Randalled Eggs

Ingredients

• Twelve eggs boiled hard
• chopped boiled ham or tongue
• seasoned with nutmeg
• seasoned with mace
• moistened with butter

Method

1. 1

   Boil the eggs hard and halve them.

2. 2

   Remove the yolks, chop them, and mix with chopped ham or tongue, seasoned and moistened with butter.

3. 3

   Fill the egg halves with this mixture and stand them on end in a dish.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 209. The excerpt below is the record exactly as published.

Randalled Bggs. Twelve eggs boiled hard and halved; cut a j)iece from the ends of half of them to allow them to stand ; take out the yolks, chop them, mix with them chopped boiled ham or tongue, seasoned with nutmeg and mace and moistened with butter, and introduce this into the egg. Put the halves together, and stand the joined eggs on end in the dish. 5. Bggs a la Tripe. Take some eggs that have been boiled for seven minutes, and shell and slice them. Butter the dish in which they are to be served, place a thin layer of creamy Bechamel sauce on the bottom, and on this place a layer of the sliced eggs, sprinkling lightly with a little finely-chopped shallot and fresh parsley ; add another layer of the sauce, and then the eggs as before, and continue in like manner until EGGS. 391 the dish is nearly full. Let the sauce be on the top, and sprinlde over this a few browned bread-crumbs and about half an ounce of butter broken in tiny pieces; set the dish in a tin containino' boilino- water, and stand in a hot oven for about fifteen or twenty minutes ; then take up, remove the dish from the tin, and sprinkle the top over with the hard-boiled yolk of egg (that has been passed through a fine sieve) and a little chopped parsley. 6. Eggs Brouilles. Break four or six eggs ; beat them and put them into a saucepan with a piece of butter, a little salt, and a spoon- ful of gravy, which will make them softer: stir them over the fire until sufficiently thick ; serve on a plate garnished with toasted bread. To eggs dressed in this way truffles, ham, mushrooms, etc., minced, may be added. In Ireland, where the dish is in general use, the eggs are usually served upon hot buttered toast, and are there called " buttered eggs." It is also very common in France, where it is generally served for breakfast. 7. Eggs Fricasseed. Boil your eggs pretty hard, slice them : then take a little veal gravy, a little cream and flour, and a bit of butter, nutmeg, salt, pepper, chopped jjarsley, and a few pickled mushrooms. iBoil this up and pour it over the eggs. Put a hard yolk in the middle of the dish, with toasted sippets. 392 THE THOROUGH GOOD COOK. 8. Eggs Hashed. Boil eggs hard, slice tliein, fry an onion, sliced in butter : put in tlie eggs, a little good gravy, chopped parsley, pepper, and salt. Serve them hot. 9. Eggs Frothed. Beat uj) the yolks of eight eggs and the whites of four (set aside the remaining "whites) with a dessertspoonful of water, some salt, sugar, and the juice of a lemon ; fry this, and then put it on a dish ; whip the whites to a froth with sugar, and place it over the yolks ; bake in a Dutch oven. 10. Eggs in Cases. Cut up a sheet of paper into pieces three inches square, turn up half an inch all round so as to form a kind of square case : there will then remain but two inches square in the inside. Take a small piece of butter, a pinch of fine bread- crumbs, a little finely- chopped parsley, spring onions, salt and pepper, and mix them together ; put a little into each case, then break one egg into each; put them on a grid- iron, over a slow tire, and do them gently, or place them in a dish in an oven : when well set, serve. Small, round paper cases may be procured very cheap. 11. Eggs with Black Butter. Put one ounce of butter in a frying-pan on the fire or the gas stove ; let it heat well, but not become too brown ; break carefully into a dish six very fresh eggs ; slide carefully into the pan, with a pinch of salt and half a pinch of white pepper ; cook slowly for three minutes. Slide the eggs EGGS. 393 into a hot Hat dish ; deal with them gently, without turning them over or breaking them. Then put two more ounces of butter into the same pan ; place it on the fire or gas- stove, and let the butter get a good rich, Vandyke brown colour for three minutes, dropping in two teaspoonfuls of tarragon vmeo^ar. Remember that this black butter is an admirable sauce, not only for eggs but for all white fish, especially for skate. Do you call this a costly sauce ? ^^ 12. Gratin of Eggs with Cheese. Take some grated bread, Parmesan cheese, also grated, a small piece of butter, the yolks of two eggs, nutmeg and pepper ; mix these together, and spread them over the bottom of the dish; set it over a gentle fire to make a gratin, oil which break ten eggs ; sprinkle Parmesan cheese over the surface, finish cooking it, and brown it with a salamander. 13. Eggs, Piedmont Fashion (a la Fiemontaise). Put a couple of anchovies and a little gravy into a saucepan, and wdien they are dissolved, add the yolks of eight and the whites of two eggs (well beaten) ; season them with salt, pepper, and nutmeg; beat them w^ell whilst they are doing. Serve them with fried bread, grate Parmesan cheese over, and brown it with a salamander. 14. Hen's Nest Eggs. Boil six or eight eggs quite hard ; when cold and firm, cut the whites from the yolks in long thin slips; set them 394 THE THOBOUGH GOOD COOK. aside to warm in a slow oven, taking care every now and then to liberally butter them. Poimd up in a mortar any cold chicken or remains of mix fish ; with this the yolks of the eggs, a little parsley, and pepper and salt to your taste. When you have reduced all to a fine smooth paste, mould it with your hands into egg-shaped balls. Heap these in the centre of a dish, arrange the shredded e^^ around them in imitation of a nest ; put back into the oven for a few minutes to warm, and just before serving pour over a hot rich broAvn sauce. 15. Ragout of Eggs and Mushrooms. Take some large [nuishrooms, peel them and scrape them clean, put them in a saucepan with a little salt, cover them, and let them boil a little, then put in a gill of milk, an ounce of butter rolled in flour, seasoned with mace

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