Remove the bones and skin from four, anchovies, mince
finely, and warm them until thoroughly dissolved in half a
pint of stock; but do not allow the stock to become too hot.
Whip the yolks of six eggs and stir in the beaten whites of
two with parsley, pepper, and salt. Add to the stock and stir
the mixture over the fire until it is quite smooth, and then
pour it into a well-buttered dish previously lined with slices
of toast. Cover the surface rather thickly with grated cheese✪ Piedmontese Eggs,
and bake for ten minutes in a quick oven.
Carmelite Eggs.
Make a vegetable puree by boiling spinach, asparagus tips —
or any other vegetable — with herbs and seasoning, and mix-
ing it with a cupful of cream previous to pressing through a
sieve. Pour the puree into a well-buttered baking dish, smooth
the surface and break over it very carefully from four to six
new-laid eggs✪ Carmelite Eggs. Bake in a moderate oven until the eggs are
set.
Bercy Eggs.
Put half of the butter to be used in a dish; let it melt, break
the eggs, taking care not to burst the yolks; baste the latter
with the rest of the butter, and season. Cook until the whites
are quite done and the yolks are glossy. Garnish with a small,
grilled sausage, placed between the yolks, and surround with
a thread of tomato sauce✪ Bercy Eggs.
Eggs with Brown Butter.
may be prepared by either of these methods: —
(1) Cook the eggs in a dish as above and then cover them
with one-quarter ounce of brown butter and a few drops of
vinegar, which should be added after the butter.
(2) Put one-half ounce of butter into a small omelette-
pan, and cook until almost black. Break the eggs into it✪ Eggs with Brown Butter,
2o8 STANDARD COOKERY.
season, cook, tilt them gently on to a dish, and besprinkle
with a few drops of vinegar, with which the omelette-pan has
been rinsed.
Deviled Eggs.
Cook the eggs in the omelette-pan; turn them with care,
after the manner of pancakes. Slide them gently into a dish,
and besprinkle them with brown butter and a few drops of
vinegar✪ Deviled Eggs with which the omelette-pan has been rinsed.
Eggs a la Florence.
Garnish the bottom of dish with spinach leaves stewed in
butter; sprinkle thereon two pinches of grated cheese; break
the eggs upon this garnish, and cover them with two table-
spoonfuls of Mornay sau✪ Eggs a la Florencece. Place in a fierce oven, so that
the cooking and glazing of the eggs may be effected simul-
taneously.
Eggs Au Gratin.
Put a tablespoonful of very hot Mornay sauce into a dish.
Break the eggs into it, cover with Mornay sauce, sprinkle
with grated cheese✪ Eggs Au Gratin mixed with fine raspings, and cook in a
fierce oven.
Jockey Club Eggs.
Cook the eggs in an omelette-pan; tilt them gently on to a
dish, and trim them with a round fancy-cutter. Place each
egg upon a round, thin piece of toast, and then cover with foie-
gras puree. Arrange in the form of a crown, on a dish, and
pour into the middle a garnish of calves' kidneys cut into dice
and sauted, and truffles similarly cut.
Mirabeau Eggs.
For ordinary butter substitute anchovy butter. Break the
eggs and cook them. Surround each yolk with anchovy fillets,
and garnish each with a spray of parboiled tarragon leaves.
Place a large olive stuffed with tarragon butter on either side
the yolks.
Pacha Eggs. ✪ Pacha Eggs
Page 145 · 8 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
Remove the bones and skin from four anchovies, mince finely, and warm them until thoroughly dissolved in half a pint of stock; but do not allow the stock to become too hot. Whip the yolks of six eggs and stir in the beaten whites of two with parsley, pepper, and salt. Add to the stock and stir the mixture over the fire until it is quite smooth, and then pour it into a well-buttered dish previously lined with slices of toast. Cover the surface rather thickly with grated cheese, and bake for ten minutes in a quick oven.
Carmelite Eggs.
Make a vegetable puree by boiling spinach, asparagus tips — or any other vegetable — with herbs and seasoning, and mixing it with a cupful of cream previous to pressing through a sieve. Pour the puree into a well-buttered baking dish, smooth the surface and break over it very carefully from four to six new-laid eggs. Bake in a moderate oven until the eggs are set.
Bercy Eggs.
Put half of the butter to be used in a dish; let it melt, break the eggs, taking care not to burst the yolks; baste the latter with the rest of the butter, and season. Cook until the whites are quite done and the yolks are glossy. Garnish with a small, grilled sausage, placed between the yolks, and surround with a thread of tomato sauce.
Eggs with Brown Butter.
may be prepared by either of these methods: —
(1) Cook the eggs in a dish as above and then cover them with one-quarter ounce of brown butter and a few drops of vinegar, which should be added after the butter.
(2) Put one-half ounce of butter into a small omelettepan, and cook until almost black. Break the eggs into it,
season, cook, tilt them gently on to a dish, and besprinkle with a few drops of vinegar, with which the omelette-pan has been rinsed.
Deviled Eggs.
Cook the eggs in the omelette-pan; turn them with care, after the manner of pancakes. Slide them gently into a dish, and besprinkle them with brown butter and a few drops of vinegar with which the omelette-pan has been rinsed.
Eggs a la Florence.
Garnish the bottom of dish with spinach leaves stewed in butter; sprinkle thereon two pinches of grated cheese; break the eggs upon this garnish, and cover them with two tablespoonfuls of Mornay sauce. Place in a fierce oven, so that the cooking and glazing of the eggs may be effected simultaneously.
Eggs Au Gratin.
Put a tablespoonful of very hot Mornay sauce into a dish. Break the eggs into it, cover with Mornay sauce, sprinkle with grated cheese mixed with fine raspings, and cook in a fierce oven.
Jockey Club Eggs.
Cook the eggs in an omelette-pan; tilt them gently on to a dish, and trim them with a round fancy-cutter. Place each egg upon a round, thin piece of toast, and then cover with foiegras puree. Arrange in the form of a crown, on a dish, and pour into the middle a garnish of calves' kidneys cut into dice and sauted, and truffles similarly cut.
Mirabeau Eggs.
For ordinary butter substitute anchovy butter. Break the eggs and cook them. Surround each yolk with anchovy fillets, and garnish each with a spray of parboiled tarragon leaves. Place a large olive stuffed with tarragon butter on either side the yolks.
Pacha Eggs.
Records on this page
Piedmontese EggsCarmelite EggsBercy EggsEggs with Brown ButterDeviled EggsEggs a la FlorenceEggs Au GratinPacha Eggs