Scrambled Eggs and Sardines

Ingredients

• 6 eggs
• 2 small pats of butter
• 4 tablespoonfuls of cream
• 1/2 of Worcestershire sauce
• 6 skinned sardines

Method

1. 1

   Scramble eggs with butter.

2. 2

   When almost done, add cream and Worcestershire sauce.

3. 3

   Drop in sardines, broken into small pieces.

As published

This recipe was extracted from Delicate dishes (1896), page 42. The excerpt below is the record exactly as published.

l of Worcester- shire sauce. Cut the cheese in small pieces. Put butter in chafing-dish; when melted add cheese and cream. Stir until melted. Add eggs beaten very light, stir all the time and serve on hot toast. Care must be taken that eggs do not curdle. Mrs. James Hewitt. OYSTER STEW. Two tablespoonfuls of bread crumbs and ^ cup of water, cooked for a few minutes. Add 18 oysters and sim- mer until the edges are slightly curled; add 1 tablespoonful of butter and Yo cup of cream. Season with parsley, lemon juice, salt and pepper. Mrs. C. H. Bixby. SCRAMBLED EGGS. Beat lightly 6 eggs, yolks and whites separately. Then mix and season, adding about ^^3 cup of milk. Cook in upper dish, stirring lightly as it thickens. Miss Kate S. Benton. CHAFING DISH. 119 FRESH MUSHROOMS. Clean and peel the mushrooms, put them in a pan with melted butter and a very small piece of garlic; pep- per and salt to taste. Let them cook a few minutes, pour in one cup of sweet cream and let them simmer slowly for ten minutes. Serve very hot. Mrs. B. S. Arnulphy. CHICKEN. A large tablespoonful of butter, stir into it a heap- ing teaspoonful of flour. Before it browns add i^ cup of white stock, stir a minute, add a little lemon juice, white pepper, salt and ^ cup of cream. Boil up once and add a pint of chicken, cut in small pieces. Reduce the flame and simmer eight minutes. Miss Standart. FROG'S LEGS FRICASSEE. Put 3 pats of butter in the chafing-dish, when melted add a little salt and 2 teaspoofuls of lemon juice or vine gar. Put in 3 dozen frog's legs, cover the dish and cook 13 minutes but do not burn. Drain off the juice, WALEUTINrO YflLENTINE & COMFflNy; VMrIiISHLO Coach and Car Varnisbes and Colors. 120 CHAFING DISH add i}i cupfuls of white sauce, and if too thick, thin with the juice. Cook three minutes and serve. L. F. E. SCRAMBLED EGGS AND SARDINES. Take 6 eggs and 2 small.pats of butter and scramble together. When almost done, add 4 tablespoonfuls of cream and % of Worcestershire sauce. Drop in 6 skinned sardines

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