Eggs (as cooked in Malta)

Ingredients

• 1 cup of white stock
• 1 tablespoonful of grated ham
• 1 ounce of butter
• 1 ounce of grated cheese
• juice of a lemon
• salt, pepper
• parsley
• nutmeg
• 1/2 cup of stewed tomatoes
• 6 hard-boiled and sliced eggs

Method

1. 1

   Mix on the fire 1 cup of white stock, 1 tablespoonful of grated ham, 1 ounce of butter, 1 ounce of grated cheese, juice of a lemon, salt, pepper, parsley, nutmeg, and 1/2 cup of stewed tomatoes.

2. 2

   Stir 20 minutes, then strain it over a dish containing 6 hard-boiled and sliced eggs.

3. 3

   Cover with bread-crumbs and cheese, and bake in a hot oven.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 25. The excerpt below is the record exactly as published.

EGGS (as cooked in Malta). Mix on the fire i cup of white stock, i table- spoonful of grated ham, i ounce of butter, i ounce of grated cheese, juice of a lemon, salt, pepper, parsley, nutmeg, and ^ cup of stewed tomatoes. Stir 20 minutes, then strain it over a dish con- taining 6 hard-boiled and sliced eggs. Cover with bread-crumbs and cheese, and bake in a hot oven. 62 With a Saucepan over the Sea EQGS. (Carmelite Convent recipe.) Butter a dish, pour into it a puree of asparagus tips, parboiled with herbs and seasoning, drained, mixed with a cup of cream, or white broth, and pressed through a sieve. Arrange this evenly, and break over it carefully four or more fresh eggs. Bake until the eggs are firm. This can also be made with a foundation, or mattress of spinach, or any other vegetable. EGGS (k la Gruydre). Melt J^ pound of grated Gruyere cheese with a teaspoonful of butter, i cup of chicken broth, some chopped onion and parsley, nutmeg, and salt. When well blended, add four well-beaten eggs, stir until firm, and serve on toast. FONDUE. (Switzerland.) Take as many eggs as there are people, add J^ of their weight in grated cheese, and yi their weight in butter. Beat the eggs, white and yolks, together, add the cheese and butter, salt and pep- per. Cook until it is thick, and pour into a deep dish. Add parsley if desired. POACHED EGGS. (Roumania and Turkey.) Make a puree of i pound of cooked and chopped calves' liver, i cup or less of stock, parsley, pepper, 63 With a Saucepan over the Sea and salt. Put this through a sieve, arrange on a dish, as a bed for 6 poached eggs, and pour around a sauce made of stock, flavored with capers or tarragon vinegar. EGGS (as cooked in Nuremberg). Peel 4 hard-boiled eggs, dip them in batter, fry brown, dip and fry again, until twice the usual size. Serve with a sauce of tomatoes or on a bed of spinach, cooked and made into a paste. FRIED EGGS (as cooked in Scotland). Make a forcemeat of yi cup of milk and equal parts of bread-crumbs and chopped ham, the yolk of an egg, and a little French mustard. Dip fried eggs in this, then fry again, and serve with a salad of watercress. EGGS (as cooked in Lyons). Peel and slice 6 hard-boiled eggs. Make a sauce of 2 large white onions, chopped fine, i ounce of butter,

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