Au Vin
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 Vin. — Melt 1 unit butter in a small stewpan, add one dozen small onions, fry. Then add 10 units of red wine, some salt, pepper, and enough flour to thicken slightly, about ^ a unit. Boil till the onions are tender; remove, then poach four eggs in the sauce, place on the onions, pour the sauce round, and serve. The Indian Housekeeper and Cook 347 7. Aux TomS-tes.— Butter some pointed patty-pans, sprinkle with chopped parsley, break one egg into each, and poach in vinegar and water Turn out upside down, pour a thick tomato puree round, and garnish with fried croutons. 8. Buttered Eggs.— Tliree units yolk of egg, 2 of white, 1 of butter, 2 of milk or cream, pepper, and salt. Stir with a \TOoden spoon one way till it thickens, then serve on fried toast. By the addition of chopped truffles, mushrooms, ham, anchovies, dsc., this dish may be almost indefinitely varied. 9. En Surprise. — Poach the eggs in a tablespoon to a perfectly oval shape. They should be three-quarters done. Set to cool in a pickle of lemon juice, pepper, salt, chopped parsley, or tarragon. After an hour dip each carefully, by means of a tablespoon, in a light hatter, and fry in at least two inches deep of boiling fat. Use a frying basket if you have one. Serve on a bed of fried paisley with maitre d’hotel sauce. 10. En Caisses. — To every unit of chopped sardines or anchovies, mix 1 unit each of bread-crumbs and hard-boiled eggs finely minced; some pepper
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