To do Eggs and Crumbing successfully one must prepare a mixture, and not use the
egg alone. If an egg mixture or a croquette is dipped in beaten egg
and rolled in cracker crumbs and dropped into fat, it always has a
greasy covering. This is the wrong way. To do Eggs and Crumbing successfully and have
the articles handsome, beat the egg until well mixed, add a tea spoonful
of olive oil, a table spoonful of water and a dash of pepper. Dip the
articles into this mixture, and then drop them on quite a thick bed
of either sifted dry bread crumbs or soft white bread crumbs.
I prefer sifted dry bread crumbs for croquettes, and soft white crumbs
for lobster cutlets and devilled crabs.
For the perfect Bakered Eggs -Cover the bottoms of individual dishes with a little butter and a
few fresh bread crumbs; drop into each dish two fresh eggs; stand this
dish in a pan of hot water and cook in the oven until the whites are "set." Put
a tiny bit of butter in the middle of each, and a dusting of salt and
pepper.
To make Eggs au Miroir - Cover 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.
For Eggs De Lesseps - Bake the eggs as directed. Have ready, carefully boiled, two sets
of calves' brains; cut them into slices; put two or three slices between
the eggs, and then pour over browned butter sauce.
For a good Eggs Rossini you will need - half a dozen eggs.
4 chicken livers.
12 nice mushrooms.
4 oz of stock.
1/2 tea spoonful of salt.
1 dash of pepper
Put 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 table spoonful 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.
To make Eggs on a Plate - Rub the bottom of a baking dish with butter. Dust it lightly with
salt and pepper. Break in as many fresh eggs as required. Stand the
dish in a basin of water and cook in the oven five minutes, or until
the whites are "set." While these are cooking, put two table
spoonfuls of butter in a pan and shake over the fire until it browns.
When the eggs are done, baste them with the browned butter, and send
the Eggs on a Plate to the table.
To make Eggs A La Reine you need - half a dozen eggs.
1/2 pint of Chopped cold cooked chicken.
1/2 can of mushrooms.
2 table spoonfuls of butter.
2 table spoonfuls of cornflower.
1/2 pint of cold milk.
1/2 tea spoonful of salt.
1 salt spoonful of pepper
Use ordinary Baking 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 cornflower together, add
the cold milk, stir until boiling, add the salt, pepper, Chopped chicken
and mushrooms, and put one table spoonful of this on top of each egg
and send at once to the table. This is also nice if you put a table
spoonful of the mixture in the bottom of the dish, break the egg into
it, and then when serving the Eggs A La Reine put another table spoonful over the top.
To make Eggs Mexicano - Put two table spoonfuls of butter in a saucepan. Add four table spoonfuls
of finely Chopped onion and shake until the onion is soft, but not
brown. Then add four Spanish peppers cut in strips, a dash of red pepper
and a half pint of tomatoes; the tomatoes should be in rather solid
pieces. Add a seasoning of pepper and salt. Let this cook slowly while
you Bake the desired quantity of eggs. When the eggs are ready to serve,
put two table spoonfuls of this sauce at each side of the dish, and
send the Eggs Mexicano at once to the table.
For Eggs A La Paysanne you need - half a dozen eggs.
4 oz of cream.
2 table spoonfuls of grated onion.
1 clove of garlic.
1/2 tea spoonful of salt.
1 salt spoonful of pepper
Add 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 the Eggs A La Paysanne in the dish in which they
are cooked.
For the best Eggs A La Trinidad you need - half a dozen eggs.
2 lamb's kidneys.
8 oz of fresh bread crumbs.
2 level table spoonfuls of butter.
2 level table spoonfuls of cornflower.
1/2 pint of stock.
1 tea spoonful of browning sauce.
1/2 tea spoonful of salt.
1 salt spoonful of pepper
Split 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 cornflower, stock,
browning sauce, 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 the Eggs A La Trinidad at once to the table.
To make Eggs Meyerbeer for each half dozen eggs allow three lambs' kidneys. Broil the kidneys.
Bake 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.
To make Eggs Baked in Tomato Sauce - First make a tomato sauce. Pour one-half in the bottom of a baking dish
or granite platter, break in from four to half a dozen 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 the Eggs Baked in Tomato Sauce for supper in the place of meat.
To make Curried Eggs first - Peel, and cut into slices, three large onions. Put them in a saucepan
with two table spoonfuls of butter. Stand over hot water and cook until
the onions are soft. Add a tea spoonful of curry powder, a clove of
garlic mashed, a salt spoonful of ground ginger, a half tea spoonful
of salt and a table spoonful of cornflower; mix thoroughly and add
a half pint of water. Stir until boiling. Have ready half a dozen hard-boiled
eggs, cut them into slices, arrange them over a dish of carefully boiled
rice, on a hot platter, strain over the sauce, and send at once to
the table. This Curried Eggs is made more attractive by a garnish with sweet
Spanish peppers, cut into strips.
For the best 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 browned
and eggs are "set." Serve the Eggs a la Martin in the dish or dishes in which
they are cooked.
For Eggs a la Valencienne you need - half a dozen eggs.
1 pint of dry boiled rice.
1/2 pint of strained tomato.
2 mushrooms.
2 table spoonfuls of grated Parmesan cheese.
2 level table spoonfuls of butter.
2 level table spoonfuls of cornflower.
1/2 salt spoonful of grated nutmeg.
1/2 tea spoonful of paprika.
1 tea spoonful of salt.
1/2 salt spoonful of pepper
Rub the butter and cornflower 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 table spoonfuls 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 top
with the Parmesan cheese and send the Eggs a la Valencienne at once to the table.
For Fillets of Eggs you will need - half a dozen eggs.
4 table spoonfuls of good stock.
1/2 tea spoonful of salt.
1 salt spoonful of pepper
Beat 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, 4 oz of cold milk and cornflower 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 the Fillets of Eggs to the table with
a boat of tomato or white sauce.
To make Eggs a la Suisse - Cover the bottom of a baking dish with about two table spoonfuls 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 4 oz 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 the Eggs a la Suisse to the table with a plate of dry toast.
For the best Eggs with Nut-Brown Butter - The eggs may be Baked or poached and served on toast. Put two table
spoonfuls of butter in a sauté or frying pan. As soon as it begins
to heat, break into it the eggs and cook lightly until the yolks are "set;" dish
them at once on toast or thin slices of broiled ham. Put two more table
spoonfuls of butter in the pan, let it brown, and add two table spoonfuls
of vinegar; boil it up once and pour over the eggs - you now have Eggs with Nut-Brown Butter.
To make Egg Timbales - Butter small timbale mould s or custard cups, dust the bottoms and
sides with Chopped tongue and finely Chopped mushrooms. Break into
each mould one fresh egg. Stand the mould 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 the Egg Timbales at once.
For Eggs Steamed in the Shell - 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 half a dozen eggs to this volume of water, lengthen
the time of standing. A single egg, dropped into a quart of water,
must stand five minutes for the best Eggs Steamed in the Shell.
To make Eggs Suzette - 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 table spoonful of cream
sauce in the centre of each, and send the Eggs Suzette to the table.
For the best Eggs En Cocotte - Chop up fine one good-sized onion. Cook it, over hot water, in two
level table spoonfuls of butter. When the onion is soft add a quarter
of a can of mushrooms, Chopped fine, two level table spoonfuls of cornflower
and 8 oz of stock. Stir until boiling. Add a table spoonful of Chopped
parsley, a half tea spoonful of salt and a salt spoonful of pepper.
Put a table spoonful 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. You now have Eggs En Cocotte
To make Bird's Nest - Separate the eggs, allowing one to each person. Beat the whites to
a stiff froth. Heap them into individual dishes; make a nest, or hole,
in the centre. Drop into this a whole yolk. Stand the dish in a pan
of water, cover, and cook in the oven about two or three minutes. Dust
lightly with salt and pepper, put a tiny bit of butter in the centre
of each, and send at once to the table. Bird's Nest is one of the most slightly
of all egg dishes.
To make Eggs Coquelicot - 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 the Eggs Coquelicot to the table.