Scrambled Eggs with Anchovies

Ingredients

• the required number of eggs
• 1 dessert-spoonful anchovy essence
• fine strips of preserved anchovy

Method

1. 1

   Prepare as in Recipe 1325, adding anchovy essence to the egg mixture.

2. 2

   Garnish with fine strips of preserved anchovy warmed over hot water.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 519. The excerpt below is the record exactly as published.

the required number of eggs on the top, seasoning them with pepper and salt. Sprinkle a little melted butter over, and cook in the oven until set. 1382. Eggs sur le Plat with Shrimps Take 2 table-spoonfuls picked shrimps, chop them rather small, and mix them with 1 gill white sauce. Pour this mixture into a well-greased fire- proof dish, and break four eggs carefully into it. Season with pepper and salt, sprinkle lightly with bread-crumbs, lay a few small pieces of butter on the top, and cook in the oven until set. Probable cost, 8 d. 1383. Birds’ Nests Fresh eggs. Seasoning. Butter. These should be prepared in individual fireproof dishes of a round flat shape. Allow one egg for each dish, and grease the dishes with a little butter. Beat up the whites of the eggs to a stiff froth, and season lightly with pepper and salt. Arrange this neatly in the dishes, and drop the yolk of an egg into a hollow made in the centre of each. Place small pieces of butter on the top, and stand the dishes on a tin with a little boiling water round them. Then bake in the oven about 5 minutes. 1384. 4 or 5 eggs. 4 or 5 rings of bread. A little butter. Eggs in Sunshine, or Ox Eyes Seasoning. 2 or 3 table-sps. milk or cream. Cut as many rings as there are eggs from thin slices of white bread, and fry these in hot butter or fat until a golden brown colour. Place them in a greased fireproof dish, and slip a fresh egg into the centre of each. This should be done carefully from a cup. Season them with white pepper and salt, and pour the milk or cream over. Cover the dish with a plate or saucepan lid, and place it in the oven until the eggs are set, about 10 minutes. 1386. Eggs sur le Plat with Tomatoes Grease a fireproof dish, and pour into it 1 gill of tomato sauce or puree. Break four eggs on the top of this, and season them with pepper and salt. Sprinkle a little chopped parsley and melted butter over the top, and cook in the oven until set. Probable cost. Id. 1387. Eggs sur le Plat with Tongue Grease a fireproof dish, and sprinkle at the foot some grated or finely chopped tongue. Moisten this with a little good stock or gravy. Break the required number of eggs on the top, and season them with pepper and salt. Sprinkle a little melted butter over, and cook in the oven until set. VARIATIONS OF THE FRIED EGG Fried eggs may be varied by serving them with different sauces or with different purees of meat or vegetables. They are also frequently used as a garnish to other dishes. 1388. Fried Eggs with Black Butter (CEufs au Beurre Noir) Fry the required number of eggs according to directions gi^en in Recipe 1324, and place them as they are ready on a very hot round dish. Then prepare some black butter (Recipe 676), and pour it over them. 1389. Fried Eggs with Endive (CEufs & la Chicoree) 6 fried eggs. 2 table-sps. cream. 2 or 3 heads endive. Salt. Pepper. 1 oz. butter. Trim and wash the endive, and cook it in boiling salted water from 20 to 25 minutes. Then strain, rinse with cold water, and press it dry in a clean cloth. Chop it finely, and if time permits rub it through a wire sieve. Put this pur6e of endive into a saucepan and mix it with the butter, cream, and pepper and salt to taste. Serve it in a hot dish with the fried eggs on the top. Probable cost, Is. to Is. 4 d. EGG DISHES AND OMELETS 325 1390. Fried Eggs with Tomato Sauce 4 eggs. £ pt. tomato sauce. Make the sauce boiling hot, and pour it into a round and deepish dish. Keep it hot over the saucepan of boiling water. Then fry the eggs (see Recipe 1324), and as they are ready lay them in the sauce. Serve all very hot. Probable cost, 8 d. VARIATIONS OF SCRAMBLED EGG Scrambled eggs may be varied by mixing with them any other ingredient desired. A tea -spoonful of finely chopped parsley, or a quarter of a teaspoon- ful finely powdered mixed herbs, gives a good flavour and makes a simple change. A more savoury dish can be made by spreading anchovy or bloater paste on the toast before putting on the eggs. Or, with the addition of a little minced chicken, veal, ham, or sweetbread, a good luncheon dish is made. The following recipes will illustrate how this can be done, and give ideas for other savoury com- binations. 1391. Scrambled Eggs with Anchovies ((Eufs Brouilles aux Anchois) Prepare as in Recipe 1325, adding 1 dessert- spoonful anchovy essence to the egg mixture. Garnish the dish with fine strips of preserved anchovy

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