Eggs a la Frangaises

Ingredients

• 6 hard-boiled eggs
• 2 ozs. butter
• Juice of a lemon
• J cupful white sauce
• Cayenne

Method

1. 1

   Cut the eggs in half, lay on a flat dish, cover with the white sauce, cheese, a little dry mustard and cayenne, then cover with a thin layer of breadcrumbs; put on little pieces of butter and bake until a nice brown.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 81. The excerpt below is the record exactly as published.

J cupful white sauce. Mode. — Cut the eggs in half, take the yokes out and put them into a mortar with the sardines (which must be boned and skinned), a little cayenne, salt, and a spoonful of butter ; cut the end of each piece of the white of the egg so as to make it stand up ; fill the cup with the mixture and stand them on toast ; then put them in the oven while you make the sauce. Of course you will have more of the mixture left than will fill the whites ; mix that with the white sauce and allow it to come to a boil, stirring all the time. You must have that qui t o smooth, then pour it over the eggs and serve very hot. 485— BAKED EGGS. 6 eggs 2 ozs. fat bacon Cayenne 2 tablespoonfuls of milk. Mode. — Chop up the bacon very small, sprinkle with a little cayenne ; put into a small pie-dish with the milk ; place in the oven and allow it to cook for fifteen minutes ; then break the eggs carefully into the dish on the top of the bacon ; put back in the oven and bake until the eggs are cooked ; in a hot oven they take about ten minutes. 486— EGGS ESPAGNOLE. 6 eggs 2 onions 3 tomatoes Tablespoonful of butter Cayenne and salt 2 ozs. grated cheese. Mode. — Slice and chop the onions very fine, put them with half the butter on to cook ; when they are done, put about half into a small pie- dish ; then slice half of the tomatoes, put them in, then a layer of cheese ; break the eggs very carefully, then put on the rest of the onion, salt and cayenne, tomatoes, and the remainder of the cheese ; Savouries. Sprinkle over with the breadcrumbs ; put on the remainder 01 the butter and bake for half an hour. 487— CUEEIED EGGS. 6 hard-boiled eggs 1 tablespoonful desiccated i pt. milk cocoanut 1 tablespoonful curry powder Salt and pepper. Mode. — Boil the cocoanut and milk together for half an hour ; mix the curry powder to a paste with a little milk and pour in ; then cut the eggs in eight pieces, and with the pepper and salt put into the curry. Serve with boiled rice. 488— EGGS A LA FEANOAISES. 6 hard-boiled eggs 2 ozs. butter Juice of a lemon ^ cupful white sauce Cayenne

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