Buttered Eggs

Ingredients

• 8 eggs
• 1 ounce of butter

Method

1. 1

   Put a lump of butter in a saucepan, break in the eggs, add pepper and salt; stir with a wooden spoon until the eggs are set.

2. 2

   Serve at once, with or without fried sippets.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 30. The excerpt below is the record exactly as published.

n ounce of butter. Tbi’ow the rice into the boiling water, put on the lid, and let it boil 20 minutes. The rice ought then to be cooked, and each grain dry and separate. Blend the cmuy powder and butter together, and let it cook for 20 minutes in 2 table- spoonfuls of stock. If not quite smooth, strain it, stir it into the rice, and let it stand at the side of the fire for 1 5 minutes. If Carolina rice is used, cook it half an hour. 206. — Pumpkin “ a ITtalienne.” Cut some pumpkin into square pieces ; boil it in salt and water for 15 minutes ; take it out and let it drain. Put a good lump of butter in a saucepan ; toss the pieces of pumpkin in this, with salt and pepper ; then place the pumjDkin and butter on a baking-dish, sprinkle some grated Parmesan cheese over, and bake a few minutes in the oven. 207. — Onion and Tomato Salad. Parboil some Spanish onions ; scald and peel some tomatoes; slice them, and put them in a salad bowl. Add a little chopped parsley, tarragon, and chervil, 8-1 WHOLESOME COOKEB^. pepper and salt; stir in thoroughly some oil, then vinegar to taste. Must be prepared 4 or 5 hours before it is eaten. 208. — -Chartreuse de Legumes. Boil a beetroot, carrots, a cauliflower, a few peas, and some bottoms of French artichokes, or Jerusalem artichokes, French beans — in fact, any vegetables in season. Line a mould with alternate slices of carrot and beetroot cut very thin ; then fill the mould with alternate layers of vegetables, sprinkle with j)epper and salt, and moisten with a little beaten yolk of egg. Press the contents down, steam about 20 minutes, and serve hot with a rich bechamel sauce round it. N.B. — If liked cold, do not steam it, but leave out the egg and turn it out cold, and serve a mayonnaise sauce round, in which mix a few capei’s. 209. — Plain Vegetable Salad. Boil separately equal quantities of young carrots, cauliflower, French beans, peas, asparagus tops, and potatoes, and half the quantity of young tuimips. Drain them thoroughly ; cut up the carrots, turnips, potatoes, and cauliflowers ; place aU in a salad bowl, and dress with oil, vinegar, pepper, and salt, or, if preferred, a mayonnaise sauce. VEGETABLES, ETC. 85 210. — Aiguebelle Fritters. Pound 5 potatoes ; add a pincli of Gruyk’e cheese, 10 eggs, half a pound of fresh butter, pepper and salt. Beat the eggs well before adding them to the other ingredients ; mix all together very thoroughly. Divide the mixture in pieces about the size of an Osborne biscuit, fry in boiling fat, and serve. 211. — Italian Eggs. Boil some eggs hard, cut them in halves, take out the yolks and weigh them. Take as much butter as will equal the weight of the hard yolks ; put them together in a mortar, and pound them with a little bread-crumb soaked in milk or cream, chopped pars- ley, 1 anchovy, a little chopped onion, grated nutmeg, pepper and salt. Cook this to a thick paste with a little cream or gravy. Fill the empty whites with this, and serve cold with a salad, or hot in any sauce liked, or on a puree of vegetable. Before cutting the eggs in half, you must cut a small piece ofl’ each end, so that each half can stand firm like a small cup. N.B. — These eggs are good eaten cold with a salad. 212. — Buttered Eggs. Put a lump of butter in a saucepan, break in some eggs, add pepper and salt; stir with a wooden spoon, 8G WHOLESOME COOKERY, until the eggs are set. Serve at once, witli or without fried sippets. 8 eggs

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