Eggs a la Dauphine

Ingredients

• twelve eggs
• a quarter of a pound of butter
• about two ounces of the crumb of bread
• a tablespoonful of chopped parsley
• a little grated nutmeg
• two ounces of grated cheese
• salt to taste
• pepper to taste
• one raw egg
• the yolks of two others

Method

1. 1

   Boil twelve eggs hard, plunge them in cold water, take the shells off and cut each egg into halves, scoop out the yolks and put in a mortar.

2. 2

   Add to the yolks butter, soaked bread crumb, chopped parsley, nutmeg, grated cheese, salt, and pepper, and pound well.

3. 3

   Add one raw egg and yolks of two others, mix well, fill each white part of the eggs with this mixture, smooth over with a knife dipped in water.

4. 4

   Spread the remainder on the bottom of a gratin dish, build the eggs in tiers, rub yolks of four hard-boiled eggs through a sieve over the eggs, and decorate with croutons.

5. 5

   Set in the oven for about twenty minutes until bright yellow, then pour hot white sauce around, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 51. The excerpt below is the record exactly as published.

pepper to taste, and the juice of a lemon. Set the stewpan on the fire, toss the lot to prevent burning, and as soon as the eggs are made hot, dish up nicely inter- woven with the rings of onion and some slices of bread cut the same shape fried in butter, and serva 248. EGGS BR0UILL£S WITH ASPARAGUSPOINTS. Break and beat eight eggs into a stewpan with a table- spoonful of grated cheese, three ounces of butter, a gill of cream or milk, and salt and pepper to taste. Set the stew- pan on a moderate fire, stirring all the time with a wooden spoon, and occasionally shake and toss the stewpan to pre- vent the contents from attaching itself to the bottom of the pan. When the eggs begin to thicken draw the stewpan by the side of the fire, add twenty small asparagus pre- viously cooked, strained, and cut in small points ; continue to work the eggs and mix with the asparagus-points until the eggs are nicely set, but not hard. Then pour into a hot dish and decorate with croiitons cut triangle-shape, and fried in butter before serving. Note. — ^The same thing can be made with chopped parsley, green peas, mushrooms, truffles, tomatoes, bacon and ham cut in small dice, taking care to previously cook the vegetables in the usual way, or to fry the ham or bacon in butter before mixing with the eggs. 249. EGGS WITH SAUCE. Boil eight eggs in water for ten or twelve minutesi dip in cold water and shell them, cut each egg into halves Ii6 PRACTICAL HOUSEHOLD COOKERY. lengthwise, and place with taste on a hot dish, and put the dish in the open oven. Meanwhile have ready boiling half a pint of either butter, Ravigote, Blanquette, or any other sauce that may be fancied, and poui^ it over the eggs, and serve. 260. EGGS AU GRATIN. Boil eight or ten eggs hard ; dip them into cold water ; shell and cut in slices; put these by on a plate. Put half a pint of Blanquette sauce into a stewpan, boil it and let it simmer for ten minutes, giving it an occasional stir ; then add half an ounce of butter, two ounces of grated cheese, a little grated nutmeg, pepper and salt to taste, the juice of half a lemon, and the yolks of three eggs; stir the lot quickly over the fire till it begins to thicken, when the stewpan must be drawn away from the £re. Then take a gratin-dish, put the eggs in close circular rows in it, spread some of the mixture out of the stewpan, over and between each layer, obseiTing that the dishing- up must be in the form of a dome; smooth the surface over with the remainder of the sauce, sprinkle a handful of bread-crumbs mixed with the same quantity of grated cheese over the top; decorate the base of the eggs with triangular cro^ltons fried in butter, set the dish in a hot oven to gratinate for about ten minutes, and serva 251. EGGS A LA DAUPHINE. Boil twelve eggs hard, plunge them in cold water, take the shells ofP and cut each egg into halves, scoop the yolks out and put in a mortar, place the whites on a dish and keep hot ; add to the yolks a quarter of a pound of butter, about two ounces of the crumb of bread soaked i-4 PRACTICAL HOUSEHOLD COOKERY. 117 in cream, a tablespoonful of chopped parsley, a little grated nutmeg, two ounces of grated cheese, season with salt and pepper, and pound the whole well together. Add one raw egg and the yolks of two others

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