Eggs au Beurre Noir

Ingredients

• eight eggs
• two ounces of butter
• a pinch of salt
• a pinch of pepper
• two tablespoonfuls of vinegar

Method

1. 1

   Fry the eggs.

2. 2

   In a frying pan, heat butter until black, add vinegar, boil, and pour over the eggs.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 71. The excerpt below is the record exactly as published.

Eggs au Beurre Noir. Fry eight eggs ; then in a frying-pan put two ounces of butter, a pinch of salt and pepper ; heat on the fire until it becomes black, then add two tablespoonfuls of vine- gar ; let it boil up again, and pour it over your eggs. 458. Eggs a l'Aurore. Take a dozen hard- boiled eggs, to which add half a pint of bechamel sauce (Art. 83), and put them on a dish ; sprinkle I56 FRENCH DISHES. them on top with three yolks of hard-boiled eggs which you have previously pounded fine, and mixed with an equal quantity of bread-crumbs. Add a lit- tle melted butter on top, garnish with pieces of bread dipped in melted butter, and send to the oven ; when colored a light brown, serve. 459. Eggs with Cream. Boil three sherry- glasses of cream, which put in a large dish, break into it a dozen eggs, send to a moderate oven for about twelve minutes, and serve. 460. Eggs with Cucumbers. Pare and cut in slices six cucumbers ; put them in a frying-pan with two ounces of butter, a tablespoonful of chopped shallots, the same of chopped parsley, six tablespoon- fuls of consomme (stock, Art. 1), and mix all well to- gether with a tablespoonful of flour, a little salt, pep- per, and nutmeg; when the cucumbers are thorough- ly done, add a dozen hard-boiled eggs and a glass of cream ; boil five minutes, and serve very hot. 461. Poached Eggs au Jus. Put a pint of consomme" (stock, Art. 1) in a saucepan and reduce it one half ; poach eight eggs, put them on a dish, pour your consomme over them, and serve. 462. Poached Eggs with Asparagus. Cut off the green ends, about half an inch in length, of two bunches of asparagus ; wash them, then boil them about fifteen minutes in two quarts of boiling water and a pinch of salt ; if perfectly tender, drain them and mix them with a gill of sauce Allemande (Art. 81) and a pinch of sugar. Poach eight eggs, place them on top of your asparagus, and serve. EGGS, MACARONI, SALADS, ETC. 157 463. Poached Eggs with Wine Sauce. Poach ten eggs, which place on toast and cover with a sauce Allemande (Art. 81) to which you have add- ed a wineglass of sherry. 464. Eggs a la Marseillaise. Chop fine a clove of garlic, to which add eight tablespoonfuls of sweet oil, three tablespoonfuls of vinegar, and a tablespoonful of anchovy sauce ; season highly with salt and pepper, mix all well together, add a table- spoonful of capers, and place on top a dozen cold hard-boiled eggs cut in two. 465. Eggs with Sauce Mayonnaise. Cut a dozen cold hard-boiled eggs in two, which place on slices of toast, and cover with a sauce Mayonnaise (Art. xi3). 466. Eggs a la Huguenot. Put a glass of consomme (stock, Art. 1) in a saucepan on the fire; reduce three quarters, pour it on a dish, into which break a dozen eggs, sprinkle them with salt and pep- per, send them to a moderate oven for about six or seven minutes, and serve ; your eggs must be soft. 467. Eggs en Timbale. Break a dozen eggs in a bowl, add a little salt, pepper, and a glass of cream; beat them well, strain them, and put them in eight little tin molds which you have buttered ; then place these in a pan containing water; send to the oven, and, when the eggs are sufficiently consistent to turn out of the molds, serve very hot. You may serve with this dish, if desired, a sauce bechamel (Art. 83). 468. Eggs a la Jardiniere. Peel and cut in small pieces two onions, which put in a saucepan on 158 FRENCH DISHES. a gentle fire, with two ounces of butter, a little salt and pepper ; when beginning to color, mix well with them a glass of cream, which boil for a few moments and allow to become half cold ; then beat up well with the foregoing ingredient six eggs. Pour all to- gether on a dish, and send to a moderate oven for about six or seven minutes, and, when well colored on top, serve. 469. Poached Eggs with Puree of Sorrel. Clean and wash well two quarts of sorrel, put it in a saucepan with a pint of water and a pinch of salt ; after boiling a few moments, drain it and press through a sieve ; then put it again in a saucepan with two ounces of butter, a tablespoonful of flour, a pinch of salt, pepper, and nutmeg ; when beginning to color slightly, mix well with your sorrel two sherry- glasses of consomme (stock, Art. 1) and a glass of cream. Boil ten minutes, remove your saucepan from the fire, and, when boiling ceases, add the yolks of two eggs well mixed in two tablespoonfuls of wa- ter or milk ; poach eight eggs, place them on top of your puree of sorrel, and serve. 470. Aspic with Eggs. Prepare some aspic (Art. 278), pour a small quantity in a mold, let it become perfectly cold, then cover entirely with thin slices of cold ham ; put another layer of jelly on top, and allow it to become cold, as the first, then place on top of this cold poached eggs, which cover with a layer of jelly, and, when cold, continue with alter- nate slices of ham, jelly, and eggs, until your mold is filled, which, if hollow in the center, fill with either EGGS, MACARONI, SALADS, ETC. I59 some of the jelly cut in small pieces, or a cold sauce remoulade (Art. 109). 471. Eggs au Gratin. Take two ounces of bread-crumbs, the same of grated Parmesan cheese, an ounce of butter, a pinch of pepper

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