Eggs à la de Gastellane

Ingredients

• 6 eggs
• Y« tablespoonful butter
• Yg cupful whipped cream
• Y« even teaspoonful pepper
• 1 even teaspoonful salt
• Y4 teaspoonful nutmeg
• 1 ounce butter
• 1 tablespoonful fine-chopped onion
• Yt bay leaf
• 6 coarsely pounded peppers
• Ys tablespoonful flour
• 1 cupful boiling water
• 1 teaspoonful beef extract
• 2 tablespoonfuls sherry wine
• Y« teaspoonful salt
• Y4 teaspoonful pepper
• Yi cupful fine-chopped mushrooms
• 1 teaspoonful fine-chopped parsley
• 1 teaspoonful lemon juice

Method

1. 1

   Boil eggs for 10 minutes, cool, shell, and halve.

2. 2

   Mash yolks and mix with butter, cream, pepper, salt, and nutmeg.

3. 3

   Fill eggs, prepare sauce with butter, onion, bay leaf, and peppers, then add flour, water, beef extract, and sherry.

4. 4

   Strain, add mushrooms, parsley, lemon juice, and pour over eggs.

5. 5

   Heat in oven and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 359. The excerpt below is the record exactly as published.

tablespoonfuls fine-chopped onion, 1 small bruised clove of garlic, cook 3 minutes ; add 6 dried mushrooms, previously soaked in water, 4 ripe peeled tomatoes cut into quar- ters ; season with 7s teaspoonful salt, 74 teaspoonful pepper, and the same of sugar ; cook slowly 10 minutes. Separate the whites and yolks of 5 eggs, beat the whites to a stiff froth ; add the yolks ; beat 1 minute longer ; add the eggs to the preparation in pan ; when beginning to set, draw them gently with a fork from the side of pan EGG DISHES. 539 to the center. When nearly firm leave for a few minutes without stirring ; fold the omelet over from both sides, and turn it on to a dishy with the folded side underneath, and serre. Kidney Omelet. — Place a small saucepan with 1 tablespoon- ful fine-chopped onion, 1 ounce butter, Vg bay leaf, and 6 whole peppers, over the fire, cook 5 minutes without browning ; add 1 tea- spoonful flour, stir 1 minute ; add 1 gill of boiling water, Y^ tea- spoonful liquid beef extract, 3 tablespoonfuls Madeira or sherry wine, Va even teaspoonf ul salt, Yi teaspoonf ul pepper, cook 5 min- utes ; then strain the sauce into a clean saucepan. Gut 3 lamb or sheep kidneys in halves, remove the white part in the center, cut the kidneys into small slices, add them to the sauce, cook 5 min- utes. Prepare either a German or French omelet, pour over the kidneys, fold and slip the omelet on a hot dish, and serve. Eggs & la de Gastellane. — Boil 6 eggs 10 minutes, remove, and lay them in cold water ; when cold take off the shells and cut the eggs in halves, remove the yolks, and mash them fine; mix with Y« tablespoonful butter, Yg cupful whipped cream, Y« even tea- spoonful pepper, 1 even teaspoonful salt, and Y4 teaspoonful nut- meg. Mix all together, fill into the eggs, lay them on the dish on which they are to be served, and prepare the following sauce : Place a small saucepan with 1 ounce butter and 1 tablespoonful fine- chopped onion over the fire, add Yt bay leaf, 6 coarsely pounded peppers, cook 5 minutes ; add Ys tablespoonful flour, stir 2 minutes ; add 1 cupful boiling water, 1 teaspoonful beef extract, 2 tablespoon- fuls sherry wine, Y« teaspoonful salt, Y4 teaspoonful pepper, cook 6 minutes; then strain into a clean saucepan, add Yi cupful fine- chopped mushrooms, cook 5 minutes; add 1 teaspoonful fine- chopped parsley, 1 teaspoonful lemon juice

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