My Grandmother's Egg Pie

Ingredients

• some thin rashers of bacon
• four eggs beaten up
• half a pint of cream
• pepper
• salt
• minced parsley

Method

1. 1

   Soak bacon overnight, lay in a pie dish, pour beaten eggs mixed with cream and seasoning over it, cover with paste, and bake in a moderate oven.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 15. The excerpt below is the record exactly as published.

pepper, &c., according to -what you have, then more sauce, and repeat these layers till the dish is full, being careful to finish with the herbs, &c., and some tiny morsels of butter ; now set the dish in the oven till browned on top, or brown it with a red-hot salamander or shovel, and serve very hot. If liked, grated cheese may be used. Farced Eggs. — Hard boil, shell, and divide six eggs lengthways, slicing a tiny piece off to make them stand like little canoes. How remove the yolks and pound these in the mortar with a tablespoonful of thick white sauce, a couple of spoonfuls of freshly- grated white bread, salt, cayenne pepper, and a spoonful of minced fine herbs (shalot or chives, mushrooms, and parsley, minced and fried first in butter) ; fill up the eggs with this mixture, rounding them neatly, and set them in the oven on a buttered tin for ten minutes, then serve with Italienne or any nice sauce to taste round them. These are also known as eggs d la Benedictine, and are much used for fast days. Eggs can be filled in this way with any farce, e.g., with shrimp paste rubbed up with the egg yolks, &c., as d la Normande ; or with grated cheese, &c., when they are called d la Suisse ; or d rindienne with boiled rice mixed with a tea- spoonful of uUiTy powder for two tablespoonfuls of the rice, the^’egg yolks, a little fresh butter, salt, and a spoonful of white sauce, and finished off as before (rounding the farced surface neatly with a knife dipped in warm butter or water) ; then dish on a :^0 breakfast and LtTNCH DISHES. bed of mashed potato, or fish farce, and serve with a rich curry sauce round. Scotch Eggs. — Boil as many eggs as you require for ten to twelve minutes, then leave them in cold water till perfectly cold. Meanwhile prepare any nice forcemeat to taste, such as you use for rissoles, &c., or some delicate sausagemeat, seasoning these Avell to taste. Now take out the eggs, shell them neatly, and roll them in the forcemeat, pressing this well round them with your floured hands, brush them over with beaten egg, roll them in fine crumbs or in broken-up vermicelli, and fry a delicate golden brown in plenty of hot fat. Drain well, and serve garnished with fried parsley ; or halve them and serve them round a mound of potato, broiled mush- rooms, spinach, &c. Dressed Eggs. — Hard boil as many eggs as you require, cooling and shelling them in the usual way, and slice them, arranging them neatly down a hot dish. Mince finely a shalot or some chives and a little parsley, and put this into sufficient cream to cover the amount of eggs (for an ordinary dish half a pint is plenty), and let it all boil uj), then pour it hot over the eggs and serve at once. (Hard-boiled eggs may be served thus with almost any sauce, bui to my own taste they are improved by being allowe( • to heat gently in whatever sauce they are served in. Eggs dressed thus are admirably served in a chafing dish. They are also delicious if mixed with broiled tomatoes or mushrooms, tiny rashers of bacon, oysters, &c. Eggs thus are also excellent if served with either a devil or a chutney sauce. For the EGGS. 31 former to half a pint of ordinary and very smooth brown sauce add a tablespoonful of walnut or mushroom ketchup, the strained juice of a small lemon, a teaspoonful of Burgess’s essence of anchovy, the same of made mustard (if a very hot dish is liked, mix this mustard with Worcester sauce instead of water, and a very little milk), a small and very finely minced shalot (or a small tablespoonful of minced chives), ten or twelve minced capers, a dust of cayenne, and a grate of lemon peel ; bring this all to the boil and simmer it for a few minutes before poui’ing it over the eggs or heating them in it. For the chutney sauce add a dessertspoonful each of Harvey sauce and mushroom ketchup to a full gill of brown sauce, with a teaspoonful of chili vinegar and a dessertspoonful of any good chutney, stir well together, boil up and use as before. Hard- boiled sliced or poached eggs can also be served with good shrimp, cockle, or scallop sauce for a change. Eggs with Shrimps. — Fry a dessertspoonful each of finely-minced parsley and chives (or a medium onion) in 2oz. of butter till brown, then stir in a pint of picked shrimps and half a pint of water (in which you have previously boiled down the heads and shells of the shrimps), with pepper and salt, and stew it all for twenty minutes ; then strain off the liquor, arrange the rest in a hot dish, place five or six poached eggs on this, and serve with the following sauce over them : Found together smoothly 2oz. of capers, a good tablespoonful of picked parsley, a gherkin and a capsicum (from a pickle bottle), one 32 BREAKFAST AND LUKCH DISHES. or two small slialots, and two or three good table- spoonfuls of breadcrumbs (previously soaked in vinegar and pressed dry) ; sieve this, then beat in three tablespoonfuls of oil (or oiled butter), one and a half of good red wine vinegar, a dash of cayenne and salt to taste, and whisk it all together till of the consistency of cream. This is an Italian recipe, and is also good made with j^rawns, lobster, or crab. My Grandmother s Egg Pie. — Soak some thin rashers of bacon overnight in cold water to take out the salt, then lay them in a piedish and pour to them four eggs beaten up with half a ]jiut of cream with a seasoning of pei per, salt, and minced parsley

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