Scrambled Eggs with Various Mix-ins

Ingredients

• two to four whole eggs
• little cream
• flaked, smoked, cooked herrings
• finely minced ham
• mushrooms
• asparagus pointes
• stewed veal kidneys
• little tomato sauce
• truffe
• lobster butter

Method

1. 1

   Scramble eggs with a little cream.

2. 2

   For variations, mix with flaked smoked herring, minced ham and mushrooms, asparagus pointes, or serve with stewed veal kidneys and tomato sauce.

3. 3

   Garnish with lobster butter or truffle.

Nutrition per serving

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 44. The excerpt below is the record exactly as published.

mushrooms, masked with bechamel sauce, cheese, and salaniandered. Meyerbeer — Garnished with grilled kidneys, and Perigueux sauce. Mirabeau — With anchovy butter in dish, anchovy fillets, farced olive, and tarragon over the eggs. Miroir — Little cream over the eggs, and sala- mandered. Moderne — Garnished with little bouquets of sauteed chicken’s liver, creamed pointes and truffle, jus lie round. Moncelet — Garnished with dice of fonds and truffle, veal jus lie round. (Eufs (Eggs). 105 Monegasgue — Served on puree of tomato, anchovy fillets, and tarragon over, salamandered. Montargis — Prepared tartlets filled with a j ulienne of chicken, tongue, mushroom lie with glaze, Mornay sauce over and gratines, serve an egg on each. Montmorency — Served on puree of asparagus, green pointes round. Nanceenne — Served on puree of onions and paprika, slices of sausages, jus lie round. Nantua — Served on a salpicon nantua, Nantua sauce round. Negus — Garnished with medaillons of game, Perigueux sauce round. Normande — Served with creamed oysters, and Normande sauce round. Omer Pasha — Served on a puree of onions, grated cheese over the eggs, and gratines. Opera — Garnished with stewed chicken’s liver, pointes, jus lie. Orleannaise — Served on creamed sorrel, cream sauce round. Parmesane — Served with cream and grated parmesan, gratines. Patti — Served with a ragout of truffles, and veal jus lie. Perigourdine — Served with bouquet of truffles, demiglace with truffe essence. Petit due - Garnished with grilled mushrooms filled with grated horseradish, Chateaubriand sauce round. Piemontaise — Served with Italian truffles, Parmesan cheese over, gratines. 106 The New Practical Cookery Guide. Portugaise — Served with stewed tomatoes and fines lierbes on the sides, tomato sauce round. Provengale — Served on dice of tomatoes, parsley, garlic flavour, sauteed with oil, cream over, and salamandered. Rachel — Served on foie gras croutes, beef marrow and truffe over, and jus lie. Richemond — Garnished with a salpicon of cepes and truffes, supreme sauce round. Romaine — Dish lined with blanched spinach leaves, anchovy fillets over, eggs on top, grated cheese, and salamandered. Rossini — Served on puree of foie gras and truffes, Perigueux sauce round. Rothomago — Served on grilled ham, small sausages round, and tomato sauce. Sagan — Garnished with sauteed calf’s brains, parmesan over, and salamandered, supreme sauce round. Savoyarde — Served on a layer of potato savovarde, cream and grated cheese over, and gratines. Soubise — Served on soubise, veal jus lie round. Suisse— Cream and grated parmesan over, and baked. Tartar e — Served on minced beef, sour cream and cheese over, and gratines. Turbigo — Garnished with stewed sliced tomatoes, small French sausages, and kidney sautes. Turque — Served with sauteed chicken’s liver, blended with puree of onions, and tomato sauce round. Valancienne — Garnished with sauteed tomatoes, pimentoes, and mushrooms. (Eufs Brouilles ( Scrambled Eggs). 10 7 Vcincourt — Served in ducliesse bordure, garnished with asparagus pointes, slice of truffe on each, salamandered. Victoria — Served with salpicon of lobster and truffe, Victoria sauce round. Villars — Served on artichoke fonds, strips of bacon and demiglace round. Waldimir — Served with creamed julienne of truffe and pointes, grated cheese over, salamandered. (EUFS BROUILLES (Scrambled Eggs). Little cream should be used in scrambling eggs, and if a few yolks are added, about two to four whole eggs, delicious scrambled eggs are obtained ; they are served on either toast, croutons, farce fonds, artichoke fonds, half tomatoes, and in cocottes or croustades the garnish is either mixed with the eggs or served round with fancy cut croutons. Allemancle — Mixed with flaked, smoked, cooked herrings. Archiduchesse — Mixed with finely minced ham and mushrooms, paprika. Argenteuil — Mixed with asparagus pointes, small bunch of pointes on top. Aumale — Served in cocottes, stewed veal kidneys over, and little tomato sauce round. Batsac — Mixed with fine salpicon of truffe and tongue, served in cocottes, with soubise and cheese croutons round. 108 The New Practical Cookery Guide. Bateliere — Mixed with fines herbes, served in crou- stade, with a puree of fish over. Benares — Mixed with pimento, cocoanut milk, curried. Bohemienne — Mixed with dice of foie gras and truffe and served in brioche paste croustade. Bourguignonne — Mixed with chopped escargots, sauteed with fines herbes, served in cocotte. Bresilienne — Mixed with puree of tomatoes, paprika, served in croustades, anchovy fillets on top. Careme — Mixed with dice of foie gras, truffe, and chicken, served in croustades, a slice of foie gras on top, jus lie. Carnot — Mixed with minced mushrooms and cock’s comb, served in cocottes, cock’s kidneys over, and demiglace. Chcdonnaise — Mixed with cock’s comb and kidneys, served with veloute round. Chasseur — Served with sauteed chicken’s liver over, and chasseur sauce round. Chdtillon — Served with sliced mushroom sautes over, jus lie. Doria — Served in cocottes, with dice of cucumber a la creme on top, chive. En surprise — Lightly cooked, served in own shells ; carefully remove the top of raw eggs without cracking the rest of shell, the contents scrambled, and fill empty shells. Espagnole — Mixed with finely minced pimentoes, and served on halves of cooked tomatoes, fried onions round. Estragon — Mixed with chopped tarragon. CEufs Brouilles ( Scrambled Eggs). 109 Forestiere — Mixed with dice of fried lean bacon and cepes, croutons round. Georgette — Large potatoes, baked, cut in halves, scooped and filled with scrambled eggs, flavoured with lobster butter

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