Eggs with Cheese

Ingredients

• 2 Eggs
• Salt
• Pepper
• 2 oz. grated Cheese
• 1 oz. Butter

Method

1. 1

   Melt butter in pan, break into it the eggs, add half cheese, salt and pepper.

2. 2

   Stir with a whisk over a brisk fire until it commences to thicken, dish on pieces of buttered toast, sprinkle with remainder of cheese, and brown quickly under the gas grill.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 88. The excerpt below is the record exactly as published.

1 oz. Butter, 1 oz. Elour, 1 gill Milk, i teaspoonful Salt, 3 oz. grated Cheese, 3 yolks of Eggs, 4 whites, and a little white and Cayenne Pepper. In a small saucepan mix the butter and flour over the fire, tlieii add the milk. Stir till it boils and thickens. Take the pan off the fire and add the seasonings ; mix well, add yolks one by one, then the cheese. Have the whites beaten stiff, and stir them in gently. Pour all into a buttered souffle tin or pie-dish, and bake in a quick oven 20 minutes. Serve instantly. Cheese (Stewed). Melt I oz. butter in pan. Add 1 oz. grated cheese, ^ oz. flour, i teaspoon mustard, and about 1 gill millv. to forai the cheese into nice smooth batter, rather thicker than cream. Prepare a slice of toasted bread, cut in four pieces, and place on each a spoonful of stewed cheese. Cheese Straws. 3 oz. of Elour, 2 oz. of Butter, yolk of an Egg, 2 oz. of grated Cheese, Cay- enne Pepper, and Salt. Rub the butter into the flour, add the grated cheese and season- ing (Pannesan is best), mix all together with the yolk of an egg. Roll out and cut into strips about two inches long. Bake on a greased baldng-sheet till a pale fawn colour. Cheese and tomato straws made by adding 1 tablespoonful tomato puree to mixture. Tomato Cheese. Melt 1 oz. butter with tablespoonful tomato sauce. Stir weU. Add 2i tablespoonfuls grated cheese, a few drops lemon juice, and a little cayenne. Seiwe very hot on buttered toast. Crab Pie. Fill shell with meat from crab, a little pepper, salt, and parsley, and a few bread cnimbs. Dot bits of butter over, and bake | hour. Craig:ie Toasts. Talvo three or foiir tomatoes. Remove pips, skins, etc., and put in a pan along with the yolks of two or three eggs. Let it simmer ter some time till it skins. Then I’emove from fire for some time. When required, add to the above salt and pepper, a few drops of 90 TRIED FAVOURITES COOKERY BOOK. Worcester sauce, and some grated Parmesan cheese. Wann, and place the mixture on rounds of fried toast, which put in the oven, and serve very hot. Creams of Anchovies, or Lobster, or Salmon. Pound the meat in a mortar with fresh ljutter, a little cayenne, and a few drops lemon juice (and with lobster or crab a little anchovy sauce), spread on fried croutes of bread, and bake 10 n)inutes. Serve hot. Creme de Fromage (for 4 Persons). 2 tablespooiifuls of grated Cheese, not quite 2 tablespoonfuls Cream, a very little Cayenne, and Salt. Mix into a smooth cream, and spread on some thin puff paste which has been cut with a round cutter ; double it over ; press the edges well together ; egg and vermicelli them, and fry in boiling lard. Sciwe hot. A Croutes au Jambon. Prepare fingei’S of fried bread (or round pieces). Mince fine some cold ham or cold meat, and made hot in good brown sauce, but keep stiff, spread on the croutes, and bake 5 minutes. • A Croutes de Merluche. Prepare round pieces of fried bread. Take a tliick fresh smoked' haddock, and with a fork take all the meat off the bones, and pile it in neat bunches on the croutes. Sprinkle on a little cayenne, and pour over a few drops of good salad oil; bake abou 10 minutes in shai’p oven, and serve hot. A Croutes of Marrow. Cut the marrow into inch lengths, and blanch for a minute or two in boiling water, flavoured with herbs. Take fingers of pastry or fried bread, and put pieces of marrow' on each. Sprinkle finely chopped parsley and a little lemon juice, bake 10 minutes. Serve hot. Croutes of Sardines or Bloaters. Make in the same way, adding cayenne, filleting the herrings, and buttering the bread before baking 10 minutes. Cup Omelets. 1 breakfastcupful Bread Crumbs, 1 Onion, 1 oz. Chopped Pasley, 2 Eggs, li teacupful Milk, Pepper and Salt. Boil and chop onion, beat eggs, mix all well. Pour into buttered cups and bake in hot oven 30 minutes. Serve on hot ashet with tomato sauce. Curry Balls for Breakfast. 4 lb. Rice (boiled), i lb. Meat (cooked), tablespoonful Curry Powder, Salt, Sugar, Apple, and Onion. Mince the meat very fine; mix with cooked rice, curry, apple (minced fine), and onion, a little salt and sugar, and an egg. Mix all together, and form into small balls. Egg and bread-crumb. Fry, and serve very hot. Curry Souffle. i lb. Veal, i lb. Bacon, 1 lb. Sweetbreads, 1 lb. Button Mushrooms. Rub cut veal and bacon through sieve, and parboil sweetbreads. TRIED FAVOURITES COOKERY BOOK. 91 Make sauce with 4 onions sliced and fried in butter. Cook well, add 1 apple, tablespoonful ouriw powtler and stock from sweetbreads made into thick sauce. Eub through sieve. Put mushrooms and sweetbreads at bottom of dish among sauce, then veal and bacon on top. Cover with greased paper, and steam 1 hour. Egrsrs (Baked). 6 Eggs, 1 cupful Chicken, Game, or Veal Gravy, 1 teaspoonful Parsley and Onion chopped very finely, 1 handful Bread Crumbs, Pepper and Salt. Pour enough gravy into baking tin to cover lx)ttom well, and mix with the parsley and c>nion. Set' in oven till it begins to hiss and bubble. Break eggs in so that they don’t crowd one another. Strew crumbs thickly over, also pepper and salt. Return to oven for minutes, then pour over tlie rest of the gravy, which has been made hot. Add more bread crumbs as fine as dust, and bake till eggs are set. Send to table in tin. Esrsr Balls. Mince a little cold meat, season, drop in unbeaten yolk. Stir and form into ball. Drop unbeaten white into buttered cup ; drop in ball, and steam in boiling water till white is set. Boiled Egfgfs. Place eggs in pan of boiling water, covered. Put on lid, remove pan from gas, or back a little from fire and leave it 1 or 5 minutes for 1 egg, and a little longer for each additional egg. This is an ex- cellent way to cook eggs for an invalid, as the albumen remains soft, and is very easy of digestion. If they are required quickly, put eggs in boiling water and boil gently minutes. If boiling eggs hard, -put them in boiling ivater instead of cold. It will prevent the yolk from colouring black. Esgfs with Cheese. 2 Eggs, Salt and Pepper, 2 oz. grated Cheee

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