Bird's-Nest Toast

Ingredients

• the white of 1 egg
• the yolk of 1 egg
• 5 eggs
• 5 slices of toast
• Dust with salt
• and pepper

Method

1. 1

   Separate the white of 1 egg from the yolk, leaving yolk unbroken.

2. 2

   Beat the white to a stiff froth and lay in circular form on a flat pan.

3. 3

   Drop yolk of egg in center of white and place in oven, allowing it to brown slowly.

4. 4

   Dust with salt and pepper and serve on hot dish.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 24. The excerpt below is the record exactly as published.

BIRD'S-NEST TOAST. Separate the white of i egg from the yolk, leaving yolk unbroken. Beat the white to a stiff froth and lay in circu- lar form on a flat pan. Drop yolk of egg in center of white and place in oven, allowing it to brown slowly. Dust with salt and pepper and serve on hot dish, allowing 5 eggs and 5 slices of toast to each 5 persons. ''DEVIL" FOR SLICES OF GOOSE. Scald I cup of milk; while it is scalding mix with a heaped tablespoonful of bread crumbs, i teaspoonful of made mustard, y^ teaspoonful of salt, % teaspoonful of pepper; add to this i large tablespoonful of butter and i teaspoonful of catsup. Rub i tablespoonful of flour and i A. N.Warner& Go.} CORSETS. LUNCHEON. 69 of butter together and stir into the scalding milk; when it thickens add gradually to the other mixture, and lastly, i beaten yolk of egg. Return to the fire, heat through, re- move at once and spread on each slice of goose. Miss M. E. Wright. EGG FLOWERS. Toast as many pieces of bread as there are persons. Dip an instant into hot cream and place on a hot platter while the eggs are preparing. Put a tablespoonful of lard into an iron skillet; let it become very hot. Break each egg carefully into a saucer and slip into the smoking fat. When the white is set tip the skillet slightly and baste the eggs with the hot grease until the yolks are covered with a thin white veil. Take up carefully and place an egg on each slice of toast. Season lightly with salt and pepper. Garnish with parsley. OYSTERS AND MACARONI. Boil macaroni in salted water until done, then put a layer of it in a deep dish and over this a thick layer of oys- ters. Season with butter, cayenne pepper, salt and a little grated lemon rind. Add a gill of cream or milk to a quart dish. Strew top with bread crumbs and butter, and bake in a quick oven. l/ALEUTINrr VALENTINE & GOittPflNy. VMr n ISHLO Coach and Car Varnishes and Colors. 70 LUNCHEON. LUNCHEON POTATOES. Into a tablespoonful of butter made hot stir ]^ of an onion and brown it; add 2 cups cold potatoes chopped or thinly sliced and let them brown. Just before taking them up sprinkle them with a quarter teaspoonful each of salt and dry mustard. CURRIED EGGS. Boil 4 eggs half an hour, remove the shells and slice eggs into a shallow dish; fry i teaspoonful chopped onion in a tablespoonful of butter, being careful not to burn; add I heaping tablespoonful of flour and ^ tablespoonful of curry powder, pour on slowly i cup of milk, season with salt and pepper and a piece of butter the size of a walnut, simmer until onions are soft, then pour the mixture over the sliced eggs, cover with a layer of bread crumbs, brown in the oven and serve hot. CRACKER OMELET. Break i quart of oyster crackers into small pieces, pour over them i pint of hot milk, with half teaspoonful salt; stir in 3 eggs well beaten and put into a hot buttered skillet. Cook slowly ten minutes, stirring frequently. Chop together fine i pound veal and i pint oysters; season with salt and pepper and fry in hot butter. A. N.Warner& Go J gloves. #^ LUNCHEON. 71 CHEESE FRITTERS. Mix 2 tablespoonfuls of grated cheese with 2 dessert- spoonfuls of bread crumbs, ^ teaspoonful of dry mustard, a dessertspoonful of butter, a speck of cayenne and the yolk of an eg

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