Eggs A L'Ardenaise

Ingredients

• the whites of six eggs
• a half teaspoon of onion juice
• finely chopped chives
• finely chopped parsley
• salt
• paprika
• four tablespoons of grated Parmesan
• four tablespoons of thick cream

Method

1. 1

   Beat egg whites to a stiff froth, add onion juice, chives, parsley, salt, and paprika or Parmesan.

2. 2

   Butter a shallow platter, spread egg whites, pour cream on top, drop yolks at equal distances, and bake until set.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 23. The excerpt below is the record exactly as published.

finely chopped parsley, a tablespoon each of mushroom catsup and port wine; last, add two or three pickled cucumbers cut in dice and serve with boiled beef or tongue. Egg Entrees Egg Entrees 145. EGGS L'AIGLON Cut six hard-boiled eggs across in halves, remove the yolks and a small bit of the white to make it possible to stand them on end. Rub the yolks smooth with a little olive oil, then put in a bowl, which has been rubbed with garlic, and add to it a small onion and a pimiento, chopped very fine, salt, a bit of mustard and pepper to taste. Roll in the white of an egg, beaten stiff, and then in grated cheese and place each on a round of bread slightly hollowed out and brushed over with melted butter. Fill the whites with the stuffing, in a pyramid, sprinkle thickly with grated cheese and paprika and brown in a hot oven. Serve with cream or tomato sauce. 146. EGGS A L'ARDENAISE Beat to a stiff froth the whites of six eggs ; add a half tea- spoon each of onion juice, finely chopped chives and parsley, salt and paprika ; or omit the herbs and use four tablespoons of grated Parmesan. Butter a shallow earthen platter, spread it over with the whites and pour very carefully on top four tablespoons of thick cream. Drop the unbroken yolks at equal distances on top and bake in a quick oven until set. 147. EGGS A LA ATHERTONWOOD Select six medium-sized thick summer squash; remove the skin carefully and pare away all irregularities ; then steam until almost tender. Cut a circle, two inches across, from the stem end and scoop out half of the interior; then pour half a teaspoon of olive oil, or melted butter, in each ; add salt and pepper and place in a baking pan ; break an egg in each, sprinkle with grated cheese, salt and pepper and crumbs, and bake until the eggs are set ; then pour a spoon- ful of tomato or cream sauce over and serve. 148. EGGS CARACAS Scald a cup of dried beef for a minute, then drain and chop fine; add a cup of tomatoes, a quarter of a cup of grated cheese, a few drops of onion juice, a piece of green EGG ENTREES 40 pepper, chopped fine, and a bit of cayenne. Melt two table- spoons of butter in an omelette pan, stir in all the ingredients and when quite hot add three eggs, well beaten, and cook like scrambled eggs. 149. EGGS AUX CROUTONS Rub a hot frying pan with a sliced clove of garlic and then heat in it a wineglass each of olive oil and melted butter. Fry a finely chopped onion for a few moments, then strain out and fry in the grease half a cup of stale bread, cut in dice, stirring to keep from burning. When golden brown, drain and keep hot. Beat six eggs enough to mix together. Pour into a well-greased omelette pan and scram- ble, adding just before they set two tablespoons of thick cream, salt, paprika, and the croutons. Stir until well set, but not too dry, and garnish with crisp bacon or sausages. 150. EGGS— EAST INDIAN Cut a small slice from each end of three hard-boiled eggs and cut in halves across; melt two ounces of butter in a saucepan ; add a heaping teaspoon of curry powder, a des- sert spoon of anchovy sauce and stir until blended; then add the egg-yolks, pounded smooth. Fill the whites with this, place each on a round of fried toast and garnish with water-cress. 151. EGGS A L'EXPOSITION Break eight eggs into a bowl and beat slightly with a fork; add half a teaspoon of salt and the same of chile powder ; then stir in a cup of fresh American dairy cheese cut into a third of an inch cubes ; melt a tablespoon of but- ter in an omelette pan, turn in the eggs and cook on a very slow fire, stirring thoroughly until the cheese is melted and the eggs are cooked. 152. EGGS GENEVOISE Weigh six eggs, break them into a bowl, which has been rubbed with garlic, and beat until creamy; add a generous tablespoon each of thick cream and melted butter, a little onion juice, a half teaspoon of salt, a pinch of cayenne, and a third of their weight in grated cheese, preferably gruyere. Beat well and partly fill greased timbale moulds. Set them in a pan of hot water and bake in a moderate oven until firm like custard. Turn out and serve with any good sauce. EGG ENTREES 153. EGGS— GRECIAN Butter a shallow earthen platter and sprinkle well with fresh mint, chopped very fine. Break six eggs carefully into the dish, season with salt and paprika and cover with a few tablespoons of thick cream. Sprinkle with fried crumbs and bake for five minutes. 154. EGGS GRUYERE Chop a quarter of a pound of gruyere cheese fine and melt in a cup of hot chicken broth with a tablespoon of butter ; add a teaspoon of onion juice

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