Bechamel Eggs

Ingredients

• Two eggs
• Butter
• Pepper
• Essence of anchovies
• Parsley
• White sauce

Method

1. 1

   Boil the eggs hard, cut them in half, take out the yolks and add to them a little butter, pepper, chopped parsley and essence of anchovies; beat all well together; make the mixture up into little balls and replace them in the whites.

2. 2

   Put them into a hot dish, pour some good white sauce over them, and garnish with small fried croutons.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 37. The excerpt below is the record exactly as published.

butter seasoned with pepper and salt, and the soft ends sucked; when the centre is reached the choke is taken out, and the bottom, which is the chief delicacy, is eaten with the rest of the butter. A glass of cold water, directly after the artichoke is eaten, has a delicious flavour. 104 OCKLYE COOKERY BOOK STUFFED ARTICHOKE BOTTOMS Ingredients Globe artichokes. Cooked ham or tongue, and Cold chicken. parsley. White sauce. Buttered toast. Boil the artichokes till tender — about an hour and a half; pull off the leaves and remove the choke, taking care not to break the bottoms; have ready the chicken minced fine, mixed with some good white sauce, and made thoroughly hot, and fill up the bottoms with it; place them on small rounds of hot buttered toast, sprinkle a little finely chopped lean ham or tongue and parsley over each, and serve hot. ASPIC JELLY Ingredients Two calf's feet, or one cowheel. Twelve peppercorns. Half a pint of common vinegar. A blade of mace. Two onions. Salt. One carrot. Thyme, parsley, and bayleaf. One turnip. The whites and shells of three A little celery. eggs. Two or three sprigs of tarragon. Five pints of water. The juice of half a lemon. To prepare the jelly, set the calf's feet on the fire, in enough cold water to cover them ; bring it to the boil ; then take it off the fire, and wash the feet thoroughly ; put them into a clean saucepan, with fresh cold water enough to cover them well, about five pints ; and add the sliced vegetables, spices and salt ; let them boil for six or seven hours ; then strain the liquid off into a basin, and let it get quite cold, when it should be a stiff jelly ; remove every particle of fat from the top with kitchen paper ; put it into a perfectly clean stewpan, with the vinegar, lemon VEGETABLES AND SAVOURIES 105 juice, and whites and shells of the eggs, whisk it over the fire until it boils, and pour it through a hot jelly bag till it is clear. ASPIC JELLY (with Gelatine) Ingredients Two quarts of second stock. Twelve peppercorns. Half a pint of common vinegar. A blade of mace. Two onions. Salt. One carrot. Tliyme, parsley, and bayleaf. One turnip. Four and a iialf to five ounces A little celery. of leaf gelatine. Two or three sprigs of tarragon. The whites and shells of three The juice of half a lemon. eggs. Slice the vegetables, put all the ingredients into a stewpan, and whisk it over the fire until it comes to the boil; then place it by the side of the fire to simmer for a quarter of an hour ; let it settle, and pour it through a scalded jelly bag until it is quite clear ; put it in a cool place to set. BECHAMEL EOQS Ingredients Two eggs. Butter. Pepper. Essence of anchovies

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