Eggs a la Maitre d'Hotel

Ingredients

• two tablespoonfuls of butter
• three or four onions cut very fine
• a tablespoonful of flour
• a small cupful of cream or milk
• a little finely chopped parsley
• pepper
• salt
• six hard-boiled eggs

Method

1. 1

   In the chafing-dish, melt the butter and cook the onions until light brown.

2. 2

   Stir in the flour, then add the cream or milk, parsley, pepper, and salt.

3. 3

   Add the eggs cut in quarters and serve when hot.

As published

This recipe was extracted from Kirmess cook book (1907), page 201. The excerpt below is the record exactly as published.

tablespoonful of flour, pepper, salt, 472 KIRMESS COOK BOOK. cayenne. Method. — Brown the butter and add to it the parsley^ seasonings and flonr; let heat^ then add the well-drained oysters, and, when the edges begin to curl, add the well-beaten yolks. Serve on wanned plates, with fried bread and parsley. OTSTSR SAUTB. Wash and drain the oysters, season with salt and pepper, roll in fine crumbs, dip in beaten egg, then roll in crumbs again. Put a little olive oil or clarified but- ter in the blazer; when it is heated, put in the oysters, brown them on one side, turn, and brown on the other side. PANNED OYSTERS. With a fork pressed into a butter ball, rub over the bottom of the hot blazer. Then cover the surface with small rounds of toast, and put one or two un- cooked oysters on each round; cover, and cook until plump, dust with salt and pepper, and put a bit of butter on each oyster. Serve, when the butter has melted, with slices of lemon. PANNED OYSTERS Wmi MAITRE D'HOTEL BUTTER. Cook as before. Have ready two tablespoonfuls of butter beaten to a cream; add a few grains of salt and paprika, one tablespoonful of chopped parsley, and, by degrees, the juice of half a lemon. Spread up- on the oysters before serving. OYSTER CROMKSKIES. Scald the oysters in their own liquor over a quick fire. When plump wrap each oyster in a slice of bacon, and fasten with a small skewer (wooden toothpick). Saut6 in the blazer, heated very hot. Serve on thizi CHAFING DISH DAINTIES. 473 rounds of toast. These cromeskies are most easily cooked in a double broiler, resting on a dripping-pan, in a hot oven. OTSTEBS^ One pint of solid oysters, four tablespoonfuls of butter, one tablespoonf ul of lemon juice, one scant tea- spoonful of salt, a few grains of cayenne, beaten yolks of two eggs. Method. — Put the oysters into the blazer. When they look plump and the edges curl, put the blazer into the hot-water pan and add the seasonings. Add a few spoonfuls of the liquor from the pan to the yolks of the eggs, and, after mixing well, pour into the chafing dish. Stir constantly until the liquor thick- ens, then serve on thin slices of buttered toast, or on thin crackers. SHRIMPS. Mrs. Gordon K. Dickinson. Put into the chafing-dish two tablespoonfuls of butter, half an onion, grated or minced very fine. When hot, stir in half a cup of cold rice, carefully boiled; add a gill of cream, and half a pint of fresh shrimps; add a tablespoonf ul of tomato sauce. Stir well until it comes to the boiling point, then let it simmer for about five minutes. LOBSTER A LA NEWBUBGH. Mrs. Gordon K. Dickinson. Take the nicest part of two small or one large lobster, cut into small slices; put in the chafing-dish with a tablespoonf ul of butter ; season well with pepper and salt; pour over it a gill of wine. Cook ten minutes; add the beaten yolks of three eggs and half a pint of cieam. Let all come to a boil, and serve immediately. 474 KIRMESS CCX)K BOOK. SHRIMPS A LA NEWBURGH. Mt8. Howes, Roselle, N. J. Two tablespoonfuls of sherry, one tablespoonful of butter, one egg, half a pint of cream, a dash of red pepper, one can of shrimps, salt to taste. Put butter in a chafing-dish, let it melt, beat up the egg, adding the cream and com starch to egg, salt and pepper. When the butter has melted add the cream, etc. When thick put in shrimps. When ready to serve add sherry. LOBSTER A LA NEWBURGH. Meat of two medium-sized lobsters, two tablespoon* fuls, each, of sherry wine and brandy, four tablespoon- fuls of butter, one-half a teaspoonful of salt, one-quarter teaspoon of pepper, grating of a nutmeg, yolks of four eggs, one cup of cream. Remove the meat from the shells and cut it into delicate slices. Put the butter in the blazer, and, when it melts, put the lobster into it and cook four or five minutes. Add the salt, pepper, nutmeg, wine and brandy. Stir the cream into the beaten yolks, and then stir both into the lobster mixture. Serve as soon as the eggs thicken the sauce. PLAIN LOBSTER. Pour three tablespoonfuls of lemon juice over the meat of one lobster and season with salt and pepper. Put three tablespoonfuls of butter in the blazer, and, when it is melted, add the prepared lobster; stir until hot and serve at once. CLAMS A LA NEWBURGH. Use one quart of clams. Separate the hard from the soft parts of the clams. Chop the hard parts fine. Substitute the soft and the chopped parts of the clams CHAFING DISH DAINTIES. 475 for the lobster and proceed as for lobster k la New- burgh. Oyster, chicken, turkey or sweetbread k la Newburgh may be prepared by substituting one of the above ingredients for the lobster. FINNAN HAODIE FOR THE CHAFINQ DISH. Mrs. Charlotte L. Appleton, Bay Side, L. L One-haJf pound finnan haddie, one dessert spoonful butter, one hard-boiled egg, yolk of one raw egg, one cup of cream, one teaspoonful dry grated cheese. Break the fish into bits, put it on to braize with the piece of butter; add the other ingredients; cook five minutes; thicken with flour, season with salt, pepper and cayenne. Cook after adding the thickening and serve on buttered toast. EGGS A LA MAITRE D 'HOTEL. Put in the chafing-dish two tablespoonfuls of butter; when hot, stir in three or four onions cut very fine, and cook until a light brown. Add a table6p6onful of fiour, stirring constantly, a small cupful of cream or milk, a little finely chopped parsley, pepper and salt. Add six hard-boiled eggs

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