Shirred Eggs

Ingredients

• Take as many eggs as there are persons to eat them
• a little salt
• a little butter

Method

1. 1

   Beat whites, drop in a pie tin, add yolks, season, and brown in a hot oven.

Nutrition per serving

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 9. The excerpt below is the record exactly as published.

little salt and one small cup butter; mix as biscuit. Take half, roll one- quarter inch thick and line a deep dish, leaving an inch over the sides to turn up over top crust; put in chicken, pour over gravy, cover with the other crust, with a large hole in center for steam to escape. Wet the edge and fold over the under crust, press firmly to- gether; spread soft butter over the top, make ornament to fit the center and bake until done. Chicken in Jelly. Boil a chicken or chickens in as little water as possible until the meat falls from the bones; pick off the meat, cut it rather fine, and season well with pepper and salt; put into the bottom and sides of a mould slices of hard-boiled eggs and fill nearly full with chicken. Boil down the broth till there is about a cupful left; season it well and pour over the chicken. It will form a jelly around the chicken. Let it stand on the ice over night or all day. To be sliced at table; garnish with fringed celery. If there is fear of the jelly not being stiff enough a little gelatine may be soaked and added. FOWL. 31 Chicken Croquettes. One pound cooked chicken chopped fine, one-fourth pound white bread, one-fourth pound butter, four eggs, three large teaspoons finely chopped parsley, pinch of mace and nutmeg, one tea- poon salt, one pinch cayenne pepper; pour enough boil- ing water over the bread to soften it, place on the fire with the yolks of two eggs and cook until smooth; set away to cool, while mixing the chicken with the rest of the eggs unbeaten, two tablespoons thick cream, the butter and seasoning; beat all thoroughly together till nicely*mixed; let the mixture get quite cold before forming into croquettes. A famous Southern receipt. Maryland Chicken. Singe, remove fine feathers, cut into pieces for serving, wipe, season with salt and pepper, dip in eggy roll in fine cracker crumbs; put pieces into a buttered dish and bake one hour, basting very^^often with one-third cup butter and one cup water. Serve with cream sauce. Pressed Chicken. Boil chicken very tender; be sure to have plenty of liquor; separate white meat from the dark; soak three slices of bread in the liquor for a few minutes, then chop it up with the dark meat. Put white meat in the bottom of the dish, pour a little liquor on, then put on a layer of dark meat, leave until it is cold, and it will turn out like jelly. Roast Duck. After the duck is drawn, wipe the in- side with a clean cloth and prepare dressing as follows: One cup pounded cracker, moisten with hot milk or water, three medium sized onions, parboil and chop fine, little butter, sage, pepper and salt to taste; mix all together and fill the crop and body of the duck, leaving room for the dressing to swell; reserve the liver, gizzard and heart for gravy; tie the body of the 32 FOWL. duck firmly with a string (which is buttered to keep from burning), and put in the oven. Baste first with salt and water, and then with its own gravy, dredging them last with a little flour. Potted Pigeons. Make dressing the same as for tur- key, stuff them and fry in pork fat until nicely browned; take them out, pour the fat into a kettle with little water, put them into this, and let them simmer half an hour or more. When done, take them out, thicken the broth a little and pour over them. Turkey. For a ten pound turkey take two pints bread crumbs, half teacup butter, cut in small pieces, one teaspoon summer savory, pepper and salt; fill tur- key with little of the dressing, few strained oysters, alternating until filled. Put the oyster liquid in the pan with a pint of water; bake in a moderate oven. EGGS, " From the egg to the apples (for a dinner) from the beginning to the end." Egg Vermicelli. Boil three eggs twenty minutes; separate the yolks and break the whites with a silver fork into fine pieces; toast four slices of bread, cut half into small squares and half into points or triangles; make one cup of thin, white sauce with one cup cream or milk, one teaspoon butter, one heaping teaspoon flour, one-half teaspoon salt, one-half saltspoon of pepper; stir the whites into the sauce, and when hot pour it over the squares of toast; rub the yolks through a fine strainer over the whole, and garnish with the toast points and parsley. Omelette, i. Soak one-half cup bread crumbs in a cup of milk, with salt to taste; when soft, add four well beaten eggs, and pour into a hot spider, in which is a generous piece of butter; cook slowly for ten minutes, slip a knife around the edges, roll or fold it and put on a platter. 2. Six eggs, whites beaten to a stiff froth, yolks well beaten; one cup warm milk, one tablespoon flour wet to a paste with cold milk; one teaspoon salt; mix all except the whites, add them last; cook immediately in a buttered spider for about ten minutes, fold like a turnover. 36 EGGS.. Baked Eggs. One pint milk, four eggs beaten sep- arately, scald the milk and thicken with one tablespoon flour, let it cool a little; add the yolks, the whites, and a bit of salt; pour in a buttered dish and bake till it rises like a custard. Shirred Eggs. Take as many eggs as there are persons to eat them

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