Poached Eggs with Green’s Chutney Sauce

Ingredients

• Toast
• 3 Eggs
• 1 oz. Butter
• 4 teaspoonful chopped Parsley
• 2 teaspoonsful Green's Chutney Sauce
• Pepper to taste
• Salt to taste

Method

1. 1

   Poach the eggs and place on rounds of hot Buttered Toast.

2. 2

   Put the Butter into a saucepan and melt over a gentle heat, add the Chopped Parsley, Chutney Sauce, Pepper and Salt.

3. 3

   Mix all together, and while hot pour the mixture over the Poached Eggs.

As published

This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 22. The excerpt below is the record exactly as published.

POACHED EGGS WITH GREEN’S CHUTNEY SAUCE. INGREDIENTS.—Toast, 3 Eggs, 1 oz. Butter, 4 teaspoonful chopped Parsley, 2 teaspoonsful Green's Chutney Sauce, Pepper and Salt to taste. MetuHop.—Poach the eggs and place on rounds of hot Buttered Toast. Putt 36 the Butter into a saucepan and melt over a gentle heat, add the Chopped Parsley, Chutney Sauce, Pepper and Salt. Mix all together, and while hot pour the mixture over the Poached Eggs. = —a--- © x. > > eo a SAVOURY EGGS. INGREDIENTS.—l tablespoonful Milk, 1 oz. Butter, 1 saltspoonful Salt, 2 Eggs, 1 oz. Gvated Cheese, 1 tablespoonful Green's Chutney Sauce, a good pinch of Pepper, a pinch of dry Mustard, Buttered Toast. METHOD.—Melt the Butter in a saucepan, together with the Milk, Pepper, Salt and Mustard. Stir in two beaten Eggs, then add the Grated Cheese and Chutney Sauce. Make very hot, and serve on Buttered Toast. SARDINES AND GREEN’S TOMATO SAUCE ON TOAST. INGREDIENTS.—l1 tin of Sardines, Pepper, hot Buttered Toast, Green's Tomato Sauce. METHOD.—Spread some hot Buttered Toast with Tomato Sauce and cut into TOMATO fingers. Sprinkle some Pepper on the Sardines and lay one on each finger of toast. Spread each with Tomato ~auce,. and put under the grill: to heat. SAUSAGE. INGREDIENTS.—l /b. lean Beef, 4 lb. fat Bacon or Pork, 2 teacupsful of Breadcrumbs, 2 tablespoonsful Green’s Tomato Sauce, 1 Green's Beefin dissolved in half a teacupful of boiling water, | Egg, 1 saltspoonful Salt, a good pinch of Pepper, avery little Sage finely chopped. METHOD.—Mince the Beef and Bacon or Pork finely, add the Breadcrumbs, Tomato Sauce, Pepper, Salt and Sage, and mix in the Beefin, Bind all together with the Egg, which should be well beaten, form into a roll, tie in a floured cloth, and boil for 24 hours. Turn out and cover with Raspings, garnish with Parsley and serve either hot or cold. RISSOLES. INGREDIENTS.—1 Ib. cold minced Meat, 2 ozs. cold minced Ham, 3 ozs. Flour, 3 ozs. Breadcrumbs, 1 Egg, 1 tablespoonful Green’s Chutney Sauce, 4 teaspoonful Salt, 1 saltspoonful Pepper. METHOD.—Mix together all the ingredients with the exception of the Egg, which should be whisked and then added. Form into about 10 pyramids, cover each with Egg and Breadcrumbs, and fry in fairly deep boiling fat. FISH CAKES. INGREDIENTS.—3 1b. Fish (already cooked), 2 ozs. Breadcrumbs, } Ib. Mashed Potatoes, 1 teaspoonful chopped Parsley, \ tablespoonful Green’s Chutney Sauce, 1 Egg, 1 saltspoonful Salt, Pepper to taste

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