Eggs and White Sauce

Ingredients

• five hard-boiled eggs
• a table-spoonful of cream
• 1 oz. of butter
• a teaspoonful of minced onion
• a teaspoonful of parsley

Method

1. 1

   Cut eggs in halves to form cups.

2. 2

   Mix yolks with cream, butter, onion, and parsley, season with salt and cayenne, and fill the whites.

3. 3

   Steam until hot and serve in white sauce.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 117. The excerpt below is the record exactly as published.

Eggs and White Sauce Eggs, Swiss. — Grease a shallow pudding-dish that will stand the fire. Pour into it a half-pint of milk. Set the pan on the stove, and when the milk is blood-warm break into it six eggs, carefully keeping the yolks unbroken, and placing so that the whites just touch one another. Dust with salt and pepper ; cover and cook until the whites are set and the yolks firm but soft. Those who like the flavor of onion may rub the pan with a halved onion before greasing. Eggs a la T abasco. — Bring to a boil a pint of cream. Drop into it. the eggs you wish to poach (it will take four easily), and drop them into a muffin- ring. By so doing they will not spread into an ungainly and awkward shape. Have ready as many small slices of toast as you have eggs, and lift the eggs carefully upon them — one for each. Season with salt and pepper and four drops of tabasco. They should be rather hot with the sauce. Pour the rest of the cream over them. Egg Timbales. — Butter small tin moulds and dust them with pow- dered parsley* ; then an egg is dropped in each, and they are put in a pan of hot water and cooked in the oven for about ten minutes, when they may be turned out on a round platter, and a sauce made of a cup of thickened cream with chopped mushrooms in it, or a tomato-sauce with the mush- rooms may be poured around them. These timbales may be altered by lining the moulds with finely minced ham instead of the parsley, but it must be moistened with cream or egg to make it adhere to the tin. The egg is put in and the sauce used as before. Egg Toast. — Take two eggs, one cup and a half of milk, and flour enough to make a stiff batter. Cut stale bread in thin slices, dip into the batter, and fry brown in butter. Serve hot for breakfast. Eggs with Tomato. — Place in a chafing-dish one pint stewed toma- toes, one small onion, chopped very fine, one teaspoonful of parsley, chopped fine. Let simmer for ten minutes, then add six eggs 'which have been well beaten, and stir con- stantly. Season with salt and pep- per to taste and serve at once. As- paragus, celery, spinach, and other vegetables may be substituted for the tomatoes. Eggs a la Tripe. — Boil eight eggs hard, remove the yolks without break- ing, and cut up the whites to a mince. Lay the yolks in the middle of a dish, and the whites round them. Have ready some bechamel sauce, add a dessert-spoonful of finely cut pars- ley, and when hot throw it over the eggs Send to table garnished with croutons fried, or leaves of puff paste. Time, ten minutes to boil eggs. Egg Vol -au- Vents. — Mince two truffles and put them into a stewpan with two table-spoonfuls of thick cream ; add four eggs that have boiled twenty minutes; chop them small, season with salt, pepper, and nutmeg. Have ready some paste- cases, and when the mixture has simmered five minutes fill them and serve hot. Sufficient for six cases. Eggs and White Sauce. — Cut five hard-boiled eggs in halves, so as to form cups of the whites when the yolk is removed. Mix the yolks to a paste with a table-spoonful of cream and I oz. of butter ; add to it a tea- spoonful of minced onio

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