs. Season highly and fill the whites. Have
ready a batter made of a well-beaten egg, a teaspoon of
olive oil, a cup of warm milk, a pinch of salt and enough
flour to make it as thick as double cream✪ Eggs Stuffed a la Valparaiso. Beat hard and
set aside for an hour before using. Pour a large spoonful
of the batter into a pan of deep smoking fat, placing at once
an egg on the batter, face down. Fry until golden brown,
a few at a time, then drain. Serve with a cream sauce, to
which the remainder of the yolk paste has been added. If
liked, the paste can be seasoned with anchovy paste or sar-
dines, grated cheese, chopped ham, etc.
163. EGGS EN SURPRISE
Boil six eggs✪ Eggs en Surprise for five minutes, then drop into cold water
for a moment and remove the shells, without breaking the
eggs. They should be quite soft inside but hold their shape.
Roll them in egg and bread crumbs (like croquettes) twice.
Fry in deep fat, drain, and serve with any good sauce.
164. EGGS, SWISS ✪ Eggs, Swiss
Page 26 · 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
Rub the inside of a saucepan with a sliced garlic, then add three tablespoons of butter, and when it melts, three large onions, chopped fine; cover and simmer until tender; add two tablespoons of flour, a little salt, paprika, a bit of nutmeg or mace, and, when the flour has cooked for a few minutes (without browning), stir in a cup of thin cream. Line a deep pie-dish with rich paste, fill it with the mixture, then lay on top four hard-boiled eggs, cut in thick slices ; co\ er with mashed potatoes ; brush over with butter and bake. Serve hot or cold. Or omit the crust and potatoes, sprinkle with Parmesan and crumbs and bake.
159. EGGS NORMANDY
Break six eggs carefully on a well buttered fireproof dish ; stir a heaping tablespoon of butter with the same of flour over a moderate fire for a few minutes, then stir in half a cup of oyster liquor and the same of cream, and, when the sauce thickens, season with salt, paprika and a tablespoon of sherry or Worcestershire sauce. Add a cup of oysters (cut up if they are large), and cook until the edges curl; then pour over the eggs, sprinkle with grated crumbs and bake until the eggs are well set.
160. EGGS AL POMODORO— ITALIAN
Heat two tablespoons of olive oil and fry in it a shaving of garlic, a thinly sliced onion and a chopped pepper (without seed), until all are tender, but not brown; add four cut-up tomatoes, cover and simmer for half an hour. Season with salt and pepper and stir in six eggs, beaten together, and a tablespoon of grated Parmesan or gruyere cheese. Scramble until the eggs are set, but not too dry, and serve with triangles of fried toast.
161. EGGS A LA STORK
Season a pint of hot cream sauce (No. 123) with a teaspoon each of Worcestershire sauce and mustard, a pinch of paprika and a cup of grated cheese. Cook until the cheese melts ; then pour it into a hot pudding dish and break over it six eggs, taking care not to break the yolks. Cook on top of the stove until the eggs are well set, and serve.
162. EGGS STUFFED A LA VALPARAISO
Boil four eggs hard ; remove shells and cut in two lengthwise. Mash the yolks with a little thick cream and a few
bread crumbs. Season highly and fill the whites. Have ready a batter made of a well-beaten egg, a teaspoon of olive oil, a cup of warm milk, a pinch of salt and enough flour to make it as thick as double cream. Beat hard and set aside for an hour before using. Pour a large spoonful of the batter into a pan of deep smoking fat, placing at once an egg on the batter, face down. Fry until golden brown, a few at a time, then drain. Serve with a cream sauce, to which the remainder of the yolk paste has been added. If liked, the paste can be seasoned with anchovy paste or sardines, grated cheese, chopped ham, etc.
163. EGGS EN SURPRISE
Boil six eggs for five minutes, then drop into cold water for a moment and remove the shells, without breaking the eggs. They should be quite soft inside but hold their shape. Roll them in egg and bread crumbs (like croquettes) twice. Fry in deep fat, drain, and serve with any good sauce.
164. EGGS, SWISS
Records on this page
Eggs a la StorkEgg Pie a la MarseillesEggs NormandyEggs al Pomodoro—ItalianEggs Stuffed a la ValparaisoEggs en SurpriseEggs, Swiss