Boties des Oeufs a la Creme
From Culinary jottings, 1885
Best with fresh cream.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 126. The excerpt below is the record exactly as published.
poached egg served upon a little square of bread fried a golden brown in butter, to the delicate ^^ r Sties des oeufs hrouilles aux trufes.'^ Buttered eggs (ceufs hrouilles) are undeniably good if served quite simply, upon crisply fried bread, straight from the fire. Grated ham, finely minced tongue, and little dice of crisply fried bacon, are capital, if at hand, to garnish the surface of the eggs with ; and chopped herbs, anchovy, or the minced remnants of any fish like sardines, pilchards, or herrings, may be stirred into the eggs just before serving with marked advantage. Cold cooked vegetables, such as cauliflower, artichokes, aspara- gus, &c., may be cut up and mixed with the eggs in the same way, — in fact, a moment's thought will generally enable a careful cook to make his buttered egg toasts ad- ditionally tasty by the introduction of some nice trifle left from a previous meal, which could scarcely be made use of in any other manner. Hard-boiled eggs make a very eatable toast in this way : — Grate a coifee-cupful of corned beef, bacon-lean, or ham ; cut four hard-boiled eggs into eight pieces each ; mix a good sauce hlanche rather thickly, flavour it with a tea-spoonful of anchovy sauce, and slip into it, so as to get thoroughly hot, the cut up eggs ; when steaming, pour the contents of your sauce-pan over four nicely fried squares of bread, dust the grated beef over their surfaces and serve at once. The happy o^\mers of dairies to whom cream is not an extraordinary luxury should try : — " Boties des oeufs a la creme," which are simply poached 226 CULINARY JOTTINGS FOR MADRAS. eggs served upon crisply fried toasts, with thick boiling cream
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Cook this with the app: pantry check, scaling, and the assistant.