Eggs a la Post

Ingredients

• one good-sized, sound carrot
• one gill of white broth (No. 99)
• a teaspoonful of good butter
• twelve fine, sound, roasted, and shelled Italian chestnuts
• two uncooked sausages
• one gill of Madeira sauce (No. 185)
• a light pinch of salt
• the third of a saltspoonful of red pepper

Method

1. 1

   Scoop out carrot pieces and cook in broth with butter for twenty minutes.

2. 2

   Add chestnuts and baked sausage balls, season, and cook for two more minutes.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 331. The excerpt below is the record exactly as published.

Eggs a la Post. — Wash and scrape neatly one good-sized, sound carrot, then, with a vegetable-scoop, scoop out twelve round pieces; place them in a sautoire with one gill of white broth (No. 99), and a teaspoon- ful of good butter. Cook them on the hot range for twenty minutes. Place twelve fine, sound, roasted, and shelled Italian chestnuts into the sautoire with the carrots, let come to a boil. Remove all the skin from two uncooked sausages. Make twelve equal balls out of it, place on a tin plate, and bake in the hot oven four minutes. Remove, and add them to the carrots and chestnuts. Season with a light pinch of salt and the third of a saltspoonful of red pepper; add one gill of Madeira sauce (No. 185)

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