Oeufs en Ciel de Boeuf

Ingredients

• a slice of bread half an inch thick
• salt
• coralline pepper
• minced chives or parsley
• an egg

Method

1. 1

   Cut rounds from the bread, fry until golden brown, scoop out the inside, season, and place on a buttered baking tin.

2. 2

   Break an egg into each and bake until set.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 17. The excerpt below is the record exactly as published.

salted water acidulated with vinegar (you will require a short wineglassful of vinegar for six eggs) ; when they have boiled for three minutes lift the eggs with a slice and place them in plenty of cold water, leave them till perfectly cold, then drain well on a clean cloth, season with a little salt and coarsely ground black pepper, and, if liked, a dust of nutmeg. Have ready, very thinly rolled out, some trimmings of puff paste, and from this stamp out twelve rounds, each half an inch wider than the poached egg. Place each egg on one of these rounds, and cover with another, moistening the edges of the paste with a wet bnish and pressing them well together; dip these beignets into beaten egg and roll them either in fresh breadcrumbs or broken-up vermicelli, and fry in plenty of fat till of a golden brown. Serve plain, with a garnish of fried parsley, or with any sauce to taste round them, tomato sauce being a great favomute. Eggs cooked thus are served unrler varying names, according to the garnish used or the chef’s fancy. If, when poached and seasoned as above, they are dipped in good batter and f ri<ul for a minute in hot fat they are known as oeufs en Ilorli ; D 34 BREAKFAST AND LUNCH DISHES whilst if prepared as before, then rolled in flour, fried a golden brown in plenty of hot fat, and served on hot buttered toast, they are known as oeufs a la Viennoise. OiJvfs en CEil de Boeuf. — From a slice of bread half an inch thick stamp out some Sin. rounds, cut out a smaller round with the next sized cutter three parts the depth of the slice, and fry these rounds to a golden brown. When ready scoop out as much as you can of the inside without actually going through, and place them on a thickly buttered baking tin (or preferably a fireproof china dish), season them inside with salt, coralline pepper, minced chives or parsley, and break an egg

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