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    EggRecipes p21

    Uploaded by

    Peter Calvo
    This document provides recipes for 111 different egg dishes. It includes recipes that use ingredients like chestnuts, ham, mushrooms, toast, pate de foie gras, cheese, eggplant, and tomatoes prepared in styles such as poached, baked, and fried. The recipes range from simple preparations to more elaborate dishes and main courses.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    EggRecipes p21

    Uploaded by

    Peter Calvo
    25 views2 pages
    This document provides recipes for 111 different egg dishes. It includes recipes that use ingredients like chestnuts, ham, mushrooms, toast, pate de foie gras, cheese, eggplant, and tomatoes prepared in styles such as poached, baked, and fried. The recipes range from simple preparations to more elaborate dishes and main courses.

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    This document provides recipes for 111 different egg dishes. It includes recipes that use ingredients like chestnuts, ham, mushrooms, toast, pate de foie gras, cheese, eggplant, and tomatoes prepared in styles such as poached, baked, and fried. The recipes range from simple preparations to more elaborate dishes and main courses.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    25 views2 pages

    EggRecipes p21

    Uploaded by

    Peter Calvo
    This document provides recipes for 111 different egg dishes. It includes recipes that use ingredients like chestnuts, ham, mushrooms, toast, pate de foie gras, cheese, eggplant, and tomatoes prepared in styles such as poached, baked, and fried. The recipes range from simple preparations to more elaborate dishes and main courses.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    111 EGG Recipes

    a little melted butter, dust with salt and pepper and send at once to
    the table. This is one of the most elegant of all the egg dishes.


    EGGS WITH CHESTNUTS

    This is an exceedingly nice dish to serve in the Fall when chestnuts
    are fresh. Shell a quart of chestnuts, blanch them, then boil them
    until tender; drain and press through a colander. Add a half cupful of
    hot milk, a tablespoonful of butter, a teaspoonful of salt and a
    saltspoonful of pepper. Beat until light and stand over a kettle of
    hot water while you poach six or eight eggs. Dish the chestnut puree
    in a small platter, cover the poached eggs over the top, dust them
    with salt, pepper and chopped parsley.


    EGGS A LA REGENCE

    6 eggs
    1/2 cupful of chopped cold cooked ham
    1 grated onion
    1/2 can of chopped mushrooms
    2 tablespoonfuls of butter
    2 tablespoonfuls of flour
    1/2 pint of chicken stock
    1/2 teaspoonful of salt
    1 saltspoonful of pepper

    Stand the ham over hot water until thoroughly heated. Rub the butter
    and flour together, add the stock, stir until boiling, add the
    mushrooms, sliced, the salt, pepper and the onion; stand this over hot
    water while you poach the eggs. Dish the eggs, cover them with the
    sauce, strained, and cover with the chopped ham. Garnish the dish with
    mashed potatoes or boiled rice, and send at once to the table.


    EGGS A LA LIVINGSTONE

    6 squares of toast
    1 tureen of pate-de-foie-gras
    6 eggs
    1/2 cupful of good stock
    2 tablespoonfuls of sherry


    -


    111 EGG Recipes



    1 teaspoonful of kitchen bouquet
    1/2 teaspoonful of salt
    1 dash of pepper

    Toast the bread, butter it and put on top of each slice of toast a
    slice of _pate de foie gras_; put this on a heated dish, stand it at
    the mouth of the oven door while you poach the eggs. Put into a
    saucepan all the other ingredients, bring to a boil, put one poached
    egg on each slice of _pate de foie gras_; baste with the sauce and
    send at once to the table.


    EGGS MORNAY

    6 eggs
    2 tablespoonfuls of butter
    2 tablespoonfuls of flour
    1/2 pint of milk
    1/2 teaspoonful of salt
    1/2 teaspoonful of paprika
    4 tablespoonfuls of grated Parmesan cheese

    Rub the butter and flour together, add the milk, stir until boiling,
    add the salt and paprika, and if you have it, a teaspoonful of soy;
    pour half of this sauce in a shallow granite platter or baking dish.
    Poach the eggs, drain them carefully, and put them over the top of the
    sauce, cover with the remaining sauce, dust with Parmesan cheese and
    run in the oven a moment to brown.


    EGGS ZANZIBAR

    1 small egg plant
    1 thin slice of ham
    6 eggs
    2 tablespoonfuls of sherry
    2 tablespoonfuls of tomato catsup
    2 level tablespoonfuls of butter
    1 dash of pepper

    Cut the egg plant into slices, season it with salt and pepper, dip in
    egg and bread crumbs and fry carefully in deep hot fat; put this on
    brown paper in the oven to dry. Broil the ham, cut it into squares


    -

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