Oeufs au Beurre Noir
From Culinary jottings, 1885
Adding grated cheese creates 'oeufs brouillés au fromage'.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 132. The excerpt below is the record exactly as published.
oeufs au beurre noir.^' Eggs broken gently over very thin shavings of cheese, (which have been placed in melted butter in an omelette- pan over the fire) and allowed to set, are called " oeufsau frowiage'" : they should be dusted with pepper, and salt before serving. I have frequently mentioned " buttered-eggs"* in con- nection with fish, vegetable cookery, and toasts. By some, the dish is called " scrambled eggs," which is perhaps the more accurate title, being a translation of the French " cenfs hrouilles," the name given to it by our " lively neighbours." Do not forget the many ways in which you may serve this composition, and proceed to make it thus : — * The " rumlled eggs" of Ramasamj. 23G CULINARY JOTTINGS FOR MADRAS. Break three eggs into a bowl with a salt-spoonful of salt, a table-spoonful of cream or of milk, and a dust of pepper : mix them well : melt a piece of butter the size of an egg
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