Scalloped Eggs

Ingredients

• bread-crumbs
• milk or meat broth
• four eggs stiffly beaten
• two tablespoons cream or one of melted butter
• salt
• pepper

Method

1. 1

   Moisten bread-crumbs with milk or broth and season.

2. 2

   Place a layer in a buttered dish, slice hard-boiled eggs, dip in drawn-butter sauce, layer them on crumbs, add minced ham, veal, or chicken, finish with dry bread-crumbs.

3. 3

   Bake until heated through.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 170. The excerpt below is the record exactly as published.

pepper, boil up once and pour over eggs and- onions. Serve very hot. A nice dish for those who like onions. Pickled Eggs. — Pint strong vinegar, half pint cold water, tea- spoon each cinnamon, allspice and mace ; boil eggs till very hard, and take oflf the shell ; put spices, tied in a white muslin bag, in cold water, boil, and if water wastes away add enough so as to leave a half pint when done ; add vinegar, and pour over eggs, put in as many eggs as mixture will cover, and when they are useJ, the same wiU do for another lot. If liked, ginger and cloves may be used instead of the cinnamon and mace, and some add mustard. Or after boiling (hard) and removing shell, place in jar of beet pickles and the white will become red ; cut in two in serving. Or, for sixteen eggs, take one quart vinegar, one-half ounce each black pepper, Jamaica pep- per and ginger ; boil eggs twelve minutes, dip in cold water and take off shell ; put vinegar with pepper and ginger into a saucepan and simmer ten minutes ; place eggs in a jar, pour over the seasoned . vinegar boiling hot, and when cold cover closely, to exclude the air ; ready for use in a month. Plovers* Eggs, — Boil from ten to fifteen minutes, and they are good either hot or cold. Serve in napkin. Esteemea a great deli- cacy. Poached Eggs, — Break the eg^s into the egg poacher or drop one at a time in salted water, to which a small lump of butter may be added, or a little lemon juice, or vinegar, using a teaspoon to a pint water ; some say drop m when simmering, others when boiling, not letting it boil again after putting in the eggs ; others have water boiling, salt, then place it where it will stop boiling, drop in eggs, and let simmer gently till done. It is even said they will be more tender if put on in cold water and left until the water comes to a boil. Always take great care in keeping the yolk whole. Use an egg poacher if possible. Break the egg carefully into the little cups and place them on the stand. Dip the stand into well-salted water, which has been brought to simmering point. When done each cup in shape of a shell is taken off the stand and carefullv tipped over a ?iece of buttered toast, leaving the egg in the pretty wrm of the cup. f one has not a poacher, muffin rings may be placed in the water, or the cup in which the ^g% is broken may be turned over it, after it is dropped in the water ; and some cook the eggs in cups set in EGGS. 207 the hot water ; others stir with a spoon and drop in the eddy thus made, stirring till egg is cooked. The yolk should only be just so much done as to fix it- self firmly in the center of the white ; if the yolk is allowed to harden the egg is quite spoiled ; if the yolks are liked whitened or filmed over, cover the pan in which the eggs g^ Powher. are poached, or dip the hot water on them with a spoon, as the fat is dipped over fried eggs. Take up with a perforated skimmer, when not cooked in egg poacher or cups. To serve them, toast squares of bread three-quarters of an inch thick, moisten with a little water, put a very little melted butter upon each slice, place on a heated platter, lay an egg on each square, sprinkle with pepper and salt, and if liked, a few drops vinegar or essence of anchovj^. Or drain nicely and serve in individual dishes alone or over broiled ham or boiled spinach. Some put a bit of butter on each egg. Serve with Worcester sauce if desired ; or pour hot cream over them, seasoned with butter, pepper and salt. Some poach eggs in milk, serving them in sauce dishes with some oi the milk, and season- ing with pepper and salt. For Egg Vol Au Vents, fly rounds of bread from which an inner round has been cut, but not quite through, trim the poached eggs to fit the cavities thus made, and pour over them a cup of hot gravy or chicken broth. A very hand- some dish is made by trimming and serving poached eggs around slices of fried beets, squeezing a little lemon juice over. For Poobched Eggs with Mushrooms, mmce some cold chicken and stir over the fire with a beaten egg and pepper and salt, place this first in the rounds of bread, and on top of this the poached. eggs, carefully trimmed, then pour over them some slicea mushrooms that have been cooked in highly seasoned veal or poultry gravy. Spanish Egqs are poached eggs served on boiled rice, flavorea with cinnamon, and seasoned with a little butter and salt. Ringed Eggs, — Roughly chop yolks of half-dozen hard-boiled eggs ; cut whites into rings ; put yolks into middle of dish, with wnites round them; lightly sift some bread-crumbs over, sprinkle essence of anchovy upon the top and add a dessert-spoon salad oil and a little red pepper, place in an 'oven for five minutes and serve. ScallopeJ -^fl'^.—Moisten bread-crumbs with milk or meat broth and season with salt and pepper ; place a layer of this in a well-buttered dish ; slice some hard-boiled eggs, and dip each slice in a thick drawn- butter sauce to which a well-beaten egg nas been added ; put a laver of them upon the crumbs, then a slight layer of minced ham, veal or chicken, tnen bread, etc., finishing with dry, sifted bread-crumbs ; 208 EGGS. ^■^ - I ■ ■ -- » ■ I I I ■ ^ bake until well heated ; or, put upon the layer of bread-crumbs a layer of minced ham, seasoned with onion and parsley ; set in oven, closely covered, until smoking hot. Have four eggs stiffly beaten, season with pepper and salt, add two tablespoons cream or one of melted butter

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