Eggs a la Suisse on Toast

Ingredients

• 1 T butter
• 1/2 c cream
• 4 eggs
• 2 T grated cheese
• Sprinkle with salt
• paprika

Method

1. 1

   In a flat pan set over hot water melt 1 tablespoon butter.

2. 2

   Add 1/2 cup cream.

3. 3

   Break 4 eggs, one at a time, on a wet saucer, and slip carefully into the hot cream.

4. 4

   Sprinkle with salt and paprika.

5. 5

   When partially set, sprinkle with 2 tablespoons grated cheese.

6. 6

   Cover and let stand until set.

7. 7

   Serve each egg on a round of toast and pour surplus cream around each.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 95. The excerpt below is the record exactly as published.

EGGS A LA SUISSE ON TOAST COFFEE Eggs a la Suisse on Toast In a flat pan set over hot water melt i T butter. Add y2 c cream. Break 4 eggs, one at a time, on a wet saucer, and slip carefully into the hot cream. Sprinkle with salt and paprika. When partially set, sprinkle with 2 T grated cheese. Cover and let stand until set. Serve each egg on a round of toast and pour surplus cream around each. Preparing the Meal Make the toast and coffee. Start the eggs to cooking, then just before serving the fruit add the cheese. Cover and let stand until read to serve. SATURDAY MORNING BAKING Doughnuts Cream i c sugar, 2 eggs, and 3 T melted butter well together; add i t salt and }i t nutmeg. Sift 4 t baking- powder with 2 c flour, then add to the sugar mixture, alter- nating with I c milk or water. Add sufficient flour to roll, probably i c or more. Handle dough as little as possible. Roll Yz inch thick. Cut and fry in deep fat. Note — If sour milk is used, ^ t soda and 2 t baking- powder should be used, instead of 4 t baking-powder. Mock Cherry Pie Chop together i c cranberries and ^ c raisins ; add i c sugar and 2 T flour mixed together, then add y^ c cold water. Bake with 2 crusts, following directions given on p. 130 for pastry. Oatmeal Macaroons Rub I T butter into J^ C sugar and mix with i well- beaten egg. Stir into the mixture i^ c rolled oats, ^ t JANUARY MENUS 171 salt, I t baking-powder. Drop from a teaspoon about an inch apart on greased pans and bake in a moderately hot oven until crisp and brown. Egg and Tomato Jelly Salad Cook I pint of tomatoes, a bit of bay leaf, a slice of onion, and a stalk of celery 15 m; soften ^ package of gelatine in J/2 c cold water ; add to the tomatoes and strain. Cut 2 hard-cooked eggs in half, dip in liquid gelatine, press against the sides of 4 chilled cups ; when set fill with the tomato mixture. Unmould on shredded lettuce and serve very cold with mayonnaise. Method of Work Immediately after breakfast prepare the filling for the Mock Cherry Pie, then make the pastry and bake the pie. Next make and bake the Oatmeal Macaroons. While making the doughnuts have the fat heating, and when hot enough to brown a bit of bread in 40 seconds, 360° F. (p. 103), fry the doughnuts, draining them on brown paper. While frying the doughnuts the tomatoes and eggs for the salad may be cooking. Also the gelatine may be soaking. When the doughnuts are done finish the salad and set away in a cool place. LUNCHEON OR SUPPER Saturday Lesson 103 VEAL AND POTATO ROLL BREAD AND BUTTER FRESH DOUGHNUTS TEA Veal and Potato Roll Grind enough veal left from the preceding dinner to make 2 c. Chop the potatoes left, there should be i c, and add to the ground meat. Season with i t salt, dash pepper, and add i unbeaten egg. Mix well, form into a roll about 6 inches long, and place in a baking pan with }^ c stock or water and i T butter. Bake 15 or 20 m, basting once or twice. Serve either plain or with Brown Gravy or Tomato Sauce. Preparing the Meal About yz h before lunch time prepare the veal and potato 172 LESSONS IN COOKING roll. While it is baking, set the table, cut the bread and butter, place some fresh doughnuts on the table, and make txie tea. Serve the lunch. Saturday DINNER Lesson 104 PORK CHOPS MASHED POTATOES STEWED TOMATOES LETTUCE SALAD MOCK CHERRY PIE Pork Chops Have the chops cut about ^ inch thick, trim off super- fluous fat, and saute slowly until well browned and thor- oughly cooked. This will take about 25 m. Lettuce Salad Wash lettuce leaves thoroughly and chill. Shred and ar- range on salad plates with slices of cold hard-cooked eggs. Serve with French Dressing if desired. French Dressing Mix well ^ t salt, % t pepper, and 34 t mustard, also a few grains of cayenne or paprika. Add 6 T olive oil, and when well mixed add slowly, drop by drop, 6 T lemon juice or vinegar. Beat until an emulsion is formed, then pour over the salad. Use just enough dressing for the salad material to absorb. None should be seen in the bot- tom of the dish. Mashed Potatoes See p. 15. 4 potatoes, V/z T butter, lyi X. salt, ^ c hot milk or cream. Stewed Tomatoes See p. 44. I can tomatoes, i t salt, 2 T sugar, 2 T butter

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