GEufs brouilles aux Truffes

Ingredients

• 6 eggs
• 1 oz. butter
• 1 large truffle
• 1/2 glass Marsala
• salt
• pepper
• nutmeg
• 1 slice toasted bread

Method

1. 1

   Cut truffle into fine shreds, put in a stewpan with wine and a tiny piece of butter; cover and reduce liquid.

2. 2

   Break eggs into a basin, season, and mix.

3. 3

   Melt butter in a stewpan, pour in eggs, stir until beginning to set, then add truffle.

4. 4

   Serve on a slice of buttered toast, garnished with sippets of toast.

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). Peel and slice the onion and fry it in an ounce of butter to a golden colour, sprinkle in the flour, stir long enough to cook the flour, moisten with the milk or cream, season with a pinch of salt and half a pinch each of pepper and nutmeg. Separate the yolks from the whites of eggs and put the yolks with the onions &c., stir well and add one ounce of chopped ham. Beat the whites of eggs to a stiff froth and mix carefully with the above. Butter a round baking-tin or gratin-dish, dress the mixture neatly on it, sprinkle the top with chopped ham, bake in a hot oven for fifteen minutes ; when done, turn out on a hot dish and serve with Madere sauce. 1896. Scrambled Eggs. — 6 eggs, £ gill cream, f oz. butter, salt and pepper to taste, toasted bread (buttered). Break the eggs into a basin, add pepper and salt, beat with a fork until the yolks and whites are thoroughly mixed. Put it in a stew- pan with the butter and cream, stir over a brisk fire until the mixture begins to set. Have ready a square piece of toasted bread well buttered, cut each into quarters, and put neatly on a hot dish ; turn the egg mixture on to this, garnish with a few sprigs of fresh parsley, and serve. Or, instead of dressing the eggs on toast, put the mixture, heaped up, in the centre of a dish, and garnish with sippets of toasted bread. 1897. (Eufs brouilles aux Anchois. — 6 eggs, 1 teaspoonful anchovy essence, 1 \ oz. butter, 2 tablespoonfuls cream, 6 Gorgona anchovies, a pinch of cayenne pepper and salt, toasted slices of bread, parsley for garnish. Wipe the anchovies with a damp cloth, remove the fillets, and cut into strips. Cut the toast in oblong slices about three inches long and two inches broad, and butter them. Beat up the eggs ; put them, together with the anchovy essence, an ounce of butter, and the cream, in a small stewpan ; add a pinch of cayenne, and salt to taste. Stir over the fire until the mixture begins to set ; put an equal quantity on the buttered side of each piece of toast ; lay the strips of anchovies across each in the shape of lattice-work ; place a caper in each cavity ; dish up, put the dish in the oven for a few minutes, garnish with parsley, and serve hot. 1898. (Eufs brouilles aux Truffes (Scrambled Eggs with Truffles). — 6 eggs, oz. butter, 1 large truffle, ^ glass Marsala, salt, pepper, nutmeg, 1 slice toasted bread

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