Puffed Eggs

Ingredients

• 4 eggs
• 1 pint of cream or new milk
• 1 oz. of butter
• 1 red chilli
• 3 olives
• 1 pint of good gravy

Method

1. 1

   Beat four eggs lightly, mix with cream or milk, season with salt and pepper.

2. 2

   Butter small moulds, pour in the mixture, steam for twenty minutes, turn out, and serve with gravy mixed with chopped chillies, olives, and capers.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 12. The excerpt below is the record exactly as published.

Puffed Eggs. I j>FoR Sex Persons. — 4 eggs; 1 pint of cream or new milk : ■oz. of butter; 1 red chilli; 3 olives; 6 capers; | pint I igood gravy. i Beat four eggs lightly, and mix with them about i pint of cream or new milk ; season with salt and j '-3pper. Butter some small moulds and pour in the i'..ixture, put the moulds into a saucepan with about 1 xvo inches of water at the bottom of it ; steam j wenty minutes, turn them out and serve with a I ■ dck brown gravy ; chop two red chillies, three olives I md a few capers and add to the gravy. Shrimp Canapis. For Four Persons. — oz. of fresh butter; 6 rounds of r read fried ; J pint of shrimps ; 1 gill of milk ; 1 teaspoon- i.d of anchovy sauce ; a little parsley for garnishing ; 1 esssertspoonful of flour. Fry some rounds of bread and spread some shrimp aauce on them ; ornament them by placing some iicked shrimps upon them, and place them in a circle in a dish overla2)ping each other. Garnish with K arsley in the centre. 28 SAVOURIES AND SWEETS. Savoury Beetroot. Fok Four Persons. — 1 slice of onion ; half a beetroot, or the whole of a small one ; ^ teaspoonful of salt ; \ teaspoonful of diy Finch’s mustard; | teaspoonful of anchovy sauce ; 3 tablespoonfuls of cream ; 3 tahlespoonfuls ot milk. Fry a slice of onion in butter, tben mix together half a teaspoonful of salt, half of dry mustard, half of anchovy sauce, one of flour, three of cream, and three of milk ; pour it over the onion in the saucepan and boil five minutes ; lastly, slice in a moderate- sized boiled beetroot. If you have no cream, use double quantity of milk and a little more flour. This is to be eaten cold. Eggs in Pipkins. For Four Persons. — 4 eggs'; 4 tahlespoonfuls-of cream; 1 saltspoonful of salt ; J saltspoonful of cayenne. Break a new-laid egg into each pipkin, add a tablespoonful of cream, cayenne, and salt ; put into a hot oven for five minutes, and serve. Savoury Pudding. For Four to Six Persons. — f pint of bread crumbs; a small bunch of thyme and parsley ; a teaspoonful of curry powder ; 2 eggs ; 6 slices of cheese ; 3 ozs. of fresh butter ; 1 pint of warm milk ; salt and pepper to taste. Mix well together half a pint of bread crumbs, a little thyme and parsley, a teaspoonful of curry powder, two hard-boiled eggs chopped small,' a few slices of cheese crumbled up, two ounces of fresh butter dissolved in a pint of warm milk, and two raw eggs beaten well. Let this soak for haK an hour before baking. A shallow dish should be used, and a cool oven is necessary. The top should have a few SAVOURIES AND SWEETS. 29 ts of butter spread over it, and be covered with a iate until half done, 'svben it must be removed for e j)udding to brown. Bake one hour and a half. Macaroni with Tomato Sauce. rFoB, Six Persons. — J lb. of macaroni ; .mion ; 2|- ozs. of grated Grayere cheese ; urmesan ; lit to taste 1 oz. of butter

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