Eggs Molet Chasseur

Ingredients

• 1 shallot
• Y% teaspoon salt
• 1 tablespoon butter
• Pepper, cayenne
• 3 mushroom caps
• 4 French poached eggs
• 4 cup Chicken Stock (p. 151)
• 2 tablespoons cream
• 1 tablespoon sherry
• 1 tablespoon grated Parmesan cheese

Method

1. 1

   Chop shallot fine and cook in butter, stirring constantly 3 minutes.

2. 2

   Add mushroom caps, peeled and chopped, and cook 5 minutes.

3. 3

   Add stock, sherry, salt, pepper, and cayenne to taste.

4. 4

   Bring to boiling point and simmer 10 minutes.

5. 5

   Turn into shallow, buttered baking dish and place on sauce French poached eggs.

6. 6

   Pour over cream, sprinkle with cheese, and let stand in oven until cheese has melted.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 153. The excerpt below is the record exactly as published.

EGGS MOLET CHASSEUR 1 shallot Y% teaspoon salt 1 tablespoon butter Pepper, cayenne 3 mushroom caps 4 French poached eggs 4 cup Chicken Stock (p. 151) 2 tablespoons cream 1 tablespoon sherry 1 tablespoon grated Parmesan cheese

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