Eggs with Sardines

Ingredients

• Five eggs
• Small box sardines
• One tablespoonful butter
• Juice of half a lemon
• Half teaspoonful salt
• A little cayenne

Method

1. 1

   Bone and flake the sardines.

2. 2

   Melt butter, add sardines, and heat.

3. 3

   Add beaten eggs and when set, stir in lemon juice, salt, and cayenne.

Nutrition per serving

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 6. The excerpt below is the record exactly as published.

EGGS WITH SARDIKES. Five eggs. Small box sardines. One tablespoonful butter. Juice of half a lemon. Half teaspoonf ul salt. QSegmning ttrif 0 f0e (Egg 25 A little cayenne. Bone and skin the sardines, and flake them with a fork. Melt the butter, lay in the sardines, and cook until they are hot through. Add the eggs, beaten with- out separating, and when set stir in the lemon-juice, salt, and cayenne. EGGS AND ANCHOVIES. Five eggs. A dozen anchovies, skinned and minced. One gill cream. One tablespoonful butter. A dash cayenne pepper. Melt the butter, add the cream, and when both are hot stir in the beaten eggs. When they begin to thicken put in the anchovies and cayenne, and cook, stirring constantly, until the dish is the consist- ency of ordinary scrambled eggs. Serve on buttered toast or fried bread. 26 Z$t €f5afmg;©t00 ^W*x EGGS WITH HAM. Six eggs. Half pound boiled ham, cut in small pieces. Half tablespoonful onion, minced very fine. (Chives may be substituted when they are in season.) Half teaspoonf ul mustard. Two tablespoonf ills butter. Brown the onion in the butter, acid the ham, sprinkle with the mustard, and cook the meat until it begins to crisp. Stir in the eggs, and cook until thick. EGGS A VITALIENNE. Five eggs. Half pint milk. Half teacupful boiled spaghetti, chopped. Half teacupful mushrooms, sliced. (gcQinninz \nit§ t #e <&qq 27 One tablespoonf ul butter. One tablespoonf ul chopped parsley. One scant teaspoonful salt. White pepper to taste. Melt butter and heat milk in the chafing-dish, over hot water. Stir in the beaten eggs, and when they begin to thicken add the spaghetti, mushrooms, parsley, and seasoning. Cook three min- utes and serve. EGGS WITH MUSHROOMS. Five eggs. Two tablespoonf uls butter. Three tablespoonf uls mushrooms. One teaspoonful lemon-juice. Salt and white pepper. Melt the butter, put in the mushrooms, and let them get hot through. Squeeze the lemon- juice over them, stir in the eggs, add salt and pepper, and cook until thick. 28 £0e €0aflngs©t*0 puppet LYONNAISE EGGS. To two tablespoonf uls of butter, melted in the chafing-dish, put a small onion, sliced very thin and a couple of sprigs of parsley, minced, and cook until the on- ions are lightly browned. Add a gill of milk in which has been dissolved a tea- spoonful of flour, stir two or three min- utes, and lay in six hard-boiled eggs, each cut into four slices. Let them simmer for a few minutes, handling them care- fully, as they break readily. FRICASSEED EGGS. Six hard-boiled eggs, each cut crosswise into four thick slices. One cup good gravy or stock. In nearly all of the recipes which call for stock canned consomme may be used, or failing this, beef extract. (Jijeginnmg mii§ f#e (Egg 29 One teaspoonful butter. One very small onion, minced fine. One tablespoonful chopped parsley. Two teaspoonfuls flonr. Salt and pepper at discretion. Cook the onion in the butter, stir in the flour, and when it bubbles add the stock. When it is boiling hot lay in the eggs gently, not to break them. Let them cook three or four minutes, or un- til smoking hot. Season, sprinkle with parsley, and serve on fried bread. CURRIED EGGS. Six hard-boiled eggs, sliced as in pre- ceding recipe. One tablespoonful butter. One tablespoonful flour. One small onion, minced. Half pint white stock. Two tablespoonfuls cream. One teaspoonful curry-powder. Half teaspoonful salt

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