Eggs à l'Annecy

Ingredients

• 6 eggs
• 1 oz. of butter
• 2 ozs. of chopped mushrooms
• 1 tablespoonful of chopped parsley
• ½ an onion
• 5 pieces of fried bread

Method

1. 1

   Hard boil some eggs, put them into cold water, and then shell, cut them in half and take out the yolks, chop them fine.

2. 2

   Put a nice-sized piece of butter into a saucepan with some chopped mushrooms, then add the yolks with some chopped parsley and a little onion.

3. 3

   Stir all well together and add one or two raw eggs, according to the quantity.

4. 4

   Serve on fried toast.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 7. The excerpt below is the record exactly as published.

1 oz. of butter; 1 table- It spoonful of cream; 1 oz. of fried bread crumbs; cayenne ;|;v black pepper and salt to taste. | Bone and pound some sardines, add a little cream, | anchovy sauce, cayenne, black pepper and salt, and f some melted butter ; mix all well together, place in|' the cases aud put into the oven to heat thoroughly, i Sprinkle bread crumbs on the top of each. i. Anchovy Toast aux Tomatoes. | For Four Persons. — 6 anchovies; a tablespoonful offl tomato sauce ; cayenne ; 4 or 6 squares of fried bread. j Take six anchovies, bone and pass through a j sieve ; mix with a little tomato sauce and cayenne, | spread thickly on fried squares of bread, and serve j very hot. | k Lobster ^ la Cr^me. For Six Persons. — 1 lobster ; ^ teaspoonful of salt ; ^ teaspoouful of pepper; a little nutmeg ; 2 teaspoonfuls of j] vinegar ; 1 tablespoonful of sherry ; 2 ozs. of butter ; 1 oz. I of flour ; J pint of cream ; a few sprigs of parsley. ty Pick the meat from a fresh lobster, mince it finely 1 and put it into a saucej)an with half a teaspoonful of 1 salt, the same quantity of pepper, a little nutmeg, j two teaspoonfuls of vinegar and one of sherry, j When quite hot, add two ounces of butter lightly | rolled in flour, and a quarter of a pint of cream; | I SAVOURIES AND SWEETS. !■ ner gently for ten minutes, stirring all the time, when thoroughly heated put the mixture into /shell of the lobster, place it on a napkin, and naish it with parsley. ' Cauliflower au Gratin. iPR Six Persons. — 1 cauliflower ; 1 oz. of butter ; 1 oz. /our ; a teacupful of milk : 2 ozs. of grated Parmesan ; pane and salt to taste. ' oil a nice cauliflower till tender, drain well, and [11 put it on the dish you intend to serve it on. ^ss it together so that the sauce goes over it and \ not sink into it. Take one ounce of butter, one ce of flour, a teacupful of milk, two ounces grated ese ; melt the butter, mix in the flour, add the i£ and boil; sprinkle in the cheese, cayenne and to taste, pour over the cauliflower, adding a 3 cheese on the top, and put into the oven to Ipivn. Oysters ^ Tlndienne. 03R Six Persons. — 1 doz. oysters ; 1 dessertspoonful of yy powder ; 1 dessertspoonful of flour ; 1 pint of cream ; ;;iion ; a slice of apple ; ^ teaspoonful of lemon juice ; 58. of rice. Vake one dozen oysters, one dessertspoonful of r;y powder, one dessertspoonful of flour, quarter 11 pint of cream, a little onion, a slice of apple, f:‘ a teaspoonful of lemon juice. Make the curry ece, add the oysters, and serve with rice round in. Rissotto 1 la Milanaise. ttiR Four Persons. — 2 ozs. of butter ; 1 onion ; a cupful i .ce ; a pinch of saffron ; ^ pint of stock ; a cupful of ' ed cheese ; salt and cayenne to taste. ”ut a good-sized piece of butter into a stewpan add a small quantity of minced onion ; let it just i6 SAVOURIES AND SWEETS. colour, but not brown ; take a cupful of rice and let it cook in the butter about five minutes, add a smallj pinch of saffron. Take sufiicient stock to cook the rice, fifteen or twenty minutes will cook it; wheni cooked add neaidy the same quantity of grated chees^ as rice, and cook three minutes more, stirring the cheese in well. Serve very hot. Bombay Toast. For Three Persons. — 1 oz. of anchovies ; 1 oz. of butter; 2 eggs ; 4 squares of fried bread ; cayenne to taste. Take one ounce of anchovies, one ounce of butter, and pass through a sieve ; melt it in a saucepan, and as it melts add the beaten yolks of two eggs. Stir tdl as thick as buttered eggs and serve on fried bread. Potatoes au Gratin. For Six Persons. — 8 potatoes; 1 gill of milk; 1 table- spoonful of flour ; 1 egg ; a teacupful of grated cheese ; salt and cayenne to taste ; 1 oz. of bread crumbs. Slice some boiled potatoes and put a layer in a pie dish, then spread a layer of thick white sauce with, the yolk of an egg and cheese in it over the potatoes, then another layer of potatoes tiU the dish is full. Sprinkle the top with bread crumbs and cheese. Bake about twenty minutes. Golden Eggs. b OR Four Persons. — 6 eggs; 1 oz. of bread crumbs; butter for frying ; salt ; cayenne ; J pint of rich white sauce ; a squeeze of lemon. Hard boil some eggs, shell them and sprinkle them with flour and salt ; beat up a raw egg and dip the 1/ SAVOURIES AND SWEETS. 'd-boiled ones in it, roH them in bread crumbs and a good golden colour. Serve with white sauce. Genoese Eggs. 'or Four Persons.— 3 eggs; 3 taWespoonfuls of rice • iis. of butter ; 1 teaspoonful of chopped parsley ; pepper 1 . salt to taste ; 1 onion ; some slices of buttered toast. Cwo or three hard-boiled eggs chopped very fine ; F thoroughly with three tablespoonfuls of rice well iiled, but each grain must be dry and separate. iT.t into a stewpan with a bit of butter, a httle ')pped parsley, pepper, salt, and a httle onion; Len quite hot serve on a shce of fried or buttered ist. Gascony Butter. i'oR Four Persons. — 1 oz. of chopped parsley; 2 ozs. of ihovies ; 2 ozs. of butter ; cayenne to taste. Hake equal quantities of parsley picked and par- iiled, of anchovies washed, boned, and pounded, wo fresh butter ; mix the ingredients weU together, (H cayenne, and pass all through a hair sieve ; shape to httle baUs and garnish with parsley. Eggs ^ I’Annecy. il'oR Four Persons. — 6 eggs ; 1 oz. of butter ; 2 ozs. of it-pped mushrooms (if tinned mushrooms are used, 1 table- (■onful of mushroom ketchup must be added) ; 1 tablospoon- - of chopped parsley ; half an onion ; 5 pieces of fried i^ad

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