Читать книгу The Golden Age Cook Book - Dwight Henrietta Latham - Страница 42
Eggs
ОглавлениеTO SOFT BOIL EGGS
Cover the eggs with cold water in a saucepan, place over the fire, and when the water comes to the boiling point the eggs are perfectly cooked; remove at once and serve.
TO HARD BOIL EGGS
Put the eggs in boiling water and boil hard for ten minutes, set them where they will boil gently for ten minutes more, then remove from the fire. Eggs boiled in this way will be tender and digestible.
EGGS À LA CRÊME
Boil twelve eggs fifteen minutes. Line a dish with very thin slices of bread and fill with layer of eggs cut in slices, strewing them with a little grated bread, pepper and salt; rub a quarter of a pound of butter with two tablespoonfuls of flour, put it in a saucepan with a tablespoonful of chopped parsley, a little onion grated, salt, pepper and half a pint of milk or cream; when hot pour over the eggs; cover the top with grated bread crumbs and put it in the oven, let it heat thoroughly and brown.
EGGS AU GRATIN
Boil twelve eggs hard, shell and cut them in slices and lay them in a deep dish in close circular rows; make a sauce of a tablespoonful of butter, the yolks of four eggs, a little grated cheese, and half a pint of milk; stir this over the fire until it thickens, pour it over the eggs, strew some bread crumbs on top and bake for ten minutes.
NUN'S TOAST
Cut four or five hard boiled eggs into thin slices; put a piece of butter half the size of an egg in a saucepan, and when it begins to bubble add a teaspoonful of grated onion; let it cook a little without taking color, then stir in a teaspoonful of flour and a cupful of milk and stir until smooth; add pepper and salt to taste, then put in the slices of egg and let them get hot. Have ready some neatly trimmed slices of buttered toast, pour the mixture over them and serve at once.
EGGS À LA MAÎTRE D'HÔTEL
One-quarter of a pound of fresh butter, half a pint of milk, one tablespoonful of flour, one tablespoonful of minced parsley, half a teaspoonful of onion juice, one-fourth of a teaspoonful of white pepper, salt to taste, the juice of half a lemon, and eight hard boiled eggs. Stir the flour and half of the butter in a saucepan over the fire until the mixture thickens, stir in the milk; when hot add the pepper and let it simmer a minute; cream the rest of the butter and beat in the lemon, onion juice and parsley; cut the eggs in quarters lengthwise, add the creamed butter to that in the saucepan, allow it to heat thoroughly, pour over the eggs and serve.
EGG TIMBALES
For six persons use half a dozen eggs, three gills of milk, one teaspoonful of salt, one-eighth of a teaspoonful of pepper, one teaspoonful of chopped parsley, and one-fourth of a teaspoonful of onion juice, if liked. Break the eggs into a bowl and beat well with a fork, then add the seasoning and beat for a minute longer; now add the milk and stir well; butter well medium sized timbale moulds, one for each person, pour the mixture into them; put the moulds in a deep pan and pour in enough hot water to come almost to the top of the moulds. Place in a moderate oven and cook until firm in the center – for about twenty minutes – then turn out on a warm dish and pour cream or tomato sauce around them.
EGGS STUFFED WITH MUSHROOMS
Boil half a dozen eggs hard; when done pour cold water over them, shell and cut in half lengthwise; take out the yolks, mash them and add three ounces of fresh mushrooms that have been chopped very fine and cooked tender in a teaspoonful of butter; season with salt and pepper to taste and stir in a dessertspoonful of cream, mix thoroughly. Fill the whites with this mixture, rounding the top to the shape and size of a whole yolk; sift some fine bread crumbs over the top and tiny bits of butter, brown a moment in the oven. Arrange on a dish and pour a white sauce around them in which an ounce of chopped and cooked mushrooms has been stirred, garnish with parsley and serve.
EGGS WITH CREAM
Melt a small lump of butter in a shallow baking dish and break into it carefully six eggs, pour over them a third of a cup of boiling cream, place in a very quick oven long enough to set the whites of eggs and serve at once in the dish in which they are baked. Two or three minutes will cook them.
CURRIED EGGS
Boil six eggs hard, cut in half lengthwise, make a white sauce and stir into it a heaping teaspoonful of curry powder; put the eggs carefully into this sauce, heat thoroughly, lift them out and place in the center of a dish. Arrange boiled rice around them, pour the sauce over the eggs, garnish with parsley and serve.
STUFFED EGGS
Boil six eggs hard, cut in half lengthwise, take out the yolks and mash them very fine; put aside a heaping teaspoonful of it, add to the rest two teaspoonfuls of butter, three teaspoonfuls of rich cream, a few drops of onion juice, and salt and pepper to taste; mix well, fill the whites of eggs, rounding the top of each to the size of a whole egg. Make a white sauce as follows: Rub a heaping tablespoonful of butter into half a tablespoonful of flour, and stir into it a cup of boiling milk; when it is smooth and thick put the eggs into it carefully, when hot take them out, arrange daintily on a platter, pour the sauce around them, sprinkle the teaspoonful of the yolk reserved over them, garnish with parsley and serve.
FRIED STUFFED EGGS
Prepare the eggs as in the recipe for stuffed eggs, filling the cavity of the whites evenly, and pressing the two halves together so as to make it appear as a whole egg. Take what is left of the mixture, add to it one raw egg beaten light, roll each egg in this, covering thoroughly every part of it, and fry in boiling fat. Serve around a dish of green peas, or with a cream sauce into which has been stirred, just before removing from the fire, two slightly heaping tablespoonfuls of grated Parmesan cheese.
FRICASSEED EGGS
Put two tablespoonfuls of butter in a spider, when hot add a tablespoonful of flour, stir until smooth, then add a teaspoonful of finely minced parsley and a heaping tablespoonful of fresh mushrooms chopped very fine, and a cup of rich milk or cream. Cook until the mushrooms are tender, then add four or five hard-boiled eggs cut in quarters lengthwise; let it come to a boil and serve.
EGG CHOPS
Take five or six hard-boiled eggs, rub the yolks through a sieve and chop the whites rather fine; put a cupful of milk in a saucepan over the fire, when hot stir into it a tablespoonful of butter rubbed smooth in two tablespoonfuls of flour with one raw egg, first adding a little of the warm milk, then pepper and salt to taste, and if liked a few drops of onion juice. Stir constantly until thick and smooth, remove from the fire, add the prepared eggs, mix well, and when cold form into the shape of chops, dip in beaten egg and fine bread crumbs and fry in boiling fat until a delicate brown; stick a sprig of parsley in the small end of each chop, arrange in the middle of a platter and serve with a white sauce around them, or green peas.
PLAIN OMELET
Beat six eggs, the yolks to a cream, the whites to a stiff froth, add three tablespoonfuls of warm milk to the yolks and then beat into the whites of eggs. Put a small tablespoonful of butter in a spider, when it is hot turn the eggs into it, stirring gently all the time until the eggs are well set; let it brown, fold and turn out on a hot platter.
OMELET WITH CHEESE
Follow the recipe for plain omelet; while it is cooking stir in three tablespoonfuls of grated Parmesan cheese and finish as above.
OMELET WITH MUSHROOMS
Make an omelet as in preceding recipe. Have a quarter of a pound of fresh mushrooms chopped fine and cooked until tender in a little butter and their own juice, seasoned with salt and pepper, and add hot to the omelet just before folding it.
OMELET WITH TOMATOES
A cup of tomatoes, the water drained from them, cooked and seasoned with pepper and salt, a teaspoonful of onion juice, and one of green pepper chopped very fine; have it hot and add to the omelet just before folding it.
POACHED EGGS WITH TOMATO CATSUP
Poach some eggs in boiling water, trim nicely and place each egg on a round of toast buttered and moistened with a little hot milk. Have ready a white sauce, pour it over them and put on the top of each egg a teaspoonful of tomato catsup; garnish with parsley and serve.
EGGS POACHED IN CREAM
Half a pint of cream, six eggs, salt and white pepper, and a small teaspoonful of finely minced parsley. Bring the cream to a boil in a chafing dish, break the eggs carefully, to keep the yolks whole, into the cream and cook until the whites are set – about three minutes. Have a delicate slice of toast for each egg on hot plates, lay an egg on each, pour the cream over them, sprinkle with pepper and salt and the chopped parsley and serve.
EGGS POACHED IN TOMATOES
Put a quart can of tomatoes in a saucepan over the fire with half an onion, three cloves, a bay leaf, a sprig of parsley, a saltspoonful of sugar, and salt and pepper to taste. Cook until the onion is tender – about ten minutes – remove from the fire, press through a sieve fine enough to retain the seeds. Put this in a spider; rub an even teaspoonful of potato flour with a tablespoonful of butter, add to the sauce, and when it boils break in as many eggs as required, keep them from sticking to the pan by running a tablespoon carefully around the edges; when the eggs are set remove from the sauce, place each one on a round of nice toast and pour the sauce around them; garnish with parsley and serve.
EGGS IN A BROWN SAUCE
Boil hard as many eggs as needed and cut either lengthwise in quarters or in round slices. Brown a tablespoonful of butter and one of flour together, add a small onion, cut fine; when thick and smooth add enough vegetable stock to make the sauce the proper consistency, season with salt and pepper and strain. Put the egg slices in the sauce, let it come to the boiling point and serve on a small platter; garnish with parsley. Half a dozen olives boiled in a little water and cut from the stones are a nice addition to the sauce.
