Eggs à la Normande

Ingredients

• some hard-boiled eggs
• some shallots
• some parsley
• some sorrel
• grated peppercorns
• salt

Method

1. 1

   Cut hard-boiled eggs in half, remove yolks.

2. 2

   Chop shallots, parsley, sorrel, and yolks finely.

3. 3

   Season and fill egg whites with the mixture.

4. 4

   Bake in the oven and serve with fried parsley.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 102. The excerpt below is the record exactly as published.

some shallots, parsley, sorrel and the yolks of the eggs. Season with grated peppercorns and salt. Fill the halves of the whites of the eggs with the mixture and bake in the oven. Serve with fried parsley as a garnish. EGGS A LA NORMANDE SAVOURY EGGS 336 EGG DISHES ANOTHER METHOD OF COOKING EGGS (GEORGETTE) T) AKE some fine large potatoes in the oven ; cut A-J each potato in half, lengthwise, with the point of a small knife, and remove the pulp. Cook the interior of each half potato with a fine chicken mincemeat mixed with cream and well seasoned. Place a poached egg, coated with Aurora sauce, in each, and serve very hot. AURORA SAUCE TNTO one half-pint of boiling veloute, put the same quantity of very red tomato puree and mix the two. Let the sauce boil a little ; pass it through a tammy and finish it away from the fire with three ounces of butter whisked into it. % EGGS GEORGETTE r 1 1AKE some large potatoes in the oven ; open them lengthways with a sharp knife ; remove the pulp from the inside ; rub it through a sieve ; 337 x THE DUDLEY RECIPES add a little cream, making it into a smooth puree, and season. Half -fill the potato shells with this puree ; break an egg into every other one ; besprinkle with cream and cook lightly in the oven. Replace the other half of the baked shell, giving the potato the appearance of being whole, and dish up very hot on a napkin. % EGG CUTLETS fT^AKE some hard-boiled eggs and mince them. Mix with them some grated Parmesan cheese and chopped herbs, parsley, chervil, tarragon and chives. Moisten with raw yolks of eggs and a little rich white sauce. Shape like cutlets ; egg and breadcrumb over and fry them in deep fat. Serve with fried parsley as a garnish. PORTUGUESE EGGS T)UT a tablespoonful of tomato pulp into a dish ; -L break the eggs upon this ; season and cook. Between the eggs, and at each end of the dish, put a little heap of thick tomato pulp, and on each of the eggs drop a pinch of finely chopped parsley. 338 EGG DISHES MEYERBEER EGGS r 1 1AKE the number of dishes so that there is one for each person. Heat sufficient butter in each dish to cover the whole of the bottom ; break two eggs carefully into each dish ; baste the yolks with a very little hot butter ; salt

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