Eggs a l'Ardenaise

Ingredients

• the whites of six eggs
• one-half teaspoonful of onion juice
• one-half teaspoonful of chopped chives
• one teaspoonful of finely chopped parsley
• four tablespoonfuls of thick cream

Method

1. 1

   Beat egg whites to a stiff froth, season with onion juice, chives, parsley, salt, and pepper.

2. 2

   Butter a fire-proof dish, pour in the eggs, and carefully add yolks.

3. 3

   Bake quickly until yolks are set.

4. 4

   Serve in the same dish.

Nutrition per serving

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 9. The excerpt below is the record exactly as published.

EGGS A L'ARDENAISE — Beat to a stiff froth the whites of six eggs, seasoned with one-half teaspoonful each of onion juice and chopped chives, and one teaspoonful of finely chopped parsley, salt and pepper to taste. Butter a fire-proof dish and turn in the eggs, and pour on top very carefully four tablespoonfuls of thick cream. Place at equal distance the unbroken yolks, and bake quickly in the oven until the yolks are well set. Serve in the same dish. TOMATOES AND EGGS — Cut three or four firm, round tomatoes in half, and place them in a fire-proof baking-dish, skin down. Add one tablespoonful of water and bake until tender. Remove from oven before they lose their shape and scoop out a good portion from each. Break two eggs into a saucepan, add a teaspoon- ful of butter, wineglassful of cream, little onion juice, one tablespoonful of grated Parme- san cheese, pinch of salt, pepper and sugar, and whisk all until thick and creamy. Fill tomato cups with custard, decorate with a sprig of parsley. Serve very hot on toast. EGGS A LA STORK — Melt one large tablespoonful of butter in the blazer of the chafing-dish ; add one tablespoonful of flour, and cook for two minutes ; then stir in one pint of milk. Stir until it thickens and is perfectly smooth ; then add one teaspoonful of salt, a dash of paprika, one teaspoonful of Worcestershire sauce, and one cupful of grated cheese ; stir until the cheese is melted, and then re- duce the flame and break carefully on the sauce as many eggs as desired ; cook very slowly until the eggs are well set. Serve on pieces of toast, not too dry. FRICASSEED EGGS — Boil six eggs for five minutes, and remove the shells carefully. Roll them in flour ; then in egg, to which has been added one-half tea- spoonful of oil and same of vinegar, a few^ drops of onion juice and a teaspoonful of chopped parsley, a grating of nutmeg, and salt. Roll in vermicelli, broken to fine bits, and fry in deep lard. Serve with sauce made as follows : Italian Sauce — Fry together one tablespoonful of butter and one of flour until brown ; add one-half cupful of white wine and a cupful of bouillon, season with salt and cayenne, and boil about fifteen minutes ; add one teaspoonful each of chopped chives

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