Eggs à la Caracas

Ingredients

• two ounces smoked, dried beef
• one cup tomatoes
• one-fourth cup grated old English cheese
• a few drops onion juice
• a few grains each of cinnamon
• a few grains each of cayenne
• two tablespoons butter
• three eggs

Method

1. 1

   Chop beef finely.

2. 2

   Add tomatoes, cheese, onion juice, cinnamon, and cayenne.

3. 3

   Melt butter, add mixture, and when heated, add beaten eggs.

4. 4

   Cook until creamy.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 6. The excerpt below is the record exactly as published.

Eggs k la Caracas Chop finely two ounces smoked, dried beef, freed from fat and outside skin. Add one cup tomatoes, one-fourth cup grated old Eng- lish cheese, a few drops onion juice, and a few grains each of cinnamon and cayenne. Melt 37 Chafing Dish Possibilities two tablespoons butter, add mixture, and when heated add three eggs slightly beaten. Cook until of a creamy consistency, stirring con- stantly and scraping from bottom of pan. Venetian Eggs Cook two tablespoons butter with one table spoon finely chopped onion, a bit of bay leaf, and a blade of mace, until yellow. Remove bay leaf and mace ; then add one and one-half cups tomatoes, one-fourth cup cheese cut in small pieces, three eggs slightly beaten, one teaspoon salt, and one-fourth teaspoon paprika. Cook until eggs are of a creamy consistency, stirring constantly and scraping from bottom of pan. Pour over slices of toasted bread. Eggs a l'Espagnole Cook a clove of garlic finely chopped, and one-half green pepper finely chopped, in two tablespoons olive oil, five minutes. Add three tomatoes cut in small pieces, eight sliced mush- rooms, and one-half cup cold cooked meat, finely chopped. Cook five minutes, add four eggs slightly beaten, and cook until the eggs are set. 38 Eggs Curried Eggs Melt two tablespoons butter, add two table- spoons flour mixed with one-fourth teaspoon salt, one-half teaspoon curry powder, and one- eighth teaspoon paprika. Stir until well mixed, then pour on gradually one cup milk. Add three hard-boiled eggs, cut in eighths length- wise, and reheat in sauce. Eggs a la Bechamel Fry three tablespoons butter with one slice each carrot and onion cut in pieces, a sprig of parsley and a bit of bay leaf, five minutes. Add three tablespoons flour, one-fourth teaspoon salt, and one-eighth teaspoon paprika ; then add one cup chicken stock, strain, reheat, and add four hard-boiled eggs, cut in eighths lengthwise. Just before serving, add one-half cup cream and a slight grating of nutmeg. Eggs a la Soubise Boil onions and rub through a sieve ; there should be one cup of onion puree. Melt two tablespoons butter, add one and one-half table- spoons flour and the onion puree. As soon as heated, add one-third cup milk and the yolks of two eggs. Season with salt and paprika. 39 Chafing Dish Possibilities Add five hard-boiled eggs, cut in slices. Just before serving, sprinkle with finely chopped parsley. Scotch Woodcock Melt three tablespoons butter, add one and one-half tablespoons flour, and pour on gradu- ally one cup milk. Add one-fourth teaspoon salt, a few grains of cayenne and anchovy essence. Add four hard-boiled eggs, finely chopped, and serve on slices of toast. Fricasseed Eggs Cook two tablespoons butter with one and one-half tablespoons finely chopped mushrooms, and one-half shallot, finely chopped. Add one and one-half tablespoons flour, and pour on gradually one cup white stock. Add five hard- boiled eggs cut in slices. Steamed Eggs Butter small dario moulds and sprinkle with finely chopped parsley. Carefully slip an egg into each mould, and sprinkle with salt and pepper. Put moulds in blazer, and pour around boiling water to three-fourths the depth of the moulds. Let cook until whites are firm, keep- ing water below the boiling point. Remove from moulds and serve with tomato sauce. 40 Eggs Egg Timbales Beat four eggs slightly ; add one-fourth cup cream, a few drops of onion juice, one-fourth tea- spoon salt, and a few grains each of celery

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