Eggs a la Provencale
From The table, 1889
Serves 3
Serve very hot.
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 155. The excerpt below is the record exactly as published.
ggS a la Provenc»ale. — Pour two tablespoonfuls of oil into a small frying-pan, and set it on the fire. When well heated, break one egg into a bowl, season with a pinch of salt and half a pinch of pepper (divided up for the twelve eggs), then drop it into the oil; baste the egg with a spoon, turn it over, and when a good color on both sides, drain it on a wire sieve. Cook the twelve eggs separately (each one will take two minutes), then pare them nicely, and serve crown-shaped on a dish, put- ting a piece of fried bread between every other one. Pour over half a pint of reduced Espagnole (No. 151), to which has been added the zest of a lemon, and six sliced mushrooms, and serve very hot. 423* EggS en Filets, — Mix in a dish that can be put in the oven (a silver one by preference) twelve raw egg yolks, with a spoonful of brandy and a pinch of salt. Cook them for five minutes in a hot oven, then let them cool; cut the preparation into twelve thin fillets or slices, and steep each one in alight pancake batter (No. 1186). Fry them in very hot fat for about two minutes, then lift up with a skimmer, lay them on a napkin to drain, and serve on a folded napkin laid on a hot dish and garnished with fried parsley. 424. EggS a la Finoise. — Pour a pint of good tomato sauce (No. 205) into a saucepan on the hot stove, add two cut-up, peeled, sweet peppers, fry for two minutes in a tablespoonful of butter, a teaspoonful of chopped chives, and reduce it gradually to about half the quantity, which will take ten minutes. Poach six very fresh eggs, as for No.44O4, pare their edges neatly. Place six freshly prepared hot toasts on a warm serving- dish, arrange the eggs carefully on top, and pour the above sauce over all, then send them to the table at once. 2l6 THE TABLE. 425. EggS au Miroir. — Lightly butter a silver dish large enough to hold twelve eggs, one beside another ; carefully break into it twelve eggs, taking care to keep the yolks intact. Evenly sprinkle over them half a pinch of salt. Cook for one minute on the hot stove; then place them in the oven for one and a half minutes. Take out, and place the dish on another, and serve. 426. EggS With Fresh Mushrooms. — Peel, wash, and drain a quar- ter of a pound of fine, fresh mushrooms. Place them in a saucepan, with a tablespoonful of very good butter. Season with half a pinch of salt and a third of a pinch of white pepper, squeezing in first two drops of lemon juice. Cover the saucepan, and cook for ten minutes on a moderate fire. Add a quarter of a glassful of good Madeira wine ; reduce to one-half, which will take two minutes; add now a gill of bechamel sauce (No. 154), and let come to a boil again. Prepare twelve fresh-poached eggs, as in No. 404; pour the sauce on a hot serving-dish, keeping the mushrooms in the saucepan. Neatly lay the eggs over the sauce around the dish, and dress the mushrooms right in the centre, and serve very hot. 427. EggS with Celery. — Boil for fifteen minutes, in a quart of white broth (No. 99), two heads of well-washed and neatly pared, sound celery. Remove it from the broth; then cut it up in one-inch-length pieces, and return it to the pan with the broth in which it was first boiled, leaving it on the hot stove. Season with one pinch of salt and the third of a pinch of white pepper. Reduce to three-quarters (which will require ten min- utes). Add a gill of hot bechamel sauce (No. 154), let come to a boil. Poach twelve fresh eggs
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Cook this with the app: pantry check, scaling, and the assistant.