Neapolitan Molded Eggs
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 149. The excerpt below is the record exactly as published.
Parmesan cheese and one tablespoonful of boiling cream. Break the eggs, season, and poach in the usual way. Eggs en Cocotte Roulotte. Garnish the bottom and sides of the cocottes with cooked spinach, chopped and pressed, lettuce leaves, which should be stewed in butter. Break the eggs, season, poach in the usual way, and, when about to send the eggs to the table, drop a touch of chopped parsley on each yolk. Eggs en Cocotte with Morels. Garnish the bottom and sides of the cocottes with minced morels fried in butter and thickened with a little reduced brown sauce. Break the eggs, season, poach, and surround the yolks with a thread of the same sauce when dishing up. Eggs en Cocotte a la Soubise. Garnish the bottom of the cocottes with a coating of thick Soubise puree. Break the eggs, season, and poach. When dishing up, surround the yolks with a thread of good gravy. Neapolitan Molded Eggs. Make a mixture consisting of scrambled eggs and Par- mesan cheese, keeping it very soft; add per four scrambled eggs, two small raw eggs. Fill some little, well-buttered brioche-molds with this preparation, and poach in the bain- marie. As soon as contents are properly set, turn out the molds on to a buttered gratin dish, besprinkle with grated Par- STANDARD COOKERY. 215 mesan cheese, and coat the eggs with reduced and buttered brown sauce with tomato.
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