Stuffed Eggs with Anchovy a l'Aurore

Ingredients

• large eggs
• hot water
• anchovy paste
• cream

Method

1. 1

   Cook eggs for 12 minutes, cool, peel, and scoop out yolks.

2. 2

   Fill with a mixture of yolks and anchovy paste, put in hot water until ready to serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 385. The excerpt below is the record exactly as published.

cream sauce, put in a large frying pan, break as many eggs as needed into the sauce, put in oven to bake from six to eight minutes. When done, lift the eggs carefully onto round slices of buttered toast, one egg for each individual person, strain the sauce through a fine strainer and then add some sherry and rich cream to the sauce. Arrange in the form of a ring on a warm platter, cover with the sauce, sprinkle one egg with chopped truffles and other egg with chopped yolks and so on (one black and one yellow). Garnish with parsley. Serve as a hot dish for luncheon or supper. Timbale of Eggs (( Eu/s en Timbale) a la St. James Take three eggs; separate whites from yolks and put in differ¬ ent saucepans, stir the yolks and whites separately. Add to the yolks three tablespoons milk and one tablespoon cream, cayenne pep¬ per and salt, and to the whites add three tablespoons milk and one tablespoon cream, cayenne pepper, and salt. Then add one table¬ spoon of finely chopped truffles to the yolks. Butter small timbale cups well, put a tablespoon of the yolks into each cup, put the cups in hot water and let stand on stove (or in oven) until settled. Then put a tablespoon of white of eggs in each cup, let that remain on stove in the water until settled. Repeat this: yolk, then white, next yolk, until the timbale cups are full. Leave in oven and cook until it is settled — uncovered. When done turn out on small round pieces of buttered toast forming them in a ring on the platter. Serve with hollandaise sauce in the centre and around. Gar¬ nish with parsley. Scotch Woodcock (Becasse d’Ecosse ) a la Hammond Make a round slice of buttered toast for each person. For six persons cook three eggs from ten to twelve minutes; when cooked, put in cold water, remove shells, put in hot water until ready to serve. When ready, cut the eggs in halves, across. Put one and a half cups milk in the saucepan on the stove. Put a tablespoon butter in a pan, add one tablespoon flour, add the milk, stir the sauce until creamy, add the yolks of two eggs, flavor with some lemon juice, pepper, and salt, pour the sauce over the toast, put the half egg on top of each piece of toast and decorate the egg with thick cream sauce through a paper tube (that has been colored with anchovy paste or kitchen bouquet). Serve for luncheon or supper. Sunshiny Eggs ( CEufs ensoleilles) a la Mathilda Put some butter in a frying pan on a low fire; when the butter is melted break some fresh eggs in (as many as required and ac¬ cording to the size of the pan); let simmer slowly, taking a tea¬ spoon and baste with the butter around the white but not the yolk, leaving the yolks perfectly clear in the centre. When ready butter round pieces of toast, lift eggs carefully onto the pieces of toast, pour over a rich tomato sauce (be careful not to pour it over the yolks, which ought to be nice and clear), and in between each egg put a row of white of egg that has been chopped. Season with salt and pepper. Garnish with parsley. Serve for breakfast, lunch, or supper. Eggs with Cheese (CEufs au Fromage ) a l’Americaine Cook six eggs from ten to twelve minutes. When done, put in cold water; and when cold, peel. Cut a little piece off the end, scoop it out carefully. Raise on a ring of bread (that has been fried) so that it looks like a barrel, and fill. Garnish with Spanish pepper — one strip around the thick part of the egg and another strip on the top with a diamond of truffle in the centre. Filling. Two raw eggs, three tablespoons milk, and two tablespoons cream; add pepper and salt, mix; scramble with one ta¬ blespoon butter in a frying pan, and when thick add three table¬ spoons grated American cheese. Fill the eggs. Arrange on a platter. Garnish with parsley. Serve with hollandaise, tomato, or sauterne sauce, for luncheon or supper. 260 THE SWEDISH, FRENCH, AMERICAN COOK BOOK Eggs with Cheese ( CEufs au Fromage) a la Sauterne Hard boil three eggs from ten to twelve minutes, put in cold water, peel and cut in halves lengthwise, scoop out the yolks and chop them. Take one raw egg, add to the chopped yolks, add two tablespoons grated cheese, two tablespoons milk, and mix. Put one tablespoon butter in a frying pan and scramble, fill the eggs, and glaze with a sauterne sauce, decorate with a strip of Spanish pep¬ per across. Serve with a rich cream sauce. Egg with Mince of Chicken, a la Tivoli CEufs a l’Emince de Poulet, a la Tivoli Take a wide loaf of bread, remove the top one inch thick, then remove the crust around; scoop out the centre of the loaf, leaving a shell; spread the loaf of bread with some butter and nearly fill it with the mince of chicken. Take three cups of minced chicken, one raw egg, four tablespoons cream sauce, pepper, salt, and two tablespoons sherry. Mix together, fill the loaf of bread, put into oven and bake until golden brown. When done, pour over the top a cream sauce that has been flavored with sherry and decorate around with quarters of hot hard-boiled eggs. Garnish with parsley. Serve with a supreme sauce for lunch or supper. Eggs with Mushrooms, a la Casserole CEufs aux Champignons, a la Casserole Select one and a half pounds fresh mushrooms, cook in one cup water, half a cup sherry, pepper and salt, for fifteen minutes. When done, cut in large square pieces. Make a little gravy with a tablespoon butter, one tablespoon flour, one cup of the mushroom juice, and some sherry; add the mushrooms to the sauce, put in a casserole. Then break an egg as for poaching, one for each in¬ dividual, from four to six eggs on top of the mushrooms. Sprinkle with pepper and salt and some fresh bread crumbs. Put a little piece of butter in between each egg, put in a hot oven to cook from five to eight minutes. Place on a platter. Garnish with parsley. Serve very hot as an egg entree for luncheon or supper. Stuffed Eggs with Anchovy (CEufs fare is d’ Anchois) a l’Aurore Select large eggs

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