Golden Buck

Ingredients

• one egg
• five ounces of soft domestic cheese
• one level table-spoonful of butter
• one-third of a teaspoonful of salt
• a grain of cayenne
• a level teaspoonful of mustard
• five table-spoonfuls of milk
• five slices of bread

Method

1. 1

   Beat the egg in a saucepan, add cheese, butter, salt, cayenne, mustard, and milk.

2. 2

   Stir until creamy.

3. 3

   Toast the bread and keep warm.

4. 4

   Poach ten eggs in boiling salted water.

5. 5

   Spread the cheese mixture on the toast, top with poached eggs, and serve.

Nutrition per serving

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 211. The excerpt below is the record exactly as published.

Golden Buck. This is one kind of rare-bit ; and though not so popu- lar as the familiar Welsh rare-bit, it makes a pleasing change for those who are fond of such dishes. Beat one egg in a small saucepan. Add to it^ five ounces of soft domestic cheese, broken in small bits, one level table-spoonful of butter, one-third of a teaspoonful of salt, a grain of cayenne, a level teaspoonful of mus- tard, and five table-spoonfuls of milk. Toast five slices of bread

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