Eggs au Miroir

Ingredients

• Spread butter upon a dish
• break the egg over it
• two spoonfuls of milk
• adding salt, pepper
• cut some asparagus tops into pieces like pease

Method

1. 1

   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.

2. 2

   Or cut some asparagus tops into pieces like pease, boil them a quarter of an hour, then take them out and put them into a stewpan, with a bunch 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.

3. 3

   When done, put them in the dish they are to be served in, and break over them some eggs, seasoned with salt, pepper, and nutmeg.

4. 4

   Set them for a short time over the fire, press a red-hot shovel over, and serve the yolks soft.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 114. The excerpt below is the record exactly as published.

Eggs au Miroir. — Spread butter upon a dish that can be set on the 99 Eggs a la Maitre d’Hotel EGGS Eggs in the Nest 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 as- paragus tops into pieces like pease, boil them a quarter of an hour

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