Eggs en Panade

Ingredients

• twelve round pieces of bread-crumbs
• one ounce of butter
• twelve eggs
• a pinch of chopped parsley
• half a pinch of chives
• two tablespoonfuls of thick, sweet cream
• a pinch of salt
• a very little white pepper

Method

1. 1

   Cut bread-crumbs, butter them, and brown in the oven.

2. 2

   Beat eggs with parsley, chives, cream, butter, salt, and pepper.

3. 3

   Mix with browned bread and fry in clarified butter.

4. 4

   Serve hot.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 158. The excerpt below is the record exactly as published.

a pinch of chopped parsley, a pinch of chopped chives, half a pinch of pep- per, and a saltspoonful of grated nutmeg, also two ounces of good butter. Stir thoroughly while cooking, and as the cheese melts, break in twelve eggs; cook for five minutes longer, then surround the dish with heart- shaped croutons (No. 133), set it on another dish, and serve very hot. 436. Eggs en Panade. — Cut out twelve round pieces of bread-crumbs, each one measuring two inches in diameter, and place them in a pie-plate, spreading a little butter over each; brown them in the hot oven for one minute. Break twelve eggs in a bowl, add one pinch of chopped parsley, half a pinch of chives, two tablespoonfuls of thick, sweet cream, one ounce of butter, a pinch of salt, and a very little white pepper

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