Au Miroir

Ingredients

• Break the eggs carefully
• sprinkle salt over
• sprinkle pepper over
• little bits of butter
• adding 1 unit cream to every egg

Method

1. 1

   Break the eggs onto an enamelled iron dish, sprinkle salt and pepper, and add bits of butter.

2. 2

   Place over a slow fire till the whites just set, and serve very hot.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 242. The excerpt below is the record exactly as published.

au miroir, strain the custard to it, and bake. ^V■hen set, serve with rolls of fried bacon piled on the top. 3. A la Tripe. — Boil 4 units of egg hard, and cut into thick slices. Take one onion, and slice separate into rings. Boil till tender. Add the onion to the sliced eggs. Stir to them 1 unit or more at least of white sauce, some juice of a lemon. Make very hot, pour into a crouton of bread or puff paste, and serve. 4. Au Gratin. — Boil 10 units of egg hard, and cut in slices. Take 2 units white sauce, 4 of grated cheese and butter, 2 of yolk of egg, the juice of half a lemon, salt, pepper, and nutmeg to histe. Stir over the fire till it thickens. Dish the sliced eggs in a dome with the mixture between the Layers. Smooth over with the remainder, and cover with fried bread-crumbs and grated cheese. Set fried croutons round, and bake for ten minutes. 5. Au Miroir. — Break the eggs carefully on to an enamelled iron dish, sprinkle salt and pepper over, and on the top break little bits of butter. Place over a slow fire till tlie whites just set, and serve very hot. Little oval dishes with handles are made on purpose for this dish. By adding i unit cream to every egg

Cook this with the app: pantry check, scaling, and the assistant.