Bambled Eggs with Smoked Salmon

Ingredients

• half a cup of smoked salmon
• a tablespoonful of butter

Method

1. 1

   Cook half a cup of smoked salmon, cut into thin strips, in a tablespoonful of butter for three or four minutes; then add to the eggs just before the cooking is finished.

As published

This recipe was extracted from Kirmess cook book (1907), page 203. The excerpt below is the record exactly as published.

half a cup of smoked salmon, cut into thin strips, in a tablespoonf ul of butter three or four min- utes; then add to the eggs just before the cooking is finished. 8CRAHBLBD EGGS A LA UNION CLUB. Heat one can of pimentos (sweet red peppers) in boiling salted water; drain, and serve on rounds of buttered toast the pimentos filled with eggs scrambled with mushrooms or tru£9es. Pour around the pimentos a pint of well-seasoned brown sauce, to which one-third a cup of maderia has been added. SCRAMBLED EGGS WITH DRIED BEEF. Cut half a pound of dried beef, sliced thin, into short match-like strips, cover with boiling water, drain at once, and add six eggs, beaten slightly, and one-fourth a cup of milk. Put two tablespoonf uls of butter into the blazer; when hot add the eggs and other ingredi- ents, and stir and cook until the eggs are set. SCRAMBLED EGGS WITH TOMATOES. Have ready a pint of tomato pulp, from which the seeds have been removed, seasoned with onion, celery or parsley, and sweet herbs. Put a generous table* spoonful of butter into the blazer; add the tomato, and, when hot, six eggs, slightly beaten, half a teaspoonful of salt and half a saltspoonful of pepper. Stir until the contents are of a creamy consistency. Serve with brownbread toast. CHAFING DISH DAINTIES. 477 SUIKRED EGGS. Butter four or five shirring-dishes. To half a cup of grated bread crumbs and half a cup of chopped chicken or ham add enough cream to mix to a smooth, moist consistency, like butter. Season to taste with salt and pepper. Put a tablespoonful of the mixture into each dish, break in an egg, season with a dash of salt and pepper, cover with more of the mixture, and cook in the same manner as eggs k la Parisenne. Serve in the cups. EGGS. Creole Style. Have prepared on a hot serving-dish a can of toma- toes, stewed until they are reduced to a scant pint, and upon the tomatoes rounds of buttered toast for each egg to be served. Break some eggs, one by one, into a cup, and turn them into the blazer two-thirds filled with hot water; turn the flame low and put on the chafing-dish cover; if the water boils, turn down the flame. When the eggs are nicely poached, remove with a skimmer to the toast. Pour out the water and melt in the blazer, browning if desired, two table- spoonfuls of butter; add one tablespoonful of lemon juice; heat to the boiling point, dust the eggs with salt and pepper, pour over the sauce, and serve. CURRIED VEGETABLES. Make a sauce of one-fourth a cup, each, of butter and flour, one tablespoonful of curry powder, half a teaspoonful of salt, a dash of pepper and a pint of milk; add half a teaspoonful of onion juice, one cup of cooked peas, half a cup, each, of potato balls, turnips cut into cubes or fanciful shapes, and carrots cut into straws. 478 KIRMESS COOK BOOK. POTATOES A LA KAITRB d'HOTEL. One pint of potato balls, cut with French cutter, and cooked tender, may be used either hot or cold, one cup of milk, two tablespoonf uls of butter, two yolks of eggs, one tablespoonful of lemon juice, one tablespoonful of parsley, finely chopped, one-half a teaspoonful of salt, a dash of pepper. Method : Heat the milk and po- tatoes in the blazer over hot water. Cream the butter and add the yolks of the eggs, beating them in well ; add the parsley and seasoning, mix thoroughly, and, when the potatoes are hot and have absorbed part of the milk stir the egg and butter into them; add the lemon juice and serve at once. WHITE HASHED POTATOiSS. Butter the blazer and put into it about three cups of cold chopped potato, salted during the chopping. Pour over the potato a little hot stock or water, scatter Rome bits of butter over the top. Cover and cook slowly, without stirring or browning, until thoroughly heated. KORNLET OYSTERS. To one cup of komlet add two well-beaten eggs, two tablespoonf uls of flour, a scant half teaspoonful of salt and a dash of paprika. Drop, by spoonfuls, into a hot, well-oiled blazer and cook to a golden brown, turn, and brown the other side. KORNLET OYSTERS. To one can of komlet add a teaspoonful of soda, two well-beaten eggs, salt and pepper, and enough fine cracker crumbs to hold the mixture together. Drop from a spoon and cook as above. CHAFING DISH DAINTIES. 479 SAUTE OF MUSHROOMS. Mrs. Gordon K. Dickinson. Put in the chafing-dish two tablespoonfuls of butter; i^hen melted^ add a tablespoonful of flour, stirring constantly. When smooth, add salt, pepper, and a tablespoonful of lemon juice, a little mushroom ketchup, and half a pint of boiling water, into which a tablespoonful of fluid beef has been dissolved. Add the mushrooms, and boil until tender. TOMATO RAREBIT. Mrs, Oeorge M. Culver. One quart tomatoes, one small onion (chopped flne) ; one-half pound cheese (cut in small pieces), four to six eggs, salt, red pepper, and mustard. Put a tablespoonful of butter

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