Fry two teaspoonfuls of minced onion in a little clarified drip-
ping until it is a pale golden color; then add the tomatoes
which have been previously scalded and skinned and cut into
small pieces, season with cayenne, salt and pepper, and let the
contents of the pan simmer gently for twenty minutes. Put
the breadcrumbs into a bowl, and when the tomatoes are ready
turn out on to the crumbs and beat all together. Whisk the
eggs✪ Baked Eggs and Tomatoes thoroughly (whites and yolks together), with a patent
egg-beater, and mix them with the tomatoes; scatter some
browned crumbs over the top and bake in a quick oven for
about ten minutes.
Creamed Eggs.
Butter some little fireproof china saucepans, and break neatly
into each a fresh egg. Pour over each a spoonful of cream,
season with salt and white pepper✪ Creamed Eggs. Put into the oven until
set, and serve at once.
Egg Sandwiches.
For these, pound two or three hard-boiled eggs, a small
piece of butter and two teaspoonfuls of grated cheese, and of
tomato puree, until a smooth paste is formed. Melt a lump
of butter✪ Egg Sandwiches in a saucepan, add the mixture and stir until it is
quite hot. Then spread between fingers of hot buttered toast.
Garnish the top of each sandwich with the whites of the 'eggs
and serve very hot.
Eggs Au Gratin.
Boil three or four eggs quite hard. When cool cut into
rather thick slices. Lay in a well-buttered fireproof dish.
Sprinkle with grated cheese, fine breadcrumbs, salt and pep-
per. Pour over some white sauce. Sprinkle with brown
crumbs, make thoroughly hot and brown with a salamander.
Eggs and Cheese.
Cover the bottom of a large plate with equal parts of bread-
crumbs, grated cheese and butter, and mix with the yolks of
two eggs and any spices that are liked. Spread this thickly
over the bottom of the plate and place in an oven until brown.
Take out and at once break into the plate as many eggs as
will cover it. Sprinkle these thickly with grated cheese and
place in a quick oven until the eggs are set. If the cheese is
204 STANDARD COOKERY.
not sufficiently browned the use of a salamander will put this
right.
Stewed Eggs and Cheese.
Allow one egg for each person and take half the weight in
butter and one-third of the weight in grated cheese. Thor-
oughly beat the eggs and then mix well with the cheese and
butter, flavoring with pepper✪ Eggs Au Gratin and salt. Cook in an earthen-
ware pot or an enameled saucepan until the mixture is quite
thick, and pour it into a deep dish before serving. A little
chopped parsley may be added to this dish.
Broiled Eggs.
Place the flesh of two tomatoes, without the skins and seeds,
in a frying-pan with some boiling oil. Add a little salt and
some minced fresh pimento, with herbs, and mix thoroughly.
Break over this two eggs and mix the whole briskly over a fire
until the eggs are set.
Eggs and Rice Cutlets with Macaroni. ✪ Broiled Eggs
Page 142 · 7 recipe records on this page
Presented as published in 1912. 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
Fry two teaspoonfuls of minced onion in a little clarified dripping until it is a pale golden color; then add the tomatoes which have been previously scalded and skinned and cut into small pieces, season with cayenne, salt and pepper, and let the contents of the pan simmer gently for twenty minutes. Put the breadcrumbs into a bowl, and when the tomatoes are ready turn out on to the crumbs and beat all together. Whisk the eggs thoroughly (whites and yolks together), with a patent egg-beater, and mix them with the tomatoes; scatter some browned crumbs over the top and bake in a quick oven for about ten minutes.
Creamed Eggs.
Butter some little fireproof china saucepans, and break neatly into each a fresh egg. Pour over each a spoonful of cream, season with salt and white pepper. Put into the oven until set, and serve at once.
Egg Sandwiches.
For these, pound two or three hard-boiled eggs, a small piece of butter and two teaspoonfuls of grated cheese, and of tomato puree, until a smooth paste is formed. Melt a lump of butter in a saucepan, add the mixture and stir until it is quite hot. Then spread between fingers of hot buttered toast. Garnish the top of each sandwich with the whites of the 'eggs and serve very hot.
Eggs Au Gratin.
Boil three or four eggs quite hard. When cool cut into rather thick slices. Lay in a well-buttered fireproof dish. Sprinkle with grated cheese, fine breadcrumbs, salt and pepper. Pour over some white sauce. Sprinkle with brown crumbs, make thoroughly hot and brown with a salamander.
Eggs and Cheese.
Cover the bottom of a large plate with equal parts of breadcrumbs, grated cheese and butter, and mix with the yolks of two eggs and any spices that are liked. Spread this thickly over the bottom of the plate and place in an oven until brown. Take out and at once break into the plate as many eggs as will cover it. Sprinkle these thickly with grated cheese and place in a quick oven until the eggs are set. If the cheese is
not sufficiently browned the use of a salamander will put this right.
Stewed Eggs and Cheese.
Allow one egg for each person and take half the weight in butter and one-third of the weight in grated cheese. Thoroughly beat the eggs and then mix well with the cheese and butter, flavoring with pepper and salt. Cook in an earthenware pot or an enameled saucepan until the mixture is quite thick, and pour it into a deep dish before serving. A little chopped parsley may be added to this dish.
Broiled Eggs.
Place the flesh of two tomatoes, without the skins and seeds, in a frying-pan with some boiling oil. Add a little salt and some minced fresh pimento, with herbs, and mix thoroughly. Break over this two eggs and mix the whole briskly over a fire until the eggs are set.
Eggs and Rice Cutlets with Macaroni.
Records on this page
Baked Eggs and TomatoesCreamed EggsEgg SandwichesEggs Au GratinStewed Eggs and CheeseBroiled EggsEggs and Rice Cutlets with Macaroni