Savoury Eggs

Ingredients

• 6 hard-boiled eggs
• 6 sardines
• Butter
• Cayenne
• and salt
• J cupful white sauce

Method

1. 1

   Cut the eggs in half, take the yolks out and put them into a mortar with the sardines (which must be boned and skinned), a little cayenne, salt, and a spoonful of butter; cut the end of each piece of the white of the egg so as to make it stand up; fill the cup with the mixture and stand them on toast; then put them in the oven while you make the sauce.

2. 2

   Of course you will have more of the mixture left than will fill the whites; mix that with the white sauce and allow it to come to a boil, stirring all the time.

3. 3

   You must have that quite smooth, then pour it over the eggs and serve very hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 80. The excerpt below is the record exactly as published.

and salt and a small piece of butter, and steam for five or six minutes, turn out on small pieces of buttered toast. 472— BUTTEEED OYSTEES. 2 doz oysters 2 eggs 4 ozs. butter Juice of a lemon Cayenne. Mode. — Beat up the eggs well, then mix with the oysters and their liquor, squeeze half a lemon and add a little cayenne ; butter some dariole tins, put about four or Savouries, five oysters in each with the egg ; steam for five or six minutes, and turn out on buttered toast. 473— COD'S EOE CEEAM. 1 tin cod's roes (soft) J cupful rich cream (or Juice of a lemon good white sauce) Cayenne and an egg. Mode. — Put the cod's roe in a basin ; remove all skin and sinews, mix with the cream or white sauce, juice of a lemon and cayenne ; when it is well mixed, beat up the egg and add ; put into a saucepan and stir over the fire until hot. Serve on hot buttered toast. 474— OAVIAHE SANDWICHES. Eussian caviare (small pot) 1 onion Tablespoonful of oil Cayenne. Mode. — Mix the caviare in a basin with the lemon juice, oil and cayenne, until it looks like a cream ; cut the bread and butter very thin, and spread the caviare on rather thickly ; place another piece of bread on and press it together and serve. 475— CAYIAEE ON TOAST. 1 small pot Eussian caviare Lemon, cayenne and toast. Mode. — Mix the caviare with the juice of the lemon and a little cayenne until it has a creamy look, then spread on hot toast and serve at once. 476— CAYIAEE AU BEUEEE. Caviare 1 oz. butter Lemon and cayenne. Mode. — Mix the caviare with the lemon and cayenne, as in recipe 475 ; put into a small saucepan with the butter ; when well mixed serve on hot toast with a slice of lemon. Savouries. t 477— CHEESE CANAPES. 2 or 3 slices of bread Little mustard Cayenne Cheese. Mode. — Cut each slice of bread into four, butter them ; on each spread a little mustard ; lay on a tablespoonful of grated cheese ; bake in a brisk oven. Serve at once. 478_CHEESE SOUFFLE. Yolks of 4 eggs Tablespoonful of flour 4 ozs. grated cheese J pt. milk. Mode. — Put the yolks of the eggs in a basin with a little cayenne, salt, flour and cheese, work altogether with a spoon until quite smooth ; beat up the whites of the eggs to a stiff froth and add, with the milk, to the other in- gredients ; pour it into a buttered pie-dish (deep one) and bake. Serve immediately. 479_CEEAM CHEESE SAYOUEY. lb. butter 6 tablespoonfuls grated 1 tin unsweetened condensed cheese milk or cream Breadcrumbs 6 eggs. Mode. — Beat up the eggs and butter to a cream, mix with it the milk, cheese, cayenne, and juice of half a lemon ; put in suflicient breadcrumbs to make it stiff enough to roll into balls ; drop them into boiling fat and fry a nice golden brown. Gentlemen like these better than fritters or light puddings. 480— CHEESE STEAWS. 2 ozs. butter 2 ozs. breadcrumbs 2 ozs. flour 2 ozs. cheese Cayenne and salt. Mode. — Mix the grated cheese, breadcrumbs, flour and butter togethei, and a little cayenne and salt ; moisten Savouries. if required with a little milk ; roll out and cut into thin strips ; bake in a moderate oven ; pile across each other high on small plates and serve. 481— DEVILLED PEAWNS. 1 pt. prawns Saltspoonful of cayenne 2 tablespoonfuls Worcester- 2 eggs shire sauce J lb. butter 2 tablespoonfuls anchovy 4 tablespoonfuls curry sauce powder Mode. — Put the heads and pickings of the prawns in half a pint of water and boil for half an hour ; mix in a basin the butter, eggs, sauce, cayenne and curry powder, put into a saucepan and stir until it boils ; then add the water in which the heads and pickings of the prawns were boiled, thicken with a little flour ; add the prawns and boil for another ten minutes ; serve with boiled rice ; milk may be used instead of water. 482— DEVILLED BISCUITS. 6 large thin Captain biscuits Butter , Cayenne. Mode. — Butter the biscuits rather thickly, sprinkle with cayenne ; put in a very hot oven for three minutes a.nd serve at once. 483— EGGS AU GEATIN. 9 hard-boiled eggs 3 ozs. grated cheese Cayenne Breadcrumbs and butter J pt. white sauce A little mustard. Mode.— Cut the eggs in half, lay on a flat dish, cover with the white sauce, cheese, a little dry mustard and cayenne, then cover with a thin layer of breadcrumbs ; put on little pieces of butter and bake until a nice brown. Savouries. 484— SAYOUEY EGGS. 6 hard-boiled eggs 6 sardines Butter Cayenne and salt J cupful white sauce

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