Eggs a la Maître d'Hôtel

Ingredients

• Spanish onions
• butter
• a little flour
• hot milk
• chopped parsley
• salt
• white pepper
• eggs that have been boiled for ten minutes

Method

1. 1

   Fry onions in butter, add flour, milk, parsley, salt, and pepper to thicken.

2. 2

   Cut boiled eggs into quarters, arrange in sauce, and serve.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 129. The excerpt below is the record exactly as published.

salt about one inch thick. Now, have ready the eggs — fresh as fresh can be and pack them in rows placing the small ends down. When layer is complete put in salt until eggs are covered and then put on another layer of eggs. Continue until box is full, cover and put away In dry, cool, dark closet. If fresh eggs are put in, fresh eggs will come out. G P 175 176 EGGS. TO PRESERVE EGGS (METHOD No. 2). For every three gallons of water, put in one pint of fresh slacked lime and one-half pint of common salt; mix well, and let the crock be about one-half full of this fluid, then with a dish let down your eggs into it, tip- ping the dish after it fills with water, so they roll out without cracking the shell, for if the shell is cracked the &gg will spoil. Lay a piece of board across the tops of the eggs, and keep a little lime and salt upon it. They must always be kept covered with the brine. Be sure that eggs are fresh. If fresh, they will keep two and three years. This is the method sailors often use. C. S. F. TO PRESERVE EGGS (METHOD No. 3). Dissolve sufficient gum arable in water to make rather a thick liquid. Soon as possible after the eggs have been laid, coat them thoroughly with it, then place them in a box filled with powdered charcoal ; when required for use wash off the coating. Mrs. Mary Goodrich. EGGS COOKED WITHOUT BOILING. By this simple process eggs are lighter for delicate stomachs than by plunging them into boiling water. Heat a basin with boiling water till it is thoroughly hot ; then turn off the water and put the eggs to be cooked into it, moving them round so that every part shall receive the heat. Have ready a kettle of boiling water, pour this over the eggs, and cover the basin to prevent any steam from escaping. In twelve minutes they will be perfectly cooked. B. A. Cook. STEAMED EGGS. Break one-half dozen eggs into separate cups, and have ready a well-buttered dish, into which each ^gg should be placed carefully. Cover the dish to prevent the heat from escaping, and set it over a pan of boiling water, first putting small bits of butter lightly over the top of the eggs. When they are set sufficiently, sprinkle them with a little salt, and serve with fried ham or sausages. It takes four minutes to set. Mrs. Lyell. SOFT-BOILED EGGS. Put the eggs in boiling water and let boil for three minutes. Take them from the fire, and let stand in the water one minute to set the whites. Another way is to put the eggs into cold water, and leave them over the fire until the water boils, when the whites will be set. Nellie Sammons. EGGS, 177 EGOS A LA HAVANA. Take eight eggs, two ounces of butter, two small Spanish onions, six tomatoes, one-half teacupful of bread-crumbs, one-half pint of stock. Boil the eggs ten minutes, cut them into slices, chop the onions and toma- toes, season with pepper and salt, and fry them with the crumbs in the butter. Add the stock and stir for ten minutes after it boils. Place the slices of eggs in the liquid and warm them through. Mrs. Charlotte May. EGOS BAKED WITH ASPARAGUS. Cut two dozen stalks into inch pieces, using care in removing all the hard part; boil until tender in salted water, drain and put into a baking- dish; pour over them one cupful of drawn butter, break six eggs on the top, put a piece of butter on each one, and a light sprinkle of salt and pep- per, put in a quick oven and cook until the eggs are firm; serve at once. Mrs. Alice Heaton. DEVILED EGGS. Cut in two, crosswise, one dozen hard-boiled eggs. Remove the yolks carefully, mash them very fine and season sparely with mustard, vinegar, salt, pepper and a tablespoonful of melted butter. Chicken minced very fine may be added if desired. Be sure that the mixture is sufficiently moist and that it is not "lumpy." Fill the spaces in the whites of the eggs with the spiced yolks; smooth it even with top; sprinkle with chopped parsley; garnish with the same and serve cold. Excellent dish for picnic. Jane Bradley. EGGS SERVED IN CUPS. Butter the required number of cups, break an Qgg or two, as desired, into each one, salt to taste, then cover and place over the fire in a pan of boiling water. Let water boil until the eggs are sufficiently cooked. Serve in same cup. Teacups will answer the place of regular poachers if one has not the poachers at hand. Mrs, L. H. Roether. EGG BUTTER. To three well-beaten eggs add one pint of molasses, Orleans or eorghum. Boil until it thickens. Excellent Harriet Malott. EGGS EN MARINADE. Mix equal quantities of water and good meat gravy, two tablespoon- fuls of each with a teaspoonful of vinegar and a seasoning of pepper and salt; put it into a stew-pan and stir in gradually two well-beaten yolks of 178 BGGS. eggs. When it thickens, and before it boils, have ready half a dozen nicely-poached eggs, and pour the sauce over them. Garnish with pars- ley. It takes ten minutes. Hannah Reynolds. DROPPED EGGS. Have the water in the saucepan boiling hard. Break gently the eggs, one at a time, into it, being very careful not to injure the yolks. With a spoon dip the hot water over them till a skin or crust has formed. Take them out with a skimmer, lay on a flat dish, slightly salting them, and garnish the platter with parsley. Mary A. Wheeler. EGGS riAfXRE D'HOTEL. Slice and fry Spanish onions in butter, but do not let them brown. Add a little flour, hot milk, chopped parsley, salt, and white pepper, and let the. sauce thicken. Cut eggs that have been boiled for ten minutes

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