Eggs Beauregard

Ingredients

• 5^ pt. milk
• 1 teaspoon salt
• 1 salt-spoon pepper
• as many slices of toast as eggs
• 2 tablespoons of butter
• 2 tablespoons of flour
• J^ pt. milk

Method

1. 1

   Remove shells from the required number of hard-boiled eggs, separate the whites and the yolks; put the yolks through a sieve and the whites through a vegetable press, or chop them very fine.

2. 2

   Rub butter and flour together, add milk and stir until boiling.

3. 3

   Add salt and pepper to taste and the whites of the eggs.

4. 4

   Arrange slices of toast on a heated platter, spread the sauce on the buttered toast and press the yolks, seasoned with salt and pepper in the center.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 9. The excerpt below is the record exactly as published.

EGGS BEAUREGARD.— 5^ pt. milk, 1 teaspoon salt, 1 salt- spoon pepper, as many slices of toast as eggs. Remove shells from the required number of hard-boiled eggs, separate the whites and the yolks; put the yolks through a sieve and the whites through a vegetable press, or chop them very fine. Rub 2 table- spoons of butter and 2 tablespoons of flour together, add J^ pt. milk and stir until boiling. Add salt and pepper to taste and the whites of the eggs. Arrange as many slices of toast as there arc eggs on a heated platter. If desired, the bread may be cut to liken the petals of a daisy, having the petals about three inches in length. Spread the sauce on the buttered toast and press the yolks, seasoned with salt and pepper in the center, to form the heart of the daisy, or the powdered yolks may be sprinkled over the toast. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. EGGS A LA BENEDICT.— Split and toast muffins. Fry cir- cular pieces of cold boiled ham, place these over the halves of muffins, arrange on each a poached egg and pour around a hol- landaise or butter sauce. — Mrs. C. Buttercup, Bensen, 111. BOILED EGGS. — Have enough fast boiling water in a sauce- pan to cover the number of eggs wanted and to allow the water to continue boiling as the eggs are dropped in. Lay the eggs you wish to boil in warm water, for the dou'ble purpose of warming and washing them. Drop the eggs carefully into the boiling water and time them as desired. Cook 3 minutes for a very thin boiled 20 EGGS egg, 4 minutes for a set white and soft yolk, 5, 6 or 7 minutes for an egg to cook through in same ratio of solidity; 10 minutes for a crumibly hard egg. — Mrs. Joseph Dunlop, Barrett, 111. VARIATION I.— Place the eggs in cold water. When they have come to a good boil which will require aibout 10 minutes, they are ready to serve. If a thin boiled egg is desired, let cook 2 min- utes for set white and soft yolk, 4 minutes to cut through the same ratio and 8 minutes for a hard boiled egg. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION II.— Heat a basin with boiling water till it is thoroughly hot; turn off the water and put in the eggs, moving them round so that every part shall receive the heat. Have ready a kettle of boiling water, iK)ur this over the eggs, and cover the basin to prevent any steam from escaping. In 12 minutes they will be perfectly cooked. — Mrs. C. J. Jeffries, Winnetka, 111. HARD-BOILED EGGS AND GIBLET SAUCE.— Eggs boiled hard may be cut in two lengthwise. Place them on a platter and pour a sauce made of chicken giblets or else some left-over turkey gravy. — 'Mrs. C. J. Jeffries, Winnetka, 111. EGGS A LA BONNE CUISINE.— Cut 4 hard boiled eggs in half, scoop out yolks, and rub to a paste with a tablespoon of but- ter and 1 tablespoon of anchovy paste, a pinch of curry powder and 1 teaspoon of chutney. Fill whites with the mixture, fry rounds of bread a golden brown, and when cold spread with the remainder of the paste. Place half an egg on each round, and, with a pastry tube, garnish with cooked spinach rubbed through a sieve with a little butter. — Mrs. Alex. Drcxel, Park Ridge, 111. MOCK BRAINS.— Beat egg yolks very light, add 1 teaspoon orf water or milk to each 2 yolks, season with pepper and salt and scramble in butter. — Mabel Sturtevant, 105 S. Dear^born St., Chi- cago, 111. BREADED EGGS. — Boil required number hard and cut in round, thick slices, pepper and salt and dip each in beaten raw egg, then in fine bread crumbs or powdered cracker crumbs, and fry in butter, hissing hot; drain oflF grease and serve hot. — Mrs. D. E. Gentry, Glencoe, 111. COOK COUNTY COOK BOOK 21 ROYAL CREAMED EGGS.— Boil 6 eggs and cut in slices. Make a sauce by creaming 1 level tablespoon of butter with 2j4 tablespoons of flour and adding 1 pt, of cream or cream and milk; boil 3 minutes. In a granite basin put a layer of cream, then a layer of sliced iboiled eggs; another layer of cream and repeat. Sprinkle rolled cracker over the top, dot with pieces of butter and brown in the oven, — Mrs. C. J. JeflFries, Winnetka, 111. EGGS BROUILLE. — Cut 2 mushrooms into dice, and fry them for 1 iminute in 1 tablespoon of butter. Beat together 6 eggs, salt, pepper and Y^ cup milk or cream, and put them in a saucepan, add 3 tablespoons of butter and mushrooms to these ingredients. Stir over a moderate heat until the mixture begins to thicken. Take from the fire and beat rapidly until the egg becomes quite thick and creamy. Have slices of toast on a hot dish. Heap the mixture on these and garnish with points of toast. Serve at once. Soup stock may be substituted for the milk. A grating of nutmeg may be added if liked. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. EGGS IN BROWN BUTTER.— Cook 6 eggs in a tablespoon of huttcr until the whites are set, season with salt and pepper and place on a platter. Brown 2 tablespoons of butter

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