Eggs in Cases (Eufs en Caisses)

Ingredients

• a quarter of a pint of picked shrimps
• a little butter
• a quarter of a pint of white breadcrumbs
• season with finely-chopped parsley
• pepper
• and salt
• one Egg

Method

1. 1

   Work in a mortar a quarter of a pint of picked shrimps and a little butter to the consistency of a pliant paste, add a quarter of a pint of white breadcrumbs which have been soaked in milk, and season with finely-chopped parsley, pepper and salt.

2. 2

   Butter the china cases, and line them with this forcemeat, leaving a hollow in the centre of each to receive one Egg.

3. 3

   Slip the Eggs into the cases carefully, sprinkle the surfaces with a little salt, and pour a little melted butter over them.

4. 4

   Set the cases in a high-sided saute-pan, with hot water up to a third of their depth; push this into a moderate oven, and steam for eight or ten minutes.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 274. The excerpt below is the record exactly as published.

Egg’S in Cases, (Eufs en Caisses— These are excellent in themselves, and form a valuable method of using up any remains of fish, game, chicken, ham — in short anything which can be used as a lining for the cases. Small patty pans, or any of the pretty china shells, and fluted cases of white or coloured fire-proof china, can be used. To take an example of Wyvem's. Work in a mortar a quarter of a pint of picked shrimps and a little butter to the consistency of a pliant paste, add a quarter of a pint of white breadcrumbs which have been soaked in milk, and season with finely-chopped parsley, pepper and salt. Butter the china cases, and line them with this forcemeat, leaving a hollow in the centre of each to receive one Egg

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