Bags a la Jardiniere

Ingredients

• half a pint of vegetable macedoine
• one ounce of butter
• four to six finely chopped mushrooms
• one gill of bechamel or other good white sauce
• four hard-boiled eggs
• season to taste with salt
• and pepper
• and nutmeg

Method

1. 1

   Drain vegetables.

2. 2

   Melt butter and fry mushrooms, then add vegetables and fry together.

3. 3

   Moisten with sauce, add sliced eggs, season, mix, simmer for ten minutes, and serve with toast.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 17. The excerpt below is the record exactly as published.

Bags a la Jar&tntere. Drain in a colander or sieve half a pint of vegetable macedoine. Melt one ounce of butter in the chafing dish, and fry in it four to six finely chopped mushrooms, then put in the vegetables, and fry them together for a few minutes. Now moisten with one gill of bechamel or other good white sauce, place on top four hard-boiled eggs, cut into slices, and season to taste with salt, pepper, and nutmeg. Shake the dish so as to mix its contents, simmer gently for ten minutes, and serve hot with fingers of toast. Bncbopg Bggs. (( Em/s hrouilUs aux Anchois.) Cut the fillets of six anchovies into small dice, mix them with six well-beaten eggs, to which a table-spoonful of cream or milk has been added, and season with pepper, but no salt. Pour this 3.8 Chafing Dish Cookery into the chafing dish containing three-quarters of an ounce of melted butter, stir till the eggs com- mence to set, and serve on pieces of toasted and buttered bread. Scrambled Eggs. {CEufs brouilUs.) Break six eggs into a basin and beat up with a fork, season with salt and pepper

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