Читать книгу Breakfast, Luncheon and Tea - Marion Harland - Страница 16

Table of Contents

6 eggs.

1 teaspoonful of vinegar.

½ cup nice veal or chicken broth.

Salt and pepper to taste.

½ cup butter or dripping.

Rounds of stale bread, and the beaten yolks of two raw eggs.

Prepare the bread first by cutting it into rather large rounds, and, with a smaller cutter, marking an inner round on each, leaving a narrow rim or wall on the outside. Excavate this cautiously, not to break the bottom of the cup thus indicated, which should be three-quarters of an inch deep. Dip each round thus prepared in the beaten egg, and fry quickly to a yellow-brown in hot butter or dripping. Put in order upon a flat dish, and set in the open oven while you poach the eggs.

Pour about a quart of boiling water into a deep saucepan. Salt slightly, and add the vinegar. Break the eggs into a saucer, one at a time, and, when the water is at a hard boil, slide them singly into the saucepan. If the yolk be broken in putting it in, the effect of the dish is spoiled. When the whites begin to curdle around the edges, lessen the heat, and cook slowly until they are firm enough to bear removal. Take them out with a perforated skimmer, trim each dexterously into a neat round, and lay within the bread-cup described above. When all are in their places, pour over them the gravy, which should be well seasoned and boiling hot.