Eggs Sur le Plat

Ingredients

• the requisite number of eggs
• season each egg with salt
• and pepper
• a bit of butter on each
• a little minced parsley

Method

1. 1

   Break eggs on a warmed, buttered plate, season, and add butter.

2. 2

   Sprinkle with parsley if desired.

Nutrition per serving

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 22. The excerpt below is the record exactly as published.

and pepper and it is ready to serve. MAY 2D "Old Tray licked all the oysters up. Puss never stood at crimps, But munched the cod, and little kit Quite feasted on the shrimps." —Hood ("Poems"). THE fresh shrimps when in mar- ket are to be preferred, but good canned ones in glass bottles may be obtained. To- a pint of shrimps, when boiled and taken from the shells, allow a large cupful of milk ; when it is hot add a tablespoonful of butter rubbed into one of flour. Stir until well blended, then put in the shrimps, season with salt and paprika. When ready to take from the fire, stir in a beaten egg. If the canned shrimps are used be sure to rinse in cold water some minutes before using. 79 MAY 3D " Of course we must have something to eat. . . . There'll be a cutlet — on a trunk — ^anyway." — Mrs. Humphry Ward ("Lady Rose's Daugh- ter"). IF the cutlet was of veal it should have been thoroughly cooked, as un- derdone veal is proverbially unwhole- some. To insure a tender, palatable and digestible veal cutlet prepare and cook it as follows: Season the meat with salt and pepper. Heat three table- spoonfuls of salad-oil very hot in a fry- ing-pan. Fry the cutlet in this until brown on both sides. Pour off the oil and substitute a cupful of boiling water, a cupful of stewed tomatoes, and two dozen mushrooms. Cover the pan closely and let the meat simmer for an hour in the sauce. MAY 4TH ''Those roots that shall first spring and be most delicate." — Shakespeare ("Henry V."). YOUNG carrots are particularly nice prepared as follows Scrape the carrots, slice as thin as possible with a sharp knife ; put into a sauce-pan with very hot butter, tossing them with a knife to prevent sticking;. Gopk till 80 they begin to brown and are done through, which will be in a few minutes. Season well with salt and pepper, pour- ing the melted butter over them. Each ring of the carrot has a different flavor, and cooking in this way blends them best. MAY 5TH "Tea and cake on the table — ^beauty seated by his side, — ^all in less than a minute. He offered her a piece of cake 'Na! I am no for any.' He replied by putting a bit to her heavenly mouth. — Charles Reade (" Peg WoflSngton * *)• » TO make angel-cake, which was doubtless the kind referred to in the above quotation, beat until very stiff the whites of eleven eggs ; add a cupful and a half of granulated sugar and beat again and flavor with a tea- spoonful of almond extract. To one cup of sifted flour add a teaspoonful of cream of tartar and sift four times. Mix lightly, with as little beating as possible, into the sugar and eggs. Bake in a cake- pan with funnel for forty or forty-five minutes, dusting the pan lightly with flour instead of buttering it. When done invert on glasses or cups till it cools a little. 8i MAY 6rH ''We have got three things left, Sir — ^Love, Music and Salad!"— WiLKiE Collins ("The Moon- stone"). A MAYONNAISE properly pre- pared can be adapted to innumer- able uses, and is easily made. Mix with the yolk of an egg half a saltspoon- ful each of mustard and pepper, a salt- spoonful of salt, and the juice of a lemon, stirring lightly. Begin by adding oil, two or three drops at a time, increas- ing the quantity as the dressing thickens until about three-quarters of a cupful has been used, stirring steadily. Then put in a tablespoonful of vinegar and when that is well blended stir in a quarter of a cupful of oil. Oil, egg, and utensils should be chilled before beginning the mixing. MAY 7TH ''They are up already and call for eggs and but- ter." — ^Shakespeare ("Heniy IV."). THOUGH the good English Shakespeare did not describe the morning eggs as cooked "sur le plat," he may very well have meant to in- dicate that excellent dish which is pre- 82 pared by breaking the requisite number of eggs on a plate warmed in the oven, and well buttered, being careful not to let the eggs touch each other. Season each tgg with salt and pepper and put a bit of butter on each. A little minced parsley

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