Beat the eggs with the stock, add the salt and pepper. Turn them into a b.u.t.tered 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 SUISSE
Cover the bottom of a baking dish with about two tablespoonfuls of b.u.t.ter 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.
EGGS WITH NUT-BROWN b.u.t.tER
These eggs may be shirred or poached and served on toast. Put two tablespoonfuls of b.u.t.ter 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 b.u.t.ter in the pan, let it brown, and add two tablespoonfuls of vinegar; boil it up once and pour over the eggs.
EGG TIMBALES
b.u.t.ter 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 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 to the table.
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 b.u.t.ter 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 EN COCOTTE
Chop fine one good-sized onion. Cook it, over hot water, in two level tablespoonfuls of b.u.t.ter. 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 STEAMED IN THE Sh.e.l.l
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.
BIRDS" NESTS
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 center. 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 b.u.t.ter in the center of each, and send at once to the table. This is one of the most sightly of all egg dishes.
EGGS EN PANADE
2 eggs 6 slices of bread 1/2 cupful of milk or cream 4 tablespoonfuls of olive oil 1 tablespoonful of chopped parsley 1/2 teaspoonful of salt 1 saltspoonful of pepper
Trim 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.
EGG PUDDING
6 eggs 6 slices of bread 1 tablespoonful of chopped parsley 2 tablespoonfuls of chopped chives 2 tablespoonfuls of b.u.t.ter 1 tablespoonful of flour 1/2 pint of milk 1/2 teaspoonful of salt 1 saltspoonful of white pepper
Break the eggs in a bowl, add all the seasoning. Rub the b.u.t.ter 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 b.u.t.tered baking dish, 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.
EGGS A LA BONNE FEMME
1 Spanish or 2 Bermuda onions 2 level tablespoonfuls of b.u.t.ter 2 level tablespoonfuls of flour 1/2 pint of milk 6 eggs 1 teaspoonful of salt 1 saltspoonful of pepper 1/2 saltspoonful of grated nutmeg
Separate the whites and yolks of the eggs. Put the b.u.t.ter 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 it will 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 ca.s.serole and bake in a hot oven fifteen minutes; serve at once.
TO POACH EGGS
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 quant.i.ty of toast on a heated platter, lift each egg with a slice or skimmer, trim off the ragged edges and slide them at once on the toast. Dust with salt and pepper, baste with melted b.u.t.ter, and send to the table.
EGGS MIRABEAU
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.
EGGS NORWEGIAN
Cover rounds of toasted bread first with b.u.t.ter and then with anchovy paste, put on top of each a poached egg, pour over anchovy sauce, and send at once to the table.
EGGS PRESCOURT
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 COURTLAND
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 quant.i.ty of bread, put it on a heated platter, pour over a small quant.i.ty 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 LOUISIANA
Make a half pint of tomato sauce, toast a sufficient quant.i.ty of bread, b.u.t.ter the bread and put on each slice a poached egg; cover with the tomato sauce.
EGGS RICHMOND
Chop sufficient cold chicken to make a half cupful, add an equal quant.i.ty of finely-chopped mushrooms, add this to a half pint of cream sauce. Add one unbeaten egg to a pint of cold boiled rice, season it with salt and pepper, make into round, flat cakes, and fry in hot fat.