Eggs in Bread Sauce

Ingredients

• a pint of milk
• half an ounce of flour
• half an ounce of butter
• six Eggs
• a layer of pounded breadcrumbs

Method

1. 1

   Flavour milk for bread sauce, then make a white sauce with flour and butter.

2. 2

   Layer sauce and breadcrumbs in a dish, heat, then add Eggs carefully.

3. 3

   Dust with raspings and return to oven until set.

Nutrition per serving

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 273. The excerpt below is the record exactly as published.

h an ounce of butter well-seasoned with pepper and salt. Slip in two Eggs most carefully, not breaking the yolks. Dust more pepper and salt over the Eggs, set the dish on a wire drainer in the oven, and let the Eggs set in the butter as a poached Egg sets in water. The drainer will keep the Eggs from burning. When they are set, serve at once in the same dish. Eggs sur le plat can be varied in several ways. Minced herbs, or fines herbes, or a ravigote , can be sprinkled over the butter in the dish. Or the Eggs can be served aujus, broken into strong gravy before being put in the oven. Or minced meat may be spread over the buttered dish, moistened with melted glaze or broth, (or if liked white sauce), a quarter of an inch deep, and the dish then put in the oven till the Eggs are set. Serve Eggs sur le plat in the dish they have been cooked in. Eggs au Miroir are cooked in the same way, but they must be served in another dish, and the whites must be trimmed. Sprinkle salt over the whites only, and glaze the Eggs by pouring a teaspoonful of boiling melted butter over the yolks. Fricassee Of Eggs. — ( Family Recipe.) — Boil the Eggs hard, cut them the long way into thin slices. Put them into a pan with a little butter and cream, some parsley cut small, a little salt, and a tablespoonful of white wine. Add a squeeze of lemon, and let it boil up all together till it is pretty thick. Eggs the Good Woman’s Way. — ( Family Recipe, 1830.) — Fry a sliced onion in an ounce of butter till it is done, but not brown. Add a teaspoonful of flour and whisk them well together, and add as much cream as will make it a thick batter. Put it into a basin, and break in three Eggs, one at a time, using only the yolks. Work the Eggs into the batter, adding a little salt. Beat the whites of the Eggs to a strong froth, and stir them gently in. Have ready a plain mould lined with buttered paper, and as soon as the mixture is stirred together put it in. Bake for three-quarters of an hour, and pour bechamel sauce over when ready to serve. 396 EGGS AND OMELETTES Aurora Eggs— {Family Recipe.)— Boil four Eggs hard, take the yolks from the whites, and put the yolks into a mortar with the yolk of one raw Egg and an ounce and half of hutter. Work well together. Take the whites and cut them in strips. Put them into half a pint of good bechamel sauce, seasoned with a little salt. Make them quite hot, and serve them on a dish with the yolks rubbed through a coarse sieve and shaken over them. Garnish with cocks’ combs of fried bread. Brown the whole with a salamander. Or let the yolk of the Eggs look like golden vermicelli on the top of the whites. Egg'S a la Suisse. — This is a rich dish. The great point in it is to partly cook the first layer of cream and cheese before the Eggs are put in. If this is not attended to the Eggs will be over-cooked. Wyvcrns admirable recipe is: Choose a fire-proof dish, and butter it liberally. Pour over the bottom a layer of cream a quarter of an inch deep, over that shake a coating of grated cheese an eighth of an inch deep. Set this to cook in the oven for a few minutes. When the cream and cheese have amalgamated take out the dish, and slip in one by one as carefully as you can — to avoid breaking a single yolk — four Eggs. Give them a dust of black pepper, and salt, and gently pour a little more cream over the surface, coating it over again with grated cheese. Replace the dish in the oven and let it remain there until the Eggs are set without being at all hard. The time will depend on the state of the oven, but will probably be from three to four minutes. Brown the surface by passing a red-hot iron backwards and forwards over it, about an inch above the cheese, and serve. (If more Eggs are wanted, use a second dish, as they must not be crowded.) Eg’g’S in Bread Sauce. — ( Quantity for Sir Persons.) — Flavour a pint of milk as you would for bread sauce (see page 260) . Turn the milk into a white sauce with half an ounce of flour and of butter. Butter a large fire-proof dish, pour over the bottom of it a layer of the sauce at least a quarter of an inch deep, and strew over it a layer of pounded breadcrumbs seasoned with salt and pepper. Put the dish in the oven for a few minutes to heat without boiling, take it out and slip into it, carefully and without breaking, six Eggs. Dust a layer of very fine raspings over the surface, and return the dish to the oven EGGS IN BREAD SAUCE

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