Eufs a la Parmentier

Ingredients

• 8 large potatoes
• 6 small eggs
• 1 gill white cream sauce
• 1 oz. grated cheese
• 0.5 oz. butter
• breadcrumbs

Method

1. 1

   Bake potatoes, cut in halves, scoop out the insides.

2. 2

   Poach eggs in salted water with lemon juice.

3. 3

   Fill potato halves with sauce, place an egg in each, cover with remaining sauce, sprinkle with breadcrumbs and cheese, dot with butter, and brown in a hot oven.

4. 4

   Serve quickly.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 505. The excerpt below is the record exactly as published.

bread-crumbs. Place the slices neatly on a well-buttered baking-tin, and put them in a sharp oven for a few minutes to get browned. Care must be taken that the meat does not get dried up. Dress them in a circle on a dish with a lace-paper ; fill the centre with crisp, fresh watercress, previously seasoned with salt and lemon-juice. Serve very hot. 1868. Jombalayah (an American Breakfast Dish). — 4 oz. Patna rice, 4 oz. cooked ham, salt, cayenne pepper, 1 lettuce. Boil the rice in slightly salted water (the same as for curry or kedgeree), so that each grain is intact when the rice *^s tender. Drain and cool the rice when done. Mince the ham as finely as pos- sible, and mix both ham and rice carefully in a basin, add a pinch of cayenne pepper, wash the lettuce, and place a layer of leaves on a cold dish, dress rice and ham upon this, and garnish neatly with the heart of the lettuce. Serve cold. 1869. (Eafs d la Colbert. — Take four or six new-laid eggs. Break each very carefully in a cup, season with pepper and salt, and sprinkle over about half a teaspoonful of grated Gruyere or Parmesan cheese ; drop each very gently into a pan of hot fat or frying oil ; the latter, if of good quality, is preferable for this purpose. Keep the eggs in shape and turn frequently by means of a wooden spoon. Fry them to a pretty golden colour ; then take up and drain them on a cloth or 586 THE NEW CENTURY COOKERY BOOK kitchen paper. Dress them neatly on a hot dish, sprinkle over with grated cheese, and serve quickly. 1870. (Eufs frits au JBeuvre noir. — This is a simple but delightful breakfast dish ; the secret of success lies mainly in the correct preparation of the beurre noir, or black butter, as it is called in England. This, by the way, is a misnomer, as butter when cooked till black becomes unpleasant in paste. The above dish is made as follows : —Melt an ounce of butter in an earthenware fireproof pan (casserole) ; when hot break into it gently three to four eggs, have ready three to four rounds of buttered toast a little larger than the eggs, spread them with a little anchovy paste ; take up the eggs, one at a time, trim into a neat round shape, and place each on the provided toast, and dish up. Re-heat the butter remaining in the casserole, and let it get a dark nut-brown colour (not black), then add a dessertspoonful of tarragon vinegar and a good pinch of chopped parsley or chives, reduce a little, and pour over the eggs on the dish ; serve hot. 1871. CEufs ala Par mentier (Parmentier Eggs). — 8 large potatoes, 6 small eggs, 1 gill white cream sauce ( bechamel , No. 202, or supreme, No. 210), 1 oz. grated cheese

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