Eggs à la Hyde

Ingredients

• six fresh eggs
• half a small canful of mushrooms
• two branches of parsley
• one medium-sized, sound shallot
• one ounce of good butter
• half a pint of Madeira sauce
• a pinch of salt
• a light pinch of pepper
• half a teaspoonful of grated nutmeg
• half an ounce of good, fresh butter
• half a pint of sweet cream

Method

1. 1

   Boil the eggs for seven minutes, cool in cold water, shell, and set aside.

2. 2

   Hash mushrooms, parsley, and shallot, then cook in butter for fifteen minutes.

3. 3

   Add Madeira sauce, season, and strain.

4. 4

   Mash yolks with butter and cream, season, fill the egg whites, pour sauce over, and bake for eight minutes before serving.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 160. The excerpt below is the record exactly as published.

EggS a la Hyde. — Boil six fresh eggs for seven minutes, then lay them in coM water for five minutes to cool them off; shell them, and put them on a plate. Hash fine half a small canful of mushrooms with two branches of parsley and one medium-sized, sound shallot. Put in a saucepan on the hot stove one ounce of good butter, and when melted add the prepared mushrooms, and let cook rather slowly for fifteen min- utes, stirring it occasionally. Add half a pint of Madeira sauce (No. 185), season with a pinch of salt and a light pinch of pepper, then cook again slowly for ten minutes. Strain the whole through a fine sieve into another saucepan, and set it aside to keep warm; cut the six hard-boiled eggs into halves, remove the entire yolks, and mash them Thoroughly in a bowl, adding half an ounce of good, fresh butter and half a pint of sweet cream. Season with a light pinch of salt, half a pinch of pepper, and half a tea- spoonful of grated nutm

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