Eggs Norwegian
2008-03-31 10:42:06
Cover rounds of toasted bread first with butter and then with anchovy paste, put on top of each a poached egg, pour over anchovy sauce, and send at once to the table.
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Eggs Mirabeau
2008-03-31 10:41:21
Cut a sufficient number of rounds of bread, toast them carefully and cover them with "pate de foie gras", put on top of each a poached egg, pour over sauce Perigueux, and send to the table.
To Poach Eggs
2008-03-31 10:40:23
Use a shallow frying pan partly filled with boiling water.The eggs must be perfectly fresh.The white of an egg is held in a membrane which seems to lose its tenacity after the egg is three days old.Such an egg, when dropped into boiling water, spreads out; that is, it does not retain its shape.When ready to poach eggs, take the required number to the stove.The water must be boiling hot, but not actually bubbling.Break an egg into a saucer, slide it quickly into the water, and then another and another.Pull the pan to the side of the stove, where the water cannot possibly boil. With a tablespoon, baste the water over the yolks of the eggs, if they happen to be exposed.They must be entirely covered with a thin veil of the white.Have ready the desired quantity of toast on a heated platter, lif
Eggs A La Bonne Femme
2008-03-26 16:28:52
1 Spanish or 2 Bermuda onions2 level tablespoonfuls of butter2 level tablespoonfuls of flour1/2 pint of milk6 eggs1 teaspoonful of salt1 saltspoonful of pepper1/2 saltspoonful of grated nutmegSeparate the whites and yolks of the eggs.Put the butter into a saucepan, add the onions, cut into very thin slices.Shake until the onions are soft, but not brown, then dust over the flour, mix, and add the milk, salt, pepper and nutmeg.Stir carefully until this reaches boiling point, then stand it on the back part of the stove where itwill keep hot for at least ten minutes.Beat the yolks of the eggs until very creamy, then stir them into the sauce, take from the fire,and fold in the well-beaten whites of the eggs.Turn into a baking dish or casserole and bake in a hot oven fifteen minutes, serve at on
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Egg Pudding
2008-03-26 16:27:13
6 eggs6 slices of bread1 tablespoonful of chopped parsley2 tablespoonfuls of chopped chives2 tablespoonfuls of butter1 tablespoonful of flour1/2 pint of milk1/2 teaspoonful of salt1 saltspoonful of white pepperBreak the eggs in a bowl, add all the seasoning.Rub the butter and flour together, add the milk, stir until boiling, and then add this to the eggs, beat together until thoroughly mixed.Crumb the bread, removing the crusts; stir this in at last. Turn into a buttered bakingdish, cover with grated cheese, and bake in the oven until thoroughly "set" and a nice brown.It makes an exceedingly good, easily digested luncheon or supper dish for children.
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Eggs Steamed in the Shell
2008-03-24 14:23:58
Eggs put into hot water and kept away from the fire are much better than eggs actually boiled for only a short time.The greater the number of eggs to be cooked, the greater the amount of water that must be used.To cook four eggs, put them into a kettle, pour over them two quarts of water, cover the kettle and allow them to stand for ten minutes.Lift them from the water, put them into a large bowl, cover with boiling water, and send at once to the table.The whites will be coagulated, but should be soft and creamy, while the yolks will be perfectly cooked.If you should add six eggs to this volume of water, lengthen the time of standing.A single egg, dropped into a quart of water, must stand five minutes.
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Eggs en Panade
2008-03-24 14:23:42
2 eggs6 slices of bread1/2 cupful of milk or cream4 tablespoonfuls of olive oil1 tablespoonful of chopped parsley1/2 teaspoonful of salt1 saltspoonful of pepperTrim the crusts from the bread.Beat the eggs until well mixed, but not light, then add the milk or cream, salt and pepper.Put the oil in a shallow frying pan, dip the slices of bread in the beaten egg and drop them into the hot oil, when brown on one side, turn and brown the other.Dish on a hot platter, dust with the chopped parsley and send at once to the table.
Eggs En Cocotte
2008-03-21 20:07:51
Chop fine one good-sized onion. Cook it, over hot water, in two level tablespoonfuls of butter.When the onion is soft add a quarter of a can of mushrooms, chopped fine, two level tablespoonfuls of flour and one cupful of stock.Stir until boiling. Add a tablespoonful of chopped parsley, a half teaspoonful of salt and a saltspoonful of pepper.Put a tablespoonful of this sauce in the bottom of individual cups.Break into each cup one egg. Pour over the remaining mixture.Stand the cups in a pan of hot water and bake in a moderate oven about five minutes.
Eggs Suzette
2008-03-21 20:06:14
Bake as many potatoes as you have persons to serve.When done, cut off the sides, scoop out a portion of the potato, leaving a wall about a half inch thick.Mash the scooped-out portion, add to it a little hot milk, salt and pepper, and put it into a pastry bag.Put a little salt, pepper and butter into each potato and break in a fresh egg.Press the potato from the pastry bag through a star tube around the edge of the potato, forming a border.Stand these in a baking pan and bake until the eggs are "set".Put a tablespoonful of cream sauce in the center of each, and send to the table.
Eggs Coquelicot
2008-03-21 20:04:23
Grease small custard or timbale cups and put inside of each a cooked Spanish pepper.Drop in the pepper one egg. Dust it lightly with salt, stand the cups in a pan of boiling water and cook in the oven until the eggs are "set".Toast one round of bread for each cup and make a half pint of cream sauce.When the eggs are "set," fill the bottom of the serving platter with cream sauce, loosen the peppers from the cups and turn them out on the rounds of toast.Stand them in the cream sauce, dust on top of each a little chopped parsley and send to the table.
Egg Timbales
2008-03-20 06:20:59
Butter small timbale molds or custard cups, dust the bottoms and sides with chopped tongue and finely chopped mushrooms.Break into each mold one fresh egg. Stand the mold in a baking pan half filled with boiling water, and cook in the oven, until the eggs are "set".Have ready nicely toasted rounds of bread, one for each cup, and a well-made tomato or cream sauce.Loosen the eggs from the cups with a knife, turn each out onto a round of toast, arrange neatly on a heated platter, fill the bottom of the platter with cream or tomato sauce, garnish the dish with nicely seasoned green peas and serve at once.
Eggs with Nut Brown Butter
2008-03-20 06:19:59
These eggs may be shirred or poached and served on toast.Put two tablespoonfuls of butter in a saute or frying pan.As soon as it begins to heat, break into it the eggs and cook slightly until the yolks are "set", dish them at once on toast or thin slices of broiled ham.Put two more tablespoonfuls of butter in the pan, let it brown, and add two tablespoonfuls of vinegar.Boil it up once and pour over the eggs.
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, Butter
Eggs A La Suisse
2008-03-20 06:18:43
Cover the bottom of a baking dish with about two tablespoonfuls of butter cut into bits.On top of this, very thin slices of Swiss cheese.Break over some fresh eggs. Dust with salt and pepper.To each half dozen eggs, pour over a half cup of cream.Then cover the top with grated Swiss cheese and bake in the oven until the cheese is melted and the eggs "set".Send this to the table with a plate of dry toast.
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Fillets of Eggs
2008-03-19 18:03:23
Eggs Recipes, Cooking of Eggs, Fillets of Eggs6 eggs4 tablespoonfuls of good stock1/2 teaspoonful of salt1 saltspoonful of pepperBeat the eggs with the stock, add the salt and pepper.Turn them into a buttered square pan, stand this in another of boiling water, and cook in the oven until the eggs are thoroughly "set".Cut the preparation into thin fillets or slices, dip in either a thin batter made from one egg, a half cupful of milk and flour to thicken, or they may be dipped in beaten egg, rolled in bread crumbs and fried in deep hot fat.Arrange the fillets in a platter on a napkin, one overlapping the other; garnish with parsley and send to the table with a boat of tomato or white sauce.
Eggs A La Valencienne
2008-03-18 15:12:34
Eggs Recipes,Cooking of Eggs,Eggs A La Valencienne6 eggs1 pint of dry boiled rice1/2 pint of strained tomato2 mushrooms2 tablespoonfuls of grated Parmesan cheese2 level tablespoonfuls of butter2 level tablespoonfuls of flour1/2 saltspoonful of grated nutmeg1/2 teaspoonful of paprika1 teaspoonful of salt1/2 saltspoonful of pepperRub the butter and flour together, add the strained tomato, stir until boiling, add the mushrooms, sliced, salt, paprika, nutmeg and pepper.Take a granite or silver platter, put in two tablespoonfuls of butter extra, let the butter melt and heat; break into this the eggs, being very careful not to break the yolks. Let the eggs cook in the oven until "set".Then put around the edge of the dish as a garnish the boiled rice, pour over the eggs the tomato sauce, dust the
Eggs A La Martin
2008-03-18 15:11:13
Eggs Recipes,Cooking of Eggs,Eggs A La Martin
Make a half pint of cream sauce. Put half of it in the bottom of a baking dish or into the bottom of ramekin dishes or individual cups.Break fresh eggs on top of the cream sauce, dust with a little salt and pepper, pour over the remaining cream sauce, sprinkle the top with grated cheese, and bake in a moderate oven until the cheese is brownedand eggs are "set".Serve in the dish or dishes in which they are cooked.
Eggs Baked in Tomato Sauce
2008-03-18 14:45:26
Eggs Recipes,Cooking of Eggs,Eggs Baked
in Tomato
SauceMake a tomato sauce. Pour one-half in the bottom of a baking dish or granite platter, break in from four to six fresh eggs, cover with the other half of the sauce, dust the top with grated cheese, and bake in a moderate oven until "set," about fifteen or twenty minutes.Serve for supper in the place of meat.
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Eggs Rossini
2008-03-17 23:00:36
Eggs Recipes,Cooking of Recipe,Eggs Rossini6 eggs4 chicken livers12 nice mushrooms1/2 cupful of stock1/2 teaspoonful of salt1 dash of pepperPut the stock in a saucepan and boil rapidly until reduced one-half, add a drop or two of browning. Throw the chicken livers into boiling water and let them simmer gently for ten minutes; drain.Slice the mushrooms and put them, with the livers, into the stock; let them stand until you have cooked the eggs.Put a tablespoonful of butter in the bottom of a shallow platter; when melted break in the eggs, stand them in the oven until "set," garnish with the livers and mushrooms and pour over the sauce.
Eggs A La Trinidad
2008-03-17 22:53:43
Eggs Recipes,Cooking of Eggs,Eggs A La Trinidad
6 eggs2 lamb's kidneys1 cupful of fresh bread crumbs2 level tablespoonfuls of butter2 level tablespoonfuls of flour1/2 pint of stock1 teaspoonful of kitchen bouquet1/2 teaspoonful of salt1 saltspoonful of pepperSplit the kidneys, cut out the tubes; scald them, drain, and cut them into thin slices.Put the butter into a saucepan, add the kidneys, toss until the kidneys are cooked, then add the flour, stock, kitchen bouquet, salt and pepper; stir until boiling.Grease a shallow granite or silver platter, break into it the eggs, sprinkle over the bread crumbs and stand them in the oven until the eggs are "set," then pour over the sauce, arrange the kidneys around the edge of the dish and send at once to the table.
Omelet A La Washington
2008-03-17 22:51:25
Eggs Recipes,Sweet Omelet
s,Omelet A La Washington
Put three eggs into a bowl, and three into another bowl.Add three tablespoonfuls of water to each, and beat. Have two omelet pans, i which you have melted butter.Grate an apple into one bowl, and into the other put a little salt and pepper. Stand two tablespoonfuls of jelly in a dish over hot water while you cook the omelets.Proceed as for plain omelet. The one to which you have added the apple, turn ou on a plate.Before folding the other, put in the center the softened currant jelly, then fold it and turn it out by the side of the other omelet.Dust both with powdered sugar, and send at once to the table.Serve a portion of each.
Havana Omelet
2008-03-17 22:49:40
Eggs Recipes,Omelet
s,Havana
OmeletPut two tablespoonfuls of butter and two chopped onions over hot water until the onion is soft and thoroughly cooked. Peel four tomatoes, cut them into halves and press out the seeds.Then cut each half into quarters, add four Spanish peppers cut in strips, a level teaspoonful of salt and a dash of red pepper. Cook until the tomato is soft.Make a six-egg omelet.Turn it onto a heated platter, put the tomato mixture at the ends, and send at once to the table.
Eggs A La Paysanne
2008-03-17 22:46:54
Eggs Recipes,Cooking of Eggs,Eggs A La Paysanne6 eggs1/2 cupful of cream2 tablespoonfuls of grated onion1 clove of garlic1/2 teaspoonful of salt1 saltspoonful of pepperAdd the onion and the garlic, mashed, to the cream; pour it in the bottom of a baking dish, break on top the eggs, dust with salt and pepper, stand the baking dish in a pan of water and cook in the oven until the eggs are "set." Serve in the dish in which they are cooked.
Eggs Au Miroir
2008-03-17 22:45:11
Eggs Recipes,Cooking of Eggs, Eggs Au MiroirCover the bottom of a graniteware or silver platter with fresh bread crumbs, break in as many eggs as are needed for the number of persons to be served. Put bits of butter here and there, stand the platter over a baking pan of hot water in the oven until the eggs are "set," dust them with salt and pepper and send them to the table.
Eggs A La Reine
2008-03-17 22:07:20
Eggs Recipes,Cooking of Eggs,Eggs A La Reine6 eggs1/2 pint of chopped cold cooked chicken1/2 can of mushrooms2 tablespoonfuls of butter2 tablespoonfuls of flour1/2 pint of milk1/2 teaspoonful of salt1 saltspoonful of pepperUse ordinary shirring dishes for the eggs; butter them, break into each one egg, stand these in a pan of boiling water and in the oven until they are "set." Rub the butter and flour together, add the milk, stir until boiling, add the salt, pepper, chopped chicken and mushrooms, and put one tablespoonful of this on top of each egg and send at once to the table. This is also nice if you put a tablespoonful of the mixture in the bottom of the dish, break the egg into it, and then at serving time put another tablespoonful over the top.
Eggs Meyerbeer
2008-03-17 22:05:26
Eggs Recipes,Cooking of Eggs,Eggs MeyerbeerTo each half dozen eggs allow three lambs' kidneys.Broil the kidneys.Shir the eggs as directed in the first recipe.When done, put half a kidney on each side of the plate and pour over sauce Perigueux.
Eggs Courtland
2008-04-10 09:57:57
Mince sufficient cold chicken to make a half cupful.Make a half pint of cream sauce, add the minced chicken, a half teaspoonful of salt and a dash of red pepper.Toast a sufficient quantity of bread, put it on a heated platter, pour over a small quantity of the minced chicken and cream sauce, put on each a poached egg, cover with the remaining sauce, dust with parsley and serve with a garnish of green peas.
Eggs Prescourt
2008-04-10 09:57:14
Toast slices of bread, put thin slices of chicken on each, on top of this a poached egg, cover with sauce Bernaise, and serve at once.
Eggs Salad
2008-04-21 17:45:34
4 Hard Boiled Eggs2 tablespoons mayonnaise1 teaspoon sugar1/2 teaspoon honey mustard2 tablespoons shredded cheese of choice1/3 cup chopped yellow bell pepper (yellow works best color wise to match the eggs, but other bell peppers will work nicely too)1/3 cup white sweet onion (peeled & chopped)- optionalSalt & Pepper to tasteTo boil eggs, place eggs in enough cold water to cover completely, bring to a rolling boil over high heat.Reduce heat to a lower MEDIUM BOIL and cook an additional 12 minutes.Promptly chill eggs so yolks stay bright yellow.Remove shells from eggs, chop with a clean stainless steel knife until the eggs are nicely diced.In a medium sized bowl, mix together chopped eggs, with all other ingredients. Chill.
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Poached Eggs
2008-04-21 17:40:39
A few Large EggsSalt And PepperWhite VinegarBring a large pot of water to a boil. The water should be at least five or six inches deep, the deeper the better.Season lightly with salt and pepper.When the water boils, add about a tbsp. vinegar for every pint or so of water. Taste to make sure the level is right. The vinegar should be barely noticeable.Lower the water to a slow simmer.Carefully crack one egg into a teacup or large ladle.Lower the teacup or ladle into the water and pour the egg out as gently as possible.The egg white will coagulate in the water and turn white. Most eggs will take between two and three minutes for the white to cook but leave the yolk still runny. Remove the egg at this point with a slotted spoon or strainer.Repeat with remaining eggs. You can poach several eggs
Read more: Poached
Poached Eggs on Fried Tomatos
2008-05-01 21:12:40
Cut solid tomatoes into slices a quarter of an inch thick, dust them with salt and pepper, dip them in egg beaten with a tablespoonful of water, roll them thickly with bread crumbs, dip them again in the egg, dust again with bread crumbs, and fry in deep hot fat.Drain on brown paper, dish on a heated platter, put a poached egg in the center of each slice, dust with salt and pepper, put a tablespoonful of tomato sauce over each egg and send at once to the table.Cream sauce may be used in the place of tomato sauce.
Read more: Poached
, Fried
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