Egg with American Cheese, a la Fanchonette

Ingredients

• small cake tins
• two eggs
• two tablespoons milk
• some cream
• pepper
• salt
• a tablespoon butter
• two tablespoons of grated American cheese

Method

1. 1

   Line cake tins with puff paste, fill with beans, and bake.

2. 2

   Scoop out beans, scramble eggs with milk, cream, pepper, and salt.

3. 3

   Cook with butter and add cheese.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 381. The excerpt below is the record exactly as published.

two tablespoons milk, two tablespoons cream, pepper and salt; scramble — while scrambling add the chicken and tongue. Fill in the cups. The Cups. One tablespoon butter, two tablespoons flour, yolks of two eggs, pinch salt, one cup milk, and two teaspoons baking powder. Mix together; last J add the whites .(well beaten). Bake in muffin pans in hot oven; when done, leave to get cold, cut a cover off and scoop out. When ready to fill have the cups hot, filled with the egg mixture, put the cover on. Put in each a handle of green pepper. Arrange on a platter, on a paper doily; garnish with parsley. Serve with the supreme sauce as en¬ tree for luncheon or supper. (Eggs with Anchovy (CEufs a VAnchois ) a la Prince Carl Two eggs, four tablespoons milk, four tablespoons cream, pepper, salt, one teaspoon anchovy paste. Dissolve anchovy paste with part of the milk, add the eggs, the rest of the milk, cream, pepper, and salt. Butter heart-shaped moulds, fill, and cook in oven, in hot water, twelve minutes — uncovered. Leave in the moulds for five minutes to settle. Then turn out, garnish with white cream sauce — on the top in the shape of a heart, and a large diamond of truffle in the centre. Garnish with parsley. Serve with sauterne sauce, for lunch or supper. Timbale of Egg and Spinach, a la Baltimorienne CEufs en Timbale aux Epinards, a la Baltimorienne One cup thick cream sauce, four hard-boiled eggs (chopped), two raw eggs, pepper and salt. First beat up eggs; mix the cream sauce, then the cooked eggs. Butter timbale cups and fill half with the egg mixture and half with spinach mousse; to one cup spinach that has been washed and cooked and ground through the machine take three tablespoons cream sauce, one egg, pepper and salt; fill; cook — uncovered — from eight to ten minutes in a pan of hot water. Turn out. Arrange on a platter. Garnish with parsley. Serve with hollandaise sauce. Egg Mousse (Mousse d’ CEufs) a la Sicilienne Three eggs, one cup milk, half a cup cream, pepper, salt. Mix eggs well together; add milk, pepper, salt, and cream. Butter ring mould well with good butter, sprinkle with chopped parsley. THE SWEDISH, FRENCH, AMERICAN COOK BOOK 257 and fill with the egg mixture — carefully, so as not to wash the parsley away; put in hot wrater and cook slowly in oven for about fifteen minutes — uncovered. When cooked, let stand from eight to ten minutes in hot water before turning it out. Garnish with parsley. Serve with tomato or hollandaise sauce. Egg with Smoked Salmon, a la Ericsson CEuf au Saumon fume, a la Ericsson Cut round pieces of bread; stir one tablespoon butter with a little chopped salmon and spread the bread. Poach an egg for each and put on top of the pieces of bread; decorate across with a strip of salmon cut half an inch wide. Arrange on a warm platter with the supreme sauce around. Garnish with parsley. Serve as a luncheon or supper dish. Eggs with Anchovy ( (Eufs a V Anchois) a la Neige Three eggs, small tablespoon cornstarch, one and a half cups milk, pepper, salt, one teaspoon anchovy paste, speck of mustard, slices of bread, one for each person. Toast bread, spread with but¬ ter and anchovy paste. Put on a plate on the stove to keep hot, stir yolks and cornstarch together to a souffle. Beat the whites up stiff, season with pepper and salt, divide in halves, color and flavor half with anchovy paste. Put one and a half cups milk on the stove; poach first the white of egg then the pink ones that have been made pink with the anchovy paste; leave on a plate to keep hot. Thicken the milk (that has reduced to one cupful) with the egg and cornstarch. Add mustard, pepper, and salt. Pour over the toasts on the platter; garnish all around with a white then a pink neige. Garnish with parsley. Serve for luncheon or sup¬ per. Eggs ( CEufs ) a l’Aurore Cut round pieces of bread and toast, spread with butter. Make a rich tomato sauce. Hard boil three eggs, shred the whites and add to the tomato sauce, put in the centre of the toasts. Make a cream sauce and pour all around the toasts on the platter. Chop the yolks of eggs and decorate in strips on a bias all around. Gar¬ nish with parsley. Serve for luncheon or supper. Baked Eggs with Onions, au Gratin CEufs aux Oignons au Gratin, cuits au four Two hard-boiled eggs, three cooked onions (chopped), cup cream sauce, teaspoon Worcestershire sauce. Chop eggs and onions, add the onions to the cream sauce, put one layer of the onion, mixture of egg, then of onion, and so on, until the dish is full; set in a pan of hot water; bake from ten to fifteen minutes. If in rame- quin cups put a slice of egg on the top of each. If in a large dish garnish with quarters of hard-boiled eggs and parsley. Serve for lunch or supper. Eggs with Asparagus ((Eufs aux Asperges ) a la Hollandaise Make a rice border. Soft boil eggs four and a half minutes and when ready put around on the foundation leaving a space between each. Garnish with a strip of Spanish pepper. Have asparagus tips ready, make in bunches and tie a strip of Spanish pepper around; put a bunch between each egg and serve with hollandaise sauce in the centre. Garnish with parsley. Serve as a luncheon or supper dish. Egg with American Cheese, a la Fanchonette CEuf au Fromage americaine, a la Fanchonette Line small cake tins with puff paste, fill with beans, and bake; make a separate handle of puff paste for each. When baked, scoop out the beans and fill. Scramble two eggs mixed with two table¬ spoons milk, some cream, pepper, and salt. Put a tablespoon but¬ ter in a pan, when commencing to cook add two tablespoons of grated American cheese

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