Devilled Eggs a la Diable

Ingredients

• First poach eggs
• Make a cream sauce
• two teaspoons mustard
• pepper
• salt
• one tablespoon sherry

Method

1. 1

   Poach eggs and serve on toast.

2. 2

   Make a cream sauce with mustard, pepper, salt, and sherry.

3. 3

   Glaze the eggs with the sauce, decorate with Spanish pepper and truffle, and serve with tomatoes.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 377. The excerpt below is the record exactly as published.

pepper and salt to taste, and some cream if at hand. Put the butter in a saucepan, then the milk that has been heated; season with salt and pepper and then add four hard-boiled eggs that have been cooked and peeled and put in hot water after they are peeled, cut in quarters, put on a platter, add some cream to the sauce, pour the sauce over the eggs. Garnish the platter around with half moons of pastry and parsley. Lunch or supper dish. Mousse of Tongue with Eggs, a la Baltimorienne Mousse de Langue aux CEufs, a la Baltimorienne Make a mousse of tongue [see recipe: Mousse of Tongue a la Baltimorienne]. Line small individual moulds with this mousse; put in hot water and cook for about fifteen minutes — uncovered. Filling. Two eggs, two tablespoons milk, two tablespoons cream, some salt. Scramble the eggs, fill the moulds, then turn out on round pieces of toast (buttered). Serve on a platter with truffle sauce. Garnish with parsley. Egg entree for lunch or supper. 254 THE SWEDISH, FRENCH, AMERICAN COOK BOOK Mousse of Ham with Eggs, a la Baltimorienne Mousse de Jambon aux (Eufs, a la Baltimorienne Make a mousse of ham [see recipe: Mousse of Ham a la Balti¬ morienne]. Line small individual moulds with this mousse, put in hot water and cook for about fifteen minutes — uncovered. When done, drop one raw egg into each mould; put in oven and cook until the egg is settled. Turn out on buttered toast. Garnish with parsley and serve with mushroom or truffle sauce. Eggs Stuffed with Sardines, a la Supreme C Eufs farcis de Sardines, a la Supreme Three eggs, six sardines, small teaspoon of anchovy paste, two tablespoons cream sauce. Hard boil the eggs, leave in cold water until cold, remove the shells and cut the eggs lengthwise. Skin and bone the sardines, mash them, put in a saucepan, add the an¬ chovy paste; mix to the yolks of the eggs (which have been pressed through a fine sieve). Fill the whites of the eggs, put on buttered slices of bread; trim the bread around the size of the egg. Put on a buttered pie plate, cover with another pie plate on the top, put in oven from six to eight minutes. When hot, put the eggs on a broiler; glaze with a heavy cream sauce flavored with lemon juice. Mix some of the cream sauce with anchovy paste, make a strip around the egg through a small paper tube, and in the centre put a large diamond of truffles. Serve on a hot platter with supreme sauce around for lunch or supper. Garnish with parsley. Eggs ((Eufs) a 1’ Annecy Six anchovies, four eggs, one tablespoon cream, six chopped mushrooms, one teaspoon mushroom catsup, one tablespoon fine- chopped parsley, one tablespoon onion juice, and four pieces of fried bread. Hard boil two eggs cut in halves across, remove the yolks and chop them very fine with the finely chopped mushrooms and parsley; then add two tablespoons cream mushroom catsup, onion juice, and two raw eggs. Put one tablespoon of butter in a pan, and scramble the mixture; when done, have ready four round slices of toast. Spread the toast heavily with the mixture; put in the centre the half egg that has been heated — the top up and the cut part down; decorate around the egg with the cream sauce that has been colored with anchovy paste, and all around decorate with the meringue of egg. Put in oven — covered — for a few min¬ utes until the meringue is settled. Serve with the mushroom sauce (made from the juice the mushrooms cooked in) flavored with sherry. Garnish with parsley. These eggs are served for luncheon or supper. Devilled Eggs ((Eufs a la Diable ) First poach eggs; serve on round pieces of toast. Make a cream sauce. To each cup cream sauce two teaspoons mustard, pepper, salt, and one tablespoon sherry

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