Eggs in the Nest
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 114. The excerpt below is the record exactly as published.
Eggs in the Nest fire; break the egg over it, adding salt, pepper, and two spoonfuls of milk ; place it on a slow fire, with a red-hot shovel over it, and serve when the eggs are set. Or cut some as- paragus tops into pieces like pease, boil them a quarter of an hour, then take them out and put them into a stewpan, with a bunch of parsley, chives, and a piece of butter ; set them over a slow fire, put in a pinch of flour, add a little water, and let them stew, seasoning with salt and sugar. When done, put them ink/ the dish they are to be served in, and break over them some eggs, seasoned with salt, pepper, and nutmeg. Set them for a short time over the fire, press a red-hot shovel over, and serve the yolks soft. Eggs a la Maitre d’Hotel. — Slice and fry some Spanish onions in butter, but do not let them brown. Add a little flour, some hot milk, chopped parsley, salt, and white pepper, and let the sauce thicken. Cut some eggs that have been boiled for ten minutes into quarters, lay them into the sauce, and, when hot, arrange the eggs neatly in a dish and pour the sauce over them. Eggs en Marinade. — Mix equal quantities of water and good veal gravy, two table-spoonfuls of each, with a teaspoonful of vinegar and a seasoning of pepper and salt ; put it into a stewpan, and stir in gradually two well-beaten yolks of eggs. When it thickens, and before it boils, have ready half a dozen nicely poached eggs, and pour the sauce over them. Garnish with parsley. Time, ten minutes to prepare. Eggs a la Martin. — Have ready a dish that can be put into the oven and baked. It should be like a deep, ordinary soup-plate, without the wide rim. It is easy enough to find plenty such at any store. Have it heated, but not too hot. Put into a small saucepan a teaspoonful of butter. Let it melt, but be careful that it does not brown. Then add a teaspoonful of flour (or more, if it is preferred thicker), and then very slowly, after the flour is well mingled, a cup of milk or cream. Then add four table- spoonfuls of grated cheese. Stir well, and when thoroughly heated pour into the dish you have ready, and with great care (so as to keep the shape) drop into the mixture four eggs. The ordinary dish will hold about four eggs and look well, but it may be possible to find larger ones. Put at once into the oven, and when the eggs are set serve at once. A few bits of parsley make the dish look more inviting. Eggs in the Nest. — Soak one box of gelatine half an hour in cold water. Put three cups of milk on the fire in a double boiler and make very hot. When the gelatine is soft add to it two cups of sugar ; mix well, and turn both in the boiling milk. Stir until thoroughly dissolved. Take from the fire and divide into as many portions as you desire colors. To one portion add a couple of table-spoonfuls of grated chocolate, melted over boiling water. Tint another pink with coch- ineal. To a third add the beaten yolks of two eggs, and return to the fire long enough to cook the eggs — about five minutes. Leave one por- tion white. Flavor this with vanilla
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