Swiss Eggs

Ingredients

• half a dozen eggs
• a quarter of a pound of cheese
• one-third of a cupful of cream
• two table-spoonfuls of butter
• a teaspoonful of mustard
• half a teaspoonful of salt
• one-tenth of a teaspoonful of cayenne

Method

1. 1

   To make this dish, take the eggs, cheese, cream, butter, mustard, salt, and cayenne.

2. 2

   Mix and prepare according to preference.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 214. The excerpt below is the record exactly as published.

half a teaspoonful of salt, one- eighth of a teaspoonful of pepper, and half a cupful of grated bread crumbs. Cook the butter and onion slowly for ten minutes ; then add the flour, and cook until the mixture becomes smooth and frothy, stirring all the while. Gradually add the milk, and cook for three minutes, stirring during the first minute. Add the salt and pepper. Pour the sauce into a deep plate that has been heated for the pur- 410 MISS PARLOA'S KITCHEN COMPANION. pose. Carefully break the eggs into this plate, and cover them with the bread crumbs. Place in a moderately hot oven, and cook for four minutes. Serve the eggs in the dish in which they are cooked. If a strong flavor of onion be disagreeable, the sauce may be strained when it is poured upon the heated plate ; the bits of onion being thus kept back. Escaloped Eggs. Put half a dozen eggs into a saucepan of boiling water, and keep the pan for half an hour where it will be hot, yet not where the water will boil. At the end of the prescribed time lay the eggs in cold water for five min- utes, and then remove their shells. Cut the whites into thin slices, and rub the yolks through a coarse sieve. Mix both parts lightly, and after putting the mixture into an escalop dish, pour over it a sauce made as follows : — Put two table-spoonfuls of butter into a frying-pan, and when it has been melted, add a heaping table-spoon- ful of flour. Stir until the mixture is smooth and frothy ; then gradually add a pint of cold milk. Boil up once, and season with salt and pepper. After pouring this sauce over the eggs, spread a large cupful of grated bread crumbs on top of the dish, and cook for fifteen minutes in a hot oven. If care be taken to prevent the eggs from boiling at any time during the thirty minutes the dish will be delicate and digestible. * Curried Eggs. Beside half a dozen hard-boiled eggs, take a cupful of stock, half a cupful of cream or milk, one teaspoon ful of chopped onion, three table -spoonfuls of butter, one table- spoonful of flour, one teaspoonful of curry-powder, and salt and pepper to suit the taste. DISHES OF EGGS. 411 After cooking the onion and butter in a small frying- pan for three minutes, put in the flour and curry-powder. Stir the liquid until it becomes smooth ; then add the stock and milk and some seasoning, and cook for ten minutes. Quarter the eggs, and place them in a deep saucepan. Strain the sauce over them ; and after sim- mering for three minutes, serve very hot with toast. The teaspoonful of curry-powder gives a delicate flavor. More may be used if one choose. Cook six eggs for twenty minutes, as directed for boil- ing. While the eggs are boiling, prepare the sauce. Rub the bottom of a small frying-pan with a slice of onion. Put one gill of stock into the pan, and place it on the fire. Mix one teaspoonful of corn-starch and one- fourth of a teaspoonful of curry-powder with one gill of milk. Stir this into the boiling stock. Add one-third of a teaspoonful of salt and a little pepper. Simmer for 5ve minutes ; then add a teaspoonful of butter. When the eggs are cooked, drop them into cold water for a minute. Remove the shells, and cut the eggs in quarters. Arrange them in a warm dish, and pour the sauce over them. This curry is more delicate than the first. * Baked Eggs. For six people use eight eggs, one cupful of milk, one generous table-spoonful of butter, one teaspoonful of flour, half a teaspoonful of salt, one-fourth of a teaspoon- ful of pepper, and one teaspoonful of chopped parsley. Put the butter on the stove in a small frying-pan, and when it becomes melted, put in the flour. Stir the mix- ture until it is smooth and frothy ; then draw the pan back, and gradually add the cold milk. Next add the seasoning ; and after letting the sauce boil up once, pour it into one of those deep plates which are made expressly 412 MISS PARLOA'S KITCHEN COMPANION. for baking eggs ; or if you do not possess one, use a deep earthen pie-plate. Break the eggs carefully, and drop them into the sauce. Sprinkle the chopped parsley over the eggs and sauce. Place the dish in a moderate oven, and cook until the whites become set, — perhaps for five minutes. Serve the eggs immediately in the dish in which they are cooked. If the parsley be not liked, it may be omitted ; and if cheese be liked, a table-spoonful of Parmesan cheese, instead of the parsley, may be sprinkled over the eggs. After buttering the bottom of an egg-dish or a soup- plate, break the eggs into the plate, being careful not to break the yolks. After sprinkling them lightly with salt and pepper, put bits of butter over them, and cover with milk or cream, using one-fourth of a teaspoonfui of butter and one table-spoonful of milk or cream for each egg. Put the dish into a moderate oven, and cook until the whites of the eggs begin to set, — say about six minutes. Serve at once, in the dish in which the baking is done. * Swiss Eggs. To make this dish, one must take half a dozen eggs, a quarter of a pound of cheese, one-third of a cupful of cream, two table-spoonfuls of butter, a teaspoonfui of mustard, half a teaspoonfui of salt, and one-tenth of a teaspoonfui of cayenne

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