Eggs (au Miroir)

Ingredients

• butter upon a dish
• the egg
• two spoonfuls of milk
• salt
• pepper
• nutmeg
• a bunch of parsley
• a piece of butter
• a pinch of flour
• sugar

Method

1. 1

   Spread butter on a dish, break egg over it, add seasoning and milk.

2. 2

   Cook over slow fire until set.

3. 3

   Alternatively, stew asparagus with parsley and butter, add flour and water, then break eggs over and cook briefly.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 493. The excerpt below is the record exactly as published.

ggs (au Miroii-). — Spread butter upon a dish that can be set on the fire ; break the egg over it, adding salt, pepper, and two spoonfuls of milk ; place it on a slow fire, with a red-hot shovel over it, and serve when the eggs are set. Or, cut some asparagus tops into pieces Hke peas; boil them a quarter of an hour, then take them out, and put them into a stewpan, with a bimch of parsley, chives, and a piece of butter; set them over a slow fire, put in a pinch of flour, add a little water, and let them stew, seasoning with salt and sugar. When done, put them into the dish they are to be served in, and break over them some eggs, seasoned with salt, pepper, and nutmeg

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