Break the eggs into a basin, add rather more than
half of the grated cheese and a pinch of pepper (no
salt), mix well with a whisk, add the cream, and beat
well. Melt half the butter in an omelet pan, pour in
half the egg-mixture. Stir over a brisk fire until the
eggs begin to set (it requires generally three minutes to
stir), then fold into a cushion shape, let it rest for one
minute to take colour ; turn on to a hot dish. With
the other half of the mixture and butter prepare a
second omelet, and put it along with the first. Trim
the omelets neatly, sprinkle over with a few bread-
crumbs and grated Parmesan, also a few drops of oiled
butter, put tlie dish in a sharp oven or under a
hot salamander for a few minutes, and serve with
nicely- seasoned hot tomato sauce poured round the
omelets.
723. Fricassee d'CEufs. — 6 eggs, 1^ oz. of butter,
1 gill cream, ^ gill bechamel sauce, a small shallot,
pepper, salt, a pinch of grated nutmeg, fried bread
croutons, a teaspoonful of chopped parsley.
Boil the eggs for fifteen minutes, lay them in cold
water, take off the shells, cut them in halves crossways,
SAVOURIES AND BREAKFAST DISHES. 661
take out the yolks, cut the whites into shces and pre-
serve the yolks for garnish. Peel the shallot and chop
finely. Melt the butter in a stewpan, add the shallot,
and fry a golden colour. Add the sauce, let it come to
a boil, mix in the cream ; when hot, put in the whites
of egg, add the seasoning. Stir gently, or better, shake
the pan so as not to break the slices, and keep on the
fire until hot. Warm up the yolks in a little thin
white sauce, dress them in the centre of a dish, put
the whites round the yolks as neatly as possible,
sprinkle over with some chopped parsley, garnish with
a few croutons of fried bread, and serve.
724. CEufs a la Dreux. — 6 eggs, ^ lb. lean ham
(cooked), 1 dessert- spoonful chopped parsley, ^ oz.
butter, ^ gill cream, salt and pepper, cayenne, six
rounds of buttered toast.
Butter thickly six deep patty-pans ; chop the ham
finely and mix with the parsley, sprinkle well the patty-
pans with this, so as to completely cover the inside
of each pan, break an egg carefully into each pan,
season with a pinch of salt, pepper, and cayenne, and
divide the cream equally on top of each egg ; put also
a tiny piece of butter in each. Put the tins in a
saute-pan three- parts full of boiling water, place in
the oven, and poach until the whites are completely
set. Have ready some rounds of buttered toast as nearly
as possible the size of the patty-pans, turn out the
pans and dress them carefully on the toast, dish up, and
serve very hot.
725. ffiufs a la Milanaise. — 6 eggs, 3 tablespoon-
fuls grated Parmesan cheese, 1 tablespoonful cream,
toasted bread, pepper, about ^ gill tomato sauce, IJ oz.
butter.
Break the eggs into a basin, beat up well with a
tablespoonful of grated Parmesan cheese and the cream,
add a pinch of pepper. Divide this into four equal parts.
Melt a little butter in an omelet pan, pour in one part
and make into a small omelet, taking care that the
omelet is of a nice cushion shape. Proceed thus until
G62 RECHERCHE COOKERY.
Page 310
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Break the eggs into a basin, add rather more than
half of the grated cheese and a pinch of pepper (no
salt), mix well with a whisk, add the cream, and beat
well. Melt half the butter in an omelet pan, pour in
half the egg-mixture. Stir over a brisk fire until the
eggs begin to set (it requires generally three minutes to
stir), then fold into a cushion shape, let it rest for one
minute to take colour ; turn on to a hot dish. With
the other half of the mixture and butter prepare a
second omelet, and put it along with the first. Trim
the omelets neatly, sprinkle over with a few bread-
crumbs and grated Parmesan, also a few drops of oiled
butter, put tlie dish in a sharp oven or under a
hot salamander for a few minutes, and serve with
nicely- seasoned hot tomato sauce poured round the
omelets.
723. Fricassee d'CEufs. — 6 eggs, 1^ oz. of butter,
1 gill cream, ^ gill bechamel sauce, a small shallot,
pepper, salt, a pinch of grated nutmeg, fried bread
croutons, a teaspoonful of chopped parsley.
Boil the eggs for fifteen minutes, lay them in cold
water, take off the shells, cut them in halves crossways,
SAVOURIES AND BREAKFAST DISHES. 661
take out the yolks, cut the whites into shces and pre-
serve the yolks for garnish. Peel the shallot and chop
finely. Melt the butter in a stewpan, add the shallot,
and fry a golden colour. Add the sauce, let it come to
a boil, mix in the cream ; when hot, put in the whites
of egg, add the seasoning. Stir gently, or better, shake
the pan so as not to break the slices, and keep on the
fire until hot. Warm up the yolks in a little thin
white sauce, dress them in the centre of a dish, put
the whites round the yolks as neatly as possible,
sprinkle over with some chopped parsley, garnish with
a few croutons of fried bread, and serve.
724. CEufs a la Dreux. — 6 eggs, ^ lb. lean ham
(cooked), 1 dessert- spoonful chopped parsley, ^ oz.
butter, ^ gill cream, salt and pepper, cayenne, six
rounds of buttered toast.
Butter thickly six deep patty-pans ; chop the ham
finely and mix with the parsley, sprinkle well the patty-
pans with this, so as to completely cover the inside
of each pan, break an egg carefully into each pan,
season with a pinch of salt, pepper, and cayenne, and
divide the cream equally on top of each egg ; put also
a tiny piece of butter in each. Put the tins in a
saute-pan three- parts full of boiling water, place in
the oven, and poach until the whites are completely
set. Have ready some rounds of buttered toast as nearly
as possible the size of the patty-pans, turn out the
pans and dress them carefully on the toast, dish up, and
serve very hot.
725. ffiufs a la Milanaise. — 6 eggs, 3 tablespoon-
fuls grated Parmesan cheese, 1 tablespoonful cream,
toasted bread, pepper, about ^ gill tomato sauce, IJ oz.
butter.
Break the eggs into a basin, beat up well with a
tablespoonful of grated Parmesan cheese and the cream,
add a pinch of pepper. Divide this into four equal parts.
Melt a little butter in an omelet pan, pour in one part
and make into a small omelet, taking care that the
omelet is of a nice cushion shape. Proceed thus until
G62 RECHERCHE COOKERY.