Eufs garnis a la Coquette

Ingredients

• 5 neio-laid eggs
• 1 oz butter
• about ^ gill cream
• 2 oz lean ham or tongue
• salt
• cayenne
• nutmeg

Method

1. 1

   Butter small souffle cases, add butter, cream, salt, and nutmeg.

2. 2

   Place on a baking sheet in a hot oven.

3. 3

   When simmering, break in an egg, add cayenne, and cook until set.

4. 4

   Sprinkle with chopped ham or tongue and serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 512. The excerpt below is the record exactly as published.

Eufs garnis a la Coquette. — 5 neio-laid eggs, 1 oz. butter, about ^ gill cream, 2 oz. lean ham or tongue, salt, cayenne, and nutmeg. Procure five small china souffle cases ; butter them well ; put a small piece of butter in each of them, also a tablespoonful of cream, a pinch of salt, and a little grated- nutmeg ; place them on a baking- sheet in a hot oven or on the top of the stove. When the contents commence to simmer break carefully in each one egg ; put a tiny pinch of cayenne pepper in the centre of each yolk ; put back on the stove or in the oven, and allow the eggs to set lightly. Have ready the ham or tongue finely chopped, sprinkle over the white part, so as to leave the yolks free ; serve very hot. 1901. (Eufs Miroire a la JPrincesse.— Q eggs, 6 rounds fried bread, 1 oz. butter, 2 oz. cooked ham or tongue, parsley , the yolk of a hard-boiled egg, asparagus-point ragout, salt and pepper. Melt the butter in a saute -pan ; break the eggs one by one into a basin and slide them into the pan, and cook them in the oven until the whites are set ; season lightly with white pepper and salt. Cut them out with a plain round cutter and place each on a crouton of fried bread. Ornament the eggs with alternate little groups of chopped ham or tongue, chopped parsley, and chopped yolk of egg (hard-boiled). Dress them neatly on a round dish ; put them in the oven just a second or two ; fill the centre with a ragout of asparagus points and serve. 1902. (Eufs farcis aux Crevettes. — 4 hard-boiled eggs, 12 large or 18 small prawns, 3 Gorgona anchovies, 1-| oz. butter

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