GEufs a la Dreux

Ingredients

• 6 eggs
• 1/2 lb. lean ham (cooked)
• 1 dessertspoonful chopped parsley
• 1/2 oz. butter
• 1/2 gill cream
• salt
• pepper
• cayenne
• six rounds of buttered toast

Method

1. 1

   Butter thickly six deep patty-pans, chop the ham finely and mix with the parsley, sprinkle well in the patty-pans to cover the inside.

2. 2

   Break an egg carefully into each pan, season with salt, pepper, and cayenne, and divide the cream equally on top of each egg; add a tiny piece of butter in each.

3. 3

   Place the tins in a saute-pan with boiling water, place in the oven, and poach until the whites are set.

4. 4

   Serve on rounds of buttered toast.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 510. The excerpt below is the record exactly as published.

1 gill cream, i gill bechamel sauce (No. 202), a small shallot, pepper, salt, ENTREMETS SAVOZJREUX, BONNES B OUCHES, ETC. 591 a pinch of grated nutmeg, fried bread croutons, a teaspoonful of chopped parsley. Boil the eggs for fifteen minutes, lay them in cold water, take off the shells, cut them in halves crosswise, take out the yolks for garnish. Peel the shallot and chop finely. Melt the butter in a stewpan, add the shallot, and fry a golden colour. Add the sauce, let it come to a boil, mix in the cream ; when hot put in the whites of egg, add the seasoning. Stir gently, or, better, shake the pan so as not to break the slices, and keep on the fire until hot. Warm up the yolks in a little thin white sauce, dress them in the centre of a dish, put the whites round the yolks as neatly as possible, sprinkle over with some chopped parsley, garnish with a few croutons of fried bread, and serve. 1892. GEufs a la Dreux. — 6 eggs, \ lb. lean ham (cooked), 1 dessertspoonful chopped parsley, \ oz. butter, \ gill cream, salt and pepper., cayenne, six rounds of buttered toast. Butter thickly six deep patty-pans, chop the ham finely and mix with the parsley, sprinkle well the patty-pans with this, so as to com- pletely cover the inside of each pan, break an egg carefully into each pan, season with a pinch of salt, pepper, and cayenne, and divide the cream equally on top of each egg ; put also a tiny piece of butter in each. Put the tins in a saute-pan three-parts full of boiling water, place in the oven, and poach until the whites are completely set. Have ready some rounds of buttered toast as nearly as possible the size of the patty-pans, turn out the pans and dress them carefully on the toast, dish up, and serve very hot. 1898. GEufs a la Milanaise. — 6 eggs, 3 tablespoonfuls grated Parmesan cheese, 1 tablespoonful cream, toasted bread, pepper, about \ gill tomato sauce (No. 271), 1 \ oz. butter

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