Eggs en Caisse

Ingredients

• 4 ramequin cases
• 1 oz. of butter
• 2 tablespoonfuls of bread crumbs
• 4 teaspoonfuls of mixed chopped parsley and chives
• cayenne and salt to taste
• 4 eggs

Method

1. 1

   Butter small cases and sprinkle with bread crumbs, parsley, chives, cayenne, and salt.

2. 2

   Break an egg into each case and bake in the oven until set.

3. 3

   Top with crumbs.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 15. The excerpt below is the record exactly as published.

Eggs en Caisse. I OR Four Persons. — 4 ramequin cases ; 1 oz. of butter ; i i.blespoonfuls of bread crumbs ; 4 teaspoonfuls of mixed poped parsley and chives ; cayenne and salt to taste ; 4 PPrepare some small paper or china cases by butter- ; : them well ; sprinkle the cases thickly with a scture of bread crumbs, chopped parsley, chives, ■ enne, and salt. Break an egg into each case, and 'k in the oven till the eggs are nicely set. Put ’.mbs on the top of each. 32 SAVOURIES AND SWEETS. French Pie. For Six or Eight PERSONfs. — IJ lbs. of calf’s liver ; 1 eschalot ; 1 teaspoonful of cayenne ; J teaspoonful of black pepper ; \ lb. of unsmoked fat bacon ; J lb. of veal or chicken ; a pint of good stock ; ozs. of gelatine. Boil the calf’s liver ; when cold, put it through a mincing machine twice, and pound it in a mortar with an eschalot, mace, nutmeg, cayenne, black pepper, and salt ; season highly. Line a china mould with very thin slices of bacon (it must he fat), then put a layer of cooked veal, rabbit, poultry, or game, cut in thin slices ; next a thick layer of the pounded liver, and so on, until the mould is full. Pour in some good gravy or stock in which some gelatine has been melted, cover the top with bacon, and bake in a moderate oven for two hours. More gravy should be added when the mould comes out of the |i oven. Let it set till quite cold and tiu'n out. This is an excellent dish for luncheon. ! Savoury Tomatoes. For Five Persons. — 3 tomatoes ; 2 tablespoonfuls of bread crumbs ; 1 tablespoonful of grated cheese ; 1 tablespoonful of cream; J teaspoonful of sugar; caj'enne and salt; 6 slices ' of imsmoked bacon ; 6 rounds of buttered toast. Take three large tomatoes and cut them into halves, take out the insides and mix thoroughly with some i bread crumbs, a little grated cheese, a gill of cream, cayenne, salt, and half a teaspoonful of sugar ; re- ' place in the halves, and on top of each half place a i thin shce of unsmoked bacon. Put into the oven to cook, and when the bacon is done the tomatoes will be cooked. Serve each half on a round piece of thin buttered toast. SAVOURIES AND SWEE2S. 33 Cheese Toast. 1 .'?0R Two Persons. — 2 ozs. of cheese ; 1 egg ; 1 gill of I '■‘■k ; pepper and salt to taste ; 4 slices of buttered toast. I (Grate some clieese, add pepper and salt, a well- i ; aten egg, and sufficient milk to make it like cream, i arm aU togetlier in a saucepan and pour over some j > ces of hot buttered toast. It must be very hot. I j Sardine Sandwiches. I FFor Twenty-pour Sandwiches. — 24 slices of thin bread and ittter; 12 sardines; 2 eggs; 1 teaspoonful of chopped rrsley ; 1 teaspoonful of cayenne and black pepper ; 1 bunch watercress or one lettuce. ' < Cut some slices of thin bread and butter, and put i^e following mixture on each slice : bone and pass [Trough a sieve twelve sardines, the yolks of two j ird-boiled eggs, and a nice piece of butter ; add ';me finely chopped parsley, and season highly with l;.ack pepper and cayenne, mix all well together. Cut i.e sandwiches into oblong shapes and serve with : tess or lettuce in the middle. Cheese Straws. Foe Six Persons. — 2 ozs. of flour ; 2 ozs. of cheese (Par- eesan) ; 1 oz. of lard ; 1 oz. of butter ; 1 gill of water ; i' yenne and salt. Take two ounces of flour, two ounces of cheese, one ■nmce lard, one ounce butter ; mix into a light paste iith a little water, cayenne, and salt, roll out the aaste very thin, cut into straws, and bake in a quick wen. D 34 SAVOURIES AND SWEETS. I Canapis de Volaille. Fob Four Persons. — 8 slices of bread and butter; half a lettuce; 2 ozs. of chicken ; 4 anchovies; cayenne; 1 bunch of watercress. • Cut some thin slices of bread and butter, spread on them some shred lettuce, and on the lettuce spread Mayonnaise sauce, and on that place some thin slices: of chicken and fillets of anchovies, then another slice of bread and butter. Cut into oblong shapes, and serve on a najDkin with cress or lettuce in the middle. Cheese Trifles. For Four Persons. — 1 oz. of grated cheese; 1 egg; cayenne and salt to taste ; 1 dessertspoonful of cream ; enough puff paste to line four patty pans. Put some thin puff paste into patty tins ; mix one»i ounce of grated cheese, the yolk of one egg, a little* cayenne pepper, salt, and a dessertspoonful of cream. Whisk the white to a froth and stir it in lightly.;; Place in the patty tins and bake in a quick oven. Anchovy Omelet. For Four Persons. — 6 fillets of anchovies ; 6 pieces of friedl bread ; 6 eggs ; pepper and salt to taste ; 3 ozs. of butter fori frying. , Take six fillets of anchovy ; fry some pieces o bread the same size as the anchovies, and place fillet on each piece of bread ; beat up six eggs,, season with pepper and salt. AVith half the quantit make a thin flat omelet like a pancake. Do not turn but lay it on a hot dish, over its surface distribut the pieces of fried bread and anchovy ; with th remainder of the omelet make another like the firs SAVOURIES AND SWEETS. 35 |;nd lay it over the other. Set it a few minutes before ; le fire to make the two edges adhere, and serve j ery hot. Ham Omelet. For Three Persons. — 1 oz. of ham : 4 eggs

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