Poached Eggs (Normandy)

Ingredients

• 1 ounce of butter
• 1/2 pint of red wine
• the same of consomme, or white stock
• 6 eggs
• salt and pepper
• parsley

Method

1. 1

   Fry an onion, 1 clove of garlic (which may be omitted), some parsley, thyme, and a bayleaf in 1 ounce of butter.

2. 2

   Add 1/2 pint of red wine and 1/2 pint of consomme or white stock, and cook until well blended.

3. 3

   Add salt and pepper, strain it, and pour around 6 poached eggs, drained and laid on toast, previously dipped in hot water to soften it.

4. 4

   Garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 24. The excerpt below is the record exactly as published.

POACHED EGGS. (Normandy.) Fry an onion, ^ clove of garlic, — which may be omitted, — some parsley, thyme, and a bayleaf, in I ounce of butter. Add ^ pint of red wine (or cider), the same of consomme, or white stock, and cook until well blended. Add salt and pep- per, strain it, and pour around 6 eggs, poached in vinegar and water, drained, and laid on toast, pre- viously dipped in hot water to soften it. Garnish with parsley. FRIED EGGa (Marseilles.) Fry four very fresh eggs in olive oil, drain them, add to the oil in the pan ^ cup of con- somme, ^ a green pepper, chopped and free from seeds, and 6 mushrooms. Cook this care- fully, and pour around the eggs. 6i With a Saucepan over the Sea EQGS. (Piedmont style.) Chop 4 anchovies, and dissolve them, free from bones and skin, in ^ pint of good stock, add the yolks of 6 eggs and the beaten whites of 2, salt and pepper and parsley. Stir over the fire until smooth, pour over some slices of toast which have been laid in a dish, sprinkle some grated cheese over all, and bake ten minutes in a hot oven. EGGS (as cooked in Sienna). Boil and slice 6 eggs, put them in a dish, sprinkle with grated cheese, then eggs, so on, until all the eggs are used, with ^ a pint of good white stock over all, and some cheese and bread- crumbs on top. Bake 10 minutes, and serve in the dish. EGGS (as cooked in Malta). Mix on the fire i cup of white stock, i table- spoonful of grated ham, i ounce of butter, i ounce of grated cheese, juice of a lemon, salt, pepper, parsley, nutmeg, and ^ cup of stewed tomatoes. Stir 20 minutes, then strain it over a dish con- taining 6 hard-boiled and sliced eggs. Cover with bread-crumbs and cheese, and bake in a hot oven. 62 With a Saucepan over the Sea EQGS. (Carmelite Convent recipe.) Butter a dish, pour into it a puree of asparagus tips, parboiled with herbs and seasoning, drained, mixed with a cup of cream, or white broth, and pressed through a sieve. Arrange this evenly, and break over it carefully four or more fresh eggs. Bake until the eggs are firm. This can also be made with a foundation, or mattress of spinach, or any other vegetable. EGGS (k la Gruydre). Melt J^ pound of grated Gruyere cheese with a teaspoonful of butter, i cup of chicken broth, some chopped onion and parsley, nutmeg, and salt. When well blended, add four well-beaten eggs, stir until firm, and serve on toast. FONDUE. (Switzerland.) Take as many eggs as there are people, add J^ of their weight in grated cheese, and yi their weight in butter. Beat the eggs, white and yolks, together, add the cheese and butter, salt and pep- per. Cook until it is thick, and pour into a deep dish. Add parsley if desired. POACHED EGGS. (Roumania and Turkey.) Make a puree of i pound of cooked and chopped calves' liver, i cup or less of stock, parsley, pepper, 63 With a Saucepan over the Sea and salt. Put this through a sieve, arrange on a dish, as a bed for 6 poached eggs, and pour around a sauce made of stock, flavored with capers or tarragon vinegar. EGGS (as cooked in Nuremberg). Peel 4 hard-boiled eggs, dip them in batter, fry brown, dip and fry again, until twice the usual size. Serve with a sauce of tomatoes or on a bed of spinach, cooked and made into a paste. FRIED EGGS (as cooked in Scotland). Make a forcemeat of yi cup of milk and equal parts of bread-crumbs and chopped ham, the yolk of an egg, and a little French mustard. Dip fried eggs in this, then fry again, and serve with a salad of watercress. EGGS (as cooked in Lyons). Peel and slice 6 hard-boiled eggs. Make a sauce of 2 large white onions, chopped fine, i ounce of butter,

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