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HOW
TO
COOK
EGGS
AND
OMELETS
TO
HOW
EGGS
IN
OMELETS
AND
300
COOK
DIFFERENT
WAYS
By
HERMAN
C.
O.B.E., G.C.A.,
SENN,
F.R.H.S.
Author
"The
Century
"Luncheon
Dishes
and
Dinner
Summer
Menu
Book,"
"Breakfast
and
etc.
EDITION
LOCK
tONDON
"
Drinks,"
NEW
WARD,
Sweets,"
Savouries,"
Winter
"The
Book,"
Cookery
and
of
"
AND
CO.,
MELBOURNE
LIMITED
-S4
KADB
Printed
Butler
"
Tanner
IN
in
Great
Ltd.,
ENGLAND
Britain
Frome
by
and
London
EGGS
AS
THERE
is
diet
food
a
or
in
other
no
and
few
consumed.
domestic
fowl,
of
eggs
goose,
the
guinea
fowl,
the
ostrich
and
several
other
the
turtle,
most
Hens'
eggs
popular,
and
therefore
most
their
Uses,"
Other
prized
to
of
Fish
are
usually
the
in
the
eggs,
eaten
course,
the
use
are
large
eggs
Eggs
esting
inter-
birds
they
more
now,
abundant
eggs
with
those
of
the
it
of
are
monly
com-
possibly
supply
the
flesh
for
the
quantities,
5
are
highly
are
where
than
preparing
especially
of
once
more
of
"
following
those
America
served
in
poses.
pur-
"
were
The
ways
the
countries
times.
former
and
cooking
article,
Turtle
They
eaten
his
besides
most
abundant.
owing
:
eaten.
in
duck,
plover,
ordinary
in
gives
eggs
sometimes
are
for
the
common.
information
"
ways
those
the
of
are,
as
birds,
for
used
Langworthy,
Dr.
and
also
are
of
Besides
the
of
articles
variety
greater
a
article
important
more
eggs,
largely
the
the
is
than
more
of
perhaps
which
served
are
FOOD
in
terrapin
in
the
some
table.
sturgeon,
preserved
also
is
roe
fish
of
the
lizards,
refers
The
its
yolk
is
term
with
of
is
time
a
birds,
used
so
storehouse
from
reached
such
outside
the
embryo
which
for
its
used
stage
a
is
situated
furnishes
early
later."
embryo,
life
of
quite
the
is
the
until
limits
narrow
of
A
material
of
that
any
structure
and
growth
the
need
to
familiar.
of
the
shell
"
familiar
embryo,
an
^the
egg
enclosing
less
and
individual
an
physiological
perhaps
development
being
^is too
"
contains
egg
yolk,
the
and
membrane,
The
egg
The
of
of
hning
and
same
Western
eggs
poultry,
appearance
discussion.
the
of
by
article.
this
white
be
connection
the
to
also
alligators,
general,
in
of
insects,
prejudices
in
domestic
usuaUy
of
eggs
use
the
may
some
used
when
topics,
food
with
the
However,
eggs,'
"
the
and
lack
nations.
in
of
serpents,
who
races
of
Mention
use
Shad
caviare.
example
food.
as
of
name
famiUar
a
eggs
made
'
the
salt, under
with
FOOD
AS
EGGS
6
is
at
the
for
the
young
it
close
the
has
possible
the
nutritive
development,
tile
fer-
shell.
to
the
rial
mate-
white
CONTENTS
AND
INDEX
PAGS
A
Almond
Eggs
(moulded)
Eggs
(oold)
(another
Eggs
way)
Savoury
Jeily
Anchovy
Anchovy
Aspic or
28
gg
40
131
B
Baked
4
Eggs
Bechamel
la
Princesse
"j
Sauce
Brown
129
Sauce
130
Buttered
Eggs
Buttered
Eggs
Eggs
Buttered
26
with
Anchovies
27
with
Truffles
28
C
Caviare
Eggs
90
Chaud-froid
of
Eggs
(cold)
93
,..,.,
Creamed
Cheese,
63
........
Cheese
Eggs
82
Pur^e, Savoury
Eggs
Mushrooms
Eggs with
Chestnut
52
..,...,
Coddled
Creamed
Curried
Eggs
Curried
Eggs
(another
way)
126
39
33
62
......
Sauce
Curry
130
.........
O
Devilled
Eggs
Devilled
Egg
84
Toast
Digestibility of
Eggs
Dropped
64
Eggs,
The
14
62
E
Egg
Bouchees
.42
.......
Bouillon
124
"
Cannelons
.43
"
Cofiee
125
"
with
Coquilles
Spinach
45
"
Croquettes
53
"
28
Croustades
"
Crofttes
with
Game
72
"
Cutlets
43
"
Cutlets
with
Spinach
44
"
86
Darioles
"
126
Fillip
.........
"
Flip
127
"
Fritters
It la
Magdaltoe
6r
Fritters
k
la
Milanaise
44
Frittere
i
la
Royale
"
"
78
"
Jelly (sweet)
124
"
7
CONTENTS
PAGB
89
Egg Jumbles
Kromeskis
Nog
Nog
"
"
45
........
"
126
(cold)
.126
(hot)
128
NouUles
"
Oyster Boucb6e5
and
"
"
42
Patties
41
Pie
66
Ragoflt h la Frao^aise
Ragoftt k la Piiocesse
"
,,
88
85
......
87
Rarebit
"
"
Rolls, Fried
53
Salad
94
"
Salad (hot)
Sauce
Souffl6
"
"
95
128
54
"
89
Tartlets
"
Tea
Timbales
with Anchovies
Ramakins
Tomato
"
"
125
86
......
.75
"
Water
127
"
Wme
"
Eggs " I'Africaine
125
46
4 TAmericaine
46
........
"
k la Princesse
Baked
ea
Banquettes
"
4 la
52
......
"
36
36
85
........
Belloy
"
au
Noir
Beurre
.......
"
46
4 la Boisellier
"
k la
Bombay
k la Boston
4 la Bretonne
"
34
88
.
47
........
"
26
Buttered
"
Buttered, with
Anchovies
27
28
......
"
Buttered,
with
Truffles
"
k la
Capucine
30
i la
Chantilly
49
"
"
k la Cartoe
38
k la Carnot
70
61
"
"
in Cases
"
"
"
"
"
Chaud-froid
of (cold)
Cheese
.........
with
Cheese
Cheese
with Creamed
k la Chiffonade
93
82
k la
Chimay
k la
Chipolata
50
80
82
63
76
"
"
"
en
"
87
Cocottes
126
Coddled
.........
Ilia Colbert
_
47
"
4 la
"
a la
"
k la
"
Coque en Surprise
Coquette
Cosmopolite
41
30
36
4 la Courtet
30
Creamed, with Mushrooms
39
with Cucumber
Curried
Curried (another way)
Devilled
38
"
"
"
"
"
33
6a
84
"
k la Dreux
"
"
"
"
Dropped
k I'Eugtoie
55
63
.37
4 la Fermi^re
Sr
"
"
k la Florentine
of
to test
Freshness
,
"
Fricassee
,,
of
37
15
35
AND
INDEX
9
PAOX
Eggs, Fried,
Fried
k la Ci^cAb
65
Crofttes of (sweet)
123
Fried, Curried
63
Fried
k la Fermidre
Fried k la Romaine
Fried, with Savoury
Rice
on
31
77
".""...
Rice
51
CroQtes
77
Frosted
k la Gagnor
k la Garfield
k la Gourmet
.
,
.
,
.
,
,
.125
,
,
.
.
,
,
,
-
.
k la Grand
...,.,,.
Due
37
.......
k la Granville
38
........
Gratin
au
Gruyfire
81
.
.
,
,
.
.
.
.82
,
k la Hussard
Ham
(cold)
78
63
Hard-boiled
k rindienne
16
.
33
..,..,..
k ritalienne
74
........
k la St. Jacques
Lobster
.
.
.
.
.
.
.56
67
k la Lucullus
k la Lyonnaise,
k la Madame
76
83
.......
88
........
k la Maire
79
k la Marianne
........
32
........
76
k la Marie
k la Marie
Louise
k la Marigny
72
.
Matelote
en
Melted
79
57
82
........
Cheese
k la Messina
........
k la Meyerbeer.
k la Mirelle
,
k la
Momay
Neige
with
Nut
,
.
.
,
38
79
.
.
79
.....
51
72
........
79
........
k la Carola
20
......
Butter
Brown
85
k rOrientale
34.
k la Pacha
au
38
Paprika
32
........
k la Parmentier
in Parsley Sauce
k la
48
.......
66
.......
Pasqual
32
k la Piemontaise
.......
Plat
sur
Poached
......"."
Poached
k la Garibaldi
k I'Espagnole
Poached
74
62
16
17
.17
Poached, Imperial Style
in Savoury
Poached
Jelly
Poached
^'
73
7i
31
k la Norfolk
Nouilles
,
.......
.
k la Nesselrobe
k la Nigoise
with
,
71
de Caen
k la Mode
k la Montpensier
k la
30
.
........
k la M6dicis
with
3i
73
37
........
in Potatoes
.
k la Proven^ale
Poached
k la Reine
Poached
with Spinach
Poached
with Tongue
Poached
Wine
in White
Poached
k la R6moulade
Poached
k la Polonaise
........
" la Poulette
^ la Princesse
......
.20
.....
22
.....
30
19
17
18
21
19
22
74
75
85
CONTENTS
10
PACK
Eggs,
8a
Pastry
in Pug
k la Reine
77
"
ik la Reine
76
Itargot
"
k la Rialto
92
^ la Richelieu
^ la Rossini
71
"
"
39
"
" la Russe
k la St. Cloud
"
"
k
91
39
37
la St. Geimain
"
43
" la Salamandre
"
(cold)
i la Santos
"
"
40
.
Sandwiches
94
Sardine
69
87
.
Tomatoes
and
Savoury,
Spinach
Scalloped with
40
69
Scotch
Scrambled
Scrambled
23
with
Asparagus
.
Scrambled
Scrambled
Scrambled
Scrambled
Scrambled
Scrambled
Scrambled
with
Cfipes
with
with
Ham
Herbs
with
Mushrooms
with
Peas
Scrambled
Scrambled
in Shells
26
26
in Cases
Scrambled,
Tips
25
36
24
with
Rice
with
Salmoa
with
with
Tongue
24
25
23
25
Tomatoes
25
2S
83
.
Soft-boiled
t6
k la Soubisc
84
Spanish
68
.
Shirred
with
62
.
Shrimp
Steamed
Steamed
Sauce
21
.
126
,
k la Bichamel
Stuffed
k I'Aurore
Stuffed
with
Stufied
Stuffed
on
87
(cold)
92
Anchovies
Croates
58
k la Madras
Stuffed
Croiltes
with Ham
Stuffed
with
Prawns.
Stuffed
with
Spinach
Stuffed
Stuffed
Swiss
on
57
.
59
(cold)
91
70
57
6a
style
k la Volga (cold)
.
59
k la Tomate
Tomato
32
69
64
.
and
Tomato
Custard
and
Tomato
Savoury
k la
Tripe
k la
Turque
k la VUleroi
k la Waldimir
54
8r
29
34
81
.
.
F
of Eggs
Food Value
...".,,,
Freshness of Eggs, To test
Fricassee of Eggs
........
Fricassee of Eggs (another way)
of Eggs with Muslirooms
Fricassee
Frosted
13
15
35
35
.....
Eggs
35
125
a
Giuyire Eggs
g2
AND
INDEX
II
PAGB
H
Ham
Eggs
65
Hard-boCed
Hollandaise
Eggs
16
Sauce
How
to
Turn
How
How
to
Preserve
to
Shape
.
.
,
,
,
,
,129
,
Omeleti
out
99
15
Eggs
Omelet
an
9S
...."",
L
Lobster
Eggs
67
M
Mayonnaise of Eggs
Mayonnaise Sauce
....,.,.
go
...,,..,
128
O
Omelet, How
Omelets, How
to
Shape
to
Turn
an
98
Out
99
P
Paprika
Sauce
127
Poached
Eggs
Pyramids of Eggs
.16
k la Reforme
73
R
Rules
for Making
Omelets.
97
,
8
Salmon
Eggs
67
Salpioon of Eggs
Savoury Egg Cream
41
on
Toast
54
,,,.,.
Custard
Scalloped Eggs with Spinach
Scotch Eggs
Scrambled
Eggs
Shirred Eggs
Snow
Eggs
Soow
Eggs au Citron
"
124
"
40
i
.
6g
,
23
62
123
123
16
Soft-boiled
Eggs
Spanish Eggs
Steamed
Steamed
Eggs
Eggs
.
.
.
.
.
.
68
f
.
.
.
.
126
.
k la B6chamel
Supreme Sauce
Sweet
Omelets, Notes
87
.131
116
on
T
Tc"nato
Tomato
Eggs
69
.
Sauce
130
OMELETS
American
Omeleti
ZI3
Amourettes
112
Anchovy
Asparagus
log
106
Bayonne
108
BSamaise
Berooise
Femme
Bonne
Brain
BruzeUoise
100
Chareotidn
10
107
lOI
108
Z12
z
CONTENTS
12
INDEX
AND
PAGB
Chasseur
Omelets
Ch"telaine
Cheese
102
ziz
"
106
.......
"
Clamart
,
102
.......
Cucumber
"
Curry
English
Fish
109
.......
109
"
99
.......
"
Puff
115
"
Friar's
121
.......
"
Frosted
"
Ginger
121
.......
117
"
Ham
,
.
,
.
,
.
,
.
"
How
Shape
to
.III
.
,
,
,
98
"
Itahenne
"
i;
_ardim6re
.112
am
"
117
"
113
With
jelly
Kidney
118
"
ri6
"
,
"
.......
.
,
.
.
.
,
Kirsch
116
Leek
103
"
Lentil
104
.......
"
Lobster
.
"
,
.
.
,
,
.no
Madras
112
"
Mar6chale
Marmalade
Milanaise
"
.......
"
,
103
nS
.
,
.
.
,
.
.
,
.
,
,
.
108
"
Mousseline
"
.
"
.......
"
.......
1
Mushroom
Maintenon
Notes
107
116
Sweet
on
"
Onion
Orange
Oyster
"
.
,
.
"
,
,
.
,
.
,
,
,
,
,
.
.
Puff
,
1 10
.
',
!
.
.113
"
-....!!
13
1
"
[
Parmesan
Peach
121
no
"
Parisienne
Pannentier
19
105
"
104
119
Paysaime
"
ii3
"
113
PMgord
Plain
go
"
Portugaise
114
"
Princesse
"
"
Puffed
or
Sonfflfe,,
114
Raphael
"
R6forme
loa
.......
....,!'
114
"
!
Reine
(Queen)
Robespierre
uj
"
.
iii
118
"
'
Robert
"
Rules for Making,,
R""
]
jj.
:
116
07
Salmon
.
"
.
.
,
.
...!!**
Sardine
^
.no
loo
"
...!!'.'
Savoury
Shallot
100
Flavour
"
Soufflte
"
Spinach
"
oo
...
....!''
iio
...!!!'
100
1^"^?"
""
OWCCL
^
j^-p^to
To
turn
out
;
an
"
Tfuffle
tt7
^
.:
.
.
...::::
.
.
:
:
:
io5
-"
r^l
Vienna
.
",
Food
The
Value
weight
average
about
two
The
of
composition
hen's
of
is
egg
Nitrogenous
Fatty
of
hen's
a
:
the
white
of
an
"
matter
20.4
matter
Mineral
10.0
matter
1.6
Water
68.0
Composition
Nitrogenous
matter
Fatty
Mineral
of
the
yolk
:
"
matter
16.0
30.7
matter
1.3
Water
It
52.0
will
thus
be
nitrogenous
in
Dr.
contain
an
as
of
good
flour, eggs
ten
half
as
of
much
value
and
beef,
but
Compared
contain
times
times
ten
equal
an
as
fuel
much
value.
13
eggs
less
tein
pro-
than
and
cheese,
fuel
cheese.
fat
sirloin
one-third
twice
and
much
as
is
as
food,
cent,
protein
with
that,
of
per
less
cream
Their
that
rich
chemistry
states
articles
cent,
as
the
on
eggs,
4
much
as
protein,
thirds
of
other
per
oysters.
almost
are
particularly
writing
average
fat
much
much
6
half
steak,
being
value
on
and
as
in
with
compared
eggs
elements.
Parrott,
dietetic
and
that
seen
food,
complete
a
is
egg
avoirdupois.
ounces
ordinary
Eggs.
fat,
about
two-
that
one-third
with
amount
fat, but
Eggs
as
wheat
of
less
tein,
prothan
contain
COOK
TO
HOW
14
practicallyno
carbohydrates, while
flour
75
contains
wheat
cent.
per
Chemically speaking, therefore,
are
eggs
repair material, but
rich in
do
building and
not
furnish
a
proportionate percentage of
admitted
is why
it is now
This
energy.
that
eggs do
for the adult
remembered
that
with
that
so
of
and
energy,
is
egg
fat, however,
The
egg
wholesome
of
times
at
food.
is found
is
human
favourably with
per
steak ;
rump
high,
as
The
other
raw,
cooked
will
seem
been
eggs
cooked.
flesh
most
value
ranks
meat.
of Eggs.
Digestibility
digest a
their
food
than
of
digestibility
always
for
products, being
pound cheaper than
higher
thoroughly cooked.
This
supplies
compares
per
whilst their
whether
same
form
food
cent,
if not
The
eggs
fat ;
yolk.
economic
substitute
of
cost
25
the
from
food, which
desirable
a
The
about
in
white
The
free
concentrated
a
drates
carbohycommuted
versa.
comparatively
of
tion
transforma-
extent
vice
tive
diges-
degree
proteids and
certain
a
the
of
power
both
to
are
or
be
however,
considerable
a
discretion,
;
into
It must,
Nature
endows
body.
organs
vital
perfect nutrition
furnish
not
eggs
is
about
the
lightly cooked, or
The
time
required to
hours.
3-4
egg varies from
incredible
have
to those who
accustomed
insistingupon
being "soft-boiled," or lightly
to
Dr.
Parrott,
Digestibility,
says
however, does not
much
the
imply so
rapiditywith which food leaves the stomach
the
as
completeness of its absorbability
and
periments
Exappropriation by the system.
-
in
that
a
healthy
this
have
stomach
demonstrated
digests a
hard-
EGGS
AND
boiled
the
or
quite
egg
boiled
OMELETS
one
of
as
not
soft-
a
that
prove
qiiicklyaccomphshed
as
hard-boiled
somewhat
a
this does
is
process
that the
thoroughly
as
but
;
15
egg does
effort on
greater
not
pel
com-
the
part
the
With
digestive organs.
healthy
the
of
fore
theredegree
cooking may
persons
be
made
of taste.
wholly a matter
of cooking will harden
the
Any
process
albumen
of
To
the
egg.
Test
the
Freshness
of
Eggs.
There
should
worth
is but
opinion as to this, eggs
be perfectlyfresh, else they are
not
using at all.
easiest
The
of eggs
thumb
and
If fresh
seen
cloudy
and
and
sink
to
the
hold
of
centre,
whilst
will
eggs
stale
test
part of
one
Good
water.
bottom,
of
be
appear
to
way
solution
a
the
should
yolk
Another
dark.
two
the
stale, it will
when
;
the
the
ness
fresh-
strong Ught.
at
transparent
of
the
between
egg
forefinger,before a
make
is to
eggs
salt
is to
outline
plainly
ascertain
to
way
it will be
the
and
one
will
ones
float.
How
There
eggs, and
the most
and
salt
gallon of
are
strain it
The
best
time
August.
good
for
Put
reUable.
size
the
and
water
methods
salt and
of these
cold
and
several
lime
Eggs.
Preserve
to
of
lime
into
of
an
pour
the eggs
over
a
preserving
has
pan
egg;
hot.
be
proved
| lb. of
boil
a
When
preserved.
to preserve
eggs is in April
Eggs thus preserved will keep
over
several
months.
to
EGGS.
COOK
TO
HOW
Soft-boiled
Place
into
the
Keep
the
allow
the
this
treated,
so
in
rather
but
do
point,
for
if
or
the
let
not
allow
in
the
in
eggs
boil, allow
the
and
them
place
the
remove
cold
half
a
when
a
cup
lemon
Allow
up
egg
each
drain
and
to
a
to
the
carefully
and
trim
for
water
eggs
bring
to
10
minutes,
to
cool, and
pochis.)
and
taste,
half
fill it
and
the
table-spoonful
each
boiling, break
and
slip gently
water.
the
or
the
Eggs.
pan,
salt
boiling
carefully.
shells
shallow
add
water,
the
and
fast
{CEufs
a
minutes,
boil
water
Poached
Use
soft
Eggs.
cook
into
a
serve.
cold
to
utes.
min-
10
required
to
hurry
a
Hard-boiled
Put
and
of
20
get
and
'minutes
three
be
When
water
required
for
will
eggs
cooked,
more
Fahrenheit).
it
jelly-like consistency.
and
below
temperature
remain
to
laid,
new
just
be
deg.
165
at
eggs
be
should
water
If
should
(about
point
boiling
which
eggs,
which
water,
Eggs.
yolk
with
the
into
till
16
of
of
the
are
set
a
skimmer
edges
juice
vinegar ;
carefully into
the
boiling
egg
simmer
with
;
and
white
then
or
serve
of
take
slice,
on
COOK
TO
HOW
18
place the eggs neatly upon top. Glaze
with
them
glaze, or Lemco,
liquefiedmeat
dish
with
and
surround
the
eight small
fried in
halfmoon-shaped slices of bread
Garnish
with
clarified butter.
sprigs of
and
parsley,and
hot.
serve
Poached
with
Eggs
Spinach.
(CEufs pochSs aux
Epinards.)
ready the following ingredients:
Get
"
fresh
teaspoonful of
and
vinegar, one
juice or
and
a-half
pounds of spinach, one
of butter, one
table-spoonfulof rich
Six
salt, pepper,
sauce,
ounces
brown
slices
two
nutmeg,
half
a
of
bread.
toasted
wash
and
Pick
the
stew-pan
copper
cook for half an hour.
drain
very
Put
little water
it in
well, squeezing
Rub
water.
the
a
and
colander
a
all
out
spinach through
in
butter
it in
spinach, put
with
and
lemon
a
eggs,
white
the
sieve.
a
stew-pan, put in the
with
salt,
spinach puree, season
pepper,
and
a
pinch of grated nutmeg ; moisten
and cook gently for twentywith the sauce
the
Melt
five minutes
stew-pan with
each
slide
egg
into
be
must
ready a shallow
salted
boilingwater, slightly
neatly on
by means
each
Pour
a
round
toasted
lemon
the
eggs
without
set, but
get hard.
trim
or
juice.
carefuUy into a cup
the
boiling water
that
taken
so
they
Allow
to
Have
so.
vinegar
the
add
or
a
hot
a
of
a
Have
gently
(great care
do
place on
demi-glace sauce
dish
bread
until
dish ; take
up
slice or
small
a
;
and
not
ter).
scat-
fectly
per-
allowing the yolks
the
spinach dressed
little and
little
the
and
cook
to
;
Break
egg
skimmer
the
;
spinach.
or
gravy
sippets of
immediately.
garnish
serve
each
with
EGGS
AND
OMELETS
Poached
Eggs
and
them
to
add
nice
a
of
ounce
slice
three
onions, fry
colour
off the
and
sauce,
butter
keep
rounds
size
Season
with
salt and
Dish
over
Poach
fried
bread,
each
on
tin
and
neatly,
in
eggs
with
white
sauce
prepared
white
wine,
glaze,and
whisked
be
and
must
good pinch of
the
be
egg,
and
one
and
in
in
not
cayenne
with
little
serve.
or
on
trim
the
ready
reduced
half
of meat
a
very
boil.
eggs
thick enough to
sprinklea
eggs,
are
gillof
of butter
ounce
one
the
Have
as
there
as
up.
with
few
a
ready
them
ounce
an
and
place
dish
then
croutons,
Wine.
eight
to
up
brown
blanc.)
croutons
Take
eggs.
of
hot.
serve
au
six
bread
fried
round
in White
Eggs
carefuUy
poached
about
little hot
a
up, pour
the eggs, and
slightlysalted water, flavoured
wine
(Chablis or Sauterne)
juice. Have
drops of lemon
must
pepper
eight fresh eggs,
Prepare six to eight
egg
{CEufs pochis
Mask
a
butter
them
and
eggs ;
thicklywith the onion purie ;
Poached
a
for
the
spread them
place a poached
must
little
a
to
p. 16.
toasted
or
of
bread.
with
keep simmering
on
of
sauce
moisten
carefullysix
directed
them
an
and
hot.
Poach
many
in
and
minutes.
the
small
peeled ripe tomato, six
and
mushrooms,
a
teaspoonful
brown
as
Provengale.)
light brown
chopped
of chopped parsley;
and
Provenqiale.
la
a
butter, drain
sliced
a
few
la
a
{(Eufs pochis
Peel
19
;
the
small
Season
Krona
the
coat
sauce,
them
chopped parsleyover
a
latter
quantities,
with
pepper.
which
nicely,
each
Nouilles
with
Eggs
COOK
TO
HOW
20
la
a
Carola.
Prepare
nouille
some
salted
in
toss
butter.
and
pepper,
and
well with
Bake
butter.
in
in
a
and
sharp
of
butter.
with
Cover
Sprinkle
sauce.
cheese
of
rooms,
mush-
of fresh
gratedcheese.
grated
some
over
a
tossed
bechamel
well-reduced
a
layer
layer
a
range
eggs, then
seasoned
proof
fire-
buttered
a
lastlya layer
nouUles, and
and
nutmeg
this
Upon
hard-boiled
slices of
Dredge
on
some
and
drain
;
with
Season
put
dish.
minutes
in
blanch
strips,and
thin
very
for three
water
it into
cut
(p. 128),
paste
little oiled
a
for
oven
ten
minutes.
Eggs, Imperialstyle.
Poached
{CEufs poches
Poach
them
let cool.
Fill
this
the
and
Drain
and
place
Sprinkle
over
and
Poached
seasoned
sieve
and
tomato
pulp. Upon
ripe vegetables. Coat
prepared remoulade
sauce,
the
upon
slices.
tomato
finely-cut strips of
chopped parsley. Dish
up,
some
crispparsley,and
serve.
Eggs in Potatoes.
[CEufs pochis
Four
a
trim
slices of
garnish with
Get
on
and
as
eggs with
dress
them
tongue
them
eggs,
preserved artichoke
many
out, with some
slightlyhollowed
bottoms,
reduced
eight fresh
six to
neatly.
VImperiale.)
a
la
Suzette.)
following ingredients:
a
ready the
large oval even-sized
"
half
potatoes,
bechamel
gill of well-reduced
ounce
129), one
grated Parmesan
half an
of Gorgona cheese
ounce
a
(p.
cheese,
sauce
(grated),
EGGS
AND
OMELETS
eight small
"
of
poached
or
table-spoonful
a
eggs,
brown
"
Panurette
21
bread
crumbs
seasoning.
Wash
and
them
in
Cut
scrub
the
potatoes, and
fairly sharp
a
them
halves
in
bake
till tender.
oven
with
lengthways
a
sharp knife,and scoop out the soft part by
of a dessert-spoon. Incorporate the
means
Parmesan
grated
cheese
Rub
sauce.
obtained
half
and
egg.
cheese,
and
brown
in
tin
baking
of
salt
potatoes
on
neatly
a
shrimp paste
anchovy
taste, and
Eggs wi"
{(Eufs pochis
cooked
on
Dish
a
up
a
few
drops
of
essence.
Poached
Take
trim
a
over
pour
with
sufficient
mixed
sauce
to
eggs,
each
each
dish, and
hot
white
bread.
buttered
of toasted
rich
with
crevettes.)
of
requirednumber
place
out, and
stamp
on
der.
salaman-
once.
the
or
round
the
at
serve
{(Eufs pochis sauce
Poach
and
saute-pan
or
Eggs with Shrimp Sauce.
Poached
them
pepper,
them
Place
dish, covered
hot
a
"napkin, and
folded
Paprika
under
or
oven
up
of
breadcrumbs.
hot
a
Dish
brown
with
season
a
two
or
fried
buttered
a
put in
pinch
a
some
hot
puree
with
a
layer of sauce, and
this place a neatly-trimmed poached
chamel,
beSauce
over
carefully with more
sprinklefreelywith grated Gruy^re
upon
a
mix
line the shells
and
pepper,
with this ; then
bechamel
potato
etc. ;
sauce,
and
on
sieve
a
the
the
of
through
little bechamel
into
six
new-laid
ox-tongue,
stock,
a
one
one
small
Tongue.
VEcarlate.)
eggs,
six
slices
of
rich
or
gill gravy
glass of sherry or
juice,one and
bechamel
sauce
(p. 129).
in boilingwater, slightly
lemon
Marsala, salt, pepper,
half
a
giUs
the
Poach
salted
of rich
eggs
flavoured
and
with
slices of
the
size of the
the
trimmings
juice. Cut
lemon
shapes, about
poached. Chop
tongue into
the
COOK
TO
HOW
22
neat
egg, when
of tongue
Put
finely.
very
slices of tongue in a saute-pan with the
and
wine, and heat up thoroughly.
gravy
the
Take
place
the eggs,
up
each
upon
on
arrange
slice
a
dish
hot
a
the
of
them
Put
tongue
with
salt
hot
little chopped
a
of
centre
;
and
carefully with
sauce
over
pepper,
white or brown
sauce.
in
trim
season
;
and
tongue
and
drain
each
and
egg,
hot.
serve
Poached
Poach
them
Eggs
six
or
bottoms
vegetable
macedoine
of
and
tongue
sauce
;
garnish with
julienne strips
sauce
Serve
with
over
mixed
mayonnaise
or
chopped gherkins,capers,
pulp.
dress
eggs,
;
and
tomatoes
cold remoulade
with
small
seven
artichoke
on
la Remoulade.
a
and
tomato
cold.
Eggs in Savoury
JeUy.
Poached
{(Eufs pocMs en aspic.)
Poach
the required number
of new-laid
in salted
water
containing a little
eggs
lemon
juice or vinegar. Stamp out each
neatly and let cool on a cloth or a
egg
Mask
sieve.
china
inside
of
a
number
of
ramakin
cocotte
or
silver-plated
with
clear
aspic jelly, and
place
or
cases
one
the
egg
in each
;
mask
or
coat
the
the
top
with
aspic, then
with
thinly-cutslices of truffle and
decorate
surface
neatly
chervil
EGGS
AND
leaves.
When
the
over
a
layer
of
cases
on
and
serve.
OMELETS
23
decoration
is set, pour
the
Place
filled
aspic.
ice till required,then
the
Scrambled
dish
up
Eggs.
(CEufs brouillSs.)
Beat
four
up
five
or
table-spoonful of
table-spoonfulof
add
a
saucepan,
and
stir over
to
and
rich
an
or
ounce
the
the
mixture
egg
a
eggs begin
of toasted
slices
in
bread, place them
pour
a
and
this into
pour
of fresh butter,
fire until
two
add
eggs,
cream
gravy,
ready
buttered
dish, and
milk
the
Have
set.
fresh
hot
a
them.
upon
hot.
Serve
Scrambled
Eggs (anotherway).
(CEufs brouillSs.)
Beat
four
up
with
taste
to
and
this
and
of
are
ready
a
bread,
buttered
add
ovei
just begin
eggs
to
cream-like
appearance.
and
toasted
of
squares
some
meg.
nut-
pan
sauce-
pan,
and stir
butter
fire till the
moderate
Have
dhamelled
an
of fresh
ounce
an
set
into
to
grate of
a
fireproof earthenware
or
half
and
salt, pepper
Pour
pour
the
over
and
eggs,
hot.
serve
Scrambled
Eggs
(CEufs brouillSs
Fry
an
beaten
three
eggs
to
the
au
butter, add
and
taste,
a
Rice.
with
riz.)
table-spoonfulsof
of
ounce
season
over
add
two
two
in
and
eggs
table-spoonfulsof cream
table-spoonfuls of stock, season
them
a
fresh
to
cooked
it four
table-spoonfulof
and
fire till the
stir
eggs
in
a
thicken.
rice
well-
cream,
stew-pan
Dish
a
pour
the base
of the
four
round
serve.
Herbs.
fines herhes.)
aux
beaten
toast,
sauce
with
Eggs
{OEufs brouilUs
to
tomato
dish, and
Scrambled
Add
buttered
of
rounds
on
up
little brown
or
COOK
TO
HOW
24
and
eggs
table-
one
one
dessert-spoonfulof
spoonful of cream
finelychopped parsley,chervil, and chives,
rooms,
also three to four chopped preserved mush-
with
season
and
serve
salt
cook
pepper,
for scrambled
eggs.
directed
as
Scrambled
and
with
Eggs
Mushrooms.
{CEufs brouillis
Glet
Five
the
ready
following ingredients:
"
two
eggs,
champignons.)
aux
fresh
ounces
butter, six
table-
a
eight preserved mushrooms,
salt and
spoonful of cream,
pepper,
to
of toasted
rounds
Break
with
add
the
and
in
and
stir
to
weU
over
Have
buttered,
Great
over-cook
otherwise
thin
served
nor
of
round
up
the mushrooms
butter
on
in
season
well
a
hot
the
must
a
stew-pan,
this
dish
and
toast
exercised
under-cook
will
etc.,
begin
bread,
the
dish, pour
be
dish
and
(chopped
of
over
care
the
sUces
basin,
a
beat
eggs, cream,
the fire till the eggs
ready the toasted
prepared eggs
hot.
salt,
mixture
the
set.
into
the
finely),melt
pour
bread.
eggs
and
pepper
the cream,
two
the
serve
not
to
mixture,
spoilt. A few
streaky bacon, nicely fried,
great improvement.
be
will
be
found
a
26
COOK
TO
HOW
Scrambled
Eggs with
Asparagus Tips.
{CEufs hrouilUs
Proceed
the
pointes d'asperges.)
as
explained in the
aux
same
foregoingrecipe,but
tips in place of green
of
an
lean
the
in
pour
scrambled
dish
fried
mixture
parsley,and
the
same
bread,
sprigs
of
Tongue.
VEcarlate.)
which
in the
for
must
the
preceding
ham
be
fried
hrouilUs
four
cooked
cases
and
caisses.)
same
as
herbs
mixture
ramakin
paper
en
the
eggs
eggs with
scrambled
the
Eggs in Cases.
tiny sprig of parsley on
up
just
lightly.
Scramble
or
with
substitute
ox-tongue,
{CEufs
Fill
of
directed
as
Scrambled
for
croutons
d
hrouilUs
recipe,but
very
fire till
Eggs with
{CEufs
cooked
for
as
serve.
Scrambled
Proceed
raw),
or
the
toasted, garnish
or
ounces
(same
over
on
up
two
(cooked
eggs), stir
setting,then
butter
ham
egg
Ham.
jambon.)
au
of
ounce
chopped
peas.
hrouilUs
{CEufs
in
asparagus
Eggs with
Scrambled
Fry
cooked
use
directed
(see p. 24).
into
small
china
(buttered),insert a
top of each, dish
serve.
Buttered
Break
sufficient
four
salt
fresh
and
Eggs.
eggs
pepper
into
to
a
basin, add
taste, beat
EGGS
with
up
the
a
AND
OMELETS
fork,
a
whites
half
with
begins
(it must
boil).
Have
toast,
put
the
with
a
this
hot
dish
to
buttered
plate
to
this, garnish
on
parsley, or sprinkle
serve
parsley, and
a
mixture
of
sprigs
through
allowed
be
hot
ture
mix-
the
is hot
slice of
a
stew-
table-spoonful
a
and
on
small
a
account
any
and
one
fire until
thicken
ready
with
over
the
over
on
egg
few
into
and
eggs
to
not
yolks, put
butter
mix
thoroughly
to
as
the
of
ounces
the
add
pan,
of milk, stir
Put
so
27
chopped
or
quickly.
Buttered
Eggs with
hrouilUs
{CEufs
Take
six
teaspoonful anchovy
and
one
essence,
anchois.)
aux
one
eggs,
Anchovies.
halt
a
six
table-spoonfuls cream,
anchovies, a pinch of cayenne
two
salt, toasted
the
Wipe
the
of
ounce
stew-pan
toast,
the
cut
into
strips.
slices
about
to
lay
;
the
set ;
the
put them,
ail
essence,
in
cream,
of
and
a
small
cayenne,
fire until
put
the
equal
an
side of each
strips of
and
piece
anchovies
shape of lattice-work.
each
cavity, dish up, put
the
in
caper
dish
in the
with
over
buttered
the
in
the
three
broad,
eggs
pinch
a
Stir
and
a
garnish
hot.
on
each
across
Place
add
begins
quantity
cloth,
a
anchovy
the
taste.
to
damp
the
up
butter, and
;
mixture
of
with
and
pepper
inches
two
Beat
them.
together
with
oblong
and
long
butter
salt
in
Gtorgona
bread.
fillets,and
toast
inches
of
anchovies
the
remove
Cut
slices
butter,
ounces
for
oven
sprigs
of
a
few
minutes,
parsley, and
serve
and
one
brouilUs
{CEufs
ready
Get
half
a
a
and
a
Cut
a
of butter
half
about
into
and
basin
;
pinch
of
a
a
its
Melt
the
in the
pour
the mixture
fine shreds
wine
and
season
the
over
then
turn
on
toast
u
a
Butter
and
almonds,
season
with
till
Break
and
dish
together ;
minute
a
and
;
with
heap, garnish
a
small
a
serve.
bouche
with
fresh
then
of fried
nicely
seasoned
Mad^re
sauce
and
shreds
each,
each
Bake
out
bread, and
tomato
round
a
tiny grate
a
turn
cup
of
to
into
egg
and
almonds.
or
baked
sprinkle over
just set,
croutons
or
the
slice of buttered
the bottom
baked
chopped
glace
on
salt, pepper,
nutmeg,
a
well
previouslypeeled and
colour.
Pour
eight
scatter
fawn
the
in
add
Eggs, Moulded.
six to
moulds
round
dish
dress
;
Almond
oven
hot
fire until
another
sippets of toast,
few
of
for
oughly.
thor-
stew-pan,
a
then
set ;
fire
eggs
mix
;
the
over
Mix
the
salt, pepper,
in
butter
stir
liquid to
Break
grated nutmeg
eggs,
tiny piece
the
with
put in
;
a
reduce
begins to
truffle,etc., quickly.
stir
and
quantity.
the
bread.
slice of toasted
small
cover
;
eggs,
butter, one
large
glass Marsala, salt, pepper,
with
stew-pan
Six
"
ounces
truffle into
the
Truffes.)
aux
following :
the
truffle, half
nutmeg,
Truffles.
Eggs with
Buttered
COOK
TO
HOW
28
in
on
the
small
dish
or
the
some
up.
demi-
base
of
serve.
Egg Croustades.
Prepare
p. 41,
croustade
on
a
salpicon of
and
cases
fill with
made
eggs
it
of
as
some
described
small
rice, potato.
EGGS
AND
semolina
in
bread
or
hot
a
filled
fried
place them
minutes, then
few
a
with
29
when
;
for
oven
garnish
up,
OMELETS
parsley,and
dish
serve.
Egg Pie.
Peel
five to
six hard-boiled
them
into
in
stew-pan,
a
slices.
fiour, and
Melt
stir in
cook
table-spoonfulof
a
with
moisten
little ;
a
cut
of butter
ounce
an
and
eggs
gillsof milk, and let boil
for five minutes, stirringall the time.
Stir
in a teaspoonful of chopped parsley,season
to taste with salt and pepper,
and keep hot.
and
one
Fill
buttered
a
of
layers
white
half
a
slices of eggs, sauce,
and
when
full pour
to
sauce
breadcrumbs,
butter
in
a
place
Eggs
Break
six
an
and
Turque.
into
eggs
salt and
and
of
ounce
fire till the
border
a
of
the
set
livers
in
hot
base
the
tomato
of
immediately.
the
the
turned
form
of
a
ready
Have
(finely sliced
butter, flavoured
with
lot
shal-
suitably seasoned)
parsley, and
these
the
tea-
them
over
to be
dish.
round
a
containing
stir
;
enough
in
them
chicken
in
tossed
and
put
hot
a
saute
and
some
dress
on
butter
are
eggs
then
out,
melted
basin,
a
Whisk
stew-pan
a
of
hot.
Serve
eight
into
with
bits
tiny
oven.
la
pepper
stir
enough
over
spoonful of chopped parsley.
well
crumbs,
bread-
and
for fifteen minutes
bake
a
to
with
few
a
heated
moderately
alternate
Sprinkle over
cover.
top, and
on
season
with
pie-dish
centre
of
sauce
dish, and
the
dish, pour
(p. 130)
send
to
round
table
;
Eggs
Take
six
la
a
lean
ounces
and
ham
new-laid
half
butter, about
ounce
Coquette.
eight
to
a
cases
three
gillcream,
tongue, salt, cayenne,
or
'
six
eight small
to
them
butter
;
one
eggs,
nutmeg.
Procure
COOK
TO
HOW
30
souffle
china
well ;
each
of
put
them,
small
a
also a
piece of butter in
a
table-spoonfulof cream,
pinch of salt,
and a little grated nutmeg
on
; place them
the top
on
oven
or
a baking-sheetin a hot
of
the
simmer
to
one
egg
pepper
back
the
the
or
white
free ;
part,
and
them
cut
into
la
a
and
oven,
allow
to
the
leave
Marigny.
six
to
slices,and
butter
moderate
and
yolk ; put
as
so
peel four
of
ounce
cayenne
hot.
serve
Eggs
Scald
in the
or
each
ready the
lightly. Have
tongue finely chopped, sprinkle
the
yolks
of
each
of
centre
mence
com-
carefullyinto
set
to
eggs
over
contents
tiny pinch
a
the stove
on
the
break
put
;
in
ham
When
stove.
in
fire.
a
Season
ripe tomatoes,
them
toss
saute-pan
to
taste
in
an
a
over
with
salt
gently for
about
minutes.
Put
the prepared
twenty
in an
tomatoes
oblong dish, and
carefully
break
four
fresh
on
top
eggs ; place the
dish carefully in a hot
oven
long enough
to
pepper,
set
the
of
part
let stew
sauce
eggs, then
the
with
eggs
lobster
sauce.
in
the
centre
to
table
at
Eggs
Cut
and
cover,
some
Put
of
a
each
over
a
the
white
well-fiavoured
tiny pinch of Paprika
send
egg yolk, and
once.
a
la Courtet
even-sized
(Cold).
ripe
tomatoes
in
EGGS
AND
OMELETS
halves, scoop
interior
scrambled
When
stiff
the
out
fill with
and
31
and
mayonnaise
nicely
egg,
cold, mask
a
carefully,
soned.
sea-
carefully with a
thin layer of aspic
jelly. Dish up in a circle and garnish with
shoes of gherkins and
pickled beetroot cut
into fanciful shapes ; fill the centre
of the
dish
with
lettuce
and
tomatoes
juUenne strips,suitably seasoned
oil and
vinegar or mayonnaise
Serve
Shell
the
hard-boiled
yolk
Russian
an
ounce
through
with
of egg
place them
bread, fixed
Season
pour
top
this
with
over
small
about
a
hot
with
each
butter, etc.,
of
little of the
fried
puree.
Momay.
pat
oven
cut
salt,pepper
into
and
thick
a
grate
sauce
gillof bechamel
cheese,
grated Parmesan
eggs, and besprinklethe
of
the
Place
cheese.
bits
for
eggs,
a
grated
there
very
la
a
Mix
ounce
an
forcing
a
fancifullycut
garnish
and
parsley.
hard-boiled
nutmeg.
with
it
or
gratindish, and place
fireproof
a
it six
pinch
a
Decorate
the
and
rub
croutons
a
with
yolks
pepper,
it in
move
re-
with
Eggs
of
put
with
on
and
slices.
butter,
small
up,
slices of lemon
in
of fresh
tube.
on
cavities
the
fancy
tastefullywith
half
stand,
Pound
a
Dish
them
fill the
sieve, and
a
Butter
make
Paprika
or
cayenne
bag
dressing.
them
cut
eggs,
small
a
piece off
cut
and
caviare.
with
of
an
Gagnor (Cold).
crossways,
of each
to
end
mix
la
a
five
halves
the
with
cold.
Eggs
in
into
cut
of
fresh
this.
to
brown
Put
here
butter,
the
the
dish
top,
and
using
in
which
a
HOW
32
should
be
of
Send
done.
a
brown
dish
to
when
colour
table, and
serve
iiot.
very
Eggs
Proceed
and
slices
slices of
and
taste
tomato
peeled
and
sharp
oven,
oiled
trim,
six
chaud-froid
white
with
of
made
nest
a
rich
grated
with
in
bake
a
serve.
Pasqual.
eggs
mask
and
to
of
giU
a
top, and
the
la
small
drain
half
butter, then
a
eggs
Season
tomatoes.
brown
to
Eggs
Poach
hard-boiled
of
Besprinkle
sauce.
preceding
the
in
over
pour
cheese
la Tomate.
a
directed
as
recipe, using
in
pale
the
COOK
TO
in
milkt
seasoned
cold
when
them
sauce
baked
them
dress
;
and
nouUles,
serve.
Eggs
Prepare
add
with
;
on
a
two
upon
la Marianne.
of green
the
and
puree
a
Uttle
a
a
cream
this
well-buttered
of cream
in
table-spoonfuls
this break
carefuUy four
the
eggs,
then
Eggs
Mix
a
with
dish, and
or
five fresh
salt and
at
or
the
pepper,
just long enough
serve
au
one
to
once.
Paprika.
of hot mashed
potatoes with
of eggs
and one
of butter,
ounce
with
salt and
then
put the
pepper,
into a forcing bag and
shape a
yolks
two
season
mixture
number
a
pound
border
neat
a
gratin dish," put
Season
to taste
eggs.
and
cook
in the oven
set
make
puree
"
peas, to which
needful
ing
season-
large
of rounds
dariole
with
border
mould.
Bake
the
in
size
a
of
fairly
HOW
34
Place
border
a
dish, put
arrange
the
the
remaining
two
in
sections, round
the
carefully.
Put
in
over
hot
Eggs
a
this
Upon
some
Shell
with
curry
four
round
a
and
centre,
hard-boiled
Serve
hot.
and
them
shell
bed
a
new-laid
of
number
of savoury
little curry
paste or
place the eggs, pour
and
sauce,
rOrientale
a
on
Bombay.
dish
a
VUUis.
it.
(not hard),
rice, flavoured
powder.
la
a
required
till soft
eggs
rice
the
curry
Eggs
Cook
cooked
in
cut
^ggs,
of
TO
hot.
serve
(Cold).
fry half
eggs,
finely,in half an ounce
hard-boiled
small
onion, minced
of butter, then add
to
it
a
dessert-spoonful
gUl of stock, and
a
of
powder and a
curry
let all simmer
for fifteen
minutes.
Add
of Bengal Club
other
or
dessert-spoonful
good chutney, mix it well, and rub through
a
sieve.
the eggs in halves and take out
the yolks ; cut off a little of the bottom
of
each
make
them
to
part of the whites
a
Cut
stand.
the
Put
yolks into
the
the
curry puree, pound and mix
When
mixed
fillup the whites
with
it, piled up
sprig
of watercress
on
a
and
bed
of
nicely
the
of
insert
Dish
seasoned
eggs
tiny
a
them
small
up
salad,
la Villeroi.
Eggs
a
six
eight
stock
to
milk
or
neatly,then
and
coat
sauce
;
Next
egg and
Dish
up
fat.
in each.
thoroughly.
serve.
Poach
trim
high,
and
with
mortar
them
dip
take
put them
well
in
;
small
with
crumb
and
serve
on
them
with
soned
sea-
drain, and
up,
a
thick
breadcrumbs
in
eggs
wire
tray
HoUandaise
and
and
let
fry
tomato
set.
in hot
sauce.
EGGS
AND
OMELETS
35
Fricassee of Eggs.
{Fricasseed'oeufs.)
This
dish
by steaming
separatelyand
dice,
small
each
a
for
and
time.
very
little
BoU
milk.
heated
and
allowed
Season
with
to
up in
simmer
for this purpose.
sauce
Eggs (anotherway).
for
twelve
minutes, lay
in cold water, take off the shells,cut
in halves
the
out
crosswise, take
them
them
eggs
yolks for garnish.
finely.
Melt
Peel
and
of butter
ounce
an
shallot
a
in
let it
come
cream
;
to
when
boil,
a
hot
sauce,
put
so
the
golden
sauce,
gill of
of eggs,
gently,
not
as
fire until
whites
sprinkle over
garnish with
round
with
few
croutons
of
Fricassee
hot.
white
dish,
a
the
yolks,
chopped parsley, and
neatly
a
or
break
to
the yollK in a little thin
up
of
in the centre
dress them
the
stew-
one
whites
Stir
taste.
the pan
better, shake
the slices,and
keep on
Warm
in
in the
put
to
season
mix
chop
a
add
the
shallot, and
fry a
pan,
Add
half a gillof bechamel
colour.
and
In
salt,pepper,
Use
bechamel,
nutmeg.
of
six
be
must
veloute
Fricassee
"
by poaching
or
;
seasoned
or
eggs
short
supreme,
eggs
sauce
or
ways
of eggs
whites
cuttingthem out into cubes,
shapes ; by slicing three
the
white
in three
yolks and
in stock
case
a
made
hard-boiled
eggs
rich
the
other
or
four
or
be
can
of fried bread.
Eggs with
Mushrooms.
Remove
mushrooms,
then
drain
the
stems
peel
them,
and
and
six
from
wa^sh
cut
them
fresh
the
into
cup
latter,
dice-
Next
shaped pieces.
lightly in
them
five hard-boiled
Peel
dice.
of bechamel
add
shallow
and
adding
of
little
a
a
thoroughly
not
break
to
preparation in
the
garnish
or
the
top with
These
la
a
Let
send
to
stiff
of
croutons
creamed
hot.
fried
bread,
Dish
and
up
garnish
butter.
Banquettes.
en
little oval
some
and
tartlet
moulds
with
(see p. 128), bake
them
chopped hard-boiled
parsley,grated cheese,
mixed
crust
paste
fill with
and
mushrooms,
white
with
sharp
a
Poach
drain
and
oven,
a
la
six small
them
them
Insert
Bake
sauce.
Eggs
and
table
truffle
chopped
anchovy
Eggs
fry
the
eggs cut in halves,
filled with a
the whites
mayonnaise.
in
Put
Belloy (Cold).
lobster, and
nouille
being
hard-boiled
are
Line
a
serve
get
thinly-cutstripsof
of
with
it
dish, decorate
yolks removed, and
salpicon composed
on
taste,
tiny pinch
a
eggs.
round
Spanish pimiento, and
Eggs
to
a
the
care
stirring,
up
deep
a
add
season
pepper.
whilst
hot
and
it into
then
and
pint
a
sauce,
Put
it up,
Nepaul
or
white
cream.
mushrooms,
grate of nutmeg
cayenne
taken
good
heat
and
pan
eggs
other
or
it
to
three-quartersof
about
Prepare
butter,
and
keep hot.
pepper,
into
eggs and cut them
salt and
with
season
of
ounce
an
fry
i.e.
them,
toss
half
COOK
TO
HOW
36
for
olive
Cosmopolite.
fresh
eggs
oil
or
slice of truffle in
with
minutes
ten
serve.
carefully. Egg
in
egg,
and
and
trim
crumb
clarified
centre
demi-glace sauce.
of
and
and
butter.
each
;
EGGS
AND
OMELETS
Eggs
These
37
rEugenie.
a
composed of
scooped out,
are
mushrooms,
small
peeled cup
tossed
in
butter,
then
filled with a mixture
of smoked
finely
shredded
salmon, truffles, and
foie-gras,
heated
in HoUandaise
up
poached
egg
top
on
cor^
lobster
of
and
Place
sauce.
each, decorate
trufiBe ;
reheat
a
with
and
serve
hot.
Eggs
These
poached
eggs placed into small
croustades
lined with
spinach
are
baked
paste
puree,
sauced
browned
la Florentine.
a
with
over
in
sharp
a
Mornay
oven
and
sauce,
under
or
the
salamander.
Eggs
four
Shell
halves
and
sieve
a
la St. Germain
a
hard-boiled
mix
with
chopped shrimps
;
them
of
a
bearded
oyster
on
Eggs
a
These
with
smoked
and
Eggs
over
rich
tomato
and
serve
of each
dress
a
egg.
la Gourmet.
of
hard-boiled
a
few
eggs
minutes.
Due.
fresh
put this
eggs,
of fried bread,
bechamel
mixed
pulp, garnish with
shredded
hot.
for
la Grand
croutons
with
tips and
top
baked
a
four
Scramble
small
and
eggs
crayfishtails,chopped truffles,
with
rich ansalmon, mixed
chovy
sauce,
on
and
chopped aspic, with
halves
are
stuffed
and
bed
through
mayonnaise
refill the
in
cut
eggs ;
yolks ; rub
the
remove
and
on
(Cold).
truffles.
Dish
neatly
sauce
with
duced
re-
asparagus
up
neatly
38
HOW
Eggs
Shred
heat
rind ;
Eggs
Slice
in
dish
hard-boiled
white
cream
of
Spanish onion
milk
and
stock);
Eggs
Shell
halves,
hot.
serve
eggs,
cook
them
with
slices
(previously cooked
dish
and
up
in
serve.
la Careme.
a
hard-boiled
remove
the
in
eggs, cut them
yolks,and stuff with
five
for
gherkins and
sauce,
four
them
sauce,
Caen.
composed of
shallots, parsley,sorrel, and
Bake
;
de
mixture
a
eggs
onion
and
neatly
up
la mode
a
four
rich
a
hard-boiled
four
up in a little brown
with finelychopped
flavoured
lemon
la Granville.
a
coarsely
them
COOK
TO
fried
chopped
of eggs.
up, and
yolks
minutes, dish
serve.
a
la Pacha.
five
hard-boiled
Eggs
four
Slice
mushroom
with
in
egg
tomato
on
in
mixture
hot
a
the
dish
centre
and
arrange
put the
hot.
serve
;
fully
care-
up
(p. 130) ;
sauce
mix
eggs,
heat
heads, and
border
rice
a
to
Eggs with Cucumber.
{OEufs
Peel
thinly
a
ends, and
off the
aux
concombres.)
large-sizedcucumber,
divide
pieces. Take a
stamp out carefully the
each
piece of cucumber.
to
2 in.
buttered
with
cover
the
be
saute-pan
oven
taken
the
rest
column
with
IJ
cutter
centre
Place
a
into
cut
in.
and
portion
them
little
in
stock
of
a
;
buttered
and
cook
in
paper
till just tender.
Great
must
care
a
so
as
not
to
break
the
shapes.
EGGS
AND
Beat
OMELETS
three
up
spoonful
of butter
season
;
fire till creamy
cucumber
shapes
cavities
with
with
over
Beat
with
five
fire in
the
till
nearly set,
chopped
in
parsley.
up
Continue
them
fuls
table-spoonof butter.
ounce
fireproofcasserole
a
twelve
add
and
finely
(previously
little chopped
a
stir the mixture
to
another
minute
buttered
on
hot.
season
two
mushrooms
butter),
fire for
Sauce
serve
eggs,
then
sliced
or
fillthe
champignons.)
aux
over
and
Mushrooms.
add
pepper,
half an
and
cream
table-
a
eggs.
and
sauce,
Stir
dish
dish
Eggs with
salt and
tossed
hot
a
prepared
together
of
the
on
the
(CEufs
this
to
pulp and half an ounce
the
nicely and stir over
and
just set. Place the
tomato
Creamed
add
eggs,
of tomato
39
or
pieces of
over
two,
then
toast
and
serve.
Eggs
four
Cut
about
half
la St. Cloud.
a
hard-boiled
inch
an
eggs
thick
into
the
remove
slices
yolks
carefullyon to small
rounds
of toasted
bread, or
plain mQk
biscuits ; fill the cavities with
a
salpicon
of
of
gherkin,
dice-shapedpieces
composed
and
stoned
fillets of herring (marinaded)
and
place the
whites
with
olives, seasoned
Arrange this neatlyand
Spanish pimiento
half
a
a
small
red
round
radish
up, garnish with
cold.
parsley,and serve
Eggs
Select
put
sauce.
Dish
top of each.
of fresh
or
mayonnaise
four
large) ripe
a
of
on
sprigs
la Richelieu.
even-sized
tomatoes,
remove
(but
not
the
too
stems
and
cut
the
each
in halves
and
pips, and
core
Cut
out
eggs
in
an
and
stir
round
egg
and
add
a
to
season
;
taste,
and
just
on
a
with
tomato
the
parsley,
serve.
Eggs
Shell
a
lengthways.
bake
them
just tender,
them
in
salt
and
a
in the
row
on
tomato
dish
small
dish
oven
with
season
Place
half
each
tomato.
on
them
get cool, arrange
dish, and
a
cut
toes
ripe tomaa
baking tin
until they are
on
let them
then
pepper.
downwards
some
eggs and
Cut four
halves, put them
in
(Cold).
la Santos
hard-boiled
four
in halves
side
a
chopped
table-spoonful)and
mixture, dish up, garnish with
and
it
to
some
fill the
toast,
to
Beat
fire till creamy
each
half
tomato
Place
of
toast
the
over
setting.
frying-pan.
tomatoes.
cream,
butter
of
ounce
lightlyin
or
stew-pan,
a
remove
;
of buttered
the
table-spoonful of
pimientos (about
half
saute
a
than
larger
three
up
crossways
fry them
rounds
some
little
a
in
of butter
ounce
an
COOK
TO
HOW
40
cut
egg
Flavour
an
with
little tarragon
a
mayonnaise sauce
the
and
coat
vinegar, and
eggs
the
smoothly with it. Decorate
in
with
cut
pimiento and beetroot
fancy shces, garnish the base of the
with
chopped aspic jeUy, and serve.
with
ScallopedEggs
[Cotelettes
d'oeufsaux
Pick
cook
and
wash
it with
tender, then
finely,or
nicely and
butter.
of
drain, press
six
spinach, and
little salted
very
pass it
reheat
Poach
Epinards.)
pound
a
Spinach.
well, and
through
with
or
seven
a
a
till
water
chop
sieve ; season
little cream
eggs
as
or
directed
HOW
42
hard-boiled
strips,in place
ham,
in
which
case
use
Have
ready
cases,
fill them
the
of the
tongue
or
lid
dice
if
six
and
Mix
reduced
seasoned
and
the
mixture
the
each,
on
and
these
together
little well-
a
bechamel
hot
bouchee
and,
all
with
Have
required.
with
serve.
mushrooms
preserved
truffle.
a
puff-paste
then
reheat,
up,
into
small
eggs
chop rather coarsely.
moisten
until
puff-paste patty
salpicon, place
the
carefully,and
Keep
mushrooms.
Bouchees.
slice them
liked,
or
hard-boiled
also
Chop
truffle,
added,
sprigs of parsley, and
three
or
; the
less
dish
Egg
Cut
dice
liked, be
small
each,
with
garnish
custard
with
into
cut
if
may,
rather
some
on
be
can
eggs
COOK
TO
in
bain-marie
a
ready
small
some
and
cases,
sauce.
fill
above
preparation, put
reheat
in
garnish
with
the
lid
the
Dish
oven.
sprigs of
them
up,
Serve
parsley.
hot.
and
Egg
Cut
the
into
eggs
whites
small
yolks through
half
pint
a
Blanch
and
and
each
beard
six
the
prepared sauce, then
it actually boil, and
mixture,
egg
reheat
up
white
with
the
into
the
letting
Fill
taste.
cases
and
sauce.
without
to
season
neatly,
about
oysters
more
these
Put
puff-pastebouchee
dish
with
white
or
the
Rub
mix
well-seasoned
oyster liquor and
hot
hard-boiled
dice.
sieve, and
four.
some
three
strips or
a
of
of
into
cut
Bouchees.
Oyster
serve
with
hot.
the
EGGS
AND
OMELETS
43
Egg Cannelons.
Cut
{Cannehns d'ceufs.)
to
eight hard-boiled
six
halves,
through
Soak
the
remove
sieve.
a
Chop
crustless
a
yolks,
and
the
in
eggs
rub
them
whites
roll of milk
small) in milk, then squeeze
mash
this
finely. Mix
up
add
(yolk and white), and
very
and
^ggs
bechamel
them
to
sauce
it up
shape each
bind
into
into
small
and
carefully,
up,
fried
parsley,and
the
it
garnish
mixture.
vide
Di-
portions,
egg and
in hot fat.
with
the
enough
even-sized
fry
well,
with
roll,then
a
dish
finely.
(cut up
bread
sprigs of
crumb
Drain,
fresh
or
hot.
serve
Egg Cudets.
{Cotelettes
auas
Boil
four
then
cooked
bacon
of
I
oz.
then
it for
the
finer, two
and
about
spoonful
dessert-
a
white
with
sauce
1
butter,
oz.
flour,stirred in and cooked
add a gill
of milk, full measure.
minutes
and
slightly,
Cook
stirringall
forming. Now
ingredients,mix
the time
add
prevent lumps
to
above-named
with
season
nutmeg.
Divide
portions
Egg and
them
a
small
each
up,
in
of
parsley.
a
few
shell,
ounces
of
a
utes),
min-
finely. Chop
too
ham,
or
(allow ten
remove
not
rather
but
Prepare
and
them,
chop
likewise,
till hard
eggs
them
cool
ceufs.)
and
salt, pepper
Spread
the
to
on
into
mixture
and
shape
crumb
each
them
deep
hot
piece
of
dish
a
fat.
and
grate of
a
and
into
let cool.
nine
or
cutlet.
a
carefuUy, and fry
Drain
well, insert
macaroni
fried
well
eight
cutlet, to represent the
garnishwith
the
at
the
end
bones.
parsley,and
serve.
of
Dish
Cutlets
Egg
Spinach.
with
Epinards.)
{Cotelettesd'oeufsaux
Take
hard-boiled
four
half
eggs,
lean
ounces
six
ham,
two
eggs,
bechamel
pint of
a
COOK
TO
HOW
44
raw
three
sauce,
mushrooms,
tea-
one
pound
spoonful chopped parsley, one
cooked
butter, one
ounce
spinach, one
meg,
nutsalt, pepper,
table-spoonful cream,
shallots, mashed
potatoes for
border, breadcrumbs, frying fat to fry.
two
Reduce
the
the
coarsely
Stir
the
then
without
and
rooms
mushwith
taste
a
Spread on
Pass the spinach
chop the shallot,
nutmeg.
let cool.
plate and
to
eggs
boiling;
ham,
chopped eggs,
parsley; season
salt
of
yolks
raw
the
and
pepper,
dish or
two
and
ham,
eggs,
let it bind
sauce,
add
1^ giUs,chop
about
hard-boiled
mushrooms.
into
to
sauce
through a sieve, peel and
and fry in the butter to a golden colour, put
in the spinach, then
Mix
to taste.
season
the
with
cream
the
spinach
the
Shape
little flour
a
and
cook
egg and crumb
drain, dish up on
hot
dish, fillthe
spinach, and
a
four
and
half
half
border
of
a
thickens
allow
to
;
fat,
potatoes
the
on
prepared
la Milanaise.
la
then
bind.
Milanaise.)
into
eggs
of butter
of flour
-ounce
gillwhite
a
in hot
the
carefullyremove
ounce
half
add
with
hard-boiled
an
cutlets,
neat
serve.
lengthwise,and
Melt
minutes.
Fry
(Beignetsd'aeufsd
Cut
ten
them.
centre
Fritters
Egg
stir into
into
egg-mixture
then
a
for
and
stock
add
one
in
;
a
halves
yolks.
stew-pan,
moisten
with
milk, stir till it
or
raw
egg-yolk and
Incorporate one
ounce
of
EGGS
AND
OMELETS
45
four
chopped lean ham
or
tongue and
ounces
chopped cooked chicken or veal, one
teaspoonful finely chopped parsley, one
small
shallot, chopped and fried in butter,
lemon
juice,pepper, salt, and the yolks of
the
hard-boiled
with
Fill up
each
white
eggs.
and
crumb
them
carefully,
this, egg
and
fry in hot clarified butter.
garnish with fried parsley,and
a
rich tomato
Dish
up,
with
serve
sauce.
Egg Kromeskis.
{Cromesquis (Tceufs.)
Take
three
hard-boiled
half
eggs,
a
half an
of
ounce
gillof bechamel
sauce,
chopped ox tongue, frying batter, two raw
yolks of eggs, half a teaspoonful finely
sweetened),
chopped truffle, five thin pancakes (unfrying fat, seasoning.
Peel
the
chop
rather
pan,
moisten
them
cut
eggs,
into
with
the
in
them
coarsely, put
and
sauce
and
slices
stew-
a
the
egg-
with
salt, pepper
yolks, season
the fire till hot, and
and
nutmeg, stir over
add the truffles and tongue ; mix
well, and
to
turn
on
to
a
pancake, dip
hot
fat.
napkin, and
cool.
plateto
Shape
into
even-
pieceof
frying batter, and fry
each
corks, wrap
sized
in
taste
into
Drain,
in
dish
garnish with
a
square
folded
a
on
up
crispparsley.
Egg Coquilleswith
Spinach.
d'ceufsaux Epinards.)
(Coquilles
the inside of eight china
coquille
Butter
moulds
or
else
ordinary
souffle
of prepared and
table-spoonful
spinach in each ; upon this put
Break
of cream.
dessert-spoonful
a
egg,
season
with
pepper
and
put
cases,
seasoned
about
a
a
fresh
salt, place
HOW
46
the
cases
moderately
Eggs
a
seasoned
rice, previously
of
stock
in
and
well-
sufficient
mix
little chopped ham
a
eight
quickly.
serve
drained,
rich
a
rAfricaine.
ounces
and
in
about
for
and
bake
and
sheet
oven
up,
four
washed
with
heated
Dish
minutes.
Cook
baking
a
on
COOK
TO
finished
when
grated cheese.
and
croutes
oval-shaped bread
side of
(fried in butter), and spread one
the
each
thickly with
prepared savoury
Next
beat up five eggs,
rice,and keep hot.
Prepare
some
to
season
small
two
them
with
taste
ripe
tomatoes,
coarsely,drain, and
with
half
eggs,
stir
an
also
ounce
the
over
fire until
Dish
rice, and
spread
each
prepared
bake
bearded
seasoned
poached
on
little rich
serve
egg
brown
at
bouche
of
with
a
dehcately
of
oysters,
halves, mushrooms
in
wellslices, and
Place
sauce.
top
of
sauce,
each, pour
then
dish
neatly
a
over
up,
a
and
once.
Eggs
Line
sprigs
paste croustades,
some
cut
bechamel
roughly
in
cut
(champignons)
with
composed
ragout
and
of
croutes
mixture
to
hot.
serve
round, half filleach
or
begin
eggs
rAmericaine.
a
and
Prepare
a saucepan
then
add the
;
of cream,
and
prepared
egg
Garnish
chop
in
the
the
croute.
Eggs
oval
the
up
parsley,and
fresh
cook
tablespoonful
a
Peel
pepper.
slice and
of butter
thicken.
on
salt and
some
or
cup
a
la Boisellier.
previously buttered
moulds
carefullywith
small
thin
Eggs
and
slices
of
fresh
them
head
in
in
each,
egg
on
the
mushroom
to
season
and
sauce
place
in
the
some
hot
sauce,
and
over
Italian
or
a
break
taste,
poach
neatly, pour
up
placing
centre, then
baking tin,
a
Dish
oven.
47
preserved mushrooms,
mushroom
a
omelets
serve.
Eggs
Cook
till tender
haricot
rub
beans
them
if liked
fried
be
in
well-seasoned
mixed
with
little
a
Poui
on
puree
may
ham
chopped
onion.
Put
dish, and
a
the
place some
neatly trimmed,
eggs,
over
stock, and
The
sieve.
a
finely minced
prepared puree
nicely poached
and
previously soaked
some
through
with
top.
la Bretonne.
a
hot
some
cream
on
sauce,
serve.
Eggs
This
is
simple
a
suitable
but
la Colbert.
a
as
in order
and
of
to
and
care
make
good shape
dish
nently
emi-
after-dinner
an
requires great
delicious
and
savoury,
careful attention
the
presentable
eggs
during the
of
process
frying.
Take
four
or
six
new-laid
carefullyin
very
and
salt, and
pepper
half a
teaspoonful of
each
a
cup,
eggs,
season
break
with
about
sprinkle over
grated Gruy^re or
drop each very gently
the latter
into a pan of hot fat or frying oil
if of good quality is preferable for this
Keep the eggs in shape, and
purpose.
of a
wooden
turn
frequently by means
to
a
pretty golden
Fry them
spoon.
cheese,
Parmesan
"
colom:, then
cloth
on
a
or
kitchen
hot
cheese,
take
and
up
paper.
and
drain
Dress
dish, sprinkle over
serve
quickly.
them
on
a
them
neatly
with
grated
HOW
48
Eggs
rich
half
and
bake
and
Poach
the
an
of
with
Cover
with
over
the
in
and
toes,
pota-
the
the
mainder
re-
cheese.
cheese, sprinkle
add
grated cheese
bits and place on
hot
very
dish
oven,
;
up,
quickly.
serve
Eggs
Take
them.
Mix
half
in little
a
water
of the
each.
and
sauce
butter
top, brown
half
with
sauce
parts.
trim
juice,
breadcrumbs,
the
divide
mealy
slightlysalted
in
egg
into
the
in each
sauce
them
cut
oven,
out
eggs
with
lemon
place
potatoes, dry them,
in the
scoop
little
a
the
in
flavoured
supreme),
or
butter, breadcrumbs.
scrub
them
halves
Put
of
ounce
an
(bechamel
sauce
eggs,
Wash
and
gill of
large potatoes, one
of grated cheese,
one
ounce
cream,
six small
la Paraientier.
a
three
Take
COOK
TO
la Salamandre.
a
six to
bread,
of toasted
six to
eight eggs,
two
eight slices
of cooked
ounces
ounce
beef-tongue, one
bechamel
well-reduced
gill
of
ounces
grated cheese,
or
of
ham
butter,
one
three
sauce,
salt, pepper,
teaspoonful chilli vinegar, or
wine
one
table-spoonful French
vinegar.
Have
ready a saute-pan half filled with
one
cayenne,
water
to
add
smooth,
sufficient
sieve.
Stamp
toasted
them
the
half
out
well, and
with
the
them
on
a
puree
dish
as
a
mortar
butter,
1
oz.
a
and
many
there
spread
when
smooth
rub
oval
as
above
sufficient
in
to form
pepper,
bread
and
meat
the
sauce
it with
season
vinegar
Pound
taste.
and
the
add
;
are
salt
tiU
cheese,
paste,
through
shapes
eggs,
side
a
of
butter
thickly
prepared ; place
ready and keep hot
one
HOW
50
Eggs
la
a
Chimay.
(StuffedEggs
Boil
required
the
about
then
carefully;
and
take
through
little
a
with
the
fine
anchovy
whites
in half
lengthways
the
yolks
Rub
sieve, and
mix
oiled
essence,
with
butter,
and
parsley. Season
of cayenne.
a suspicion
with this preparation,
tarragon
and
salt,pepper
Fill the
of eggs
for
and
shell them
yolks.
medium
chopped
number
each
cut
out
a
Gratin.)
au
minutes, cool
twelve
COOK
TO
then
arrange
of egg
the
eggs
white
sauce,
sprinkle
neatly, cut sides
well-buttered
a
downwards, on
gratin or
other
Sauce
over
baking dish.
carefully
with well-reduced
other
bechamel
or
good
cheese
fine
(Gruyere
brown
be
butter.
oven
nicely
leaves
The
Eggs
with
la
a
of
to
sufiicient
lastly
dish
a
in
a
and
must
eggs
time
the dish
table
hot.
Capucine (Cold).
cooked
some
some
the
the
by
Send
oven.
the
also
salamander
the
surface
browned
the
Flake
and
Finish
under
or
hot.
serve
Cheddar),
or
grated
some
breadcrumbs,
little melted
sharp
over
white
aspic jeUy
to
fish, mix
it
well-
set, and
seasoned
fillup
mould.
usual
when
to flavour, then
mayonnaise sauce
a previouslyaspic coated
plain border
six to
Poach
eight eggs in the
drain, trim them
neatly, and
way,
cold
chaud-froid
of each
with
pimiento.
a
cold
in the
mask
sauce,
each
with
white
decorate
the
surface
over
then
thinly-cutstripsof
Unmould
the
dish, place the
centre, and
fish border
prepared
serve.
trufHe
eggs
and
on
to
neatly
EGGS
AND
OMELETS
Fried
Grill
broil
or
bacon
in
neatly
border
and
round
legumes)
heated
white
a
in
and
lean
number
of
fat, trim
slice of bacon
the
mixed
Garnish
sauce.
of
form
of
a
with
dish, fill the centre
vegetables (macedoine de
a
of
on
these
slices
bacon
or
place
Range
mixture
a
la Fermiere.
little butter
a
ham.
or
a
eight thin
fry the same
ham,
or
eggs
each
Eggs
51
with
the
little
a
with
centre
Parisian
potatoes (marble-shaped potatoes,
in the oven,
blanched, drained, and baked
fried). The
or
Fried
ready
four
reduced
of Fatna
ounces
of
pint
rich
stock, add
two
and
two
rice in about
Season
reduce
a
shape.
Melt
colour
to
sauce
with
taste
to
little until
about
an
rice
in
sufficientlyfirm
of
ounce
well, and
Place
red
or
yolk
six fresh
stamp
out
quickly on
out
to
a
hot
dish.
fried
black
pepper
and
of egg,
Eggs
Prepare
described
which
or
in
of a circle
eggs in the form
rice shape, then
put a tiny pinch of
the
the
on
turn
butter
to
Put the
pastry cutter.
flat mould,
press it in
buttered
a
small
salt, and
pan, and fry in it five
trim
each
neatly, or else
plain round
into
cut
omelet
a
well-
enough
slices of fried bacon
strips.
eggs,
with
ing.
serv-
it, then
table-spoonfuls of grated cheese,
tomato
add
an
for
Eggs with Savoury Rice.
Cook
a
dish is then
have
a
a
on
centre
of each
hot.
serve
la Nesselrode.
chestnut
savoury
below,
the
put it in
attached
a
puree
as
forcing bag, to
plain or fancy tube,
a
HOW
52
and
make
fairlybold
a
gratin dish.
of
the
in
cream
border
about
Put
table-spoonfuls
two
dish;
salt
and
until
the
twenty
in
again
to
moisten
through
Have
ham
Eggs
or
and
until
the
lightlywith
them
out
place
each
groups
of
with
on
or
;
two
a
a
in
a
into
;
asparagus
fill the
:
"
bread,
one
cooked
of
of
yolk
and
basin
a
a
and
pepper
plain round
them
in the
centre
points,and
and
of
slide
in the
set ;
are
crouton
break
;
them
cook
season
salt.
Cut
and
cutter
fried
alternate
bread.
little
tongue, chopped
chopped yolk
put them
paste.
saute-pan
a
with
eggs
of chopped ham
or
Dress
stock.
gravy
smooth
fried
whites
white
and
parslej',
dish
rich
the
boiled).
sieve.
asparagus-point ragout,
egg,
by one
eggs one
them
into the pan,
Ornament
wire
following materials
the
oven
quite
ounces
butter,
tongue, parsley, the
pepper.
the butter
Melt
when
two
hard-boiled
salt
skins,
la Princesse.
a
rounds
six
both
and
pepper,
little brown
sauce,
produce
the
for
salt and
very
else
to
as
ready
eggs,
of
ounce
or
sauce,
Baked
Six
a
fine
a
with
taste
well, so
large chestnuts
minutes, remove
little stock, and
with
tomato
Mix
a
rub
tender
of
pound
a
Puree.
Nesselrode.)
la
a
oven
hot.
Serve
set.
are
eggs
half
Season
with
or
{For Eggs
boil
break
this
upon
Savoury Chestnut
about
buttered
a
on
Season
five fresh eggs.
in the
and
bake
pepper,
carefullyfour
Boil
COOK
TO
of
neatly
oven
with
serve.
egg
(hard-
a
round
just a
second
on
a
ragout
of
EGGS
AND
OMELETS
53
Egg Croquettes.
{Croquettes
d'CEufsr^
rather
Chop
coarsely four hard-boiled
eggs ; chop Ukewise, but rather finer,two
of
about
cooked
ham,
of
dessert-spoonful parsley.
ounces
a
white
a
tongue
with
sauce
and
or
one
pare
Preof
ounce
butter, three-quarters
of an
of flour
ounce
stirred in and blended, and a gillof milk.
Cook
it for a few minutes, stirring
all the
time
to
add
the
to
of
let it cool.
into
eight or
into
a
ball
them
nine
cork
or
Drain
Dish
up,
the
them
on
a
a
on
make
each
and
in
them
and
the mixture
Divide
fry
mix
mixture
portionsand
shape ; egg
carefully,and
fat.
salt, pepper,
Spread
nutmeg.
dish and
a
with
season
Now
forming.
ingredients;
above-named
well, and
grate
from
lumps
prevent
crumb
deep
hot
cloth.
or
paper
fried parsley,and
garnish
with
Fried
Egg Rolls.
serve.
Cut
six
eight
or
slices,and
rub
sieve, then
them
and
stir
with
well, season
grate of nutmeg.
a
suflRcient
well-reduced
bind
mixture.
the
spread
and
the
let
cool.
dip
each
into
coarse-grained
former
is
golden
colour
with
fried
Note.
"
fiorador
or
and
preferable),
;
dish
up
egg
pepper
with
to
thoroughly hot,
dish or plate
a
the
beaten
preserved
in
sauce
mixture
balls,or cork
croquettes, even-sized
and
Moisten
to
Shape
the
add
bechamel
on
them
salt and
When
mixture
dozen
a
this
wire
coarse
fry
slightly
To
into
eggs
a
coarsely
of butter.
ounce
puree,
and
through
mince
mushrooms
an
hard-boiled
egg, cover
semolina
fry
in
hot
neatly and
into
shapes,
with
(the
fat
a
garnish
parsley.
The
above-made
egg
rolls,
HOW
54
round
dressed
makes
nicely seasoned,
or
of
bed
a
COOK
TO
a
cooked
spinach
tasty dinner
very
dish.
supper
Egg SouflEle.
(Souffleaux
Melt
two
(Eufs.)
of butter
ounces
in
a
stew-pan,
fry, i.e., blend in it, a peeled and finely
chopped shallot, and stir in three-quarters
of
an
of
ounce
Cook
allow
Brown
for
it to
and
few
a
flour.
corn-
minutes, but
Next
get brown.
and
yolks of eggs
Poison's
do
not
incorporate
over
in another
pan
containing boilingwater, and whisk
the fire till the mixture
thickens,then
add
eight chopped preserved,mushrooms
and
let it cool
five
stiff froth
the
little.
a
whites
carefully into
place the
the
Whisk
of four
mixture
with
previouslyseasoned
a
good pinch of Paprika.
lajge buttered souffle case
(china
ones
Place
in
if
small
and
up
Pour
will do
cases
ready
large case
quickly.
of
one
(Eufs
aux
the
of
ounce
flour,
nicely).
ing
boil-
milk, four eggs,
parsley and
on
Dish
Toast.
CrolUes.)
sur
following ingredients:
butter, half
gillof
twenty-five
or
is used.
a
serve
{Crime
One
small
paper, and
fifteen minutes
used,
are
cream,
one
savoury
a
buttered
a
Savoury Egg Cream
Get
this into
several
or
for about
oven
when
minutes
very
stir
and
eggs,
of yolks, etc.,
salt, pepper, and
cases
with
cover
in the
cook
a
saute-pan containingsome
a
water,
ramakin
to
an
about
of
ounce
half
"
a
gill
teaspoonful chopped
herbs
(tarragon and
EGGS
AND
OMELETS
cherVil),salt,pepper,
three
Melt
the
flour
and
four
or
and
sUces
it
slowly, taking
curdle.
or
yolks
in
a
stew-pan, add
the
a
little
fire
and
cream
until
cayenne,
bread.
of toasted
butter
the
of
pinch
a
let it cook
add
55
that
care
stantly
con-
let it simmer
it does
the
Separate
Stir
milk.
thickens,
the
over
very
bum
not
whites
from
the
of the
to a
eggs, beat up the whites
stiff froth, mix
the sauce,
the yolks with
with
and
season
salt, pepper
;
cayenne
stir
in
carefully,or
whisked
the
hot
a
up,
Have
sUces
;
heaped
blade
until of
of
up ;
knife.
a
golden colour,
a
quickly.
serve
and
Egg
the
oven
and
these
the
parsley
convenient
on
with
over
in
into
cut
mixture
smooth
dish
in
of eggs and add the
herbs at the same
time.
savoury
ready the toast
Pass
fold
whites
and
put
rather
Tomato
Savoury
(Cold).
three
Scald
the
remove
four
or
skin,
cut
with
round
a
brown
paste
cutter
creamed
with
hard-boiled
and
of
slice
neatly
cross
them
butter.
into
tomato
bread,
and
round
on
cut
spread
Put
a
to
a
out
over
of
slice
on
top of the tomato,
egg
each.
fillets of anchovy over
two
little
Sprinkle a
coral
cut
slice of
slices, place each
and
ripe tomatoes,
the
on
ster
chopped parsley and lobtop. Dish up neatly,and
serve.
Eggs
Get
Six
ready
eggs,
the
following ingredients
:
"
one
of
of lean
ham
pound
dessert-spoonfulchopped
quarter
(cooked),
la Dreux.
a
a
parsley,half
of
six
cream,
of
ounce
rounds
butter, half
buttered
of
gill
a
toast.
thickly six deep patty-pans, chop
finely and mix with the parsley,
Butter
the
an
COOK
TO
HOW
56
ham
sprinkle well the patty-pan? with this, so
the inside of each,
to completely cover
as
break
an
egg carefullyinto each patty-pan,
and
with
a
season
pinch of salt, pepper
and
divide
the cream
equally on
cayenne,
top of each egg ; put also a tiny piece of
in each.
Put
the tins in a sautebutter
three-partsfull of boilingwater, place
pan
and
in the oven,
poach until the whites are
completely
buttered
of
the
size
toast
the
of
the
Eggs
Line
with
la St.
a
eight to
the
the
necessary
cutter). Prick
paste
dried
peas,
to
oven
Brush
with
beaten
the
in
Poach,
than
cool,
necessary.
then
mask
aspic, and
each
in
paste
crusts.
tinted
with
up
little
tastefully,and
for
meat
few
a
in smallerfirst
used,
Unmould
them
of the
with
prepared
chopped aspic
spinach greening. Dish
one
Decorate
a
inside
with
those
as
whilst
and
egg mixed
the
to
oven
let cool.
or
moderate
a
of
are
rice
Unmould
outside
the
of
with
many
eggs
and
them
let
set
moulds
bottom
them
moulds
as
the
colour.
return
bouche
bouche
puff paste (roU
thinly,and stamp out
for
a
lining with
bake
yolk
then
hot.
serve
Fill them
over
and
minutes,
sized
and
golden
a
hot.
glaze,
fork.
a
on
rough
or
paste rather
with
carefully
small
rounds
fluted
the
out
Jacques (Cold).
nine
puff paste
out
and
up
possible
turn
them
place
Dish
toast.
as
patty-pans,
egg-shapes, and
rounds
ready some
nearly as
Have
set.
serve.
with
with
the centre
of
spinach
for
Cook
the
with
egg-halveswith spinach, close the top
the pieces cut
out, and
place each,
down,
side
cut
of
shces
thin
brown
Dish
crouton.
a
on
up,
and
coarsely,
the yolk,minced
garnishwith
*
cream.
stirring,fill
whilst
minutes
few
a
with
enriched
and
puree
;
seasoned
and
cooked
some
base
in clarified butter
fry them
ready
have
out
the
size of
the
about
egg, and
an
Cut
half-inch cutter.
a
croutons
some
COOK
TO
HOW
58
with
Serve
tongue.
Uttle
a
sauce.
Stuffed Eggs
Croutes.
on
{CEufs fargissutj CroiUes.)
ready
Get
:
following ingredients
the
"
hard-boiled
Three
Gorgona
two
eggs,
teaspoonful Echa(boned), one
vinegar, half a teaspoonfulWorcester
anchovies
lote
one
sauce,
butter, a few sprigs of
chervil, six
tarragon and
ounce
finely chopped
round
slices
If
about
and
of
in. in
fried
pepper.
shells from
the
them
in
yolks
and
pound
anchovies
;
them
when
of the
stand.
puree
Put
in
a
Put
forcingbag
little of
croute,
place
round
and
savoury
chopped
the
it in
the
on
eggs
top
puree,
parsley and
out
the
the
with
butter,
degrees
by
Worcester
and
the
as
the
a
of
sprinkle
Paprika
the
plain
tube.
of
each
centre
upon
the
of
ties
cavipuree,
make
to
remainder
with
the
sauce.
fillthe
whites
them
the
add
of eggs with
points off the eggs so
the
cut
mortar
a
smooth
thoroughly and
Echalote
vinegar and the
Rub
this through a sieve
eggs,
take
in
add
a
the
halves, crossways,
mix
cut
parsley
diameter, chopped
Paprika
some
Remove
the
bread
toasted
or
it, decorate
eggs
some
pepper
with
finely
over
EGGS
the
AND
OMELETS
surface;
this
59
be
must
done
rather
the dish effective.
to make
so
artistically
as
Range them on
dish
with
covered
a
a
Garnish
fancy paper.
with sprigsof watercresses
or
crispparsley,and serv*;.
Stuffed
Take
half
four
la Madras.
a
hard-boiled
one
and
two
eggs,
butter, one
teaspoonful
ounces
paste,
Eggs
a
anchovy
ounce
paste,
curry
one
teaspoonful
chutney, one
table-spoonful
slices
spinach, eight small round
of bread, also two
pickled red chillies or
pimiento for garnish.
cooked
Peel the eggs, cut them
in halves crossways,
the yolks and
out
put in a mortar,
scoop
add
this
to
and
one
half
a
butter, the
ounces
anchovy paste, curry paste, and chutney ;
pound until quite smooth, and rub through
a
sieve.
Fill the
hollows
of the
whites
of
of
ready eight rounds
eggs with this. Have
bread
little larger than
the cut sides of
a
the eggs,
fry them
lard, when
or
one
side with
cut
the
them
the
to
the
golden colour
a
drained
remainder
points off the
stand
firmly,and
of
centre
the
and
a
chilli
cold
of the
as
so
eggs
spread
mixture,
to
each
place
Cut
croute.
in butter
out
make
half
in
fanciful
pimiento,put one
mix the spinach
of the stuffing,
in the centre
with the butter, rub all through a fine sieve,
piecesof
put this into
and
up
to
Stuffed
cut
Keep
a
eggs
them
la
cornet,
paper
of
croutes
tops
in
required for
Eggs
Boil six small
shell them,
sides and
fancy.
when
or
forcing-bag or
the
ornament
according
Dish
a
pod
a
cool
place.
table.
Volga (Cold).
till hard
in halves
;
when
and
cooled
carefully
the
remove
sieve, and
a
tartare
or
twelve
mixture,
with
this.
of
croutons
into
cut
remoulade
sufficient
and
each
bread
fried
bind
to
cavities
fUl the
dice.
small
sauce
Place
a
or
caviare, three
small
into
dice,
Russian
prawn-tails
this
a
fillets cut
anchovy
four
Add
sauce.
of
through
latter
gillof remoulade
Prepare a salpicon of
with
mix
jar
quarter
the
Rub
yolks.
COOK
TO
HOW
6o
of
eggs
oval-shaped
on
in
Sauce
butter.
carefully with remoulade
sauce,
dish up, and
garnish neatly with prawns
horsand
as
cresses
or
parsley. Serve
side dish.
When
d'oeuvre
a
or
large quantity
each
over
style is needed
incorporate a sheet of
lade
gelatine into each gillof remou-
of eggs dressed
it is advisable
to
dissolved
tartare
or
in this
sauce.
Eggs, Swiss
Stuffed
{(Eufsfarfis
Boil
six
when
the
cold
with
the
mixture
tongue,
or
some
truffle
olives, and
all
salt and
bechamel
Brush
over
the
raw
a
of
ounce
quantity
small
one
so
make
an
and moisten
pepper,
other
or
good white
the
of
each
truffle
of
or
end
eggs
the
with
little
a
Fill
sauce.
with
this, and
small
round
of
oft to remove
the yolk.
egg cut
the stuffed eggs "vith a beaten
and
egg,
ready
eggs
Next
similar
a
and
trimmings, three or four stoned
six to eight preserved mushrooms,
chopped up finely. Season with
replace at
of
or
through
cutter
Chop
:
hard, and
each
column
veal,
or
cavities
white
till
yolk portion.
as
chicken
up
Have
a
Suisse.)
eggs
Cut
them.
follows
cold
the
fresh
peel
centre
remove
ham
small
la
a
style.
to
some
a
nice
roll
hot
in
breadcrumbs.
fat, in
golden
which
brown.
fry
Drain
EGGS
AND
them
on
cloth
a
with
OMELETS
fried
6i
Dish
or
paper.
parsley,and
up,
nish
gar-
serve.
in Cases.
Eggs
(CEufs en Caisses.)
Get
ready the following ingredients:
Six small
eggs, a teaspoonful of chopped
crumbs,
parsley, two
table-spoonfuls of bread"
of
one
half
gillof
a
the
them
inside
on
of
a
Peel
the
shallot
little in olive
a
and
oil,then
breadcrumbs,
half
the
a
butter
into
piece
carefullybreak
with
equally
with
a
moderate
Take
cases.
each
of
for
hot
or
each
about
the
surface
in half.
with
wire
to
the
the
sieve.
weigh
sieved
of
tarragon
a
hard-boiled
Remove
and
the
a
tiny
;
son
sea-
cream
sprinkle
bake
in
minutes.
under
shovel, sprinkle with
Egg Fritters
five
Put
;
the
six
chopped parsley,dish up
quickly.
naplcin,and serve
Peel
mesan
Par-
cases
case
egg,
little
cheese
the
the
cheese, and
brown
out, and
fine
put
Mix
a
over
oven
salamander
a
and
parsley,and
egg into each
and salt.
Divide
little Parmesan
a
few
a
chop finely,
an
pepper
and
pour
place
for
little pepper.
of this and
dessert-spoonful
cheese, adding
of
one
and
drain
it,equally divided, into the
about
cases,
paper
oil.
cases,
paper
in
the
oven
baking-tin
minutes.
fry
olive
cheese,
of butter,
ounce
salt, six
shallot, sweet
Oil
Parmesan
one
cream,
and
pepper
grated
la
a
a
folded
Magdalene.
each
cut
eggs and
yolksand rub through
Grate
same
on
a
enough
Gruy^re
eggs, and mix
spoonful
to this add a dessertas
two
yolks ;
finely chopped
chervil)and
herbs
a
(parsley,
little French
62
mustard.
When
thoroughly mixed
this, and spread enough
each
egg with
the mixture
on
as
with
Serve
fill
of
shape
carefully
same
over
breadcrumbs,
with
cover
egg,
in
hot
fat.
fry
and
Brush
egg.
beaten
give it the
to
top
whole
a
COOK
TO
HOW
with
hot
piquante
sauce.
Shirred
Butter
dishes
three
Break
about
with
three
dish, and
with
tiny
a
of egg,
with
yolk
season
three
or
bit
of
and
allow to
gratin
fresh
them
place
butter
salt and
round
eggs each, and
breadcrumbs.
brown
carefullytwo
each
small
four
or
holding
besprinkle
Eggs.
eggs on
the
oven,
in
top of each
on
the
just set
and
pepper,
eggs ;
send
to
table.
(Eufs
Proceed
the
same
merely
place of
In
breadcrumbs.
directed
as
recipe, by
plat.
sur
dishes, ordinary plates
for
in the
preceding
the
omitting
using gratin
be
can
made
do
this purpose.
Dropped Eggs.
These
are
milk.
barely
with
a
with
poached
Allow
five
minutes,
skimmer, trim
round
a
up,
and
Curried
to
a
then
take
poach
to
neatly
Place
buttered
in
or
soned
sea-
for
each
up
stamp
out
the
on
eggs
slices of bread,
serve.
Eggs (anotherway).
Peel, slice,and
fry
cooked
cutter.
nicely-toastedand
dish
eggs
them
chop
pale golden
then
of
butter
;
of
curry
powder
add
and
a
small
brown
one
one
in
onion, and
half
ounce
dessert-spoonful
of
flour ;
fry
EGGS
AND
both
little and
a
gravy
rich
or
simmer
Cut
boiled
pour
salt
with
of
rather
put
and
cream
Heat
taking
Serve
them
into
strained
gently
up
with
(CEufs au
warm,
eggs.
Pile
over
pour
tablespoonful
a
quarter of
a
but
and
la
and
Lastly
grated Gruydre
should
second
four
Boil
in
to four
before
Fried
not
Cheddar
or
scribed
de-
three-
then
stir
the
egg
let it
actually
table-spoonfuls
cheese.
The
boiled,
not
it is served.
Curried
five eggs
or
with
reheated, but
be
time
mix
fire until
a
three
dish,
Crime.)
boilingmilk,
the
over
saucepan
liaison is formed, but do
a
hard-boiled
(Frontage d
two
up
eggs
of
a
pint of
quarters
cream
six
hot.
serve
Beat
of
strips while
or
Cheese.
add
slices.
egg
Cheese.
Creamed
boil.
a
thoroughly,
neatly on a hot
up
creamed
cheese
as
some
below,
in
Season
sauce.
Fromage.)
into thin shreds
up
the
white
part of
this
hard-
saute-pan
break
to
strain.
four
a
Eggs with Creamed
Cut
boils,then
up the
plainly boiled rice.
not
care
gillof
a
and
slices
add
pepper,
the juice of
and
lemon.
minutes
thick
the
over
with
stir till it
;
fifteen
eggs,
63
moisten
stock
for
into
and
OMELETS
Eggs.
till
hard,
cut
them
the
remove
yolks,
crossways,
in
them
a
mortar, adding sufficient
halves
pound
well-seasoned
add
white
sauce
to form
a
smooth
dessert-spoonfulcurry or
mulligatawny paste and a dessert-spoon-
paste
;
a
TO
COOK
whites
of
HOW
64
of
ful
the
with
eggs
with
until
smooth
with
which
has
been
mixed
with
butter,
quite soft,
with
salt
pepper,
the
it
each
cover
rice
seasoned
the
mixture,
knife, and
a
cooked
of
Refill
cream.
over
layer
a
boiled
and
and
nutmeg.
until the rice
aside
eggs
is cold and
set, then
dip each into beaten
and
roll in soft
breadcrumbs,
fry
egg,
curried
the
Put
hot
deep,
in
them
fat.
and
garnish with
up
dish is also nice cold.
dish
This
Egg and
Break
and
parsley.
a
basin, beat
table-spoonfuls of
three
add
into
eggs
fried
well,
Custard.
Tomato
four
them
Drain
up
tomato
rubbed
ripe tomatoes
sieve),one
table-spoonfulof
pulp (that is, fresh
through
fine
a
and
cream
cheese.
six
fill them
bake
and
with
Season
Butter
cases,
table-spoonfulof grated
one
for about
ten
or
slowly in
prepared custard,
a
fairlyhot oven
Dish
minutes.
meg.
nut-
souffld
small
seven
the
with
them
and
salt,pepper,
and
up
serve
quickly.
Devilled
Egg Toast.
(CroMes d'ceufsa
Shell
the
three
white
hard-boiled
garnish, and
chop
rather
finely. Mix with
and
Diable.)
cut
eggs,
part into fine strips to
for
of
la
up
the
of
some
be
used
remainder
table-spoonful
chutney, one
teaspoonful of mustard,
one
table-spoonful of curry
paste ;
mix
well
and
Heat
pepper.
casserole.
oblong
bread
;
slices
with
season
Paprika
Have
of
spread
one
this
and
a
ready eight to
toasted
each
cayenne
in
up
with
and
the
proof
fireten
buttered
prepared
taken
that
the
yolk
coated
with
the
white
be
must
care
is
kept
well
in
fact
each
should
egg
be
fried drain
then
place them
border, which
dish.
be
the
over
hot
tomato
end
one
a
little lemon
cooked
too
off
the
eggs on
nicely seasoned
a
other
or
finely chopped
^and
juice
"
serve.
CEufs.)
five hard-boiled
slices not
five
Pie.
{Pate aux
into
serve.
for
with
sauce,
Egg
Shell
soned
nicely sea-
is, bechamel
^that
a
hot
a
on
just
carefully; cut
range
over
"
out
rice
the
of
Poulette.)
eggs
and
Pour
parsley sauce
good white
parsleyand
hot
in
are
eggs
trim nicely,
some
and
shell them
each
of
dish.
hot
la
a
new-laid
and
minutes,
turned
rice
a
ParsleySauce.
{(Eufs
six
like
the
centre
sauce,
in
Eggs
Boil
the
in
must
Pour
As
egg
part,
just
carefullyand
them
of
it is cooked
egg, only that
instead
of water.
poached
oil,
COOK
TO
HOW
66
eggs and
Mash
thin.
a
them
cut
of
pound
mix
with
an
potatoes and
little cream.
son
Seaof butter, and
ounce
a
well with
and
little
salt, pepper,
very
With
this line the
of
bottom
nutmeg.
a
mealy
buttered
dish
pie
and
of sliced eggs.
Scatter
with
parsley and cover
Continue
Let
and
the
cover
smooth
knife
this
last
and
layer
be
top with
a
a
neat
layer
chopped
a
some
little white
eggs
a
in
sauce.
used
are
up.
coating
of
mashed
potatoes,
carefully with
over
mark
over
till the
the
this
place
pattern
on
a
sauce,
wetted
top with
EGGS
the
AND
of
point
with
them
bones,
half
in
for
salmon
;
beaten
of
Divide
fry
them
half 'a
with
stir till it boils
and
whilst
to
season
grate
put the
a
and
the
set
salt,
When
nutmeg.
mixture
to
on
a
cool.
to
mixture
out
with
taste
of
hot
into
each
four
even-sized
portion and
wrap
done
eggs
with
roll in breadcrumbs,
egg, and
hot
fat to a golden brown.
then
each
neatly.
in
let it cook
be
round
very
beaten
Melt
stew-pan, stir
a
moisten
;
and
finely.
too
in
pound
skin
flour, and
stock, and
portions,flatten
it
from
place
stirringfor a few
add
the
longer, then
chopped
mix
with
half
a
thoroughly
thoroughly
plate
cold
and
eggs
Flake
half a
water.
seconds
egg ;
and
pepper,
hour.
an
hard-boiled
Cook
minutes
over
moderately-
a
Saumon.)
ounce
fish
thickens.
half
of butter
an
gill of
in
salmon,
chop it, not
few
a
about
brush
;
{(Eufs au
ounce
half
bake
freed
then
an
fork
a
Eggs.
cold
cooked
67
Salmon
four
in
or
and
egg
for
oven
Shell
knife
a
beaten
heated
of
OMELETS
up
egg ;
Brush
drain
and
dish
and
crossways
fried bread.
Put
a
parsley in the
the
dish
this
the
over
cut
;
up
each
fried
of
croutons
on
of each
Take
in half
egg
tiny pinch
centre
with
must
of
yolk
chopped
and
parsley and
nish
garthin
slices of lemon.
Lobster
Eggs.
{(Eufs a I'Homard.)
Proceed
the
same
as
directed
lobster
recipe,but use
salmon,
or, if preferred,take
and
half salmon.
in the
in
half
going
fore-
place
of
lobster
HOW
68
COOK
TO
Spanish Eggs.
{CEufs a VEspagnole.)
Get
the
ready
following ingredients:
"
hard-boiled
Four
tongue,
few
a
juice,parsley, three
the
the
small
a
piece of
of eggs.
buttered
toast
yolks
side of the
cut
with
of
add
also
Cut
whites
the
Chop
even.
about
half
the
size
the
yolks.
Cut
of
the
thickly
Sprinkleover
eggs.
and
tongue
tongue, and
with
tips of
out
finely,and mix with half the
Stamp out six nice rounds
tongue rather
of
the
stand
them
make
to
gherkins,lemon
Spanish olives, two
drops of salad oil,
take
across,
eggs in halves
and
rub
through a sieve.
yolks
off
of
ounces
bread.
buttered
toasted
Cut
few
fillets,a
anchovy
four
eggs,
and
capers
the remainder
chovies,
gherkins, olives, and aninto
fine
shreds ;
mix
gently
few
a
juice;
drops of oil and lemon
little chopped parsleyand the capers,
a
ever
a
pinch of white or red pepper, whichis preferred. Fill up
of
the
cups
.
of egg, fillup rather high but loosely.
each
round
a
on
piece of prepared
white
Stand
toast, dish
savoury
or
up, garnish, and
breakfast
dish.
serve
cold
as
Anchovy Eggs (Cold).
(CEufs a VAnchois.)
Get
Four
ready
the
"
hard-boiled
chopped
Remove
in
the
shells
halves
Put
the
and
anchovy
paste,
small
yolks
and
in
a
essence
teaspoonful of
chovy
table-spoonful an-
one
or
butter, pepper,
one
eggs,
parsley,
essence
them
following ingredients:
cress
from
take
mortar,
or
two
for
the
of
ounces
garnish.
out
cut
eggs,
the
yolks.
add
the
butter
paste, pound well.
EGGS
AND
OMELETS
with
season
69
little pepper,
a
mix
with
the
chopped parsley,and fillthe eggs with this.
Cut off the tips so as to make
them
stand,
them
arrange
neatly on a dish, surround
with
small
cress
other
or
small
salad, and
serve.
Sardine
{CEufs a
Proceed
in
in
boneless
the
the
la
Sardine.)
same
manner
or
{CEufs
each
place
Eggs.
la
a
Tomate.)
eggs till very
water, and remove
four
(n cold
use
in
paste
anchovy paste.
Tomato
Boil
but
sardine
or
scribed
de-
as
foregoing recipe,
sardines
of anchovies
Eggs.
hard,
the
then
place
shells.
Cut
in
half, and spread the cut side
with
a
anchovy paste. Butter
fireproof
china
the
the
on
dish, range
dishj
eggs
side down, on
slices of tomato.
Pour
cut
egg
over
enough
eggs
completely,
for
oven
to
sauce
and
the
cover
sprinkle over
breadcrumbs.
well-seasoned
hot
tomato
Cook
eight minutes, and
Scotch
with
in
a
mediately.
im-
serve
Eggs.
(CEufs a VEcossaise.)
eggs for ten
Skin
one
Boil four
them.
shell
and
sausages,
Dip each
coat
over
plate, brush
fry
then
them
over
egg
thin
in
hot* fat
in
to
egg.
flour, then
egg
of
the
on
a
hard-boiled
breadcrumbs
a
pork
of
layer
raw
a
up
the covered
roll them
in
a
yolk
one
Beat
meat.
sausage
eggs,
with
of
pound
with
mix
hard-boiled
each
minutes, cool and
golden
and
brown.
HOW
70
Drain
them
on
neatly
in
half
rounds
of fried
tomato
cloth.
a
on
up
bread, and nish
garServe
hot
with
toasted
or
parsley.
with
cold
or
sauce,
each
Cut
Dish
crossways.
fried
with
or
paper
COOK
TO
mayonnaise
sauce.
Stuffed Eggs with
(CEufs fargis aux
Take
anchovies,
Crevettes.)
hard-boiled
four
large
eggs, twelve
three
Gorgona
prawns,
small
eighteen
or
Prawns.
and
one
half
a
bechamel
table-spoonful
one
the
Remove
shell
halves
them
in
yolks
and
anchovies
pound
very
and
fine.
Rub
to
season
boiled
whites
with
put them
a
Dish
hot
tomato
Trim
neatly
nice
white
the
mix
Fill
and
thoroughly,
the
up
place
rather
the
egg,
dish
hot
oven
up
neatly,
a
hard-
with
for
and
about
five
round
sauce
serve.
the
cut
keep
warm
stock.
rich chicken
fire
saute-pan,
or
artichoke
some
and
a
la Camot.
glaze and
meat
Poach
the
add
sauce,
colour,
fancy border,
over
add
mortar,
sauce,
Eggs
some
the
wire
buttered
a
in
minutes.
a
out
picked prawns,
all through a
taste.
of
on
bake
with
cut
prawn-head
of each, sprinkle the surface
centre
little grated Parmesan
cheese ;
a
in the
and
eggs,
mortar,
a
the
sieve ;
to
return
butter and bechamel
and
the
crosswise, scoop
in
butter,
sauce.
from
put them
boned
of
ounces
a
bottoms
edges
in
into
Have
and
puree,
little fresh
dish
ready
blend
new-laid
up,
sauce
over
with
gravy,
a
solved
dis-
some
and
it
butter.
for each
fond,
egg
in
a
table-spoonfulof chicken
puree
fond, trim the eggs nicely,place on
a
of
put
the
top,
serve.
EGGS
AND
OMELETS
Eggs
Butter
break
and
butter
a
it six
and
Toss
some
little
butter,
and
fresh
add
finelysliced
sauce,
and
paste
cutter
salt and
with
dish
Cut
up.
the
baked
of
top
on
for
liver
piece of foie-graspate,
a
slices, moisten
oven
with
season
chicken
with
season
small
neatly
eggs,
and
put a tiny piece of
pepper
each
Place
the dish in the
egg.
cook
till the eggs are
barely set.
on
oven
la Rossini.
a
large fireproofgratin-dish,and
a
into
salt
71
few
a
Eggs
the
seconds
la
a
place
eggs,
return
and
of
means
or
some
pepper,
and
blended
with
serve.
Meyerbeer.
the
the
the
hot
centre
dish, and
of the
Eggs
Fry
some
three
and
previously
finelychopped
a
little
kidneys
place
dish.
eggs
Slice
butter
with
Arrange
a
on
or
Moisten
shallots.
sauce.
in
toss
two
the
to
"
as
a
them
of
required number
for
directed
Eggs sur
plat."
with
salt
sheep's kidney, season
Fry
bake
by
Uver,
pepper
into
cut
little truffle
a
out
in
the
as
Mad^re
a
fried
border
eggs
in
hot.
Serve
la Mirelle.
a
freshly laid
eggs
in
deep
olive
fully,
(shaped like poached eggs), drain careand trim them
neatly. Spread some
fried
bread
croutes
spread over
oval-shaped
oil
with
with
Dish
of
a
layer of
cooked
savoury
saffron, and
rice flavoured
place an egg on each.
garnish with a border
up neatly, and
previously
chopped peeled tomatoes
tossed
in butter.
Serve
hot.
TO
HOW
72
Eggs
Poach
some
drain
water,
la
a
cold, mask
trim
the
When
chaud-froid
pink
surface
leaves.
vegetable salad
the
neatly
eggs
dish, range
acidulated
carefully.
with
tarragon
well-seasoned
in
eggs
each
decorate
with
neatly
laid
them
then
sauce,
Ni9oise (Cold).
new
and
COOK
of
each
Arrange
in
a
shallow
a
this, and
on
serve.
Eggs
six
Poach
and
just
them
dish
entree
an
Have
sauce.
shredded
ox-tongue,
heat
preserved mushrooms,
the eggs
first,and sprinkle over
up
before
serving.
{Croutes aux
Get
ready
with
oeufspoches
the
Game.
la
a
Chasseur.)
following ingredients:
fresh
eggs, a loaf of stale bread, six
cooked
one
shallot, half an
game,
of butter, six preserved mushrooms,
ounces
ounce
three
in
directed
and
Egg Croutes
Six
as
eggs
Madere
finely
some
truffles
them
fresh
with
over
sauce
ready
small
Range
p. 16.
on
la Marie-Louise.
a
table-spoonfulsbrown
sauce
(Espagsalt, frying
Madeira), pepper
fat, parsley.
oval croutes
of bread,
Prepare some
size of an
egg, 2 in. by IJin.,and about
inch
in thickness.
Fry these in hot
nole
or
pale
a
centre
and
brown
of each
(this must
hot). Pound
be
drain
;
croute
done
the
and
so
as
whUe
game
out
scoop
form
to
the
in
a
chopped,
sauce.
smooth
Season
to
taste
the
cases
mortar,
add
add
and
fat
are
shallot, chopped finely and
little butter, the mushrooms,
when
an
croutes
the
a
the
rub
blended
in
previously
the
the
brown
whole
with
slice of cooked
thin
a
Bordelaise
well-reduced
a
slice of
truffle
Sprinkle
beef
the
in
with
COOK
TO
HOW
74
put
sauce,
and
marrow
of
centre
each
egg.
parsley, and
chopped
a
serve
hot.
Eggs
Cook
la Piemontaise.
a
four
of
ounces
stock, and
add
colour
rice, then
the
spoonfuls
of
slices
two
strips.
enough
six
butter
each
neatly
or
fried
the
of
edge
eggs in a
rice shape,
the
in the
pepper
and
serve.
of black
of egg,
Eggs
Cook
drained
and
border
dish.
as
and
dish.
round
the
tiny pinch
of each
yolk
put
a
centre
directed
as
Fill the
directed
the
in
sauce
a
six eggs
scrambled
on
a
hot
eggs,
little
p.23,
a
pour
the
round
rice
serve.
a
la Polonaise.
butter;
take
in
Make
with
and
over
butter.
it out
teacupful of
clarified
in
turn
recipe on
Eggs
colour
and
centre
in
border, and
Fry
tossed
of this
tomato
in
hot
ceding
prewhen
add
it
four
to
recipe;
ready
six chicken
livers, previously cleaned
to
a
greased
ritalienne.
a
rice
some
round
a
a
circle
a
trim
eggs,
Put
the
rice in
paste cutter.
flat mould,
and
turn
out
on
a
Place
to
in clarified
with
out
small
reduce
fresh
seven
and
into
cut
shape. Fry
stamp
or
table-
cheese
and
rich
to
two
Parmesan
to
in
sauce
in
put
taste
to
rice
tomato
bacon,
fried
Season
firm
puree
enough
grated
of
Italian
up
a
and
small
when
of
drain
basin, add
dice
to
a
them.
it
a
of
pale
bread
brown
Beat
up
teaspoonful
EGGS
of
AND
OMELETS
finely chopped
table-spoonfulof
salt and
into
a
parsley
fried
spread.
into
hot
Take
bread
Drop
each
with
place
the
over
with
over
a
and
and
Butter
the
boiled
each
eggs
inside
and
Cut
butter
are
tender.
of
buttered
ramakins
these
serve.
cream
of
sauce,
Ramakins.
bottom
china
Break
Place
case.
rama-
of each
with
an
them
egg
in
boilingwater,
and
in
steam
paper,
five minutes, or until the
toes
ripeand peeledtoma-
and
season,
hot
a
on
oven
each
half
Lay
a
toast, and
bacon
the
to
on
neatly
fried
side
one
parsley.
three
halves,
saute-pan in
piece of
over
buttered
set.
in
still
oval-shaped fried
filled with
half
for about
are
hot.
whilst
of six small
ramakin
with
oven
Serve
eggs
Tomato
ham
saute-pan
the
spoon
hot.
serve
sprinklethe
cases,
cover
a
finelychopped chervil,tarragon
Egg
into
enough
these.
Dish
on
eggs
up, sauce
hot Supreme sauce,
then sprinkle
little
chopped
over
fry nicely.
up.
little well-reduced
parsley, and
kin
of
soft
a
of
two
la Poulette.
a
ready some
croutons, spread
bread
a
dish
Have
warm.
a
is thick
pour
add,
Stir
by means
butter, and
drain, and
some
butter;
it
a
with
season
croutons.
mixture
Eggs
Shell
clarified
clarified
up,
chives,
thoroughly and
stew-pan containing
fire till the
to
and
cream,
table-spoonfulsof
the
and
Mix
pepper.
small
also, the
75
on
a
hot
round
;
in
put them
put a very small
and
cook
tomato
unmould
tomatoes.
on
tUl
a
they
round
the
egg
Arrange
dish
with
six slices
the
tomatoes,
and
HOW
76
Eggs
six
Prepare
cut
with
out
oval
on
poached
oval
of
croutes
besprinkle the
and
trufHe.
the
Pour
of the
base
with
thin
a
of
the
eggs
and
into
quarter-
spread them
"
of
"
Lucullus
paste place a round
bacon, cut thinly and
or
size
same
serve.
layer
the
Upon
puree.
ham
of cooked
round
sauce
la Lucullus.
a
slices, crossways,
over
shreds of black
fine
hard-boiled
three
inch
bread, dish up,
with finelyshredded
fried
dish, and
Eggs
Cut
place them
;
little Mad^re
a
and
drained
eggs,
cutter
eggs
with
mixed
tongue,
ox-
la Marie.
a
an
COOK
TO
the
as
eggs
dip
next
;
slices
(sandwiched together
prepared
into
a
as
directed)
light frying batter ;
into hot fat or clarified butter,
drop them
and
Drain,
fry to a nice golden brown.
the
dish
with
garnish
up,
fried
parsley, and
serve.
Eggs
Boil
up
la Chiffonade.
quart of seasoned
a
a
a
little lemon
water,
juice, in
taining
con-
stew-
a
poach in it six fresh eggs ;
pan, and
off the water, then
and
take a whisk
the
up
half
a
pint
and
sauce
Stir this
Have
in the
Eggs
Proceed
pour
seasoned
nicely
an
in
next
of
ounce
about
tomato
fresh
butter.
the fire till thoroughly heated.
over
and
of
half
ready
cooked
bled
lightly;
eggs
pour
beat
on
a
hot
seasoned
centre,
a
the
dish
and
Eggs, adding
as
to
of
border
rice, put the egg
ture
mix-
serve.
la Reine
same
a
Margot.
directed
the
for Scram
mixture
a
little
EGGS
AND
OMELETS
well-reduced
chopped
chicken
Dish
Veloute
bread,
and
Eggs
Prepare
of bread
and
and
poached
these
place
Dish
eggs.
round
the
rounds
of
in diameter
side
chicken
croutons
and
rather
\
in.
thickly
farce, previously
to the
requiredsize. Upon
nicely trimmed
poached
cut
six
with
eggs
six
one
rich cream
sauce
pour some
of the dish, and
besprinkle
up,
base
the
la Reine.
2| in.
Spread
light
and
hot.
serve
a
fry
about
a
some
slices of toasted
neatly cut
on
buttered
with
also
sauce,
truffle, some
chopped cooked
breast, and finelychopped parsley.
up
thick.
Tj
little
a
then
chopped truffle,
serve.
For
cream
veloute
sauce
bechamel
or
Fried
oil
olive
a
la Romaine.
a
required number
best
or
each, and
of eggs in hot
trim
oil, drain and
nut
neatly
range
on
Garnish
of
slices
cut
Salami
Pour
ham.
cooked
Fried
Eggs
four
cook
on
must
and
be
reduced
seasoned
Spread
it
on
to
rather
a
in
a
thinly
slices of
round
serve.
Rice
Croutes.
croMes
de
of
ounces
seasoned
it in
with
and
sausage
little gravy
a
(CEufsfritssur
Wash
tossed
dish
the
dish, and
of the
the base
containing
(not chopped
and
up), previouslyseasoned
little butter.
dish
a
whole
spinach cooked
of
bed
supreme,
with
cream.
enriched
Eggs
the
Fry
either
use
stock
Patna
Riz.)
rice
till tender.
and
It
fairly firm texture
liberallywith Paprika.
a
greased
dish
and
set
to
cool.
rounds
six
out
Stamp
COOK
TO
HOW
78
by
of
means
them
crumb
egg and
of rice in clarified
paste cutter, then
and
fry the rounds
a
butter.
half
Melt
large omelet
or
with
season
eggs,
fry till just set, then
and
cutter
paste
a
place
the
fresh
salt and
with
yolks
and
this
Put
a
and
water
cook
and
in
or
and
done
When
stir in
two
to
mix
thoroughly,
then
Beat
up
flat tin
the
till the
|
little
a
for
oven
about
custard
cooled, unmould
it into
mould.
containing
saute-pan
minutes
fifteen
is set.
the
in. thick
shape
long.
dip
;
in.
strips2J
ready a light frying batter
strips in this and fry in hot
egg
cut
Have
the
to
in
son
sea-
a
and
of eggs
can
basin,
weU-buttered
a
croutes
Royale.
into
cream.
whites
into
strain
la
pepper,
of
table-spoonfuls
prepared
with
if Uked.
oven
eggs
the
on
rice
a
with
garnish
up,
Egg Fritters
six
each
The
parsley, and serve.
be baked
crisp in
and
pepper,
the eggs
out
Dish
croutes.
Break
and
cut
ing
fry-
a
in six fresh
break
pan,
salt
in
butter
of
ounce
an
delicate
a
up,
and
brown
with
serve
vegetablesas
Eggs
This
dish
spread over
and
top.
coat
on
a
well with
neatly and
serve
or
Drain,
dish
other
able
suit-
separately.
la Hussard.
a
one
spinach
garnish, or
consists
mushrooms,
Place
colour.
fat
of rounds
of fried bread
side with
pounded
with
poached
slice of tomato
a
egg
HoUandaise
hot.
ham
on
on
top of each,
sauce.
Dish
up
EGGS
AND
OMELETS
Eggs
These
trimmed
eggs
of fried or
rounds
on
la Maire.
a
poached
are
dressed
79
bread,
ox-tongue,
toasted
garnished with
finelyshredded
ham, and truffles. Dish up and
with
hot
Mad^re
Eggs
Poach
la
over
Montpensier.
six
or
and
neatly
sauce
sauce.
a
five
and
dress
new-laid
them
trim
eggs,
fried bread
on
with foiepreviously spread over
Dish up and garnish the centre
puree.
croutons
gras
with
green
and
peas
Eggs
Whisk
four
froth,
in small
steam
the
shapes
with
hot
whites
Neige.
of
salt
buttered
and
dish
cream
moulds.
them
up
Unmould
of
hard-boiled
egged, crumbed,
with
piquant sauce.
Eggs
and
fry
and
claret
thinly
delicate
brown
the
as
a
gillof
directed
two
and
drain
whole
eggs,
served
Matelote.
en
slice
then
butter,
eggs
a
Serve
neatly.
fried in butter, and
and
and
la Norfolk.
a
halves
are
Peel
stiff
to
a
eggs
and
pepper,
sauce.
Eggs
These
la
a
with
season
truffles.
and
on
brown
keep
in
small
one
add
herb
hot.
onions
of
ounce
glass
a
sauce
;
Poach
Dish
p. 16.
fried bread
or
of
duce
re-
six
the
up
rounds
of
croutes
on
eggs
of toast, previously spread with
anchovy
the
Pour
over
prepared sauce, and
paste.
HOW
8o
fillets and
in
dish
the
garnish
with
curled
anchovy
up
olives, previously heated
turned
little stock.
a
COOK
TO
hoi.
Serve
Eggs in Puff Pastry.
(CEufs
ready the
Get
Feuilletage.)
following materials
half
a
pound
eggs,
en
hard-boiled
Five
puff-paste,one
egg, pepper
clarified
butter
breadcrumbs,
of
lard
or
"
salt,
and
raw
:
for
frying.
a
shells
the
Remove
little white
in
brush
this.
and
in
fry
butter
the
ensure
Cut
thick
inch
of
Take
egg.
on
out
dish
napkin
;
handful
fry
parsley, put
dried
the
dish, and
Prepare
a
and
Brush
meat
for five
or
plunge
and
over
each
fried
stand
on
right
upfolded
a
picked, washed,
this in the
of
centre
Chipolata.
six
the
oval
out
in the
six
minutes
them
remove
glaze or
la
fry
bread, hollowed
second
of
an
serve.
Eggs
then
circle
a
a
and
Boil
in
of
hard-boiled
yolk, put
they may
that
up
light
carefully
through).
quarter
a
remaining
the
ring so
a
;
the
basket,
nice
a
done
about
rings
some
wire
a
very
done
getting
paste
close
breadcrumb
lard
or
be
(this must
brown
egg
hot
paste,
to
as
and
in
inch
an
the
so
the
out
of
in
paste
securely, egg
twice, place them
over
Roll
egg
ends
the
mix
eggs,
fine dry
some
one-eighth
each
wrap
up
the edges of the
thick,
to
eggs
about
the
with
pepper
salt, roll four
puff-paste
from
in
the
croute
Lemco,
form
of
an
six fresh
cold
of
croutes
water
egg.
eggs,
for
a
shell very carefully.
of bread
with Uquid
and
place on
each
a
HOW
82
Cheese
COOK
TO
Eggs.
Fromage.)
(CEufs au
add
in a basin, and
eggs
cheese.
of grated cheddar
to it two
ounces
this
Season
salt and
Pour
with
pepper.
into a saucepan
containing half an ounce
Beat
four
up
butter, and
of
till the
like
mixture
scrambled
slices
buttered
of
dish, pour
and
the fire
continually over
begins to set, and looks
Have
ready some
eggs.
stir
send
the
spread
or
placed
toast,
on
hot
a
mixture
egg
over,
table.
to
Gniyere Eggs.
d
la
pound
of
{CEufs
Cut
half
thin
a
slices
shallow
and
line
dish.
six eggs
or
Add
two
and
cover
three
with
cheese, grated
over
tiny pieces
Bake
top.
with
and
minutes
quick
a
with
small
glass
of
Krona
an
for
or
seasoning.
Break
(new
put
a
tiny
ten
Cheese.
in
these
Stir
and
the
possible),season
bit of butter
and
on
;
half
son
sea-
pinch
a
ovet
into
pan
sauce-
a
wine
sauterne
into a buttered
pour
in carefully five or
laid if
on
about
of butter
ounce
salt, pepper,
melted, then
eggs
and
oven
few
there
fondu.)
Gruyere cheese
of
chablis
with
dish.
and
a
beurre
ounces
half
Strew
place
here
pieces or slices,put
with
a
and
Melted
(CEufs au
two
and
hot.
serve
Eggs
Cut
salt
finely chopped.
butter
in
buttered
a
pepper.
o
f
table-spoonfuls cream,
the remainder
of slices of
or
of
into
carefullyfive
it
breadcrumbs,
some
it
over
season
or
with
Break
;
Gruyere.)
Gruyere cheese
of
fire tiU
fu"eproof
six
fresh
to
taste,
each.
Put
EGGS
AND
the
dish
bake
OMELETS
carefully into
till the
eight
besprinkle with
breadcrumbs
;
white
in
sauce
sprinkle
cheese
and
each
top with
a
a
fairly hot
drops
Dish
parsley,and
up,
with
salt
sauce,
breadcrumbs
in
slices
finelychopped
white
few
bake
and
of
and
grated
oiled butter,
for
oven
about
garnish with
crisp
serve.
Eggs
Get
with
also
in
place
season
;
cover
the
minutes.
ten
and
eggs
over
;
Coquilles.)
en
scallop shells, and
or
finely chopped ham
a
put
table-spoonful of
and
pepper,
ham.
Mask
serve.
small
hard-boiled
and
and
oven
in Shells.
{CEufs
Butter
hot
a
set, then
are
eggs
Eggs
of
83
la
a
Lyoimaise.
the
following ingredients:
rooms,
hard-boiled
eggs, six preserved mushsmall
onion, one
one
teaspoonful
ready
Five
"
ounce
anchovy paste,
flour, half an
ounce
butter, half a giU of brown
one
stock, one
dessert-spoonfulof Worcester
and
salt.
toasted
bread, pepper
sauce,
Peel the eggs, take out the yolks whole,
of
cut
the
white
fashion,
peel
way,
half
an
the
onion
of
them
for
sprinkle
pepper
for
egg
a
them
and
and
about
carefullyon
slice the
in
and
mushroom,
few
seconds
minutes
so
;
as
;
to
get
add
season
whole
place
warm.
the
(shake)
the
over
let the
salt, and
top,
add
toss
sauce
same
finely,melt
stew-pan, fry
flour, and
with
Worcester
two
a
the
light brown,
nice
a
in
onion
of butter
ounce
white
stock
and
strips julienne
mushrooms
the
cut
into
part
the
fire,
the
with
simmer
yolks
Have
ready
them
with
the
put
onion
the
white
of
them,
centre,
pour
blanch
and
the
of
in
yolks
ragout
few
a
sprigs
la Soubise.
a
drain
butter,
medium-sized
then
them,
onions,
cook
in mUk
pass through a fine sieve.
white
with
sufficient
sauce,
tender, and
till
this
Reduce
(bechamel) to produce
consistency ;
add
table-spoonful
and
a
teaspoonful
carefullysix new-
lastly
drain
spread thickly
Dish
and
Put
half
stew-pan,
a
la
a
gillof
or
and
previously
or
onion
hot.
serve
Devilled
{CEufs
them,
of toast,
the soubise
with
up
a
trim
and
rounds
on
of moderate
puree
Poach
sugar.
eggs,
place them
puree.
a
salt, pepper,
cream,
castor
laid
a
the
arrange
the
rest
slice three
and
paste,
mushrooms
egg,
yolks,garnish with
parsley,and serve.
Peel and
of
the
of
the
Eggs
of
anchovy
remainder
the
upon
round
of
the
side with
one
on
mixed
sippets bi toast, spread
nice
some
COOK
TO
HOW
84
Eggs.
Diable.)
rich
brown
saute-pan,
and
sauce
add
into
two
a
table-spoonfuls of Worcester
sauce,
of
half
Harvey
a
table-spoonful
sauce,
teaspoonful of red currant
jelly,a teaspoonful of curry or mulligatawny paste,
a
table-spoonfulof sharp chutney, and a
of chilli vinegar. Reduce
dessert-spoonful
this to about
half its original quantity ;
season
liberally with
pepper,
cayenne,
strain
and
return
to the pan.
or
Paprika,
Place
in it six poached eggs, or the same
into
cut
quantity of hard-boiled
eggs
thick
slices,heat
up
carefully,then
dish
EGGS
up,
AND
OMELETS
the
pour
the
dish
and
serve.
sauce
with
Remove
the
Heat
bechamel
nutmeg,
of
cooked
with
and
of
cold
a
skin
half
and
gill of
a
Chop
on
a
each
on
size
Serve
them.
beurre
Melt
add
over
directed
eggs as
them
trim
neatly
an
when
frying-pan ;
colour
the
noir.
dish.
hot
the
hot.
fresh
and
the
round
the
au
a
in
of butter
the
trimmings of
sprinklethis neatly
Drain
place
slices
some
rounds
place one
around
p. 16.
grate
a
up in a little stock or
the
prepared puree
carefullysix
Poach
Cut
dish, range
neatly on top, cut
and
Eggs
and
round
tongue
or
hot.
into
put
a
finely and
eggs
and
milk
half
from
salt, pepper
these
on
eggs in halves
of
tongue.
on
dice
in
up
ox-tongue
(salpicon)
the
into
keep
egg, heat
Now
gravy.
tongue
in seasoned
fowl, freed
an
rounds
five hard-boiled
other
taste
of
of
bread,
good white sauce, then
six table-spoonfulsof cooked
or
son
points,previouslydrained ; sea-
asparagus
to
hot
this
or
five
add
of
shells from
roast
or
bones.
garnish
eggs,
toasted
la Princesse.
a
keep them
eggs, and
white
Cut
stock.
or
boiled
the
over
sippets
Eggs
85
ounce
hot
and
dessert-spoonful
a
of tarragon vinegar, and
heaped-up
teaspoonful of finely chopped parsley.
of
a
nut-brown
Poiur
this
the
over
beurre
{CEufs au
half
dish, break
an
and
Nut-brown
Eggs with
Melt
eggs,
a
ounce
four
to
serve.
Butter.
noisette.)
of butter
five eggs
in
a
into
fireproof
it, place
86
HOW
in
hot
a
to
hall
over
pour
colour
chilli
tarragon
or
few
fried
Then
of butter
ounce
nut-brown
a
a
an
COOK
five minutes.
for about
oven
TO
with
cooked
vinegar. Sprinkle
breadcrumbs
of
dash
a
and
with
send
to
table.
Egg Darioles.
{Dariolesd'CEufs.)
six to
Butter
eight small
small
chop finely two
cooked
and
ham,
Mix
these
the
inside
on
of
and
of
tongue.
besprinklewith
moulds
the
the
add
slice
slice of cooked
a
them.
coat
moulds,
truffles,a
plate and
a
dariole
so
Break
to
pletely
com-
into
each
as
an
egg
seasoning
necessary
it
of
salt,
and
Paprika ; on top of each egg
small
Next
piece of butter.
put a very
in a
saute
or
place the moulds
braising
half
filled
with
water
cover
boiling
;
pan
the pan
with its lid and
in
the
oven
poach
pepper
for
six
about
should
eggs
minutes, by which
be
little rounds
on
Madere
glace,or
Serve
of
the
and
up
demi-
sauce,
coat
the
moulds
dish
;
brown
to well
the
out
toast
sufficient
over
pour
Turn
set.
time
egg
shapes.
hot.
Egg
Timbales
with
Anchovies
(Cold).
(Timbales d'CEufs d VAnchois.)
Mask
the
moulds
with
a
aspic jelly.
cut
them
Mix
about
with
inside
thin
Shell
into
half
of
six
small
coating
of
five hard-boiled
slices
an
of
even
of
ounce
timbale
semi-liquid
eggs, and
thickness.
anchovy paste
of Oxo, and
little
dessert-spoonful
a
aspic just enough to spread, then spread a
a
little of this mixture
on
the
Put
slices of egg.
both
a
sides of each
spray
of
of
chervil
EGGS
AND
in
each
of
egg,
OMELETS
timbale,
then
anchovy fillet,and
timbales
be
of
to
and
of
continue
aspic.
To
turn
serve,
the
out
place neatly on to a cold
with
little sprigsof endive
and
send
till the
thus
filled ; the last layer should
ice
Put the moulds
crushed
on
are
set.
put a slice
an
aspic, next
this
upon
layer
a
87
shapes
dish.
nish
Gar-
lettuce,
or
table.
to
Savoury Eggs
and
Tomatoes.
Peel
small
ripe
in
fry
slice six
and
saute
a
shallot
in
one
and
one
of
ounce
with
cook
for
it, and
when
beaten
eggs, add
also
or
over
the
Then
tongue
on
Egg
Cover
and
Range
well
top
place a
few
Brown
cheese.
stirring
begin
eggs
to
and
eggs
them
gratin dish in layers
and
seasoning between
the
three
set.
Rarebit.
lengthways.
cheese
in
whilst
hard-boiled
four
Shell
strain.
dish.
hot
a
salt
of shredded
ounce
cook
;
fire till the
serve
them
one
the
and
pepper
boiling stir
Reheat
ham
add
minutes, then
twenty
;
minced
stew-pan
butter, and
or
Season
tomatoes.
tomatoes
in
with
the
a
tered
but-
grated
layers.
grated cheese,
with
tiny
bits of butter
in
hot
a
slice
oven
over
and
serve
the
at
once.
Eggs
or
cocotte
in
cream
new-laid
and
a
pepper.
Cocottes.
eight fireproofchina cases
cups, put a table-spoonfulof
in carefullya
break
each, then
six
Butter
en
or
egg.
Season
with
tiny pinch of
Place
the
salt and
Paprika
cups
in
a
or
pepper,
Krona
saute-pan
TO
COOK
cover
with
HOW
88
containing
buttered
water,
and
paper
till
oven
little
a
they
just
are
in the
eggs
Dish
up and
the
cook
a
set.
quickly.
serve
Steamed
{(Eufs
Boil
Eggs
a
mollets
a
new-laid
six
Shell
minutes.
bechamel
bread
morels
and
truffles
in brown
Eggs
six
them
on
rich
some
pour
Dish
them.
over
la
Fran9aise.
with
eggs,
sliced
mushrooms,
or
flavoured
sauce
Take
a
hard-boiled
of
place
;
five
for
water
serve.
Egg Ragout
Slices
in
(p.129)
sauce
Bechamel.)
and
them
carefully and
up
la
eggs
fried
of
croutons
la Bechamel.
with
stewed
red
wine.
la Madame.
a
eight eggs, a little butter,
one
table-spoonfulfinely chopped parsley,
six to eight dessert-spoonfuls
of cream.
six to eight small
Butter
fireproofpipkin
each,
table
and
and
Bake
cream.
in the
dish
pans
Break
add
slowly
an
egg
dessert
a
till set.
turn
or
cases,
a
la Boston.
or
sprinMe
fully
care-
-spoonful
Send
them
to
out
up.
Eggs
Take
and
cases,
chopped parsley.
into
of
ramakin
or
pans
with
to
six
eggs,
one
and
a
half
ounces
of
butter, half a large onion, one
teaspoonful of flour, one
of
milk
two
or
gill
cream,
ounces
ham, half a gill
chopped cooked
of Mad^re
Peel
and
or
other
slice
the
rich
brown
onion
and
sauce.
fry
it in
HOW
go
crusts
egg
the
cool.
to
there
as
eggs
many
each
to
sieve
on
neatly
very
of the
shape
HoUandaise
some
Next
as
poach
possible
as
near
tartlets.
Have
into
sauce,
as
crusts, trim
tartlet
are
COOK
TO
ready
this
porate
incor-
table-spoonfulof spinach puree,
finelychopped tarragon and chervil.
a
some
Place
each
sauce
pinch
up
of
of
centre
Caviare
three
hard-boiled
quarter
a
the
yolk
and
with
caviare
Dish
lemon
and
place
through a bag
garnish
up, and
parsley.
Mayonnaise
Boil
and
five fresh
eggs
in half
each
cut
each
ring
of
and
season
;
Place
eggs.
them
with
mixed
with
a
lettuce
them
bed
or
till
with
a
plain
sUces
of
Eggs.
hard, shell them
refill the
on
a
wire
halves
tray and
of
coat
mayonnaise sauce,
previously
little
the
a
Uquid aspic. When
well
are
eggs
of
with
lengthways ; remove
with a Uttle mayonnaise
mix
yolks and
sauce
the
an
forced
tube.
on
of
into
eggs
inch
thick.
round
of egg on
of buttered
toast
a
the size of the egg.
Fill the cavity
Astrachan
Russian, Hygienic or
about
the
prove
im-
will
tartlets
Caviar.)
au
four
or
about
white
the
Eggs (Cold).
(OEufs
Remove
sauce.
dish.
the
slices
above
a
put in the
Cut
the
justa few moments.
sharp oven
hot.
A
tiny
quickly and serve
seasoning
Paprika or Krona
pepper
in
Dish
crust, and
tartlet
a
carefullywith
over
Reheat
into
egg
of
seasoned
endive)
top of each
and
coated
with
on
set
range
salad
a
dish.
them
(shredded
Decorate
tarragon leaves, thinly
EGGS
AND
OMELETS
stripsof
cut
and
chilli or
Shell
each
la Russe
a
four
and
gherkin,
whites
cavities
of
cut
caviare
of
and
cover
Place
each
on
Stuffed
of
a
Dish
on
up
suitable
Eggs
halves
six
Fill
with
egg
the
soned
sea-
;
with
filled eggs
it.
slice of ripe tomato,
viously
prewith salad oil,salt,pepper
with
hard-boiled
Chop
crossways,
finelyabout
ham
and
of
small
salad.
Ham
(Cold).
Jambon.)
eggs,
and
four
bed
a
green
{(Eufs fargis au
Shell
yolk
the
other
or
the
portion of the
stand.
whites
seasoned
vinegar.
small
a
cut
(Hygienic or Astrachan)
the
yolks through a coarse
sieve
cress
off
and
remove
them
the
some
eggs,
lengthways :
make
to
(Cold).
hard-boiled
in half
carefullyand
and
pimiento
serve.
Eggs
rub
91
scoop
them
cut
out
the
of lean
ounces
in
yolks.
cooked
with
the
pound
yolks.
egg
Season
this nicely with
little
salt and
very
a
good pinch of Paprika pepper, also a
grate of nutmeg.
Incorporate about two
and
table-spoonfuls of rich cream,
pass
whole
fine
sieve.
Fill
the
the
through a
hollow
it
parts of
the
whites
of
with
eggs
side
down,
place each, cut
on
or
tongue
oval-shaped slices of ham
have
been
which
previously spread over
the
ham
Next
with
place each
puree.
a
on
neatly-cutoval-shaped slice of toast,
be a little largerthan
the eggs.
these must
this
puree
Put
the
and
remainder
forcing bag
eggs
slices
with
of
and
of
ham
the
decorate
this, also
gherkins
with
and
puree
sides
in
of
a
the
fancifullycut
tomatoes
peeled
and
into
cut
strips. Dish
surround
the
shredded
seasoned
Stuffed
Cut
side
the
in
eggs
halves
the
remove
latter
(Cold).
I'Aurore
a
hard-boiled
and
neatly and
with
finely
up
dish
salad.
Eggs
four
crossways
the
Mix
of
COOK
TO
HOW
92
with
a
yolks carefully.
gon
teaspoonful of tarra-
vinegar, a little mustard, a tablesimilar
and
a
spoonful of fresh butter
When
weU
mixed
and
quantity of cream.
seasoned
rub
this through a
fine sieve.
the mixture
into a forcingbag with
Put
a
and
tube
fill with
it the
rose
prepared
halves
with
whites
of eggs.
star-shapedslice of
and
a
and
Eggs
Remove
la Rialto
a
the
shells from
them
eggs, halve
put these in a
of
quarter
remove
mortar
and
gill of
a
seasoned
with
etc.
(Cold).
hard-boiled
four
and
Dish
pimiento.
garnish the dish
salad, lettuce,endive, cress,
up
each
Surmount
the
pound
yolks ;
with
picked shrimps,
teaspoonful of curry paste, and a
When
spoonfulof mayonnaise sauce.
fme
rub
the puree
through a coarse
and
egg
inch
make
yolks.
these
from
high
on
into balls about
the
up
Cut
some
rings about
a
wire
the
whites
tray and
of
eggs
put
one
a
one
table-
quite
sieve
size
half
of
an
place
;
the
of
prepared balls in the centre of each.
Have
ready a mayonnaise sauce
(p. 128)
with
little aspic, coloured
mixed
with
a
and
tomato
mustard.
twice
or
flavoured
Coat
three
curry
paste and
the
shapes with
egg
times, until they are
covered, and
ice till
with
required.
keep
Dress
the
them
tray
this
pletely
com-
the
on
neatly
on
a
EGGS
AND
round
dish
OMELETS
on
bed
a
surrounded
hearts.
luce
pimiento
and
Put
of
small
with
very
small
of each
centre
soned),
(sea-
cress
star-shaped
a
the
on
93
let-
slice
ot
shape,
egg
serve.
Chaud-froid
of
{CEufs
Take
and
a
half
a
six
half
ounce
and
Chaud-froid.)
en
new-laid
more
gillsbechamel
of
cooked
ox-tongue
eggs
water,
juice;
when
them
on
white
sauce
sieve
to
trim
up and
cool.
Heat
add
to
it the
take
set
a
;
and
dissolved
This
the
to
added.
Now
mix
and
and
sauce
tongue
Cut
or
mask
aspic;
and
the
over
decorate
slices
dish
serve.
as
Place
eggs.
them
dish in the
of
ham
be
slices should
of the
up
of
with
second
the
tomato
of
out
as
as
there
near
as
one
with
Season
of
a
a
sauce,
white
of
nearly
in
the
rounds
many
eggs ; the
possiblethe size
are
egg on
thin
a
Dish
is
one
eggs
tastefully with
truffle.
form
the
remainder
the
manner.
same
gelatine,previously
eqtxalquantity
aspic jelly; when
an
some
mask
cold
heat
in
the
a
before
set
coating
up
twice, allowing the first
done
be
must
set
couple of tablenearly cold
aspic. When
number
of poached eggs.
of
half
mask
and
strained.
with
mix
and
taste
spoonfuls
cut
salad
ham,
or
carefully in slightly
containing a little lemon
the
salted
of
(p. 129),
sauce
dressing.
Poach
to
one
eggs,
sauce
gill of tomato
(p. 130), one
aspic jelly(p. 131), quarter of an
of leaf gelatine,one
large truffle,
gillof
shces
or
Eggs (Cold).
each
sUce,
coating of
fancifully
on
up
border, fill the
a
cold
centre
nicely prepared salad,
Sandwiches.
Egg
shelled
spread
mixture
the
chopped
desired
other
fresh
sprigs of
slices
and
cress,
bread, and
or
Press
and
them
into
cut
garnish
with
watercress,
and
up,
parsley or
some
over
together.
crusts
side
buttered
small
Dish
shapes.
thin
some
slices
oft the
lightly,trim
salt
with
taste
Scatter
or
them
sandwich
so
slices.
the
of
ounce
an
the
on
watercress
with
cover
to
tea-
bread, thinly buttered,
white
the
half
half
ready
viously
pre-
eggs,
it half a
with
season
Have
pepper.
brown
or
of
;
butter, and
fresh
of
mix
mustard,
of
spoonful
and
hard-boiled
finely two
Chop
COOK
TO
HOW
94
serve.
Egg Sandwiches
Cut
and
thin
some
them
butter
thinly
with
Uttle
slices
salt
mustard
trim
required
parsley or
half
cover
and
lay
pepper
and
cress,
shredded
Make
cut
up
and
with
son
sea-
;
over
a
lettuce,
into
and
Dish
size.
bread,
egg
and
them
brown
hard-boiled
slices of cucumber.
or
of
lightly;
slices of
cut
(anotherway).
up
them
wiches,
sandto
garnish
the
with
watercress.
Egg Salad.
{Salade
Shell
cut
four
into
them
layers in
or
a
salad
aux
five
CEufs.)
hard-boiled
slices.
bowl
Range
or
eggs
them
glass dish,
and
in
son
sea-
salad
layer with
dressing or
mayonnaise (p.128) and chopped parsley.
Cover
with
thin
a
layer of mayonnaise,
and
garnish with stoned
olives, anchovy
bunches
of
fillets,tiny
tuce
letwatercress
or
each
hearts, and
serve.
EGGS
AND
OMELETS
Hot
Melt
an
when
first
over
eggs
pour
with
over
garnish
serve.
with
the
the
until
fire
thus
cooked
over
a
they
in
little
vinegar
with
with
eggs
or
hot
nut-brown
lemon
some
with
a
seasoned
finely
omelet-pan,
an
each
eggs,
and
salt
fork,
a
set.
are
stir
and
the
Put
dish,
flavoured
butter
and
sprinkle
chopped
lettuce
its
pepper.
salad
shallow
juice,
being
ascertain
to
saucer
a
Season
up
fresh
six
into
freshness.
Beat
in
drop
in
butter
of
broken
Salad.
Egg
ounce
hot
95
leaves,
chives,
then
OMELETS.
To
able
be
in
than
omelets
appetising,and
should
things
appeal
strongly
more
to
That
dishes, few
made
quickly
omelets.
than
as
housewife
and
cook
the
and
essential
then
art
"
After
two
able
There
or
making
"
of
are,
of
stuffed
omelets
it
as
soon
"
; but
is
of
The
milk
or
of
ensure
than
The
will
crisp
and
of
cream,
that
either
to
is the
added
omelet
case
cream
practise
the
desired
makes
the
to
should
omelet.
kinds
and
plain, souffle,
vegetable,
omelet
any
be
and
should
immediately
stand
about
inevitably eat
addition
the
and
many
the
cooked
served, for if allowed
serving, it
directions
trials any
one
excellent
an
course,
omelets
sweet
sufficient
take
Practice
fouree, savoury
or
mastered
be
until
to
forciblyapplied here.
very
three
produce
to
varieties
as
be
can
important
work
to
is attained.
master
the
set
and
care
carefullythe
up
of omelet
success
be
read
to
the
to
thoroughly
master
delicacy of manipulation so
can
produce a perfect omelet
by any one, if he or she wiU
pains
given
fection
per-
Considering that
highly nourishing,
England.
classed
are
to
which
an
art, and
mastered
the Continent
on
be
to
omelet
an
is better
admit
many
make
to
is said
^
before
tough,
stead
in-
yet moist.
a
smaU
very
is,about a
four
or
ful
table-spoonwill
eggs,
moist
longer
neither
is added.
certainly increases
96
of
five
keeping
when
quantity
the
or
a
it with
3rd.
Beat
the
up
fork,
not
a
the
add
whites.
Do
not
ith.
the
butter
oily before
the
egg
omelet
the
usually ample
to
let
ome-
ately.
moder-
mixture
is
into
is
butter
of
omelet
an
not
poured
of
ounce
make
but
is hot
used
One
pan.
of
time
the Butter.
Heating
"
to
pungent spices.
use
that
the
the
at
eggs ; this makes
and
lighter. Season
moister
not
is well
It
cream
or
a
amalgamate
to
as
so
the
with
need
eggs
the
beating up
See
Seasoning.
The
mixed
little milk
a
wiping
thoroughly
eggs
whisk.
frothy, but
yolks with
be
and
Mixing
"
then
cloth.
clean
a
salt, and
and
towel
coarse
COOK
TO
HOW
98
six
eggs.
5th.
An
omelet
fire
brisk
must
pan
also be
spoon
in
cooked
it
because
over
needs
bright,
a
be
to
stirringand
of
process
whilst
the
the
omelet
is
made
ing
shakmade
quickly performed. Use a
preferenceto a fork for stirring.
How
Shape
to
the
Once
be
must
the
quickly ;
the Omelet.
Cooking
"
Omelet.
an
begins to set,
that
sufficiently
eggs
appear
cooked, which
means
light and yet moist
soft, shape it by foldingin the ends, so
or
egg
the
is when
as
give
to
This
the
it the
be
must
handle,
should
form
done
of
at
for
which
be tilted.
Shake
gently, so
it take
mixture
as
to
loosen
colour, viz.
:
a
an
the
oval
cushion.
side
opposite
purpose
or
the
Imock
the
pan
the
pan
Let
omelet.
golden
brown.
EGGS
AND
How
OMELETS
Turn
to
To
do
hold
this
the
Out
and
correctly
the
the
handle.
in the
left
of the
turn
The
oblong
an
centre
warm
outer
edge
of the
dish,
by turning the pan
then quickly remove
the
of making a plainomelet
and
process
take
not
right
neath
under-
omelet
upside down,
pan.
should
the
to
the
being
hand, bring the
close
the
out
Hold
successfully,
with
pan
pan
Omelet.
an
by its handle
palm of the hand
hand,
dish
99
than
more
Plain
five minutes.
Omelet.
{OmeletteNaturelle.)
Take
four
and
basin, beat
if liked
and
salt.
Break
them
well
with
season
Dissolve
when
;
stir
omelet
one
hot
dish, and
Omelet
in
pan,
side
colour, then
take
the
or
a
a
when
of
the
into
cream,
or
tiny pinch
in
in
of
omelet
an
the
ture,
mix-
quick
set, shape the
over
pan,
a
allow
quickly
turn
a
fork, add
a
butter
pour
fork
cream,
eggs
with
hot
with
slowly
the
on
milk
and
the
quite
fire, shake
to
salt
of butter,
ounce
table-spoonfulof milk,
a
pepper.
pan
one
table-spoonfulof
one
pepper
five eggs,
or
it
on
a
serve.
with
Shallot
Flavour.
{Omelettea I'Echalote.)
Fry two or three finelychopped shallots
of a pale brown
little butter, when
a
colour
seasoned
plain
{not dark)
eggs
omelet.
and
pour
in
proceed
the
beaten
the
same
and
as
for
English Omelet.
{Omeletted VAnglaise.)
Prepare an omelet as above, adding
two
slices
thin
of
streaky
and
fried
else
garnishingthe
thin
in butter
to
bacon
the
or
strips
in
cut
mixture,
egg
when
omelet
slices of fried
COOK
TO
HOW
100
or
with
made
grilledbacon.
Savoury Omelet.
(Omelette aux
Take
four
five eggs,
or
ful
table-spoon-
one
dessert-spoonfulschopped
two
cream,
fines herhes.)
parsley, including a leaf or two of green
tarragon, and a sprig of chervil, a pinch of
ounce
of
garlic,pepper
and
sweet
herbs,
clove
of
Break
one
the
cream,
and
herbs
and
eggs
beat up
the
cut
pan,
Stir
and
when
begin
give it
hot
salt.
basin, add
a
inside
of the
Melt
the
the
shape
pan
in this
butter
roll
opposite the
pan
omelet
pour in the egg mixture.
fire with a fork until the
set, then
to
the
the
side.
brisk
a
of
the
wipe
with
eggs
side
small
a
well ; add the chopped
the
clove
of
seasoning. Cut
garlicand
over
into
butter,
of
an
oval
towards
the
handle, and
cushion.
Allow
colour
(a golden brown). Turn
oval
dish
out
on
an
serve.
(hot), and
and
the
flavour
sweet
herbs, or
Tarragon
take
it to
of
garlic,
may
be
omitted.
be
added
shallot
may
fried
little,if liked.
a
Omelette
potato,
chopped
Break
Cut
a
the
ounce
chopped
butter
and
Femme.
bacon,
roll, one
parsley,half
a
boiled
teaspoonful
teaspoonful chopped
salt and
the
five minutes
also
the
to
la Bomie
six eggs, one
breakfast
a
Take
chives,
a
A small
pinch
bacon
pepper.
eggs into a basin, beat
the parsley and
; add
of
salt
into
and
small
pepper
squares,
up
for
chives,
to
taste.
likewise
EGGS
the
in
AND
thin
OMELETS
of the
crust
frying or
slightljf
brown,
and
the
the
mixture,
a
stir
into
cut
few
the butter
melt
fry the bacon
pan,
add
the bread-crust
then
potato
fire for
roll ;
omelet
a
loi
dice,
toss
minutes, pour
with
fork
a
over
in the
gently
egg
a
over
fold up
Then
bright fire for two minutes.
in the shape of a cushion, towards
the side
opposite to the handle of the pan, hold it
in a slantingpositionfor a minute
also over
the fire to colour it lightly
; take a hot dish
in your
left hand, holding up the pan with
of the dish
right, bring the centre
your
the
towards
and
omelet,
that
so
round
dish.
the
Proceed
the
half
the
Fry
of
tomato
sauce
and
serve.
about
adding
in
two
into
cut
an
small
and
ounce
mixture
in the
finish
cheese, and
two
ting
precedingrecipe,omit-
shallots
butter, pour
with
hot
cheese,
Gruy^re
the
la Bemoise.
and
bacon
of
dice.
right in
come
of the dish
a
in the
as
the
quickly
over
pan
Serve
base
Omelette
ounces
the
will
with
pan
table-spoonfulsof
three
poured
the
turn
omelet
the
of
centre
or
then
the
of
edge
in
cooking
with
the
a
the
usual
manner.
Omelette
Beat
a
a
eggs
la Charentiere.
in
basin, add
a
seasoning (pepper, salt
necessary
and
six
up
a
table-spoonfulof milk
heaped-up teaspoonful
the
and
meg),
nut-
or
cream,
of
French
mustard.
Cut
into
with
Add
three
ounces
dice, and
fry
two
small
an
two
or
ounce
of butter
finely minced
of
in
an
for
a
lean
bacon
omelet
few
shallots
pan
minutes.
and
fry
like'wise,but
brown.
quite
and
do
stir
in
Pour
over
a
brisk
them
allow
not
COOK
TO
HOW
102
get
mixture,
to
the
egg
fire till it commences
set, then
shape quickly into the form
of an
oval cushion, allow it to take colour,
to
and
turn
out
quickly on
to
dish
hot
a
and
serve.
Omelette
Prepare
When
the
a
about
plain or
savoury
to shape it, fill the
with
omelet
nicely seasoned
a
puree, fold in the
little white
sauce
a
ends,
omelet, and
and
round
omelet.
of
centre
green
dish
pea
Pour
up.
with
lobster
flavoured
crayfish butter
or
la Clamart.
a
the
base
of
the
hot.
serve
Omelette
a
la Chasseur.
omelet
before
as
directed,
Prepare an
fill
the
but in place of green
centre
peas
with
a
delicatelyprepared ragout of game,
cut
freed
small, and
up
with
mixed
chopped
truffles,and
and
little well-seasoned
little
base
or
and
sliced
tle,
grisrooms
mush-
with
sauce.
round
gravy
hot.
serve
la
a
a
Pour
a
the
or
omelet, and
Omelette
skin
moistened
brown
demi-glace sauce
of the
Make
from
Raphael.
omelet
with
six eggs,
savoury
and
place in the centre a fine stew of fillet
of beef (goulashde bceuf)and truffles ; then
a
fold
the
turn
on
omelet.
to
a
hot
When
dish, and
round
glace
sauce
Serve
quickly.
the
browned
pour
base
slightly,
some
of
the
demi-
dish.
EGGC
AND
OMELETS
Leek
103
Omelet.
{Omeletteaux
Take
six
butter,
one
salt
and
milk
or
half
a
of
ounces
table-spoonfulgrated cheese,
one
table-spoonfulof
cayenne,
and
Break
and
one
eggs,
washed,
leeks, well
two
cream,
trimmed,
Poireaux.)
stewed
in
the
into
eggs
cheese, sufficient salt and
brown
sauce.
basin, add
a
the
to taste,
cayenne
and
the milk or cream
gamate
well to amal; beat
the yolks and
whites
of eggs and
other
leeks
ingredients. Cut the cooked
into
slices,and
with
the
keep
just enough
butter
in
(not
egg
until
into the
leeks
omelet
oughly
thorin
pour
the
base
a
over
fold
take
to
the
round
sauce
stir
in
ends.
the
colour, then
dish, pour
hot
a
on
Melt
when
;
hot)
centre, and
the
the
Allow
out
eggs
form
in
pan
too
stew-pan
moisten.
bright fire
begin to set. Shape quickly
of a cushion, place the stewed
and
mixture,
the
small
a
to
sauce
omelet
an
warm
in
hot
of the
a
turn
little brown
dish, and
serve
quickly.
Omelettes
eight
Take
a
eggs,
smoked
la Marechale.
eight slices of cooked
a
dessert-spoonfulof
ox-tongue,
chopped parsley,quarter gillof cream, one
of butter, salt, pepper,
half ounces
and
a
Colbert
sauce.
Break
pepper,
eggs into a
beat
salt, and
the
basin, add parsley,
the
well, add
up
mix
thoroughly.
eight equal portions; melt a
and
cream
butter, and
each
with
it
on
the
a
prepare
portion of
slice of
size, and
little of
small
very
the mixture
tongue,
proceed
into
Divide
trimmed
thus
the
omelet
;
place
to
until
quired
re-
the
eight omelets
in the
dish
of
shape
Colbert
pour
Dish
made.
are
round
sauce
hot
a
on
up
{en couronne),
border
a
COOK
TO
HOW
104
dish, and
the
serve.
Omelets.
Parmesan
{Omelettesgratineesau Parmesan.)
six eggs, one
Take
large table-spoonful
mesan,
two
table-spoonfulsgrated Parcream,
and
one
white
of
ounces
brown
few
a
pepper,
half
a
butter,
crumbs,
tomato
sauce.
the
Break
eggs into
half of the
grated
(no salt),mix
than
more
pinch
fork,
of pepper
add the cream,
half
the
half
the
basin, add
a
in
butter
and
mixture.
egg
the
into
to
cushion
a
minute
to
dish.
With
and
butter
put
it
oven
half
few
the
hot
in
pour
brisk
a
for
to
on
of the
a
one
hot
mixture
omelet, and
first.
Trim
the
with
few
a
also
a
hot
a
salamander
with
serve
tomato
for
nicely-
poured
sauce
a
round
omelets.
the
Lentil
Omelet.
{Omelette aux
Cook
half
salted
Melt
in
Melt
butter, put the dish in
and
minutes,
seasoned
well.
(itrequires
stir),then fold
second
a
under
or
a
grated Parmesan,
of oiled
drops
sharp
a
and
with
over
neatly, sprinkle over
breadcrumbs
well
set
turn
;
other
prepare
along with
omelets
few
colour
the
a
let it cook
shape,
take
and
pan,
Stir
eggs begin
three
minutes
to
generally
fire until
cheese
beat
omelet
an
rather
it
water
an
a
ounce
gillof
a
till tender
of butter
peeled,
lentils,and
minced
fry for
a
few
Lentilles.)
lentils
and
in
in
stock
drain
or
them.
stew-pan, fry
shallot, put in the
a
minutes.
Moisten
taste, and
to
pepper
mushroom
ready
in the
ends
colour.
the
in
puree
it out
Turn
omelet
to
on
take
to
and
dish
hot
a
fold
then
centre,
a
put the
fold
to
the
allow
and
Prepare
hot.
keep
when
plain omelet,
COOK
TO
HOW
io6
serve.
Omelet.
Asparagus
{Omeletteaux
Cut
soft
of
into
inch
or
portion of twenty-five
cleaned
cook
in
asparagus
salted
water
on
done, drain them
in a little butter, add
Beat
five
up
spoonful of mUk
taste, and
Stir
the
over
shape
an
to
sieve, then
a
thera
toss
little stock
a
When
tender.
white
or
or
cream,
into
salt
and
omelet
an
pepper
taining
con-
pan
of butter
ounce
fire till the
oval
an
tiH
and
them
or
pour
about
thirty heads
to
blanch
;
the
and
keep hot.
pepper
six eggs, add
tablea
with
season
sauce,
to
Asperges.)
half-inch
lengths
(melted).
begin to set ;
eggs
cushion, placing the
pared
prethe
fold
n
centre,
let it take colour, and
in the
ends
asparagus
of the omelet,
turn
out
carefullyon
to
Cheese
up six eggs, with
Gruy^re cheese and two
one
and
pan
plain omelet.
the
with
omelet
the
Sprinkle over
a
little
in hot
water
or
and
grated
as
in
an
let
ome-
directed
the
for
surface
of
grated cheese.
Omelet.
{Omelette aux
two
of
ounce
table-spoonfulsof
omelet
Tomato
Steep
one
of butter
ounce
cook
dish.
Fromage.)
Beat
Melt
hot
Omelet.
{Omelette au
milk.
a
three
skin
Tomxites.)
small
ripe
them,
cut
tomatoes
them
into
EGGS
AND
slices and
a
OMELETS
them
toss
in
quick fire,season
plain
or
and
the
six
it
a
little
a
of the
dish.
Omelet.
Truffes.)
for
as
same
omelet, using
Pour
base
{Omelette aux
the
over
fill with
omelet.
Truffle
Proceed
little butter
a
well
savoury
round
sauce
tomato
107
truffles
in
mushroom
of
place
the
mushrooms.
Omelets
Get
Six
the
ready
following ingredients:
mesan
table-spoonfulsgrated Par-
three
eggs,
la Maintenon.
a
"
cheese, toasted
spoonful
of cream,
of
butter,
ounces
bread,
one
pepper,
half
about
one
table-
and
a
gillof
a
half
tomato
sauce.
Break
well
the
with
into
eggs
table-spoonfulof grated
a
cheese, and
;
pepper
melt
parts ;
in
taking
of buttered
with
baking
more
sheet
the
hot
in the
bottoms
made
a
and
on
an
Parmesan,
put them
place
in
on
up
tomato
a
a
sauce,
a
with
hot
hot
oven
thus
each
oval
face
suron
a
for
dish, pour
and
serve.
la Beamaise.
plain omelet,
sides
roll
;
a
omelet
Sprinkle the
Dish
Omelette
Prepare
the
Proceed
shape.
are
into
make
that
care
omelet
an
toast.
and
five minutes.
over
in
up
mesan
Par-
pinch
equal
a
four
cheese, put them
Parmesan
shape
into
part and
one
omelets
four
until
this
cushion
nice
add
cream,
little butter
a
in
pan ; pour
small
omelet,
a
the
divide
of
is of
basin, beat
a
a
fillit before
mixture
mushrooms,
cut
ing
fold-
of artichoke
into
dice
and
up in tomato
little sauce
heated
Pour
a
COOK
TO
HOW
io8
and
Beamaise
round
the
sauce.
of
base
the
dish.
Omelette
la
a
Bayonne.
Prepare a plain omelet,
in the sides with
tomato
Omelettes
and
sauce,
Break
with
in
the
into
is of
until
thus
in
them
on
some
the
nice cushion
four
this
butter
part and
one
omelet, taking
that
care
ceed
Pro-
shape.
omelets
sprinkle
place
minutes.
hot
in
Dish
tomato
made,
are
the
over
dish, and
roll
cooked
hot
up
on
surface
a
baking
for
about
on
oven
hot
a
round
a
dish, pour
the
base
of
serve.
(Omelette d
Prepare
a
sauce
Brain
with
httle
a
cheese, put them
more
sheet, and
two
a
salt to
Divide
in
pour
Parmesan
httle
a
well
cheese, and put
grated Parmesan
an
oval-shaped piece of buttered
Next
little
add
cream,
pan,
small
a
omelet
toast.
basin, beat
a
pinch of pepper.
equal parts. Melt
omelet
each
the
of butter.
ounces
a
four
make
into
eggs
the
and
and
an
half
a
table-spoonfulof grated
cheese
into
and
one
the
a
taste
up in
latter
grated
table-spoonfuls
table-spoonful
cream,
half a gill tomato
cheese, one
bread, about
toasted
ish
Span-
heated
la Milanaise.
a
six eggs, three
Parmesan
and
little of
a
ing
fold-
omelet.
the
Take
ham
stripsand
Pour
sauce.
round
cooked
in
pimientos cut
fillit before
and
cook
calf's
Omelet.
la
Cervelle.)
a
plain omelet
brains,cut
in small
filled
pieces
EGGS
AND
and
OMELETS
1O9
previously stewed
in
white
seasoned
sauce.
Cucumber
Omelet.
(Omeletteaua;
Peel
half
cucumber,
a
lengthways,scoop
into
up
with
Concombres.)
slices,stew
it
the
out
in
it in
cut
halves
seedy part,
cream
cut
Fill
sauce.
plain omelet.
a
Spinach Omelet.
{Omelette aux
Rub
half
through
bechamel
and
fill into
Pour
a
round
sieve, heat
brown
or
cooked
of
pound
a
fine
a
Epinards.)
the
it up
of
little gravy
the omelet.
a
plain
thin
or
little
a
to
season
sauce,
centre
spinach
with
taste,
omelet.
brown
sauce
Anchovy Omelet.
(Omelette aux
Anchois.)
by adding
plain omelet
Prepare a
teaspoonful of anchovy
filleted
Gorgona
stripsor dice, to
as
essence
anchovies,
the
cut
mixture
egg
one
and
three
into
small
and
cook
directed.
Sardine
Omelet.
(Omeletteaux
the
Procefed
using
four
place
of
anchovy
same
boned
the
as
and
Sardines.)
for
skinned
to
be
sardines
but
allowing
incorporated.
anchovies,
essence
anchovy omelet,
in
the
Curry Omelet.
(Omeletted Vlndienne.)
Peel and mince
finelyhalf a small
colour
onion, fry it a lightbrown
ish
Spanin
one
ounce
of butter, add
curry
powder
bechamel
the
one
Cook
sauce.
remove
Turn
of
rice
dressed
with
curry
surround
for
minutes,
ten
fill this
fat, if any,
plain omelet.
boiled
of
dessert-spoonful
table-spoonful of
a
and
COOK
TO
HOW
no
the
omelet
on
on
a
dish
hot
a
into
sides, with
minced
and
Omelet.
(Omelette de Homard.)
Prepare a plain omelet, fillit,before
with
bed
sauce.
Lobster
in the
a
creamed
lobster warmed
ing
fold-
lobster,
or
in bechamel
up
sauce.
Onion
Omelet.
{Omeletteaux
Proceed
omitting
be
the
Oignons.)
same
as
the
and
curry
in white
or
cooked
omelet,
curry
rice ; the onion
can
brown
sauce.
for
Oyster Omelet.
(Omelette aux
Blanch
dozen
one
liquor, drain
the
dice, beat
up
of milk
the
Melt
and
six eggs
and
the
remove
liquor),and
liquor,season
add
oysters in their
them
(preserve
HuUres.)
with
into
cut
own
beards
small
ful
table-spoon-
one
table-spoonfulof oyster
a
to taste
with
salt and
pepper
;
oysters.
an
pour
in
allow
the
ounce
of butter
in
chafingdish,
a
the
mixture
and
stir over
a
egg
quick fire till the eggs begin to set. Fold
and shape neatly (oval cushion
over
shape),
omelet
to
Salmon
take
colour
and
serve.
Omelet.
{Omelette de Saumon.)
Free
skin
four
and
of cooked
ounces
bones
and
flake it
salmon
from
finely,heat
it
EGGS
AND
in
up
little butter
a
enough
pepper
above
OMELETS
to
moisten.
and
keep
and
oyster
put
in the
ends
and
dish
and
Season
hot.
liquor.
hot
two
and
as
savoury
omelet.
an
a
Bake
omelet
Make
is made
three
Peel
this
is best
water
for
a
quarters and
quick
be
and
fill the
which
fire.
use
served
baked.
as
into
cut
ham
and
in
and
an
finish
plain or
Omelet.
Viennoise.)
la
fairlyhot
a
incision
and
Krona
or
butter
eggs
for a
directed
Tomato
in
is set
an
in the
to
four to six fresh eggs in a basin,
salt and pepper,
and
the
pour
well-buttered
fireproofsouffle
up
with
into
of
ounce
{Omelette a
eggs
dish.
hot
a
season
of cooked
pour
Viemia
Paprika
Chop or
salt.
before
cooking
season
on
and
eggs
ounces
then
pan,
Whisk
out
Jambon.)
fresh
little in
omelet
Turn
in the
Omelet.
four
dice
a
oysters and
ready to fold,
serve.
pepper
seasoning, but no
small
as
the
mixture, fold
shape neatly.
up
with
taste
omelet
an
When
{Omelette au
Beat
sauce, just
salt and
with
Make
salmon
Ham
and
white
directed, omitting
the
fry
iii
of
in the
cavity
four
with
brown.
of the
tomato
a
let
ome-
stew
:
"
small
ripe tomatoes,
by dipping each into hot
or
done
seconds, then
in
toss
Season
a
dish
Uttle
with
or
cut
pan
them
butter
salt
This
directed.
in the
golden
centre
follows
as
few
nice
a
till the
oven
and
omelet
into
a
over
pepper
should
in which
it is
HOW
112
American
"s
Omelet.
(Omelette d
Beat
five
up
of cream,
half
salt
fire,in
shape it, allow
turn
out
on
it to
hot
a
Omelette
Prepare
fill the
a
with
round
a
the
little
base
of
or
is
a
little
cream
serve.
omelet, and
savoury
it is
demi-glace
the
with
shaped
beef
of
marrow,
poured
sauce
dish.
Bruxelloise.
plain omelette
Belgian endive,
a
and
slices
Omelette
This
the
over
Armourettes.
When
centre.
season
colour, then
set, and
aux
plain
this
tea-
containing an ounce
cooked
sufficiently
dish
previously poached
serve
Stir
When
butter.
juice, a
parsley, and
pepper.
omelet
pan
of heated
of
of onion
and
an
table-spoonful
crumbs,
grated bread-
a
teaeupful
drops
chopped
of
spoonful
Americaine.)
add
few
a
with
V
eggs,
a
COOK
TO
cut
into
small
poured
sauce
braised
filled with
pieces,with
round
the
base
hot.
Omelette
Mix
sliced
as
use
chestnut
some
soubise
with
puree
To
this add
(onion) sauce.
artichoke
bottom.
for
filling
Omelette
This
Chatelaine.
is
salpicon of
a
a
plain
a
tomato
and
omelet.
plain omelet, stuffed
chicken
liver,ham, and
sauce.
finely
it up
I'ltaliemie.
previously tossed
with
Beat
little
a
in
butter
with
rooms
mush;
serve
a
Omelette
is
This
chopped
the
round
and
small
add
streaky bacon,
eggs and
usual
way.
beaten
in
the
with
tomato
of the
base
onion
sliced
with
dish.
Robert.
slices of
some
with
mixed
omelet,
savoury
anchovy fillets. Serve
Omelette
Fry
Portugaise.
a
poured
sauce
la
a
COOK
TO
HOW
114
cut
up
Then
till brown.
make
into
Dish
up
omelet
an
and
serve
Robert.
Sauce
Omelette
la Princesse.
a
plain omelet mixed with cooked
points, or filled with asparagus
asparagus
just before folding the omelet.
puree
This
is
a
Omelette
This
with
is
a
round
salpicon
supreme sauce
a
a
is
poured
la Reforme.
plain omelet
truffle,hard-boiled
mushrooms
and
of chicken.
omelet.
Omelette
is
or
puree
or
the
This
omelet, filled
souffle
savoury
chicken
Allemande
la Reine.
a
filled with
white
;
heated
shredded
of
egg, gherkins
in rich
brown
sauce.
Savoury Puff Omelet.
{OmeletteSouffleemix
fines Herbes.)
yolks of six eggs
lightlythe
very
the whites
of three ; stir into this one
and
and
Poison's
flour,
corntable-spoonfulof Brown
Beat
mixed
milk,
in
one
season
with
with
half
a
salt and
gillof
pepper,
cream
and
or
stir
teaspoonfulof finelychopped parsley.
EGGS
AND
Melt
half
soufflee
and
it
of
an
the
thickens
weU
to
it
pour
into
a
out
hot
a
the
mixture,
When
oven.
whites
a
delicate
brown.
and
dish,
hot
salt,
of
pinch
a
until
to
small
a
remaining
with
oven
on
in
the
over
in
butter
pan,
beaten,
return
Turn
of
pan
pour
eggs,
115
ounce
omelet
or
set
and
OMELETS
at
serve
once.
Puif
Fish
(Omelette
Shred
or
a
little
into
and
mixture
a
pan
in
minutes,
twenty
and
serve
a
as
and
bake
fairly
hot
and
with
turn
tomato
whiting
it
heat
to
season
Poisson.)
cooked
cod,
made
recipe,
au
small
one
cooked
of
butter
preceding
dish
Soufflie
finely
slice
Omelet.
this
Stir
taste.
directed
in
a
tered
well-butfor
on
sauce.
the
in
oven
out
in
up
to
about
a
hot
a
these
DISHES
EGG
SWEET
OTHER
Of
AND
OMELETS
SWEET
there
several
are
the
kinds,
pote
plain, sucr6e, those fiUed with a fruit comfruit,
or
preserved, or conserve
puree,
the puff or soufflee omelettes.
and
It is usual
kind
the
to
call these
to
of
ing
accord-
omelets
in
garniture used
their
preparation.
Omelet.
Rum
{Omelette au
Beat
of
four
up
spoonful of
castor
quarters of
an
pan,
cook
the
of
salt
whilst
until it
stirring,
tUl it begins to
or
turn
freelywith
sides half
and
with
over
the
then
serve.
in
pour
out
powdered
a
glass of
spoon
omelet
a
pour
as
the
same
Kirschwasser
as
in
threeomelet
an
and
will not
run
set, then
sugar,
rum,
the
in
roU
dish, sprinkle
pour
set it
round
on
fire
burning liquid
as
it will
blaze,
Omelet.
{Omelette au
Proceed
tea-
a
mixture
hot
a
long
Kirsch
in
the
on
and
about
Melt
sugar.
of butter
ounce
hot
carefullyand
use
table-spoonful
a
when
pan
the
with
eggs
tiny pinch
a
cream,
Bhum.)
Kirsch.)
for
rum
place of
116
omelet, but
the
rum.
EGGS
OMELETS
AND
Ginger
Omelet.
{Omeletteau
Beat
castor
and
up
four
sugar,
the
omelet
Gingembre.)
half
add
eggs,
of
lemon,
a
Turn
nutmeg.
of
ounce
of half
grated rind
grating
a
117
into
an
containingthree-quartersof
pan,
of butter.
ounce
Stir
fire till
quick
a
over
an
it sets, then
colour.
Have
shape and let the omelet take
ready a table-spoonful of
with
two
chopped preserved ginger mixed
table-spoonfulsof syrup and a table-spoonful
of
cream
in
put
;
the
omelet, roll, turn
out
then
ginger
base
little
a
pour
of the
on
and
omelet,
of
centre
heated
a
the
dish,
round
syrup
the
hot.
serve
Omelet.
Sweet
{Omelette Sucrie.)
five fresh
Beat
up
of salt and
Melt
in
a
an
in
the
they
form
omelet
colour,
under
hot
eggs
and
out
castor
on
or
to
over
the
hot
set ;
like
cushion-
golden
Allow
brown
dish, dredge
icing sugar
or
quick
and
ends.
a
a
pour
a
oval
an
by folding in
to
acquire
hot
thicken
into
salamander
a
stir
to
commence
turn
with
over
tiny pinch
butter, when
shape quickly
then
the
fresh
beaten
fire till
a
table-spoonfulof castor sugar.
omelet
three-quartersof
pan
of
ounce
an
add
eggs,
and
with
mark
brown
a
red-
skewer.
Jam Omelet.
Confiture.)
{Omelette au
the
Proceed
in the
directed
folding
two
in
the
same
as
;
then
omelet
as
foregoingrecipe; just before
sides
of the
of
table-spoonfuls
heated
for sweet
fruit
roll it into
omelet, put in
jam, previously
shape and turn
out
on
brown
dish.
hot
a
under
with
{Omelette d
red
some
la
to
Dish
sugar, and
like lattice
skewer
the
the
work.
Pour
with
omelet
red-
a
little
a
and
serve.
Omelet.
same
directed
as
Omelette
the
in
preceding recipe,using apricot or
marmalade
in place of red currant
Prepare
shape
top with
the
Marmalade
Proceed
up.
into
omelet
jelly,then
sprinkle over
of the
base
the
ready
heated
the
up,
mark
castor
jellyat
have
and
roll
beginning
shape, spread it with
hot
Gelie.)
jeUy just
currant
directed.
Jelly.
omelet
sweet
Before
as
and
sugar
salamander.
a
a
with
Dredge
Omelet
Prepare
COOK
TO
HOW
ii8
orange
jelly.
Robespierre.
omelet
in
the
plain sweet
usual
using six to eight eggs, adding
way,
pinch of salt, a tablespoonful of castor
and
a
tablespoonful of cream,
sugar,
1^
a
of butter.
ozs.
with
When
made,
salpicon composed
a
fill the
of
fruit, preferably the
as
ripe cherries
(stoned
in
cut
with
a
to
on
top with
red
hot
or
to
up
Turn
castor
iron
or
mark
other
of the
berries
straw-
slices.
of
out
the
icing sugar,
then
the
into
surface
fancy design. Pour
dish, and
syrup
serve
Mix
of
syrup
let
ome-
oblong dish, sprinkleover
an
liqueur-flavouredfruit
base
or
quantity
flavour.
served
presuch
halved), apricots
small), and
quarters
smaU
very
maraschino
cut
or
former,
(stoned and
and
fresh
centre
the
with
a
work
latticea
round
quickly.
little
the
EGGS
AND
OMELETS
Peach
119
Omelet.
(Omelette aux
Peches.)
Cut
six preserved peaches into quarters
dice shape, and heat
or
up in a little s)rrup,
flavoured
with
of maraa
schino
dessert-spoonful
Kirsch.
or
omelet,
Meanwhile
directed
as
make
p. 117, adding a tablebefore beating the eggs.
rollingthe omelet, put
on
spoonful of cream
Prioi" to folding or
in the prepared peaches, then
turn
to a hot dish.
on
Dredge
glaze,and serve.
Omelette
salt,and
rich
of
an
the
begin
folding
acquire
a
of
ounce
fire till the
eggs
hot
in
to
the
dish, and
Puffed
them
sugar
Brown
;
and
spoonful
quite firm
it
let
colour.
to
three
Poison's
the
vanilla
whites
a
in
an
and
nicelyby
the
Turn
omelet
it out
on
table.
Souffle
add
of
this
is absorbed
Shape
set.
with
then
add
butter
Omelet.
{OmeletteSouffiie.)
six
Separate the yolks from
cream
pepper
whites
in the egg mixture
pour
small
whisk
a
over
butter
send
or
the
and
fresh
ends, and
golden
a
Whisk
above.
hot
pan, when
stir with
and
a
bright
white
stiff froth
eggs to a
carefullywith the
Melt
with
nutmeg.
of three
omelet
sugar,
Mousseline.
Season
cream.
grate
a
with
and
yolks from four fresh eggs,
in a basin, adding a good pinch of
incorporateby degrees half a gill
stir them
and
shape
the
Separate
of
sweet
a
ounces
and
eggs
of castor
dessert-spoonfulof
cornflour, half
essence.
of four
Whisk
eggs,
a
tea-
till
adding
HOW
120
pinch of salt before
and
incorporate the
beginning
a
whites,
of
well
as
eggs,
vital
done
the
ready
castor
with
form
hot
the
from
oven
of
Omelette
en
round
of egg or
of the
mixture
the
or
dish
the
knife,
so
in
cisions
into
as
fairly
utes.
twenty-five min-
on
a
folded
a
to table
napkin
immediately.
Surprise.
vanilla
ice,
cream
souffle mixture
dish
Put
(fixed with
as
the
ice in
white
the
and
and
bake
to
brown
tre
cen-
omelet
as
to
in
a
the
quick
just
oven
top, then
send
quickly.
of
success
speed
serving.
Kirsch
few
a
completely,shape neatly with
of a pallet knife, dredge with
sugar
The
berry
raspthe remainder
the
spread over
quickly as possible so
long enough
to
and
ice
blade
table
oval
batter).
as
the
castor
silver-
preceding recipe. Cut out
shape of Genoese
pastry, besprinkle
little fruit syrup,
and
a
place it
it with
cover
souffle
in the
border
a
a
to
twenty
send
make
Bake
design.
and
directed
on
to
top, smooth
knife, dredge with
of
Prepare a pint of rich
and
get ready an omelet
a
rise
on
a
point
dish
lace paper,
when
Spread
and
the
Place
or
blade
pretty
a
for
mixture
centre.
icing sugar
or
yolks
wiU
the
mixture
the
the
with
over
half
the
in
of
mixture
the
strawberry, apricot or
little
jam
the
whisking
of
gratin or
or
fireproofchina
in
Pour
plated.
spread a
above
buttered
a
in
dish, either
the
to
it is cooked.
perfectionwhilst
Have
whisk,
to
creaming of
importance,
the
as
is of
properly
froth
object
The
mixture.
COOK
TO
If
may
of
omelet
depends on
manipulation, baking and
liked,
be
this
a
Httle
poured
brandy,
round
the
rum
or
base
of
122
let
and
allow
three
by
it
when
pan,
hot
to
over
so
as
omelet
sUces
of
use
fully,
brown
to
of
orange
dredge
other
or
and
SUt
insert
Fold
over
serve.
two
that
or
syrup,
and
turn
side.
compote,
in
two
colour
and
orange
sugar,
for
carefully
marmalade.
with
mixture,
egg
take
knife
centre
stewed
orange
it
the
the
the
stirring
let
pallet
a
in
table-spoonfuls
whilst
then
of
means
the
this
cook
minutes,
in
pour
failing
care
is
SWEET
EGG
Fried
DISHES.
Croutes
Egg
(Sweet).
{Plain Perdu.)
Cut
each
milk
some
rolls into
in sweetened
butter,
drain
milk, and
the
Drop
egg.
and
slices
slices
the
two
a
milk,
fresh
eggs
When
slightly.
boiling drop
to
the
and
serve
hot.
the
Whisk
pod
the
and
in
whites
sweeten
etc., is
cream,
whites
and
cream,
vanilla
milk,
shaped with
quenelles); dip
ground
stiff froth
a
it into
little
gillof
a
sugar
boil up.
and
saute-pan
up,
with
la Vanille.
a
of loaf
ounces
of four
of
clarified
Take
a
and
up
Eggs
pint
a
hot
brown.
with
mixed
sugar
cinnamon, then dish
Put
in beaten
crofites, dredge
or
castor
Snow
then
into
fry a golden
slices,dip
neat
of egg,
viously
pre-
tablespoon (the shape
of
the
into
boiling
spoon
it
is
each
time
and
water
used,
poach only
few
Turn
the shapes as they
at a time.
a
are
quenelle will
being poached. Each
about
done
take
in
hot
six
take
a
and
the
vanilla
pod
flavour
than
if
Proceed
and
When
the
the
poach
rind
whisked
in
over
Use
better
rind
half
whites
sweetened
123
in the
directed
the
of
Citron.
au
as
same
recipe, omit
strip of lemon
nicely
essence.
Eggs
grate the
with
cook.
to
quenelles,and serve.
possible,as it gives a
the
Snow
or
minutes
drain, range them
up and
dish.
Pour
little custard
a
round
thin
a
vanilla
the
to
a
and
of
milk
add
milk.
lemon
as
a
Chop
and
eggs.
going
fore-
mix
Shape
directed.
AND
INVALIDS
FOR
CONVALESCENTS.
Egg Bouillon.
Put
two
beat
up
and
pour
of
a
of eggs into a small basin,
little,add a tiny grate of nutmeg
yolks
slowly three-quartersof
in
seasoned
boiling hot
Serve
and
it in cups
chopped
parsley or
stock
beef
scatter
a
chives
on
a
broth.
or
little
pint
chopped
top.
Savoury Egg Custard.
Mix
half
table-spoonfulsof
two
hot
gillof
a
eggs and
gillof milk
add
of
into
a
this
in
water,
to the
above.
stir it with
and
pepper
buttered
mould
with
cover
When
for
oven
done
buttered
turn
the
out
on
basin.
hot
Place
little hot
and
twenty
a
a
up
eggs, etc.
and
strain
paper,
about
yolks
Boil
salt,
or
with
four
up
containing a
stew-pan
a
hot
a
and
beat
with
Season
in
and
water,
Lemco
cook
minutes.
dish
or
plate
serve.
Egg Jelly.
Put
an
the
with
half
liquid);
to
lemon
half
a
Stir
over
is
juice
pint
a
of
ounce
a
dissolved
of
gelatinein
of water
this
and
slow
add
lemons
two
(to
add
the
four
124
stew-pan
and
about
one
finelycut
ounces
fu-e,and
two
make
a
when
eggs,
of loaf
the
well
pint
of
rind
of
sugar.
gelatine
beaten,
EGGS
OMELETS
AND
allow
it to
get hot
boiling,then
place in the
into
a
cool to set.
in
and
out
To
Frosted
and
moments
dish.
cold
a
few
a
not
immerse
serve,
for
water
warm
on
but
stirring,
pint mould
whilst
strain
the mould
turn
125
Egg.
a
plate the white of a newup on
laid egg till stiff ; add to it a tiny pinch of
salt before
flavour
after beating it, and
or
Beat
with
on
few
a
clean
a
castor
drops
plate or
and
sugar,
of lemon
dredge
saucer,
Pile
juice.
it
with
over
serve.
Egg Coffee.
Beat
in
pour
the
up
yolk
slowly two
of
an
parts
in
egg
cup
of boilingmilk
part of freshly-made coffee.
one
taste
to
or
without
serve
and
a
Sweeten
desired.
as
sugar
and
Egg Tea.
Cream
yolk
of
castor
stifflywhisked
the
half
on
and
a
of
a
little
an
cupful
freshly made
Strain
with
egg
and
sugar
white
of an
breakfast
flavour.
to
a
the
into
of
a
spoonful
dessert-
add
to
egg
it
pour
boilingmUk
;
tea, just enough
a
smaller
suspicion of grated nutmeg
on
put
cup,
top, and
serve.
Egg Wine.
Beat
a
up
new-laid
egg,
add
to
it
a
and
a
dessert-spoonful of castor
sugar
small
glass of sherry or marsala ; then
slowly half a pint of boilingwater.
pour over
Stir
over
not
let
serve.
the
it
fire to
boil.
bind
Strain
the
into
egg,
a
but
cup,
do
and
Steamed
the
the
cooking
large enough
well
the
them.
cover
basin,
warm
and
eggs
Pour
over
hold
to
digestible
required
most
Place
eggs.
of new-laid
eggs in a
of
way
number
to
Eggs.
considered
is
This
COOK
TO
HOW
126
water
boiling
gill
(the usual proportion being one
each
egg). Allow the basin to stand on
water
to
of the
side
the
stove
minutes.
or
eight
for
serving.
in the
or
They
Coddled
Proceed
the
for six
oven
then
are
ready
Eggs,
directed
as
same
cooked
foregoing recipe, eggs
being frequentlyknown
"
as
in
the
in this
way
coddled."
Egg Fillip.
Beat
with
up
fork
a
new-laid
a
sweeten
table-spoonfulof brandy or
with one
of
dessert-spoonful
sugar.
Stir and
it
to
a
and
makes
This
glass.
restorative
in
serve
small
a
excellent
an
add
egg,
rum,
castor
or
cup
stimulant
drink.
Egg Nog (Cold).
the
Whisk
stiff add
Mix
the
white
a
new-laid
egg,
when
table-spoonfulof castor sugar.
yolk with a table-spoonfulof iced
a
three
water
and
small
glass
this
of
into
whisked
a
of
of
sherry
ttimbler
white
milk, flavour
of
or
marsala.
or
cup,
then
Stir
egg.
with
a
Pour
add
gently
the
and
serve.
Egg Nog (Hot).
Boil
up
whilst
it,
half
pint
stirring,into
a
of
a
milk, and
beaten
pour
yolk of
EGGS
AND
and
egg,
add
in
but
do
and
serve
new-laid
two
then
it
boil
brandy,
;
rum,
hot.
fork
a
into
eggs
Sweeten
water.
castor
Water.
with
lightly
let
old
very
Egg
Stir
of
not
of
table-spoonful
a
whisky,
or
127
table-spoonful
a
Reheat,
sugar.
put
OMELETS
half
of
of
pint
a
with
taste
to
whites
the
castor
iced
sugar,
serve.
is
This
said
be
to
and
diarrhoea,
excellent
an
is
also
for
remedy
for
good
children
teething.
Egg
yolk
the
Stir
add
this
To
boiling
white
new-laid
a
castor
water,
the
of
egg.
add
in
Serve
is
Hungarian
pepper
(Allemande
flavour
by
made
same.
or
a
creamy,
of
two
or
table-spoonfuls
lastly
whisked-up
the
a
cup
or
tumbler.
Sauce.
Paprika
This
till
brandy
two
and
with
egg
sugar
of
table-spoonful
a
sherry.
of
of
of
dessert-spoonful
Flip.
sufficient
adding
to
Veloutee)
white
good
to
colour
red
sauce
and
RECIPES.
SUNDRY
Sauce.
Egg
and
Shell
boiled
and
egg.
half
a
in
blend
half
of
a
hot
not
Make
a
one
pint
of
mUk
;
cook
the
sauce,
it to
about
half
yolks
of
a
spoonful
stiff
smooth
a
but
roll
kneaded
strips,
loosen
water,
dress
the
the
and
of bechamel
of
and
egg,
and
one
into
boU
well
it into
pieces
out
into
a
table-
a
cut
rolled
in
two
being
and
crossways
strips and
and
add
work
After
the
butter,
narrow
in
salted
stew-pan
with
of
ounce
grated
table-spoonfuls
two
(p. 129),
sauce
and
salt, and
paste
place
cheese,
Gruydre
flour
dough.
cut
of
ounce
one
Strain
serving.
butter,
Fold
and
longways
pint
stirring,
Nouilles.
out
portions.
six
for
in
a
minutes.
chopped
of
pound
a
pinch
eggs,
oiled
of
half
whilst
boil
the
required
Egg
Sift
saucepan,
and
stir
and
ten
in
a
flour
stock
allow
tUl
in
of
white
put
hot
butter
ounce
for
hardfinely one
by melting one
too
sauce
of
ounces
it
and
keep
chop
and
with
season
and
Stir
the
grated nutmeg.
over
pepper
fire untU
thoroughly hot, dish up, sprinkle
the top with
and
freshly fried breadcrumbs,
serve.
Sauce.
Mayonnaise
Put
dry
of
basin,
salt,
of
yolks
two
and
add
a
stir
into
eggs
heaped-up
with
128
a
a
clean
and
saltspoonful
wooden
spoon,
HOW
130
Tomato
Slice three
fry
two
ounces
and
dice
in
them
and
of
Sauce.
four
or
small
ham
raw
ripe
small
a
bacon
Then
half
bechamel,
or
sauce
add
also
a
of
few
a
add
very little
blade
of
pint
a
into
Next
few
mace.
with
cut
butter.
slices of carrot, onion, and
celery, a small bay leaf and
a
tomatoes
stew-pan
or
of
ounce
one
COOK
TO
brown
mushroom
handy, and cook gently for
minutes
or
longer,adding a Uttle
if
trimmings
twenty
stock,
found
if
the
remove
to
season
thick.
too
strain
scum,
the
it,
and
sauce,
taste.
Sauce.
Brown
half
Take
Reheat
of
pint
a
brown
stock,
one
ripe tomato,
of butter
or
ounce
dripping,one ounce
room
flour, one
dessert-spoonfulof mushketchup, one teaspoonful of vinegar,
onion,
small
one
of
salt and
Peel
the
carrot,
one
pepper.
and chop the
and
carrot,
the
butter
hot
add
slice
flour and
the
and
onion, scrape
the
drippingin
or
one
a
Melt
tomato.
; when
saucepan
fry
slice
little,then
a
add
the
fire until
vegetables. Stir over
nicely browned, then add the tomato, the
vinegar,ketchup,and stock, stir until it boils,
the
well, and
skim
half
an
hour.
allow
Strain
Curry
Peel
slice
half
slice
and
a
small
an
ounce
a
simmer
to
and
to
season
about
taste.
Sauce
small
carrot,
for
onion, scrape
both
fry
of butter
;
when
and
together
the
has
onion
colour, add
acquired a lightbrown
table-spoonfulof mild curry powder
stir for
a
few
seconds.
Next
add
a
in
one
and
small
EGGS
AND
OMELETS
peeled
and
half
gill of
a
brown
chopped
through
in
last
of
all
to
an
finely chopped
a
stir
allow
it to
fry
Add
gradually
until
it
fifteen
gently.
to
half
an
Aspic
or
ready
the
Get
Two
a
of
ounces
leek,
stock
half
a
stock, stir
simmer
shell
of
for
and
cook
cloth,
a
turn
re-
whisk
in
butter.
Savoury Jelly.
following ingredients :
gelatine,one
bay leaf, half
"
ten
one
of white
sliced, a quart
peppercorns,
wine
vinegar,
spoonful of French
spoonful of tarragon vinegar, the
and
juice of half a lemon, and
and
and
a
gillof cream,
juice, a pinch of salt,
fresh
carrot
water,
or
a
browning.
tammy
and
stew-pan,
of
ounce
flour
grated nutmeg,
clean
a
to
in
one
through
Pass
of
without
allow
Add
of
butter
of chicken
pint
of lemon
pinch
it
pass
and
stir
gherkin.
of
ounce
little
minutes.
a
an
a
a
half
a
boils, and
teaspoonful
and
in
few
a
Sauce.
and
ounce
;
stew-pan
for
and
taste,
strainer.
Reheat
Supr"ne
Melt
boil
with
gill of
a
to
fine
a
and
pulp
Allow
Season
moisten
apple,
tomato
sauce.
minutes.
131
one
table-
one
table-
thin
the
rind
white
egg.
ingredients in a stew-pan,
add
a
good pinch of salt and the white and
whisk
into
shell, previously beaten, and
the
slowly
stew-pan ; bring the contents
all
Put
to
boll,whisking
the
slowly
stand
three
the
for
for ten
times
about
all the
ten
through
minutes
and
minutes
a
time, and
cloth
strain
or
;
boil
allow
to
twice
or
jelly bag.
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