French Scrambled Eggs

Ingredients

• Beat 4 eggs until well broken
• 4 teaspoons of stock
• 4 teaspoons of cream
• 1 tablespoon butter
• ½ teaspoon of salt
• ½ teaspoon pepper

Method

1. 1

   Beat eggs, add stock, cream, and butter; turn into chafing dish or frying pan, stir constantly until they begin to thicken.

2. 2

   Add salt and pepper, serve at once.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 90. The excerpt below is the record exactly as published.

French Scrambled Eggs. Beat 4 eggs until well broken, then add 4 teaspoons of stock, 4 teaspoons of cream, 1 tablespoon butter; turn into chafing dish or frying pan, and stir constantly until they begin to thicken. Add ^ teaspoon of salt, % teaspoon pepper and serve at once. Scrambled Eggs. Put 1 tablespoon of butter in frying pan ; when hot add ^ teacup of cream, and 6 well-beaten eggs^ salt and pepper ; stir constantly. Serve as soon as done. To Poach Eggs. Put 1 pint of water in skillet with % teaspoon of salt ; let it boil. Break eggs carefully into it, letting them remain about 4 minutes. They are nice served on hot buttered toast. Egg Timbales'. Beat together 4 eggs, 1 small teaspqon of salt, a dash of onion, KENTUCKY RECEIPT BOOK. 153 1 teaspoon of chopped parsley, 1 teacup of sweet milk, pepper to taste. Cook in timbale cups, surrounded with water. Serve with tomato sauce. Ox Eyes. Cut slices of bread round and an inch thick ; also cut a hole in the center. Spread with butter and crisp in a quick oven. Break 1 egg in each, season with salt and pepper, and moisten with 1 table- spoon of cream ; put in oven, and cook a few minutes. Stuffed Eggs. Twelve eggs boiled hard; cut them cross ways; take the yolks and add to them 2 teaspoons of raw mustard, 1 tablespoon of celery seed crushed, salt, % teaspoon of cayenne and black pepper, a little lemon juice. A small quantity of chopped ham or chicken may be added. Use oil enough to make a thick paste, then stuff yolks in whites and set in stove a few minutes. Garnish with parsley. To Boil An Egg. Put egg in a saucepan filled with cold water, let come to a boil. Serve at once. Sardined Eggs. Twelv-e eggs boiled hard and dropped in cold water; cut them cross ways. Mash the yolks and add 2 teaspoons of raw mustard, salt and cayenne pepper, 6 or 7 sardines chopped fine with some of the oil, then put back in whites and set away to cool. Can serve with a lit- tle melted butter if desired. Eggs a la Shearer. Boil 5 fresh eggs 3 minutes ; remove shells, without breaking the whites ; put eggs in a shallow baking dish. Make a cream sauce with 1 pint of sweet milk, 1 tablespoon of butter and 1 teaspoon of flour worked to a cream, 1 teaspoon of salt.

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