Poached Eggs en Croustade à la Alexander

Ingredients

• one-fourth pound of flour
• one tablespoonful of butter
• two whole eggs
• twelve finely chopped shallots
• one-half pound of finely chopped fresh mushrooms
• pepper
• salt
• two tablespoonsful of demi-glace
• spray with grated Parmesan cheese
• a dash of melted butter

Method

1. 1

   Make a dough with flour, butter, eggs, and salt.

2. 2

   Cut into tartlette forms and bake.

3. 3

   Sauté shallots and mushrooms, season, and mix with demi-glace.

4. 4

   Fill tartlettes with this mixture, top with poached eggs, cover with cream sauce, sprinkle with cheese, and bake for five minutes.

Nutrition per serving

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 13. The excerpt below is the record exactly as published.

wo tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate J4 pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down. This preparation cut and roll into sticks of ^ inches diameter by ij4 inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan. Serve in napkin with fried parsley. POACHED EGGS EN CROUSTADE A L'ALEXANDER Work into a dough J4 pound of flour, one tablespoon- ful of butter, two whole eggs and a little salt; cut this pie-crust dough into tartlette forms, say 3 inches in diam- eter, place in molds and bake in moderate oven. [65] THE STAG COOK BOOK Melt two tablespoonsful of fresh butter, add 12 finely chopped shallots, %. pound of finely chopped fresh mush- rooms, pepper, salt, and let it simmer, by constantly stir- ring, until it is thoroughly cooked, and finish with chopped parsley; mix well into this two tablespoonsful of demi- glace. Cover the bottom of tartlettes with a layer of this preparation, place a freshly poached egg on top, cover with thick cream sauce, spray with grated Parmesan cheese, a dash of melted butter, and bake in moderate oven for about five minutes. Dish up on napkin with crisp fried parsley. ROMAINE SALAD A L'ALEXANDER Decorate half a head of Romaine with sliced grape- fruit, sliced orange and white grapes split and seeded, or large black cherries. Prepare dressing as follows: Incorporate into French dressing finely chopped chives, French mustard and tea- spoonful of red currant jelly; mix well and use as dress- ing for above salad. ROGNONS DE VEAU A L'ALEXANDER Take six fresh veal kidneys, remove skin and fat, and cut to very small cubes, adding J^ pound of very fine chopped fresh mushrooms, and put asid^. Melt two tablespoonsful of butter with twelve finely chopped shallots

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