Eggs a la Messina

Ingredients

• six eggs
• flour
• a beaten egg
• one-half teaspoonful of oil
• the same of vinegar
• a few drops of onion juice
• a dash of grated nutmeg
• salt
• pepper
• chopped parsley
• vermicelli broken into fine bits
• a tablespoonful of butter
• one-half cupful of Italian white wine
• a half-can of bouillon
• a teaspoonful of chopped chives
• as many mushrooms as you think it will stand

Method

1. 1

   Boil six eggs until hard, then remove the shells.

2. 2

   Roll them in flour, then in a beaten egg to which has been added one-half teaspoonful of oil and the same of vinegar, a few drops of onion juice, a dash of grated nutmeg, salt and pepper, and chopped parsley.

3. 3

   When quite well covered, roll again in vermicelli broken into fine bits, and put in the frying basket and plunge in deep lard, frying until golden brown.

4. 4

   Arrange on a deep platter and pour over them the following sauce: Put in the blazer a tablespoonful of butter and braid into it a tablespoonful of flour, which should gently brown.

5. 5

   Add one-half cupful of Italian white wine and a half-can of bouillon, salt, and cayenne.

6. 6

   After boiling about fifteen minutes add a teaspoonful each of chopped chives, parsley, a few stoned olives, and as many mushrooms as you think it will stand.

7. 7

   Bring to a boil and serve piping hot.

Nutrition per serving

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 46. The excerpt below is the record exactly as published.

flour in the pan, and add a tea- 109 A BACHELOR'S CUPBOARD Bachelor Bonnes Bouchees spoonful of vinegar and a little salt and pepper. Let boil up, and after stirring half an hour mix in a tea- spoonful of mustard and one of anchovy. Stir for a few moments before pouring over the chops. SAUCE FI- A pint of rich stock, an ounce of brown NANCIERE thickening, one glass of Madeira, one glass of mushroom ketchup, a pinch of cayenne, and a piece of glaze. Boil the stock well up with the thickening, then add other condiments. Simmer fifteen minutes and add the glaze, straining for use. MOCK is a famous dish, and when the real thing VENISON is " out of season," a man can generally succeed in convincing his friends that he is dodging the game warden if he follows this recipe well: Into the blazer put a heaping teaspoonful of butter and work with a spoon until it creams and foams. Then cut in some thick, rare slices from a w^ell-hung leg of mutton, turn in the hot butter once or twice, season with cay- enne, two tablespoonfuls of currant jelly, a gill of old port, and simmer a few minutes longer. There is nothing better to serve with this than crisp lettuce hearts and plain French dressing. KIDNEYS How would kidneys and- mushrooms go AND with a bottle of Dog's Head for a little MUSH- snack after the play? Have ready six lamb's kidneys, halved and skinned. Half a can of French button mushrooms will also be needed. Put a tablespoonful of butter into the blazer and brown no A BACHELOR'S CUPBOARD Bachelor Bonnes B o u c h e e s a minced onion in it, then stir in a tablespoonful of flour and add half a can of bouillon, stirring carefully and not forgetting to add a bay leaf. Next goes In a spoonful of kitchen bouquet to give it that brown rich- ness, some salt and cayenne, and a bit of chile pepper. Throw in the kidneys and mushrooms, and when they have heated thoroughly, and the edges of the kidneys are deliciously curled — eat them. A COM- is a good accompaniment If the palate MODORE craves cheese with the ale. Mash up a GbRRY generous slice of soft, ripe cheese with vin- "CRAB" . egar, mustard, salt, and pepper until smooth paste and spread on toasted crackers of the saltine variety. It has the genuine crab flavor, and is an ornament to the Commodore, in truth. EGGS This is the chef d'ceuvre of a Marchese A LA who does not disdain to roll back his im- MESSINA maculate cuffs and go into the kitchen — for who else could he entrust with his famous bonnes boucheesf The recipe has been handed down in the house of this Sicilian nobleman for no one dares say how many generations. Boil six eggs until hard, then remove the shells. Roll them in flour, then in a beaten egg to which has been added one-half teaspoonful of oil and the same of vinegar, a few drops of onion juice, a dash of grated nutmeg, salt and pepper, and chopped parsley. When quite well covered, roll again In ver- micelli broken into fine bits, and put in the frying bas- III A BACHELOR'S CUPBOARD Bachelor Bonnes Bouchees ket and plunge in deep lard, iry'mg until golden brown. Arrange on a deep platter and pour over them the fol- lowing sauce: Put in the blazer a tablespoonful of butter and braid into it a tablespoonful of flour, which should gently brown. Add one-half cup- ful of Italian white wine and a half-can of bouillon, salt, and cayenne. After boiling about fifteen minutes add a teaspoonful each of chopped chives, parsley, a few stoned olives, and as many mushrooms as you think it will stand

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