Fried Eggs

Ingredients

• a small piece of butter
• a handful of breadcrumbs
• some chopped chives
• salt
• pepper
• some petite caisses

Method

1. 1

   Mix breadcrumbs, chives, salt, and pepper with butter.

2. 2

   Line paper cases with the mixture, break an egg in each, grill, and hold a hot shovel over them before serving.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 24. The excerpt below is the record exactly as published.

salt, a pinch of cayenne, and either a gill of cream or a cupful of sour milk. Have ready some hot butter in a gratin dish, put into this a few slices of bread let them slightly brown ; then pour over each one a layer of the above mixture; bake in a brisk hot oven till just set, and serve very hot. Scrambled Etjtj s.— Beat up three or four eggs with a teacupful of milk, add salt and pepper to taste ; have ready some hot butter in a small saucepan, pour in the mixture and stir over the fire till it is just beginning to set, and has attained the consistency of cream. Serve on fried or plain toast. EGGS AND POTATOES. 113 Eyys in Wine Sauce. — Put into a saucepan over the tire one chopped onion, with a tablespoonful of flour and a small piece of butter. When these ingredients are well mixed, add a small tumblerful of red wine, the same of stock, salt, pepper, and grated nutmeg; stir and let it boil, allowing it to reduce slightly. Have ready some hard-boiled eggs cut in quarters ; pour the sauce over them, and serve with fried sippets. F.yya 1,1 Geary. — Make some good strong meat gravy hot ; boil some water with a little salt and a teacupful of vinegar ; into this break as many eggs as are required, and as will conveniently lie side by side in the saucepan, let them boil for two minutes, lift them out carefully into a shallow hot dish ; pour the gravy over. Fried Eyy-i. Work into a small piece of butter a handful of breadcrumbs, some chopped chives

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