419. Eggs a la Tripe. — Fry two medium-sized, sound, sliced onions in
a frying-pan with two ounces of butter, but do not brown them; mix in
half a spoonful of flour, and a large cupful of sweet crearn; season with a
pinch of salt, half a pinch of white pepper, and the third of a pinch of
grated nutmeg. Cook for eight minutes, stirring constantly with the
spatula; then add twelve sliced, hard-boiled eggs✪ Eggs à la Tripe, and heat together
EGGS. 2 1
thoroughly for two minutes without letting it boil again ; pour on a hot
dish and serve.
420. EggS a la Tanderbilt. — Place one ounce of good butter on a
silver dish, set it on the hot stove, and break in twelve fresh eggs, being
careful not to disturb the yolks; season with a light pinch of salt and the
third of a pinch of pepper; then let cook slowly for four minutes. Pour
over the eggs a pint of hot Vanderbilt garnishing as for the omelet (No.
471)✪ Eggs à la Vanderbilt, and serve immediately.
421. EggS a la Valencienne.— Put into a saucepan half a pint of hot,
boiled rice, half a pint of hot tomato sauce (No. 205), two good-sized
mushrooms, cut julienne-shaped, one truffle cut the same, and two table-
spoonfuls of grated Parmesan cheese; season with half a pinch of salt,
half a pinch of pepper, and the third of a pinch of grated nutmeg, and let
cook on the hot stove for five minutes, stirring it lightly with the spat-
ula. Leave the pan on the corner of the stove to keep warm, while put-
ting half an ounce of good butter on a silver dish, and when placed on the
hot stove, crack in twelve fresh eggs✪ Eggs à la Valencienne, being careful not to break the yolks;
season with half a pinch of salt and the third of a pinch of pepper, then
let cook for two minutes. Dress the prepared garnishing in four dome-
shaped heaps — one at each end of the dish, and one at each side — and send
to the table at once.
422. EggS a la Provenc»ale. — Pour two tablespoonfuls of oil into a
small frying-pan, and set it on the fire. When well heated, break one
egg into a bowl, season with a pinch of salt and half a pinch of pepper
(divided up for the twelve eggs), then drop it into the oil; baste the egg
with a spoon, turn it over, and when a good color on both sides, drain it
on a wire sieve. Cook the twelve eggs separately (each one will take two
minutes), then pare them nicely, and serve crown-shaped on a dish, put-
ting a piece of fried bread between every other one. Pour over half a
pint of reduced Espagnole (No. 151), to which has been added the zest of
a lemon, and six sliced mushrooms, and serve very hot.
423* EggS en Filets, — Mix in a dish that can be put in the oven (a
silver one by preference) twelve raw egg yolks, with a spoonful of
brandy and a pinch of salt. Cook them for five minutes in a hot oven,
then let them cool; cut the preparation into twelve thin fillets or slices,
and steep each one in alight pancake batter (No. 1186). Fry them in very
hot fat for about two minutes, then lift up with a skimmer, lay them on
a napkin to drain, and serve on a folded napkin laid on a hot dish and
garnished with fried parsley. ✪ Eggs a la Provencale
The table
1889Page 155 · 5 recipe records on this page
Presented as published in 1889. 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
419. Eggs a la Tripe. — Fry two medium-sized, sound, sliced onions in a frying-pan with two ounces of butter, but do not brown them; mix in half a spoonful of flour, and a large cupful of sweet crearn; season with a pinch of salt, half a pinch of white pepper, and the third of a pinch of grated nutmeg. Cook for eight minutes, stirring constantly with the spatula; then add twelve sliced, hard-boiled eggs, and heat together
thoroughly for two minutes without letting it boil again ; pour on a hot dish and serve.
420. Eggs a la Vanderbilt. — Place one ounce of good butter on a silver dish, set it on the hot stove, and break in twelve fresh eggs, being careful not to disturb the yolks; season with a light pinch of salt and the third of a pinch of pepper; then let cook slowly for four minutes. Pour over the eggs a pint of hot tomato sauce as for the omelet (No. 471), and serve immediately.
421. Eggs a la Valencienne.— Put into a saucepan half a pint of hot, boiled rice, half a pint of hot tomato sauce (No. 205), two good-sized mushrooms, cut julienne-shaped, one truffle cut the same, and two tablespoonfuls of grated Parmesan cheese; season with half a pinch of salt, half a pinch of pepper, and the third of a pinch of grated nutmeg, and let cook on the hot stove for five minutes, stirring it lightly with the spatula. Leave the pan on the corner of the stove to keep warm, while putting half an ounce of good butter on a silver dish, and when placed on the hot stove, crack in twelve fresh eggs, being careful not to break the yolks; season with half a pinch of salt and the third of a pinch of pepper, then let cook for two minutes. Dress the prepared garnishing in four domeshaped heaps — one at each end of the dish, and one at each side — and send to the table at once.
422. Eggs a la Provencale. — Pour two tablespoonfuls of oil into a small frying-pan, and set it on the fire. When well heated, break one egg into a bowl, season with a pinch of salt and half a pinch of pepper (divided up for the twelve eggs), then drop it into the oil; baste the egg with a spoon, turn it over, and when a good color on both sides, drain it on a wire sieve. Cook the twelve eggs separately (each one will take two minutes), then pare them nicely, and serve crown-shaped on a dish, putting a piece of fried bread between every other one. Pour over half a pint of reduced Espagnole (No. 151), to which has been added the zest of a lemon, and six sliced mushrooms, and serve very hot.
423. Eggs en Filets, — Mix in a dish that can be put in the oven (a silver one by preference) twelve raw egg yolks, with a spoonful of brandy and a pinch of salt. Cook them for five minutes in a hot oven, then let them cool; cut the preparation into twelve thin fillets or slices, and steep each one in a light pancake batter (No. 1186). Fry them in very hot fat for about two minutes, then lift up with a skimmer, lay them on a napkin to drain, and serve on a folded napkin laid on a hot dish and garnished with fried parsley.
Records on this page
Eggs à la TripeEggs à la VanderbiltEggs à la ValencienneEggs a la ProvencaleEggs en Filets