Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 86

Bantams’. To boil hard for a salad, 6 minutes, ‘They make an elegant decoration for a salad.’ To poach, 2 1/2 to 3 minutes; delicious with a mince of fowl, or veal and oysters.

Guinea Fowl’s Eggs. ‘Much esteemed by epicures.’ To boil quite hard, 10 minutes. To boil so that the whites are firm, 3 1/2 to 4 minutes.

Turkeys’ Eggs. ‘Though large they are delicate in flavour.’ To boil so that the white is firm, 6 minutes; to poach, 4 minutes.

Swans’ Eggs. Only those of young birds should be used. ‘They are much more delicate than from their size might be supposed; and when boiled hard and shelled, their appearance is beautiful, the white being of remarkable purity and transparency.’ They are excellent stuffed and served with salad. To boil them hard: take as much water as will cover the egg well in every part, let it boil quickly, then take it from the fire, and as soon as the water ceases to move put in the egg, and leave it by the side of the fire — without allowing it to boil, for 20 minutes, and turn it gently once or twice in the time; then put on the cover of the stewpan, put it on the fire and boil it gently for a quarter of an hour; take it from the fire, and in five minutes put it into a basin and throw a cloth once or twice folded over it, and let it cool slowly. It will retain the heat for a very long time, and as it should be quite cold before it is cut, it should be boiled early if wanted to serve the same day.