Eggs a la Stork

Ingredients

• a pint of hot cream sauce
• a teaspoon of Worcestershire sauce
• a teaspoon of mustard
• a cup of grated cheese
• six eggs

Method

1. 1

   Season cream sauce with Worcestershire sauce, mustard, paprika, and cheese.

2. 2

   Cook until cheese melts, pour into a dish, break eggs over, and cook until set.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 25. The excerpt below is the record exactly as published.

a teaspoon of Worcestershire sauce. Peel and break into small pieces half a pound of fresh mushrooms and saute them in two tablespoons of butter, then mix with half the sauce; pour into a shallow earthen baking dish and break six eggs over it. Pour the rest of the sauce over the top and bake until the eggs are set. EGG ENTREES 51 158. EGG PIE A LA MARSEILLES Rub the inside of a saucepan with a sliced garlic, then add three tablespoons of butter, and when it melts, three large onions, chopped fine; cover and simmer until tender; add two tablespoons of flour, a little salt, paprika, a bit of nut- meg or mace, and, when the flour has cooked for a few minutes (without browning), stir in a cup of thin cream. Line a deep pie-dish with rich paste, fill it with the mixture, then lay on top four hard-boiled eggs, cut in thick slices ; co\ er with mashed potatoes ; brush over with butter and bake. Serve hot or cold. Or omit the crust and potatoes, sprinkle with Parmesan and crumbs and bake. 159. EGGS NORMANDY Break six eggs carefully on a well buttered fireproof dish ; stir a heaping tablespoon of butter with the same of flour over a moderate fire for a few minutes, then stir in half a cup of oyster liquor and the same of cream, and, when the sauce thickens, season with salt, paprika and a tablespoon of sherry or Worcestershire sauce. Add a cup of oysters (cut up if they are large), and cook until the edges curl; then pour over the eggs, sprinkle with grated crumbs and bake until the eggs are well set. 160. EGGS AL POMODORO— ITALIAN Heat two tablespoons of olive oil and fry in it a shaving of garlic, a thinly sliced onion and a chopped pepper (with- out seed), until all are tender, but not brown; add four cut-up tomatoes, cover and simmer for half an hour. Season with salt and pepper and stir in six eggs, beaten together, and a tablespoon of grated Parmesan or gruyere cheese. Scramble until the eggs are set, but not too dry, and serve with triangles of fried toast. 161. EGGS A LA STORK Season a pint of hot cream sauce (No. 123) with a tea- spoon each of Worcestershire sauce and mustard, a pinch of paprika and a cup of grated cheese. Cook until the cheese melts ; then pour it into a hot pudding dish and break over it six eggs

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