Egg Coquelicot

Ingredients

• 1 can pimentoes
• 2 tablespoons butter
• 1.5 pts. milk
• 2 tablespoons flour
• 1 teaspoon salt
• as many eggs as there are persons to serve
• slices of toast as there are persons to serve

Method

1. 1

   Trim tops from pimentoes, place in custard cups, break an egg in each, season, and cook in boiling water until set.

2. 2

   Prepare a cream sauce with butter, flour, milk, and seasonings.

3. 3

   Serve eggs on toast with sauce.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 11. The excerpt below is the record exactly as published.

as many eggs as there are persons to be served, pour over cream sauce and sprinkle grated cheese over the top to suit taste. Set in oven just long enough to melt cheese. Serve at once. — ^^Mrs. H. B. Sanborne, Bartlett, 111. EGG BUTTER.— To 3 well-beaten eggs add 1 pt. of molasses. Boil until it thickens. — Mrs. C. J. Jeffries, Winnetka, 111. EGGS A LA CARACAS.— Pick over 2 ounces of smoked, dried beef and chop finely, add 1 cup tomatoes, Yz cup of grated cheese, a few drops of onion juice, cinnamon and cayenne, to taste. Melt 2 tablespoons of butter, add mixture, and when heated add 3 eggs 22 EGGS well beaten. Cook until eggs are of creamy consistency, stirring and scraping from the bottom of the pan. — Mrs. Andrew Ander- son, Kenilworth, 111. EGGS IN CASES.— Warm slightly 2 tablespoons butter, and mix with J^ handful bread crumbs; 1 teaspoon minced parsley, salt and cayenne. Butter the bottoms of 6 souffle cases, put a little of the mixture in each and break a fresh tgg on top, cover with bread crumbs and put in the oven to set or set on the broiler to brown the crumbs and set the eggs. — Mrs. John Barber, Mayfair, 111. CELERY EGGS.— Chop 6 cold hard-boiled eggs and 1 bunch of celery, season with salt and pepper, add 3 rolled crackers and 1 cup of milk. Fry in hot butter. — Mrs. C. J. Jeffries, Winnetka, III. EGGS AND CHEESE.— Cover well with grated cheese a but- tered flat dish and let the cheese soften in the oven. Break 3 or 4 eggs over it and return to the oven till the eggs are set; put on another grating of cheese and cover with bread crumbs; brown and serve very hot. — Mrs. J. Donohoe, Winnetka, 111. CODDLED EGGS.— Scald 1 cup milk, add 1 egg slightly beat- en. Cook over hot water, stirring constantly, then add salt and pepper to taste, and serve on hot toast. — ^^Mrs. J. C. Appleton, Bart- lett, 111. EGGS— COLORADO STYLE.— Soak 1 cup of bread crumbs in 1 cup of milk. Beat 5 eggs very light and stir with the soaked crumbs, beating 5 minutes. Pour the mixture in 1 tablespoon of very hot butter, season with pepper and salt, and quickly stir with a fork for 3 minutes. Serve at once. — Mrs. C. J. Jeffries, Win- netka, 111. COLUMBUS EGGS.— Cut hard-boiled eggs in halves cross- wise, cut a slice oif of each end to make them stand up. Remove the yolks and chop and mix with minced veal, chicken or other delicate meat. Add a little cream and season with salt and pepper and a little nutmeg. Put this mixture into the whites, press it smooth and put the 2 halves together, like whole eggs. — Mrs. James Ellis, Palatine, 111. COOK COUNTY COOK BOOK 23 VARIATION I. — Take 1 dozen hard-boiled eggs and cut each • in two around the center, cutting off also a little piece from one end so they can stand on end as did the egg Columbus handled. Pulverize the yolks and mix with some finely minced chicken, smoked tongue or lean ham; moistening with a little fresh butter or vinegar, seasoning with salt, pepper and mustard. Put this filling in the empty whites, press the 2 parts together and stand on a platter, like a whole egg. Pour a little vinegar over the remaining filling and' pour over the eggs. — Mrs. C. J. Jeffries, Winnetka, 111. EGGS A LA COMMODORE.— Place hollowed circles of bread sauteed in butter in a deep dish and place a poached egg or scrambled eggs in the center of each one, first filling with a soup puree and pour over a rich Bechamel sauce, to which is added a few drops vinegar. Garnish with chopped truffles. — ^Mrs. C. E. West- inghous, Mayfair, 111. EGG COQUELICOT.— 1 can pimentoes, 2 tablespoons butter, ly2 pts. milk, 2 tablespoons flour, 1 teaspoon salt, as many eggs, and slices of toast as there are persons to serve

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