Eggs, Fricasseed

Ingredients

• three eggs
• a slice of butter
• a small onion
• a dessert-spoonful of flour
• two tablespoonfuls of gravy
• a small cupful of cream

Method

1. 1

   Boil three eggs hard, and lay them in cold water.

2. 2

   Melt a slice of butter in a stewpan, and throw in a small onion, finely chopped; fry till soft.

3. 3

   Mix a dessert-spoonful of flour with the butter to a smooth paste, add two tablespoonfuls of gravy, and stir till thick.

4. 4

   Cut the eggs into quarters, and lay them gently in the gravy.

5. 5

   Shake the pan round, then throw in a small cupful of cream; shake the pan again, but do not break the eggs.

6. 6

   When the sauce is thick and fine, put the eggs on a dish and serve with the sauce thrown over, and a garnish of lemon round the dish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 111. The excerpt below is the record exactly as published.

Eggs, Fricasseed eggs upon a dish, as if for poaching, with a seasoning of salt and nutmeg ; pour some of the butter in its boiling state over them, and move them gently to get all the butter about them ; put the dish by the fire to keep hot, and finish browning the eggs with a red - hot shovel if you have no salamander. Time to brown butter, etc., about ten min- utes. Eggs a la Carmelite. — Chop some sorrel, a little parsley, and two or three small boiled onions together ; add the yolks of six hard-boiled eggs, chopped separately ; season with pepper and salt, and mix with a little melted butter. Fill the whites of the eggs, which should be divided in halves, lengthways, with this mixt- ure, and warm them thoroughly in a white sauce composed of 2 ozs. of butter and a quarter of a pint of cream, with a blade of mace to flavor. If flour be used it should be only sufficient to prevent the butter from oiling. Serve with a little lemon- juice squeezed into the sauce. Time, twenty minutes to boil eggs. Eggs a la Crfeme. — Hard - boil twelve eggs ; slice them thin in rings. In the bottom of a large baking-dish place a layer of grated bread-crumbs, then one of the eggs ; cover with bits of butter, and sprinkle with pepper and salt. Continue thus to blend these ingredients until the dish is full ; be sure, though, that the crumbs cover the eggs upon top. Over the whole pour a large teacupful of sweet cream, and brown nicely in a moderately heated oven. Eggs, Curried. — Boil .six eggs hard, throw them into cold water, and re- move the shells. Cut each egg into four thick slices. Put two table- spoonfuls of butter in a frying-pan, and when it melts stir into it a small onion, minced. As this browns, add a table-spoonful of flour into which you have rubbed a teaspoonful of curry powder. Stir until well blend- ed, pour in gradually a cup of veal or chicken stock, and stir to a smooth sauce, then add two table-spoonfuls of cream, and bring to the boiling- point. Lay the sliced eggs in this sauce, salt to taste, and cook until the eggs are thoroughly heated. Eggs, Devilled. — Cut four hard- boiled eggs into halves ; remove the yolks without breaking the whites ; mix the yolks with a teaspoonful of anchovy sauce, a little cayenne pepper and salt, and fill the white cups with it ; set them to stand, by cutting off the pointed tip, on a dish, surround them with small cress and finely cut lettuce. Eggs Dropped in Milk. — Put one cupful of milk in the chafing- dish over hot water. Break several eggs, one at a time, into a saucer, and slip each one into the hot milk. Dip the milk over the eggs with a spoon, being careful not to break the yolks. When the white is firm, remove each egg to a slice of hot buttered toast, moisten with a little hot milk, and serve. Eggs a la Duchesse. — Flavor one quart of milk with vanilla or orange- flower water ; or, if preferred, boil it with lemon-rind, cinnamon, and laurel leaves till the flavor is extracted ; sweeten to taste, and when boiling have ready the whites of four eggs beaten to a froth. Drop these from a spoon into the boiling milk, turn the eggs until they are done, and then place them io drain. Send them to table in a glass dish, with a custard made with the yolks and some of the milk (with additional flavoring if re- quired) poured over them. Time, two minutes to poach the whites. Eggs, Fricasseed. — Boil three eggs hard, and lay them in cold water. Melt a slice of butter in a stewpan, and throw in a small onion, finely chopped ; fry till soft. Mix a dessert- spoonful of flour with the butter to a smooth paste, add two table-spoonfuls Eggs, Fried EGGS Eggs au Miroir of gravy, and stir till thick. Cut the eggs into quarters, and lay them gently in the gravy. Shake the pan round, then throw in a small cupful of cream

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