Whirled Eggs
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 81. The excerpt below is the record exactly as published.
WHIRLED EGGS. Thin slices buffered toast spread with anchovy or bloater paste. 1 oz. Put the water, slightly salted, in a saucepan over the fire and keep) it at a fast boil. Stir with a wooden spoon or ladle G eggs. 1 quart boiling water. Pepper and salt to taste, rntter. BREAKFAST DISHES, ETC. 147 in one direction until it whirls rapidly. Break the eggs, one at a time, into a cup, and drop each carefully into the centre of the boiling whirlpool, which must be kept in rapid motion until the egg is a soft round ball. Take it out carefully with a perforated spoon and put it on a slice of buttered toast ; put a piece of butter on top of each egg and keep it hot till all are ready to serve. Dust with salt and pepper, and serve hot. EGGS IN WHITE SAUCE. Oeifs a la Lyonnaise. 7 hard-boiled eggs. 1 small onion. 1 oz. butter. £ pint milk. 1 tablespoonful flour. Salt and pepper. Cut 6 of the hard-boiled eggs in half, lengthways. Fry the sliced onion in the butter, without allowing it to colour. Take out the onion, add most of the milk, and mix the rest with the flour smoothly. Cook the sauce for 10 minutes, season with salt and pepper, put in the halved eggs and heat through. Dish them up carefully and pour the sauce over them. Cut the remaining hard-boiled egg in half, sieve the yolk, and cut the white in rings to garnish the dish. Serve very hot. POTTED SALMON. 1 lb. salmon. | ^ lb. butter. Salt and pepper. Boil the salmon and pound it in a mortar with part of the butter; add a little salt and pepper. Put it into small pots, melt the remainder of the butter, and run it over the top < 4 each pot. Serve cold. CROUTES OF Rounds or squares of buttered toast. £ teaspoonful finely chopped parsley. HADDOCK. U oz. butter. a lb. cold dried haddock. Salt, cayenne. 1 hard-boiled egg. Remove bones and skin from the fish and chop it finely ; place it in a saucepan with the butter, cayenne and salt, and let it get hot through. Put a portion of the mixture on each piece of toast, sprinkle one with chopped white of egg, another with sieved yolk and a third with chopped parsley. Serve hot. L 2 148 DAINTY DINNERS AND DISHES HADDOCK AND RICE. lilz a la Nightingale. Lightly toss some dry boiled rice in a little butter, nutmeg, pepper and salt, and when quite hot, add the shredded whites of 3 hard-boiled eggs, and the white parts of a dried haddock. Pile up lightly on a hot dish; pass the yolks of the hard-boiled eggs through a sieve and strew over the rice. A little grated cheese can be added if liked. Brown in the oven for 5 minutes. HADDOCK TOAST. Slices of buttered toast. 2 eggs. 2 o z. smoked haddock. 4 oz. of butter. Free the fish from bones, mince it finely, and add it to the butter which has been melted in a saucepan. Add the eggs, un- beaten, and a little pepper. Stir over gentle heat until set, but watch very carefully that it does not burn. Serve hot on small pieces of buttered toast. MACARONI AU GRATIN. ± lh. Naples macaroni. \ lb. grated cheese. ] pint thick Bechamel sauce. 1 oz. butter. Put the macaroni in boiling salted water, and boil for 20 minutes, strain off and put it in cold salt water till wanted, then cut in 1^ inch lengths. Butter a fireproof dish, place some of the Bechamel sauce with grated cheese mixed in on the dish, arrange the macaroni on that and put more sauce on top; sprinkle a few browned crumbs over the top, also a few bits of butter and let it cook in a quick oven about 20 minutes, standing the dish in a tin containing boiling water. MUSHROOMS AU GRATIN. Champignons an Gratia. 4 lh. mushrooms. Breadcrumbs. Chives. Parsley. Chervil. 2 oz. butter. 1 gill white wine. Seasoning. Butter thickly the bottom of a fireproof china dish, and scatter it with breadcrumbs, mixed with a few chopped chives, parsley and chervil. Fill the dish with washed and peeled mush- rooms, placed stalk upwards, scatter more breadcrumbs, herbs, and a good sprinkling of seasoning on them, and a few small BREAKFAST DISHES, ETC. 14 9 pieces of butter on tho top. Pour 1 gill white wine over all, and bake in a brisk oven about 20 minutes. Serve as soon as it leaves the oven. STUFFED MUSHROOMS. Champignons Farcis. i lb. mushrooms. 1 tablespoonful chopped tomato. 1 teaspoonful minced parsley. 2 oz. butter. Wash, dry and trim the cup-shaped mushrooms, chop up the stalks with the parsley and tomato, and warm the mixture for a few moments in a little butter. Fill the mushrooms with this mixture, place them on a buttered baking-dish and bake them about 6 minutes, basting them with clarified butter when taking them from the oven. OMELET. 1 tablespoonful cream milk. or 3 new-laid eggs. 1 oz. butter. Salt and pepper to taste
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