Eggs with Beetroot a l'Allemande

Ingredients

• small beets
• hot water
• vinegar
• sugar
• eggs
• two egg whites
• salt
• cayenne pepper
• allemande sauce
• parsley

Method

1. 1

   Cook beets, peel, and soak in vinegar and sugar.

2. 2

   Boil eggs for 4.5 minutes, cool, and remove shells.

3. 3

   Place eggs in beets, cover with meringue, and bake until set.

4. 4

   Serve with allemande sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 373. The excerpt below is the record exactly as published.

eggs from ten to twelve minutes, number according to the dish they are to be served in; leave in cold water until cold, remove the shell, cut in thin slices. Make a cheese sauce, put a layer of egg in a dish, then a layer of sauce, then of egg, and so on until the dish is full. Put on the top some grated cheese and bread crumbs, put in oven in hot water — uncovered — for ten minutes. When THE SWEDISH, FRENCH, AMERICAN COOK BOOK 251 ready to serve, put the dish on a paper doily; garnish with parsley at the side. If ramequin cups are used, put a slice of hard-boiled egg on each. Cheese Sauce. Put one tablespoon butter in a pan, add one tablespoon flour, then one cup milk, pepper and salt. Beat well; add one cup grated American cheese. Velvet Eggs ( CEufs veloutes ) Cut two round pieces of bread and toast; drop two eggs carefully in hot water and poach about three minutes; put on the toast. Cover with a hot cream sauce. In the meantime, chop two hard- boiled eggs and heat between two plates in oven. Then when ready to serve, sprinkle them lightly all over the dish; garnish with parsley. Serve for breakfast or luncheon. Eggs (CEufs) a la Hollandaise Toast round pieces of bread and spread with pate de foie gras, tongue, anchovy, sardines, or butter. Break eggs in boiling water, poach them, and put them on the toast. Pour over a thick hollan¬ daise sauce, decorate with a strip of truffles across and a ring of thick cream sauce around; sprinkle some chopped parsley around. Serve for luncheon or supper. Timbale of Eggs (CEufs en Timbale) a la Victoria One cup milk, three eggs, pinch of salt and pepper. Mix all together in a bowl. Butter large timbale cups and fill. Put in a pan of hot water and cook in oven — uncovered — for ten minutes, when half cold turn out and cover with a tomato glaze that is thickened with flour. Decorate on top with cream sauce. Gar¬ nish with parsley. Serve with a rich white allemande sauce that has been flavored with sherry. Baked Eggs with Mushrooms, a la Ericsson Hammond CEufs cuits au four, aux Champignons, a la Ericsson Hammond Select fresh eggs, one for each person, hard boil ten to twelve minutes, put in cold water, cut a piece off on the side and scoop out the yolks. Chop mushrooms and yolks together (half of each) with pepper, salt, and a little butter; fill the eggs, put one egg in small individual casserole cup, fill all around with the sauce that has been made from the mushroom juice; put in oven in hot water and bake for ten minutes. Then arrange on a platter, garnish with parsley, and on each put one whole glazed mushroom; decorate with white cream sauce. Dish for luncheon or Sunday supper. Mushroom Sauce. One tablespoon butter, one tablespoon flour, one cup mushroom juice, two spoons sherry, pepper and salt. Egg (CEuf) a la Dewey Make small pastry shells by lining a small cake tin with puff paste; fill with beans and bake. When baked, scoop out the beans from the basket and fill. Arrange on a platter in ring style with parsley in the centre and stick in each a handle made from the pastry strips, twisted in corkscrew style, shaped in a horseshoe and baked. Fried oyster crabs, fried shrimps, or scallops can be put in the centre of the ring; garnish with parsley and lemon around. Filling. Two eggs, three tablespoons milk, two tablespoons cream, pinch of salt, and pinch of cayenne pepper. Put a table¬ spoon of butter in a frying pan; when melted, add the eggs, milk, and cream. Let it settle, then stir carefully. Egg in Green Pepper (CEuf au Piment) a la Lydie Select long green peppers all the same size; cut rings about half inch in height — one for each person; put in water with a little pinch of baking soda, cook about four minutes; leave in the water until ready to use. In the meantime, have ready some cooked ground smoked tongue. Cut round pieces of bread and toast. Spread with butter, then with the tongue that has been flavored with sherry, a little pepper and salt. Take eggs, one for each ring, break carefully, separate whites and yolks. Poach the yolks in a little bouillon or milk for about three minutes. During that time beat up the whites of the eggs. Place rings of the green pepper on the toast, fill with part of the meringue, then put the yolks in the centre, decorate with the rest of the meringue put through a fancy tube around the yolk, and on the edge of the pepper put a strip of Spanish pepper; sprinkle with chopped truffles on the top. Put in oven on a buttered pan, cook from four to five minutes. When ready, arrange on a platter in the form of a ring with a rich hollandaise sauce in the centre and all around. Egg entree for luncheon or supper. Meringue of Egg (Meringue a l’CEuf) a la Hammond Cut thin slices of bread in strips and butter them. Take a but¬ tered baking sheet, arrange the toast (one piece on top of another) in the form of a ring, fasten one to another with yolk of egg, put in 252 THE SWEDISH, FRENCH, AMERICAN COOK BOOK oven and toast. In the meantime, beat up the whites of three or four eggs to a meringue. Season with cayenne pepper and salt. When the bread is toasted, take out, birdsnest it with the whites put on through a paper tube, put in oven from three to four minutes — until the meringue is golden brown; then fill. Arrange on a warm platter; garnish with parsley. Serve with hollandaise sauce around as an egg entree for luncheon or supper. Filling. Put one and a half cups milk on stove. Hard boil three or four eggs, according to size of the ring. Put one tablespoon butter in a saucepan, add one tablespoon flour, mix well, add the milk, then add the eggs that have been chopped, and fill the centre. Eggs with Beetroot ( CEufs aux Betteraves ) a l’Allemande Select small beets — one for each person; put in hot water with some salt; cook quickly. When done, remove the skin, put in water with a little vinegar and sugar

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