Egg Pastel

Ingredients

• 6 eggs
• 3 tablespoons of cheese
• 1 tablespoon of butter

Method

1. 1

   Beat eggs and mix with cheese and butter.

2. 2

   Warm over gentle heat, stirring until thick.

3. 3

   Serve on buttered toast.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 31. The excerpt below is the record exactly as published.

a tablespoon of butter, and 1 of flour, and when they bubble, pouring over them a cup of strained and sea- soned tomato juice. Keep the sauce hot while you make a plain omelette, dish it, and after it is on the platter, pour tomato sauce over and around it. Allow 1 cup of tomato sauce for each of 3 eggs, cream sauce plain or containing* cold chicken or ham, or the same amount of cooked green peas or mushroms or any other left-over vegetable may be used. — Mrs. Wm. Barton, Park Ridge, 111. OMELETTE WITH WHEAT— GERM MEAL, WHEAT- LET, CREAM OR WHEAT, ETC.— Into VA cups of boiling wa- ter, to which ^ of a teaspoon of salt has been added, stir 2 table- spoons of wheat germ meal. Stir and cook over the fire 3 or 4 minutes, then cook over hot water until ready to use. Beat 5 eggs until a spoonful of mixture can be lifted, add a few grains of pep- per and salt and beat the eggs into the cooked meal. Turn, into a hot frying pan, buttered, and cook as a French omelette. Or, beat the white and yolks separately, then beat the yolks into the whites, and cook as a puffy omelette. — Mrs. John Masters, Park Ridge. II]. EGGS AND ONIONS (Chafing Dish Recipe).— Put butter the size of an egg in the chafing dish or pan and let it melt; add ^ teaspoon of chopped onion and cook 5 minutes; add 4 tablespoons of cheese, and when it is melted put in 6 well-^beaten eggs, salt, pepper and tabasco to taste. Stir constantly until the eggs are cooked and serve on buttered toast. — Mrs. C. C. Cleveland, Bart- lett. 111. ONION EGGS.— Slice 3 hard-boiled eggs, white and yellow together, fry 3 sliced onions in butter, lay them on a platter. Place the sliced eggs over them, cover, grate S other hard-boiled eggs, mix with a little salt and cayenne pepper. Boil in a little cream and pour this over the eggs and onions. — Mrs, C. J. Jef- ries, Winnetka, 111. ^ OX-EYES. — Take slices of bread an inch thick from good light bread and cut rounds with a 3 inch cutter, cut a small ring ly2 inches and scoop out enough to take in an egg; brush with butter and crisp in a quick oven. Break a fresh egg in each, se«- COOK COUNTY COOK BOOK ^1 son with salt and pepper, moisten with 1 tablespoon of cream and put in oven till set. These may be filled with scrambled eggs and they are then called scrambled eggs in cups. — Mrs. C. E. West- inghous, Mayfair, 111. EGGS A LA PARISIENNE (Moulded Eggs).— Sprinkle the inside of buttered moulds with finely chopped parsley. Break an egg into each mould, dust with salt and pepper, set on a folded paper in a pan of hot water and let poach, covered, on the top of the range, or in the oven, as convenient, until the eggs are firm, then turn from the moulds on to a hot serving dish. Have ready a can of tomatoes that have been cooked 15 minutes with a slice of onion and passed through a sieve; season with salt and pepper and re-heat with a cup of canned mushrooms, or let simmer 10 minutes with a cup of fresh mushrooms peeled and sauted in 2 tablespoons of butter. Pour the tomatoes and mushrooms about the eggs and serve at once. — Mrs. H. A. Sherman, Palatine, 111. PARMESAN EGGS.— Grate 2 oz. of parmesan cheese into a saucepan, add 1 sprig of onion chopped, and 2 tablespoons of sherry wine; stir until cheese is melted. Add 6 eggs beaten to- gether, stir over a slow fire until done, spread on thin slices, of hot toast. Serve immediately. — Mrs. Edith Fairchild, Glen View, 111. ■ PARISIAN EGGS. — Make square cases of heavy letter paper and butter, but in each case a bit of butter, a dash of onion or parsley, pepper and salt. Place upon gridiron over a moderate fire. When butter melts, break 1 egg in each case, sprinkle bread crumbs on top, glaze with a hot shovel. Serve at once in the. case. — Mrs. Ralph Charters, Park Ridge, 111. PARSLEY EGGS. — Poach number of eggs desired, place on slices of buttered toast and pour over a sauce made with 1 cup of sweet cream or rich milk, 1 sprig of parsley chopped fine, 1 table- spoon of butter and 1 teaspoon of flour, mixed smoothly together and boiled until thickened. — Mrs. Chas. Johnston, Des Plaines, 111. EGG PASTEL.— Beat 6 eggs, add 3 tablespoons of cheese

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