GEufs a la Boston

Ingredients

• 6 eggs
• 1 oz. butter
• 1/2 large onion
• 1 teaspoonful flour
• 1 gill milk or cream
• 2 oz. chopped cooked ham
• salt
• pepper
• nutmeg
• 1/2 gill Madere sauce (No. 237 a)

Method

1. 1

   Peel and slice the onion, fry in butter until golden.

2. 2

   Sprinkle in flour, stir, and moisten with milk or cream.

3. 3

   Season with salt, pepper, and nutmeg.

4. 4

   Mix yolks with onions and ham.

5. 5

   Beat egg whites to stiff froth and mix carefully.

6. 6

   Butter a baking tin, dress the mixture, sprinkle with ham, and bake for fifteen minutes.

7. 7

   Serve with Madere sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 511. The excerpt below is the record exactly as published.

\ oz. butter. Break the eggs into a basin, beat up well with a' tablespoonful of grated Parmesan cheese and the <$eam, add a pinch of pepper. Divide this into four equal parts. Melt a little butter in an omelet-pan, pour in one part and make into a small omelet, taking care that the omelet is of a nice cushion shape. Proceed thus until four omelets are made. Boll each in Parmesan cheese, put them on an oval shape of buttered toast, sprinkle the surface with more Parmesan, put them on a baking- sheet, and place in a hot oven for two minutes. Dish up on a hot dish, pour round with hot tomato sauce, and serve. 1894. GEufs bvouilles aux JPointes d’Asperges. — 6 eggs, 1 gill asparagus tips, 2 oz. butter, 1 tablespoonful cream, salt, pepper, and nutmeg. Boil the asparagus tips in salted water until tender, drain well, put them in a saute-pan with an ounce of melted butter, and saute over the fire for five minutes. Break the eggs in a basin, add the cream, season with a little salt, a pinch of pepper, and a grate of nutmeg, beat up well, put it in a stewpan with the remaining ounce of butter, stir over the fire for a little while, then add the asparagus, stir again until the eggs begin to set. Dish up on a hot dish, 592 THE NEW CENTURY COOKERY BOOK garnish with parsley, and serve. Slices of cucumber in place of asparagus points will be found a nice change. A pinch of caster sugar should be added when sauteing if cucumber is used. 1895. (Eufs a la Boston. — 6 eggs, oz. butter, ^ large onion, 1 teaspoonful flour, 1 gill milk or cream, 2 oz. chopped cooked ham, salt, pepper, and nutmeg, % gill Madere sauce (No. 237 a). P

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