1. food and drink
2. food
3. breakfast foods

EGGS,
How
A
GUIDE
FOR
THAN
THE
FIVE
PREPARATION
HUNDRED
SOME
WITH
Them.
Use
to
OF
DIFFERENT
IMPORTANCE
IN
THE
PRESENT
IN
MORE
STYLES
TO
REFERENCE
AND
EGGS
THEIR'"
PAST
TIMES.
"BY
ADOLPHE
Author
of
PUBLISHED
''The
M.C.A.
MEYER,
Post-Graduated
BY
Cookery
CATERER
THE
New
third
York.
edition.
Book,"
"Dainty
PUBLISHING
Dishes"
etc.
CO.,
TO
ALL,
THEIR
ACKNOWLEDGE
WHO
TO
INDEBTEDNESS
THIS
Copyright,
1898,
BOOK
by
Adolphe
THE
IS
EGG;
DEDICATED.
Meyes.
A
Chat
'T'HIS
modest
of
have
have
with
been
proved
their
the
primeval
in
also
contain
the
as
eye
for
the
of
those
egg
well
brotherhood
all
When
its
nothing
it is
merely
can
palate.
popular
is
said, however,
nothing
the
of
task
Like
better;
ventured
has
common
the
It
can
only
the
egg
woman,
when
ent
differto
as
vast
with
it is
as
pages
please
justly'claimed
be
the
among
and
fire
many
so
the
since
ever
These
treated,
be
in
played
food.
call
to
most
cookery,
of
of
vivants, who
merits.
of
footing
possibilities of
live,
to
bon
is
egg,
art
the
of
intrinsic
there
and
egg
eat
though
desirous
that
guide, showing
as
years,
proper
a
has
which
preparation
the
though
begin
writer
diet, the
realized
the
as
that
who
of
complete
a
on
latter
part
science
proper
in which
ways
good,
the
first
man
water
upon
article
of
development
the
prominent
useful
most
yet
the
to
as
seems
authors
to
dignity
literary wares.
instance, the
present
attention
their
the
recent
subject
the
before
readers,
criticallyexamining
In
their
it
in
useful
very
and
deserves
Indeed,
fashion
of
out
gone
Reader.
scarcely
preface.
themselves
placing
the
little book
formal
a
prefaces
they
With
live
to
that
select
eat.
stand
must
when
it is
multitude
an
bad,
alone
egg
is
there
is
worse.
The
Author.
INDEX.
A
Chat
A
Historical,
with
Reader
the
Theoretical
and
Practical
Song
O'Meara's
Friar
3
Eggs,
s
25
26
Eggs
Boiled
on
23
II
Part
Chapter
28
Eggs
Poached
,
Mollet
Eggs
45
Scrambled
Eggs
Shirred
Eggs
Eggs
\
59
Miroir
au
67
Eggs
Fmed
Cocottes
Eggs
in
Eggs
Moulded
Hard
or
Cases
72
78
iisr Timeales
\
Ecgs
Eggs
Stuffed
Cold
So
81
"
J
Eggs
Omelets
93
Sweet
Omelets
Sweet
Eggs
109
114
Miscellaneous
Egg
118
Drinks
Mulled
Books
Recipes
124
Wine^
of
with
Reference
Eggs
(Poem)
127
128
PART
A
I.
Theoretical
Historical,
Chapter
all
IN
times
lands,
be
can
and
far
as
the
traced,
Nature's
among
This
the
the
earth,
and
that
article
of
food,
it
but
of
for
been
in
fully
the
creation
how
of
the
the
due
every
benefit
the
past
much
various
well
as
they
sauces
are
merely
not
its
the
nutritious
portant
im-
very
abundantly
without
to
of
and
and
by
chief
as
corner
additional
use,
all
tradition
and
continuously
in
mankind.
to
wholesome
immediate
in
aware
to
who
those
cooks,
Famous
is
in
and
regarded
been
found
most
a
also
it
ready
assistance
is
gifts
has
is
egg
that
been
precious
and
races
history
ever
popularity
that
fact
has
egg
all
among
written
as
most
universal
fact
ages,
back
Practical
E^^s.
on
all
in
and
the
produced,
re-
aid
or
production.
the
as
indebted
and
have
present,
to
delicacies
the
egg,
that
6
o.nd How
Egg^,
have
made
reputationas
fact, without
In
would
their
have
the
abandon
Use
to
Them.
of eggs,
aid
ery.
of cook-
in the art
masters
the
artistic cook
professionin despair.
In ancient times the life-giving
qualityof the egg was
garded
rerecognized by the philosophers of those days, who
it as
the symbol of awakening life,and
many
of them
advised
followers
their disciplesand
to abstain
to
from
the
germ
which
his
of
as
food, so as not
eggs
had
Nature
destined for the
use
destroy
to
the
production of
a
of
regarded as an emblem
which
the material world, representingthe four elements
the shell indicatingthe earth;
it, as follows:
compose
the white, water; the yolk,fire; and the capula (between
shell and
white) being typicalof the air.
Hutchinson, in, his history of Northumberland, says:
of
held by Egyptians as a sacred emblem
"The
egg was
after the deluge. The
the renovation
of mankind
Jews
circumstances
of
their
it
suit
the
to
history,as a
adapted
type of their departure from the land of Egypt, and it
life.
new
The
also
was
e^g
"
in the
used
was
and
Greeks
carried
them
Goddess
of
Pliny,
the wife
a
with
with
of
consulted
of the
of those
Once
the
egg,
him
will grant you
the Gods, who
the advice, as
followed
given,
Empress
that her
Her
to
upon
women
who
wish
A
time
consulted
that the
who
man,
a
greatly to
proud matrons
tgg
an
is shown
as
that
dreamed
of the
by
followed
the
played
eggs
she
gave
many
ment
amuse-
devote
of chickens.
soothsayer, and
white
was
of Rome,
these
watched
the incubation
a
as
gratified,
was
example
of dreams,
interpretation
legend:
male
a
forth, thank
foremost
themselves
if
hatched;
until
tgg
in
"Warm
her:
latter advised
the
new-laid
a
Tiberius.
birth to
Livia,
of
result
the
honor
and
sacrifices,
of Ceres, the
Agriculture.
natural
history,tells the story
Nero, who, during her pregnancy,
The
son."
in their
in
great pomp,
teller;and
fortune
lamb."
Pascal
eggs
part of the
a
as
in his
bosom
your
chicken
comes
a
used
Romans
Passover
the
table,with
of the
furniture
of the
feast
in
important part
by
he
that wise
the
following
had
eaten
man
informed
that the
signified
an
dreamer
and
Eggs,
would, before
and
the
How
into the
long, come
yolk meant
that he
goM.
legacy consistingpartly of
The
He
a
fortunate
hastened
piece of
the
silver.
"My
I made
it
shell,I
made
that
me
the first
"from
the
himself
in health.
mala,"
In
"from
or
it."
who
breaking the
shows
clearly
This
soft boiled
fond
of
eggs.
laid eggs,
new
which
dinner.
necessary
apple," if one
the
remain
to
was
wished
adage,
maintain
to
"ab
table
at
ovo
ad
usque
the end."
beginning to
this
the
said,
months
few
a
fcustom, the author of the
cynically remarks, "This expression, 'ab
Cibaria
from
then
Hence
the
of
speaking
it
the
to
egg
and,
egg;
of every
that
They, asserted
him
yolk?"
In
very
a
metals.
offered
Nichomachus,
partialto
course
teller,and
for the
gulpi of
were
some
received
precious
littleproperty.
an
one
were
Romans
formed
as
but
the ancients
The
very
receive
soon
two
ver,
sil-
some
well for the white," said
certain
a
round
as
those
7
"
afterward
soon
naught
mentions
father left
would
is very
there
Them.
possessionof
the fortune
"This
latter,"but is
Athenaeus
dreamer
thank
to
Use
to
Tabella
ovo'"
beginning alludes also to those prolixnarrators
would
who
begin the history of the siege of Troy by
of Castor
and
Pollux, as well
recallingthe circumstance
and
Helen
as
Clytemnestra,having been hatched out of
Leda's
meter:
egg." This fable is thus aluded to in the Hexa"
"Pollux
of
eggs,"
It
was
New
of
Roman
a
bright
This
colored
Day,
Easter
tide.
The
decorated
with
to the
in
ple
cou-
the
beginning
of the
then
occurred
in
March,
by presents
eggs
in
honor
of
Castor
and
eggs
then
often
covered
with
are
Pollux.
made
New
on
during
of
sugar,
silk, and richly
artificial flowers, and, sometimes, they
presents of considerable
Brand,
as
mark
to
pasteboard
or
a
chickens."
countries
prevails in some
'it is more
commonly followed
but
chocolate,
of
(Horace), "yet, you boldly
afraid of findingthere,
not
Jialf-formed
some
out
still
custom
Year's
have
were
custom
Year, which
hatched
were
poet
if you
as
Dioscuri, but
the
Castor
our
says
call for them,
not
and
his
origin of
value
inside
has
Popular Antiquities,
Easter
eggs.
He
of them.
much
quotes from
to
say
Douce's
8
manuscript
Paris
a
geur
notes
to
Easter
them
Elsewhere
he
speaks of
"Oh
:
passages
Catholics
the
arose
returning
their
by
long
so
from
abstinence
an
Emilianne's
Priests, in which
and
Voya-
practiceof painting and
among
after
of Le
Lent."
during
Monks
author
occasioned
was
food
favorite
"The
that the
supposes
Them.
Use
to
follows:
as
decorating eggs at
from
the joy which
their
How
and
Eggs,
Easter
of families send
Eve
found
are
and
of Romish
following
Frauds
Easter
the
all the heads
Day
great chargers full of hard
the
to
eggs
priestsperform by
saying several appointed prayers, and making great signs
of the cross
them
and
over
sprinklingthem with water.
how
demands
The
priest,having finished the ceremony,
church
dozen
many
"These
the
there be in every basin."
blessed eggs
have
the virtue of
of
the
fleshy
nourishment
Lent.
The
but
his
also
around
of
as
it
eggs
take
and
the
dozen
in the
these tables
set
dishes
midst.
have
causeth
flesh
of
during
ries
car-
be
set
with
flowers, and
place
and the great charger
pleasant sight to see
meat
a
of
one
a
with
or
all white
large table to
house, which
they cover
'Tis
is rich
abstinence
blessed, every
are
very
forth in the houses
that
from
first fat
cheese, biitter and
side tables
on
expose
all the platesthat they have
they
sanctifying
the
the
only abstain
they
else
after
linen, all bestrewed
a
be
to
are
the eggs
in
room
not
and
eggs,
portion home,
best
their
from
soon
tfee best
in
body,
they
Italians do
As
meats.
the
eggs
entrails
Lent,
blessed,which
get them
to
of
(round
when
great persons,
about
chamber)
the
house, and whatever
of their
curious, in honor
in the
and
of themselves
yielda very fair show,
eggs, which
all painted with divers colors
for the shells of them
are
Easter
there are no less than twenty dozen
gilt. Sometimes
the same
charger,neatly laid together in the form of
in the same
pyramid. The table continues
posture,
and
in
a
week, and aH those
invited to
visit them, in that time, were
all the
covered
egg
As
eggs,
with
Easter
them, which
they
must
not
that
eat
an
came
to
Easter
refuse."
regular article of diet,eggs, and especiallyhens'
have
always been appreciated. The long shaped
a
and
EggSj
considered
were
eggs
they
as
"be hatched
9
Them.
best,and to give
cock-eggs (that is,a
The
them).
hen's
to
Use
to
the
were
from
themselves
How
but
eggs,
better
cock
did
Romans
ishment,
nour-
would
confine
not
they sought those
Quintus Hortensius
of
the
intropheasant, and
."iuced the use of peafowls' eggs.
of physicians,considered
those
Galen, the first known
of the partridge and the pheasant as the most
delicate.
partridge
Dr.
Muffett, in his quaint book. Health's
published
as
in
London
the choice
to
"First
old
an
and
;
that
of
eggs
they
be
has
the
Improvement,
following to
say
:
rather
Pullet's eggs,
than
laid
by
Hen.
"Secondly;
by
1655,
in
Cock
the
that
be
they
the
upon
but gotten
self-begotten,
not
Hen.
"Thirdly; that they be new, white and long; for
and quickly clear the voice
nourish
plentifully,
eggs
of
out
"breast,strengthen the stomach, recover
men
and
of time
increase
nature
so
much
such
and
sumption,
con-
in continuance
that
They nourish quickly,
because
they are nothing but liquidflesh ; they nourish
is proportionable
their heat and moisture
much, because
in the morning, because
Tinto ours.
They are wholesomest
They are best in winter, because hens
they are then newest.
then
are
they
make
wanton.
us
fattest, strongest, and
best
relished; they are
feed then upon
snails,
flies,
in summer,
because hens
ill weeds, which
cadlocks, and many
worst
rather
than
scours
being eaten alone,
because
mingling with other meats, they corrupt the
men's
faces with pimples,morphens and
stomach, filling
being
children (especially
freckles.
They are ill for young
them' into
often eaten), for that their bodies turn
nourishes
hot
over
their bodies.
They
nourishment,
whence
are
best
itch,scabs, inflammations
corruptions do arise. They are also bad for old
because
they are hardly digestedof a cold stomach.
men,
and such
for temperate young
Fittest they are
persons,
and
as
are
The
consumed
learned
of eggs :
"bility
of digestion";
a
without
thus
doctor
"A
hard
any
rare
tgg
"gg
is
notable
discourses
anyway
most
fever."
the
upon
dressed
rebellious
;
is
an
digestilightest
"gg
be-
10
OAid Hoiv
Eggs,
twixt
both
into
or
is of
men
complexions,
in the shell,
rare
; sodden
into blood; but being rare
converted
those
days, strange
to
roast
poet, tells in
"New
This
by
countries
half
buries
ashes, upon
the
the
John Dryden,
Baucis'
busy
lish
Eng-
roasted
rare."
"In
Cibaria:
tager
constantly used, the cotin an
upright positionin hot
dew
when
a clear
drop oozes
eggs
hearth, and
opinion
fit to be
are
when
that
better flavor than
much
the old
fire is
his
of the
time, it
care
in Tabella
to
top of the shell the eggs
trologersare
they have a
this
"
"
alluded
wood
at
seem
gentle fire,and
a
where
of
with
is thus
custom
it may
as
eggs.
rhyme
laid eggs,
Turned
on
hot
thickest and strongest blood,
they make
fittest for weak, cold and waterish
stomachs."
customary
was
Eggs poached
fittest for
or
in embers
are
In
strongest nourishment.
soonest
are
roasted
and
Them.
verjuice,are
distempered with agues
water,
they
Use
to
Gas-
eaten.
in this way,
boiled.
Fancy
done
when
far in matters
of taste."
goes
The
of
most
singularmethod
tributed
cooking eggs is that atto the Egyptian shepherds,who, it is said, were
able to cook eggs without fire,
by placing them in a sling,
around
and whirling them
so
rapidlythat the friction .of
them
the air heated
to the exact
degree desired.
of England,
Giles Rose, chef of Charles
the Second
often
gives a recipe for making a giant egg, which was
enough served upon the supper tables of the nobilityand
gentry in the seventeenth
recipe,"If
how
art
an
known
from
would
have
an
you
it may
other
cover
You
a natural
egge.
yelks of egges and whites, one
the yelks gently and
put them
it round
as
when
you
take
them
can
you
it
out
and
so
you
you
"Powder
the
egge
an
thus
the
in the
stand
shall have
shall frame
add
or
the words
the
is
in it,and
be not
egges
shall part fifty,
or
more,
from
the other; mingle
into
when
white
a
a
bladder, and
pot full of water,
they
to
grown
are
them
middle, and
made
of
bigge, there
so
eggt
put it into
bubble,
see
yelks that they
;
In
century.
; so
boil
without
a
bind
and
hard,
the
filling
them
again
shell,which
:
white
egge
shells,clean
washed,
that
Eggs,
and
How
Use
to
Them.
11
they may fly into dust; steep this into strong or distilled
vinegar,till thieygrow soft ; for if an sggt be long in vinegar
the
shell will dissolve
easilybe
passed through
it is thrust
in with
hardness, that
about
Rose
it will
wonder
is
have
natural
a
giant egg
desired
show
to
in
the
let it harden
shells
a
shell
in clear
egge."
feature
a
its former
to
come
pencilmake
a
boiled,and
that it may
glass; when
it; when
at
with
unguent,
an
water, so shall you
In making this
Giles
will
zgge. that
your
tender
grow
the small mouth
of a
fair water
you
dissolved like
are
and
of the
material
a
royal table,
the value
way
of
and
those who
importance of eggs in the estimation
than
regard the preparation of food as something more
of routine
matter
a
mere
drudgery.
The world-wide
popularityof the "gg has made it part
of
the
folk-lore
of
land; and there
every
it is not used to express
a
in which
give point
or
The
to
French
some
say
omelette^'
line
wise
"//
:
break
eggs)
; or,
make
some
small
be
successful.
should
A
en" ; which
for another.
words,
sacriiice in
means
homely truth,
oeufs pour faire
it is necessary
to
oftentimes
must
one
order
that
enterprise
an
"
adage is, "Aenlich
German
des
casser
omelette
an
other
in
guages
lan-
axiom.
faut
make
(to
few
are
wie
such
resemblance
a
ein Ei
as
ander-
dem
one
egg
has
phrase, "Ab ovo usque ad vvala" (from the
the beginning to the end,"
tgg to the apple), or "from
has been already alluded to.
In English we
as
an
egg," which
say, "As full of meat
the familiar
is founded
on
saying that an tgg contains
half a pound of meat.
nutriment
much
as
as
for the table, the Romans
cooked
In preparing eggs
Latin
The
them
pan,
in
water,
and
also
different
well
as
on
making
of
ways
the taste
Apicius, a
recipes that
those
ashes, on charcoal, in the frying
pickled them; in fact, they had twenty
in hot
of the bon
famous
are
the page
the
egg
vivamts
epicure of
still extant,
following:
pleasing to' the
of those days.
ancient
and
among
eye
as
left many
them
iind
we
Rome,
12
Eggs
and
Remain
la
a
throw
several
add
each
Cut
Eggs a I'Athenienne.
with garum,
parts, and sprinklethem
Fried
Eggs a I'Epoenete. ^Fry
"
dish
a
and
with
season
alisander,pine nuts,
Egyptian Egg Pudding.
of hard
nuts,
onion,
an
little wine
and
nuts
and
them
leek,
a
to
; stuff
garum
eggs ; mix
into a saucepan
fowls' livers and
; add
pine
add
a
pepper;
with the pulp,
Put
"
into
a
mortar
the
rest, and throw
soaked in vinegar and
the
bread
fresh
squeezed out, some
almonds, chopped onions,
garum.
Pluck
Eggs with Roses.
taking only the whitest part,
Lesbian
roses,
gravy;
of four
stir
small
stir
garum;
stir and
glass of
brains
the leaves of several
"
with
mortar
fowls
and
a
the whole
into
Grease
it,and
the "Forme
with
a
sauce
saffron and
salt.
add
half
into
a
eight scruplesof ground
then add to it eight eggs,
cooked
much
as
well the inside of
over
pepper,
of Cury"
of
put them
a
small
strain; put into the liquor the
place it
fire,cook, sprinklewith
and
long time,
long time, and
glass of wine, and
a
lastlya littleoil.
with
number
a
crushed
paste with
a
with
well
be well
must
water, which
cows' milk cheese, cucumber,
eggs,
yolks of
mint, parsley,pennyroyal, cheese and pine
pepper,
well crushed
these are
add honey and vinegar,
; when
and then a large number
of
fresh water
and garum,
whole
In
the
d, la Macedonienne.
of Eggs
yolks of
a
mixture
and
gravy
intestine
an
some
place
eggs,
of pepper,
cook.
Dish
some
reduce
eggs,
^Take
"
wine.
several
a
four
in
egg
benzoin.
and
garum
lowing
fol-
little oil.
a
oil and
"
in
and
honey
garum,
Hard
them
in the
der
alisander, corian-
pepper,
some
them
cut
eggs;
seasoning composed
a
which
Them.
Use
to
Cook
"
bruise
to
rue,
e.
them
over
manner:
and
How
and
Eggs,
There
and
find
we
yolks
a
of
half
wine^ and
dish, pour
slow
charcoal
serve.
a
recipefor poached
and
eggs
is also
very
a
per;
pep-
an
^gg
milk
soup
seasoned
(brewet
ayren) composed of eggs, water, butter, cheese and
saffron,mixed together and heated, but not boiled,with
of
verjuiceadded before serving.
In "Two
Cookery Books of the FifteenthCentury^'we
How
"^nd
Egg^,
Use
to
13
Them.
find three
recipesfor eggs, two of which
potage de eggs
and eyron
The third
enpoche are merely poached eggs.
is called eyroun
en
"eggs
Lentyn, which probably means
in Lent."
In accordance
with this recipe,the eggs
are
taken
out
of the shell and replaced together with milk
"
"
of
colored
almonds,
and
Up
to
then
and
seasoned
and
saffron
with
namon,
cin-
roasted.
the seventeenth
century there
was
provement
little im-
very
cookery, food being just as much
There
was
a
overspiced as in the days of the Romans.
marked
change for the better during the seventeenth and
eighteenth centuries, but the cookery books of that period
in which
evidence
of the lavish manner
are
tinued
spices conods.
to be used, in spiteof the greatlyimproved methin the
art
of
(1665),
May, in his "Accomplished Cook"
gives sixty-two different stylesof cooking eggs, among
of Giles
which
he includes the recipe for the giant egg
Rose.
His
recipes are nearly all very good, especially
he mentions
for making omelettes, of which
twenty-one
he
does
to
not
"divers wayes."
Although
give a name
of these
each
omelettes, the reader readily recognizes
fines herbes," "au fromage,"
the familiar "omelette
aux
Robert
"au
lard,"
"
a
la
of
"sixteenth
making
here.
part of
a
or
way,
omelette," is curious
an
The
hare,
omelette
is
any
other
or
with
fried
"one
and
and
sippetsof
twentieth
apples,and
a
sugar and mustard.
in the
To dress eggs
sauce
pignons,"
et cham-
rognons
to the
according^
small, pistachio nuts, hazel
in slices,and sweet
bread
cut
The
"aux
asperges,"etc.
oignons,""aux
"aux
His
Bonnefemme,"
Turkish
enough
garnished with
to
mode
be
tioned
men-
the "hinder
minced
venison," bacon
of
nuts, chestnuts, crusts
orated
herbs, the dish being dec-
bread
way"
of
and
is
an
slices of lemon.
omelette
vinegar, or
with
ions
on-
ter,
verjuice,but-
Spanish fashion, called
"wivos
me
quidos,"is something of a sabaillon served on toast.
tioned
way," is menEggs d la HuguenoUe, or "the Protestant
latter day cook
in many
books, and consists of
14
Eggs,
and
Hozv
to
scrambled
with mutton,
or
eggs
and
juice
grated nutmeg.
orange
Use
Them.
beef
gravy,
mushrooms,
the
Among
queerly named
recipesare "eggs fried as
round
a
as
ball,""eggs in moonshine," "eggs, or quelquechose," "egg bisk," "a great dish of farced eggs,"
of similar
others
"egg caudle," and many
quaintness
and
of
oddity
expression.
As
the science
of cookery developed, new
recipes for
the preparation of eggs
were
published from time to
time.
Vincent
de la Chapelle, in his "Modern
Cook,"
mentions
in which
seventy-eightdifferent ways
eggs
be
could
cooked,
and
it is certain
that
them
extravagant in their requirements. In the
of extravagant recipes,Mrs.
Glasse, an English
were
very
matter
authority on the subject,expresses
She
most
emphatic manner.
says:
his
and
of
many
will dress
country
own
an
genteel and
English Lord to
of
a,
eggs,
when
that half
used, but
blind
a
fine dinner
in
Frenchman
of twenty
dishes,
will put
I have heard
he
expense
dressing one dish.
six pounds of butter to fry twelve
that used
cooking)
everybody knows
(thatunderstands
is
full
than
need be
enough, or more
pound
by
for
it would
then
folly of
on
"A
pretty, for the
all
cook
a
opinion in the
her
a
not
this age,
French
be
So
French.
that
they
booby
than
would
much
rather
is the
be
posed
im-
give encouragement
good English cook!"
The
absurdity of the above needs no comment,
yet it
cooks
is a positivefact that the imagination of many
ways
limit.
To
render a dish expensive is not alknows
no
it taste better or more
to make
appetizing.
Viard, in his Cuisinier Imperial,gives a recipe that
to
a
recalls the extravagance of Lucullus.
them
twelve ducks
underdone; score
of them, and
press all the juice out
dish
fifteen poached eggs."
This
poches
a
Vessence
canards."
down
it is : "Roast
the bone,
put the juice under
called "Oeufs
was
It reminds
to
one
of Bril-
cumstanc
gravy," and the cirunder
which
he first prepared it.
"One
day," said this famous authorityon gastronomy,
the story, "I was
conducting two ladies to Metelling
lat-Savarin's
in
de
Here
famous
dish, "eggs
in
Eggs,
lun, and
and
How
Use
to
Them.
15
reaching Montgeron, after several hours
felt hungry enough to eat an
v/e
travelling,
Alas!
ox.
the inn we Stopped at, though it was
decent enough looking,
had
Three
nothing but an empty larder.
stage
on
coaches
and
like the
Egyptian locusts, had
post chaises
two
had
been
before
and,
us,
devoured
everything.
Looking
saw,
turning on
the spit,a leg of mutton,
the very
The
thing wanted.
in vain, for it belonged
longing glances of the ladies were
to three
Englishmen, who had bought it,and who were
now
pagne.
patientlywaiting and chattingover a bottle of chaminto the kitchen, however, I
"But
surely,"said
entreaty
in the
and
the cook, in
country
With
in
cream
a
mingled
"you might fry
annoyance,
of this roast.
gravy
with
I to
that
it,we
us
and
shall be
a
some
cup
of
tone
eggs
fee
of cof-
resigned
to
our
fate."
"Certainly,"answered
right to dispose of, and
your
the
in
cook, "the
gravy
minutes
two
you
I have
a
will have
dish."
he
While
breaking the eggs I went to the fireplace,
and, with my travelingknife, made a dozen deep wounds
in the forbidden
"gigot,"lettingevery drop of gravy run
out.
Then, watching the preparation of the eggs, lest
anything should spoil my plot,I took possession of the
dish
was
carried
and
it to
our
of
We,
room.
course,
made
capitalmeal, laughing loudly every time we thought
of ourselves
having the best part of the roast, and our
friends, the English,chewing the remainder."
The
recipe of the livelyauthor of the Physiologie de
Brilwith that of Viard.
Gout, has nothing in common
lat Savarin
proved that a true gastronomist will always
food agreeable to the taste, while
find a way
to render
a
Viard
when
ambitious
was
in
realitythe
to
shine
chief
as
a
feature
cook
of
his
of great merit,
recipe was
its
costliness.
In modern
those
of
hens
and
reptilesare
cookery
and
geese;
also
the
eggs
ducks, and
though
in demand.
the
most
more
eggs
commonly used
rarely those of
of
certain
are
keys
tur-
fishes and
16
How
E.ggs, and
his
Verdot, in
ducks'
Them.
Historiographie de
la
for pastry from
the fact that they
butbrighter color, better taste, and require less ter,
a
be due to the fact that the oil in
may
exceeds
that of a hen's egg by so much
as
one-
which
egg
In
of
Europe,
plover
the
in
United
In
hard
eaten
inhabitants
birds, many
water
said
"For
a
as
to be of
the
on
which,
good
eggs
cacy.
great deli-
boiled.
feed
of
fourth.
by ban vivants, and
usually served as hors
countries, especiallyislands and
many
shores, the
duck's
a
States, the
upon
are
d'oeuvre, and
are
than
more
looked
by many
They are highly esteemed
fetch fancy prices. They are
the
often
that
Table, claims
best
are
eggs
give
Use
to
of the
eggs
spite of
in
along
their
the
sea
different
fishy diet,
taste.
cooking the eggs of wild birds
less valuable, though in the preparation of some
are
where
is
only the yellow portion of the egg
sauces,
teemed,
used, and where
high color and high flavor are both eswild bird eggs
considered
two
are
equal to three
domestic
the
kinds
many
food
of
The
ones.
of the
flavor
bird, all
of
an
of
most
or
is determined
egg
it
resting in
the
by
low
yel-
portion." (Simmonds.)
The
of
collection
the
wild
of
eggs
birds
forms
a
countries.
industry in many
Islands send
the Jutten and Dassen
During the season,
of 30,000 penguin eggs
to Cape Town,
a
daily average
of Stylt some
and
50,000 gulls'eggs
at the little Island
of other sea
collected annually, and
quite as many
are
of
branch
considerable
birds.
In
Africa
ostrich
equal
Alexandre
of
a
the
Dumas
Dictioncdre
Grand
and
bush
him
preparation
eggs.
Emu
by
and
the
are
of Australia.
as
of
eggs
our
is
one
domestic
sidered
con-
hen.
also author
the greaf novelist,"
therein
de Cuisine, describes
cook
making
nearly
frequently eaten
eggs
are
pere,
of which
eaten,
twenty-four
to
recipe given
the
are
eggs
of the
of
an
large as
by hunters
Bey
of
omelette
those
and
Arabia, for
of
of the
ostrich
ostrich,
settlers in the
18
Eggs,
the
as
would
you
As
dainty
most
How
and
tid-bits;and, contrary
of
think, eggs
condition
in that
what
to
odorless.
are
eating eggs, the old adage,
It
disputandum," reigns suprenie.
the different ways
to
"De
est
gustibus nan
that "fancy goes
simplest way, and the
of
is true
have
to
Use, Them.
to
the
far
conflictingideas
generally followed,
again, however, many
Here
Dumas
encountered.
are
The
taste."
of
matters
most
one
boiled.
eggs
in
is
that
asserts
that is to
is a la coqiM,
the best way
to eat a fresh egg
of its qualities.
say, soft boiled in that fashion it loses none
which
His recipe is to put the egg into cold water,
be
must
gently heated
which
at
experience it
method,
the
and
water
the
be
can
it all
as
degree
properly cooked.
stated
depends
that
this is
certain
un-
an
quantity of
the
upon
the
underneath
of heat
boilingpoint,
the
to
comes
will be
the egg
instant
From
until it
vessel
taining
con-
tgg.
Mattieu
Williams, in his Culinary Chemistry, recommends
the boilingof eggs in the "bain marie," or water
"In
this case," he says, "a thermometer
bath.
should
be used, and
the water
be
surrounding the egg must
mersion
180 degrees Fahr-enheit,the time of imkept at or near
being
The
results
ten
another
The
third
cooks,
method,
depend
is that
an
to
and
four
ten
In
water,
sudden
part being hard,
no
slimy."
usually practiced by
and
the
"tender
are
one
into boilingwater.
plunging
eggs
adopted by everybody as the true and
one
on
which
satisfyconsumers.
egg,
half
immersed
the
A
as
cook
most
can
in
standing law
though
Al-
only
safely
cookery
stated above, from
two
to
minutes, is very soft boiled; from three
it is medium,
minutes, it is soft; five minutes
a
that is the white
to
and
other,
any
of
it is the
to
two
throughout;
so
is the
not
in this way
part is semi-raw
method,
superior to
are
cooked
eggs
delicate, evenly
while
minutes."
this method
of
it is claimed, and
and
twelve
or
minutes'
plunging
is firm
immersion
eggs,
and
the
makes
to
is soft ; from
the
egg
especiallyfresh
the shell is liable to burst.
exposure
yolk
the
eggs,
This
heat, which
eight
hard.
into
is caused
expands
boiling
by the
the
albu-
and
Eggs,
and
men
breaking
should
of
the
the water
liquidof
that
the
There
of
a
allow
burst.
not
lower
the
through
Stale
ner
the in-
the shell,
not
are
eggs
permitted the
has
being porous
ture
tempera-
little of
a
its way
force
the shell
19
'
To
prevent the
way.
small
quantity of water
will thus
eggs
the egg to
latter will
Them.
give
sufRcientlyto
likelyto. burst,as
evaporation
shell to
The
Use
to
shell,only
be used.
of
so
the
causes
Hozv
the fluid.
different ways
in which
to judge the freshness
of eggs.
The
most
is to test their
popular method
translucencyby holding them in front of a bright light.
If the eggs
are
fresh, they will be clearlytransparent;
are
if
they are stale,or
and cloudy.
Another
of water
of
way
of
decomposed,
testingan
salt and
to
one
of salt.
sink
slowly to the bottom.
slowly it will sink, and a
There
of
is still another
place
there
are
If the egg
is
The
bad
lightwill
is to
egg
in which
water,
ounce
the
older
the
it in
ten
a
lution
so-
ounces
fresh,it will
the
egg,
will float
egg
dull
seem
more
the
on
face.
sur-
of
testing the freshness
by touching the larger end of the
way
that is
egg, and
egg with the tipof the tongue.
feel cold ; if stale,it will feel
an
air bubble
between
If the egg is fresh, it will
This is due to the
warm.
skin,which in stale
is much
larger than in fresh ones, owing to the
eggs
The
evaporation of the fluids.
eggshell is perforated
with innumerable
small pores, which, though too minute
with the naked
to be seen
eye, are -largeenough to permit
air entering them, and
by taking the place of the
the decay'of the egg.
evaporated fluids causes
used to prevent this evapare
Many different methods
oration,
in
condition
and
thereby preserve
good
eggs
The most
effectual method
is by coverfor a long time.
ing
the
they
these
to
wax,
An
with
liable
a
or
some
into
dipped
are
use
with
egg
are
the shell and
to
greasy
melted
become
parafine;
excellent
way
solution of gum
the
even
to
Sometimes
substance.
mutton
rancid.
and
beef
It would
olive oil would
preserve
arable and
eggs
is to
suet, but
be
answer
cover
gelatine. Some
better
ter.
betthem
deal-
20
"^^
^SS^,
ers,
I have
been
with
water,
is dissolved
which
in
to
Use
Them.
in oil of vitriol diluted
eggs
the result that a part of the shell
told, immerse
with
the
fills up
How
forming sulphate of lime,
Great
quantitiesof eggs are
acid, thus
the
pores.
preserved by liming. These, however,
fit for
not
are.
as
iDoiling,
they generallyhave a disagreeabletaste.
is to plunge
Scotch
of preserving eggs
The
method
them
into boilingwater, heated to 140 degrees,keep them
there five seconds
next
in order to coagulate the albumen
the
to
shell,and
afterwards
rub
them
with
oil
or
suet.
preserving eggs is as follows :
salt and
with a paste of quicklime,sea
They are covered
in
oak
for three months
ashes, and thus packed away
As
ter
boxes separated by each other by rice husks.
a matof taste they are
not
nice, the white being coagulated
and the yolks having turned green, while the smell is anything
but pleasant."
be to pickle
A better method
of preserving eggs
would
In England and
the United
States this is done
them.
often enough.
When
are
plentiful,as in Spring
eggs
the early part of Summer,
or
they are boiled hard, the
shells removed, put into earthen jars,and boilingvinegar
with whole-pepper, allspice,
seasoned
bayleaves,thyme,
onions
and garlicis then poured over
them; and in this
for years.
time, even
they will keep for quite some
way
Thus
pickledthey form an agreeableaccompaniment to
"The
Chinese
fashion
of
cold meats.
dessication
The
practice. They
all the
others
contain
this
eggs
only
soldier.
used
by
more
and
into
n;ore
taining
prepared in three forms, the first conprinciplesof the whole egg, while the
but the yolk or the white only.
that dessicated eggs are
just as palatable
are
just as nutritious as
is reallyso they would
and
comes
.
It is claimed
and
of
At
the
bakers
when
be
in
very
present time
and
those
who
their
useful
fresh
to
state.
If
the traveler
dessicated
eggs
are
have
the
point
more
than qualityin view.
of economy
the small end should
be
stored away,
When
eggs are
uppermost, as the yolk is liable to adhere. to the shell if
thev
are
laid
on
the side.
Eggs,
The
packing
likelyto
prove
through
Eggs should
these
and
of
How
to
Use
Them.
21
in
bran, wood
ashes, or salt, is
the air will find its way
as
unsatisfactory,
eggs
substances
to
the eggs.
be
in musty
packed away
impart an unpleasant flavor to
of eggs
to surrounding odors
susceptibility
never
it is liable to
as
This
used
fresh truffles
advantage when
with these tubers
Eggs placed in contact
hours
will absorb
the agreeable perfume
A
to
soft-boiled
flavored
egg
with
in
are
for
straw,
them.
be
can
season.
forty-eight
of
the
truffle would
truffle.
delightthe
exactingof gourmets.
most
The
mention
of
soft boiled
eggs
brings to
mind
the
that have arisen as
seemingly, endless arguments
to their digestibility.
Table of Digestion,the
According to Dr. Beaumont's
soft boiled egg
requires three hours for digestion;the
hard
for
taking thirtyminut'es longer. The reason
egg
this difference in time is that the white of the egg, being
almost
albumen, is more
readilyacted upon by the
pure
reason
a raw
gastricjuiceswhen it is soft. For this same
only two hours for digestion.
egg needs
stomachs
of sedentary habits, or those whose
Persons
are
easilyaffected, should only eat eggs that are soft
boiled,or poached ; while those fortunate individuals who
kind of cooked
eat any
have plenty of exercise, can
eggs
without
fear of injuringtheir digestive
powers.
with
mixed
and
Raw
or
sherry,
brandy,
sugar
eggs
many,
,
are
stimulant
excellent
an
and
restorative,and,
at
the
Hard
on
slightlylaxative.
eggs,
said to cause
the contrary, are
constipation. On this
he
be quoted once
where
more,
point.Dr. Muffett must
tells in quaint language, that "Brassavola
reporteth a
same
time, they
monk
to
art
was
"The
been
have
available
Johnston,
egg,
are
in
as
a
to
his
made
costiff with
hard
give him on stool."
Chemistry of Common
whole, is
richer
in fat than
eggs
that
Life,
no
says
fat beef.
:
It
kind of food,
this respect, among
common
and by eels. It is of interest to remark,
however, that the white of the egg is entirelyfree from
is a very
constipatingvariety of
fat, and that albumen
equalledin
only by pork
is
22
Eggs,
animal
and
How
Use
to
Them.
food, so that it requires much
it, when
consumed
quahty
in
be
may
with
fat to be eaten
quantity,in order that this
any
counteracted.
It
is
experience has long ago proved this
the people, that 'eggs and bacon' have
dish
Gentile
among
Eggs
in
the
been
time
from
parts, in
nutritious,as they contain
hundred, of albumen.
They are
a
A
in
this
by
furnished
shows
This
barn
a
weeks
two
story is told of
of
amount
from
-lived
man
a
not
the
hen,
whose
only
that
one
a
man
but
nourishment,
egg
was
within
can
subsist
nest
also
that
perfectfoods possessed by
the most
eggs
mankind.
It is true, however, that eggs are not
of a very delicate
Some
one.
persons
satisfactoryand
a
eggs
far
others
A
year
robust
more
figuresas
few
of the egg
as
Science
factory boarding houses
of eggs
Qgg
every
to
comes
other
three
who
took
his
on
reach.
small
a
among
are
of
diet, while
extremely
hurtful.
each
of eggs consumed
the widespread larity
States will show
popuarticle of food.
an
Dr. E. Atkinson, in The
our
which
beneficial to every
digestionmay find
article
find them
may
food,
they
the number
to
in the United
pleasant
Eggs
brain
soldiery. During
a
day, innocently
infuriated
on
flesh.
scholar
German
a
for
valuable
as
strengtheningand tissue making as muscular
also regarded by many
excellent
are
as
an
owing to the large percentage of phosphorus
refuge
popular
the
immemorial."
therefore, weight for weight, almost
contain.
because
of
stomach
certainlyvery
are
fourteen
nations
doubt
no
adult
per
day,
sixteen
at
dollars
is
a
year
of Nutrition, says,
in
Massachusetts
the
one
other
day.
every
and a half
per
adult.
cents
We
a
"In
sumption
con-
One
dozen,
may
pute
com-
present populationas being equal to fiftymillion
adults; fiftymillion adults, at three dollars each, would
our
spend
one
hundred
and
fiftymillion
dollars
a
year
for
eggs."
Food
Resources
of the
Simmonds, in his book, Animal
ceedingly
World, says "the egg traffic of the United States is ex-
large."
"The
are
aggregate transactions in the City of New
said to amount
$8,000,000 in
value."
York
Eggs,
The
How
and
23
Them.
Use
to
authoritysays that "over 20,000 carloads of
live and dressed poultry are
York
carried into New
City
yearly, and 25,500,000 dozen of eggs go to the same
same
"According to the best authorities the United
States produce nine thousand
million of eggs annually."
Figures are facts, and the above, which is far from
being exaggerated,tends to prove that eggs play a greater
than many
part in the preservationof mankind
persons
admit.
are
willingto
market."
Why
then,
Forbidding
That
to
For
it !
here
on
fit for
And
and
That's
neat
And
brings
to
That
peg.
:
brings
kings
;
"
I need
For
'tis
find
newly laid!
egg
ne'er be
afraid !
Peg'
me
ways
an
egg.
there
are
of eating them;
boiled,then fried with salt,
of treating them.
there's a particularway
First
But
an
me
different
Three
fowl
maid.
fast
can
tender
egg!
an
Sweet
She
owl.
meat
a
Clean
learned
a
platter.
a
Margaret
food
A
the
matter
no
by
beg.
I
yonder
on
rot
Sweet
of
eat
MAHONy).
FRANCIS
made
was
by which
hangs
But,
it
sure
"rule"
The
(rEV.
PROUT
FATHER
BY
SONG.
O'MEARA'S
FRIAR
"
24
Where
For
with
'Tis
in
Neither
fowl,
meat,
A
fish;
nor
call't
they
Paris
in
But
power
dish,
a
up
:
flour
and
Margaret's
make
fault
at
parsley
Them.
Use
to
cook's
a
many
To
How
and
Eggs,
neat
Omelette.
Sweet
truth,
In
Och
she
casting
To
a
of
Sure,
Success
That
to
the
While
the,
From
In
that
Who
If
Not
When
feel
it
herrings
keg,
a
the
folk
sensible
all
turf-smoke.
fragrant
the
egg-shell
the
on
pan
fire
;
yolk
yellow
sweet
!
broke
is
pan,
can,
have
he
joke.
a
egg.
round
curls
pearl,
yoke;
sorrowful
for
enough
and
eye,
my
an
a
omelettes.
Dublin-bay
And
Is
in
all
'tis
!
is
name
gets
nice
of
platter
a
her
Latin,
in
as
When
Me
!
girl
the
burns
the
but
flame
soft
to
a
heart
of
clinker
of
a
man.
desire.
the
heart
of
a
friar?
26
Egg-s,
and
Hozv
Boiled
various
in which
ways
surprisingthat, in
questions
many
before
should
saving
who
man
of
method
should
is
his
to
for
arise
is reached
made
was
boiled, and
so
simple
to
as
boiled
eggs
and
employed
the
it is
matter,
a
consideration
which
of
the
where
to
expects
several
where
circumstances
consideration, and
no
to
be
serious
Under
be, "tender
be
can
seemingly
adopted.
time
orders
they ought
as
be
allusion
eggs
is
can
final decision
a
methods
the
what
Them.
Eggs.
first part of this book
the
IN
so
Use
to
get
them,
delicate," the following
:
For
six eggs
have one
water;
plunge
quart of boiling.
and
for five to eight minutes
the eggs
leave them
in
without
of the
than
boiling.
water,
and
The
will lower
the temperature
eggs
bring it to about 180", that is 30" less
the
white
will then
be of a
boilingpoint. The
consistency,and more
apt to blend with the yolk,
creamy
and also be easier of digestion.
Another
method,
commonly
adopted in hotel and
into boiling
restaurant
kitchens, is to plunge the eggs
water;
and
minutes
the
four
to
and
and
immersion
an
regarded
are
eggs
minutes, soft; after five
after
I do
after
not
eight to
ten
consider
restaurant
rely
of the fact that oftentimes
even
when,
watch
as
to
to
very
two
and
a
half
soft; after three
six minutes, medium;
minutes, hard.
this method
cooks
of two
in
upon
as
the best, though hotel
it
as
the
safest,in spite
the result has been
hand, exactitude
ing,
disappointin
time
has
and
Eggs,
been
of
observed.
such
the
Mention
the
fluids
coagulate
egg,
which
will
usual
kitchen
former
therefore
latter.
Every
founded
so
his
upon
fact
ing
leav-
fore
there-
of
a
in
boiling
fresh
that
box
been
and
the
than
the
certain
a
which
tastes
have
cook
to
adopt
ice
an
hours,
experience
different
the
suit
to
as
those
time
longer
personal
which
from
several
should
by day,
white
taken
temperature
cook
of
the
of
egg,
the
than
more
require
made
day
cause
freshness
considered
Eggs
much
water
be
to
temperature.
the
cool
the
factor
the
substance.
in
watery
important
than
that
the
to
the
of
quickly
more
fact
evaporate
white
the
to
the
previously
will
egg
27
Them.
largely
been
is very
is their
eggs
of
is due
the
will
Another
in
of
Use
to
aware
has
density
greater
laid
are
disappointment
eggs.
that
Few
How
system,
in
boiling
he
endeavors
eggs,
to
satisfy.
Still
into
another
sufficient
a
When
the
served.
of
system
This,
of
quantity
begins
water
in
boiling
cold
writer's
the
to
and
water
boil, the
to
is
eggs
ready
is the
opinion,
them
them.
cover
are
eggs
put
be
to
second
best
method.
Eggs
in
adopted
few
Some
the
which
had
with
basket
in
been
desired
basket
by
the
of
mechanical
and
satisfactorily
cooked.
out
of
boiling water
ordering
person
the
of
been
It
the
water
the
them.
number
correctly
into
all
attachment,
automatic
for
many
welcomed
warmly
was
them
came
has
introduced
relieved
an
method
device
was
eggs
kitchens,
it
as
not
were
wire
hotel
cooks,
many
eggs
boiling
and
restaurant
a
ago
that
hotels.
of
years
the
timing
by
number
a
and
steamed,
be
also
can
blame
if
consisted
by
when
of
a
of
means
the
of
the
eggs
minutes
28
Egg^j
"^wd How
Use
to
Poached
POACHED
eggs
boiled' without
The
be
fresh,as
There
the
care
two
that the reader
methods
judge
preferable,the recipes for
of the
with
in accordance
French
authors
eggs
shell.
distinct
may
less than
nor
the
that
stale eggs
will never
poach
is used in handling them.
are
method,
more
important requisiteis
most
greatest
Eggs.
nothing
are
Them.
both
the
well,
should
if the
even
poaching
for himself
the
on
of
eggs
eggs,
is the
which
appended. The
directions given by
of cookery, is as
art
are
and
more
first
most
lows
fol-
:
Have
and
three
for each
quarts of
quart add
in a shallow
boilingwater
a
tablespoonfulof vinegar
three
teaspoonful of salt. Break
and
it is boiling,
water, just where
turn
the
Soon
as
and
for
egg
the eggs
put them
a
that it may
so
few
are
into
firm
cold
take
with
an
them
water;
minutes, into hot
water
and
a
into the
eggs
skimmer
gently
elongated shape. As
out
a
with
the skimmer,
before
serving put them,
again.
and
usually followed in America
England, is the following:
Have
in a shallow
three quarts of boilingwater
pan;
and
salt it slightly,
drop into it three or four eggs ; do
the water
leave the eggs
not allow
to boil any. longer,and
three minutes, until the white
is firm; then
in it about
them
take
"out,trim them, and serve
on
toast, or as
The
second
take
four
or
pan,
method,
directed.
There
is very
little difference
between
the
above
two
and
Eggs,
recipes
the
save
Many
cooks
of
being
giving
I
poached.
that
bygone
of
method,
eggs
it
as
Mattieu
put
and
Poached
into
it.
In
and
the
result
beneficial
to
They
in
butter,
puff-paste
of
perfectly
bread;
moulds,
like
the
and
can
they
according
such
These
with
filled
be
are
on
to
the
taste
of
to
into
scooped
cook.
valescent
con-
always
of
crusts
on
round
the
for
condiments.
or
out,
bread
fried
of
Crusts
garnishings.
of
the
theory
should
for
advantageously
shaped.
second
after
boil
eggs
are
divers
substituted
then
or
crusts
the
physicians
sauces
toast,
white
eater.
the
without
in
satisfactory
more
by
cases
plain,
egg.
the
ordered
served
usually
are
shaped
In
is
perience,
ex-
the
the
follow
is
used
make
to
it
from
so
prefer
water
I
this
often
are
the
the
was
to
I
therefore,
allow
do
which
than
one.
while
tgg
I
and
second
possesses
the
to
effect
not
more
vinegar
verjuice,
other
the
in
however,
does
eggs
served
shape
and,
patients.
be
good
(or
no
Williams,
cook
that
29
Them.
vinegar
claim
claim,
tough;
are
the
has
egg
of
vinegar
days)
the
a
Use
to
omission
French
property
How
or
oval
those
tartlet
30
and
Eggs,
Hozv
Poached
a
la
Agostini
Eggs
Them.
Use
to
Poches
Oeufs
"
Agostini.
"
Eggs
served
with
tomato
plain boiled rice surrounded
prepared as follows : chop one
bed
a
on
sauce
large onion
of
in olive oil until
smother
fine,and
very
which
were
throughly cooked, then add six tomatoes
previouslypeeled,the seeds pressed out and cut in
reduced
to
a
small
the tomatoes
are
pieces; when
pulp add a little rich gravy and a tablespoonfulof
beef extract; season
lightlywith red pepper.
a
"
served
Eggs
I'Alsacienne
Alsatian
"
Eggs
served
sauce
over
(2)
Tartlet
a
Cut
in
with
cream;
of sorrel
top of the
on
;a
round
sorrel
and
with
rich
Style.
squeeze
out
the
seeds;
son
sea-
; besprinklewith butter and
pepper
then fillwith a lobster hash cooked
the
eggs
on
top, and
with
cover
sauce.
I'Amiral
hash
put
puree
all.
halves;
salt and
in the oven,
Fill
liver; Madeira
top of the ham,
on
up
over
bake
cream
placed
American
"
tomatoes
with
a
ham
poured
I'Americaine
fat goose
filled with
crusts
dished
eggs
gravy
Style.
them.
slice of lean
the
with
mixed
sauce
them.
slices of
on
Sauce.
Madeira
toast;
on
jellypotiredover
currant
a
Sour-Sweet
imth
I'Aigre-doux
"
some
and
top and
Admiral's
Fashion.
crusts, made
truffles in
cover
with
cream
cream
of
with
pufifpaste,
;
a
chicken
put the poached eggs
sauce.
on
"^nd Hoiv
"gg^j
Poached
a
a
Eggs
Oeufs
"
31
Them.
Use
to
Poches
I'Arlequin Harlequin'sFashion.
sauce
poured over;
Eggs served on toast; cream
besprinkle with chopped beeftongue, truffles and
parsley.
"
I'Aurore
Eggs
Aurora.
"
covered
mixed
with
half tomato
besprinklewith
;
and
chopped
half
sauce
cream
boiled
hard
of
yolk
egga
la Baron
Brisse
dished
Eggs
cream
a
la
poured
slices of bread
croquettes;
and
with
streWn
and
of
some
size,just a little larger than
fry them both in butter, put the
same
Ggg;
the bread
cream
and
the
the
on
egg
mixed
sauce
finely
with
pumpkin
pumpkin of
the poached
pumpkin on
over
; pour
a
of onions.
puree
Bayard Bayard.
Eggs served on pate de foie gras toast, covered
and
a
ham, truffles,
garnishing of shredded
"
heated
a
over
flat chicken
truffles.
round
the
la
round
on
Style.
Bayonnaise.
Cut
a
up
sauce
chopped
Brisse
Baron
"
la Bearnaise
in
with
"
served
Eggs
on
Madeira
rooms
mush-
sauce.
Bearnaise
Sauce.
and
covered
Helena
Style.
toast
with
with
Bearnaise
sauce.
a
la Belle-Helene
(1) Eggs
cream
"
served
sauce
asparagus
(2)
Belle
Another
poured
tips tossed
method
croquettes made
poured
a
la
flat,round
on
with
chicken
and
over
croquettes,
with
garnished
in butter.
is
to
dish
asparagus
up
the
tips;
eggs
cream
on
sauce
over.
Belloy Belloy Style.
Eggs on a thick sHce of
"
in
Madeira;
puree
of
pour
spinach.
over
smoked
cream
beeftongue
sauce
blended
heated
with
32
Eggs,
and
Hoiv
Poached
a
la Benedict
toast
round
poached
a
la
Bignon
dress
with
reduced
cream
and
Blcmchard
sauce
curry
minced
finely
dish
d la Bohemienne
sauce
la Boieldieu
toasted;
over
put
veloute
a
a
slice of
eggs
top
on
has
been
boiled
added
peppers,
some
poured
on
Style.
of
stuffed
tomatoes
chopped mushrooms;
mixed
rice.
rice.
halves
on
plain
red
and
the
of
which
to
Bohemian
Eggs served
gooseliver and
the centre
good chicken stock and
chopped tarragon leaves.
bed
a
green
"
;
for
all.
on
sauce,
around
cook
Style.
"
Cream
and
half, poached
over
Bombay
Bombay
Eggs dished up
be served
In
pour
some
Style.
each
on
to
oven.
and
split and
ham
truffle
Fill
slack
a
the eggs
with some
muffins
cream
in
besprinklewith
"
broiled
a
a
ring put
sauce
the
the eggs are
buttered paper,
white
with
bag)
pastry
a
which
on
five minutes
or
and
sauce.
forcemeat,
cream
(with the aid of
the dish
them
Have
Hollandaise
some
which
la Blanchard
la
over
pour
"
of each
a
muffins; put on each a
the
broiled ham, and on the ham
slice of
egg;
ringson
a
small
some
Have
four
Poches
Oeufs
"
Bignon.
some
light chicken
cover
Them.
Benedict.
"
Splitand
nice
Kggs
Use
to
with
puree
pour
of tomatoes.
with
over
a
Boieldieu.
"
bread
some
with
crusts
fresh
tomatoes
which
previouslypeeled, squeezed and cut in eighths
(or if the tomatoes
are
largestill smaller)and cooked
in oil until perfectlydry; put on each crust
an
egg;
were
and
a
la
with
cover
Bonnefoy
"
Make
gras
puree
eggs
with
of
which
add
and
on
game
cream
sauce.
Bonnefoy.
puree
a
to
veloute
put in
half game
some
some
top and
stock.
cover
and
half
pate de
heat
chopped truffles;
china
cases
with
; serve
veloute
foie
the
the poached
reduced
sauce
34
and
Eggs,
Poached
a
la Celestine
How
Eggs
and
Than.
Poches
Oeufs
"
Celestine.
"
toasted
Rd^uffins split and
which
of broiled ham
upon
over
pour
Use
to
cream
some
gratinateunder
covered
with
poached
eggs
with
are
mixed
sauce
salamander
a
in
or
a
slice
a
laid;
are
cheese,
hot
very
oven.
Champignons
aux
Mushrooms
poured
a
la
the
eggs.
top
; cream
Colbert
"
or
;
extract
in
cream
of
puree
poured
in
tips;
asparagus
on
eggs
sauce.
Style.
Condi
'sauce
with
forcemeat
chicken
filled with
with
top covered
on
Colbert
with
Style.
Countess
Puff-paste crusts
"
rings of
covered
sauce.
la Comtesse"
la
a
;
cream
little beef
Style.
serve
the abo.ve
Eggs
with
sauce
slices of bread
fried
on
la Conde
truffles in
shredded
over.
la Colbert
sauce
filled with
of bread
on
Eggs
a
sauce
"
poured
a
Madeira
in
heated
and
Chantilly Chantilly.
eggs
a
Mushrooms.
sliced
over
Crusts
a
with
"
foie gras
garnished
over;
ithe shape
with
small
of
Veloute
toast;
Coquelin Coquelin Style.
broiled ham
on
Eggs served
balls
cream
chicken
(2
quettes
cro-
each
to
"
quartered
artichoke
Hollandaise
top
a
d la Creme
Eggs
sauce
and
bottoms
poured
over
garnished
tossed
the
in
eggs
with
butter;
and
on
slice of truffle.
"
with
served
Cream.
on
toast
and
covered
with
cream
sauce.
Eggs,
and
Poached
a
la Creme
d'Asperges
of asparagus
a
de
Served
Celeri
the
with
cream
sauce;
served
eggs
ivith Cream,
"
same
way
of
celery instead
Croute
sur
Cream
top.
la Crhne
of
mixed
Poches
of Asparagus.
filled with a puree
puff-paste,
of
or
35
Them.
Oeufs
"
with
"
Use
to
Eggs
Crusts of bread,
on
How
Crusts
poached eggs
puff-paste.
or
Bread
puree
asparagus.
for
bread
a
Crusts.
on
"
the
as
of Celery.
aforegoing; use
Crusts.
Cut
"
be either
can
slices of
made
sandwich
of
bread
plain
about
inch in thickness;
three-eighthsof an inch to one
give them an oval shape, or they may be cut round ;
with
small pointed knife make
incision on
the
an
a
top all around the border ; then fry in clarified butter ;
after the crusts
cooled
take off the
of? slightly,
are
and
cover
out
scoop
this hollow
all the
soft part of
part is generallyfilledwith
garnishings,etc.
Roll
Puff-paste Crusts.
bread;
the
the
diverse
purees,
out
"
to
line with
some
splitpeas
or
Cussy
Bread
fat
la Daumont
the. crusts
liver
veloute
Eggs
;
bake
are
in
; take
minutes
filled with
with
d la Danton
beans
fillthem
and
ready
quick oven
a
the
out
for
with
up
peas
using.
Cussy.
"
goose
with
fifteen
to
crusts
mixed
a
dried white
and
beans
and
of about
tartelet moulds
twelve
from
d, la
thickness
a
mings
puff-pastetrimone-eighthof an inch ;
some
sauce;
cream
sauce.
in
quail,
squares
and
covered
top and
on
eggs
of
Style.
toasit, Venetian
with calf's brain
on
"
ragotit of breast
all cut
truffles,
brown
Danton
"
and
a
poured
sauce
fritters
a
over,
nished
gar-
la Villeroi.
Daumont.
Eggs served
a la Bignon,
in chicken
and
covered
forcemeat
with
onion
borders,
cream
as
sauce.
eggs
36
and
Eggs,
Poached
la
a
Dauphine
Bread
Use
to
Eggs
Poches
Oeiifs
"
Them.
Dauphine.
"
filled with
crusts
Madeira
and
How
sliced
with
sauce
tips;
asparagus
eggs
on
top
poured
mushrooms
over.
a
la Diable
Deviled.
"
Eggs
fried slices of bread; deviled
on
sauce
poured
them.
over
d la Ducliesse
served
Eggs
small
on
with
covered
Style.
Duchesse
"
Colbert
flat Duchess
cakes
potato
sauce.
d la Dumas^-Dumas.
covered
Eggs
horseradish
with
grated Parmesan
butter; gratinated under
cheese
with
melted
in
a
Ecarlate.
Eggs
slices
"
on
cream
with
aux
of
smoked
"
with
toast
on
or
pickled beef-tongue
or
covered
with
crayfish sauce,
mixed
crayfishtails.
Epinards
"
with
Spinach.
of finelychopped
with
a
and
well-seasoned
rich gravy.
I'Espagnole Spanish Style.
Eggs on a layer of risotto
"
and
saffron
a
salamander
the
Crayftsh.
Eggs on a bed
spinach,surrounded
a
little
a
sauce.
Ecrevisses
Eggs
and
oven.
I'Eca/rlate
and
aux
hot
a
sprinkle
be-
sauce,
cream
I'Bstragon
"
Rich
veal
poured
over
surrounded
tomatoes,
with
seasoned
with
with
tomato
onions,
sauce.
Tarragon.
gravy
with
the eggs.
chopped
tarragon
leaves
o^d
^Si^i
Hoiv
Poached
a
la Fedora
Fedora
"
served
Egg
parboiled
d, la Florentine
chicken
poured
" la
baked
la
hot
in
cut
cream
sauce
small
squares
in halves
cut
in each
with
and
half
and
Parmesan
scooped
the
with
cover
cheese
out
and
;
a
melted
in a
or
salamander
oven.
"
a
covered
large-sizedfresh mushrooms
colbert,to which
chopped tarragon
on
sauce
are
Gourmets
Gourmet's
"
on
naise
sauce.,
Eggs
a
well-reduced
Halves
with
Bear-
and
buttered
covered
oil, and
tomato
sauce.
Heloise.
"
truffles,chicken
d, la Hussard
in
cooked
mushrooms,
filled with
Puff-paste crusts
on
toast, covered
Gounod.
"
on
la Heloise
eggs
leaves
Fashion.
pate de foie gras
Eggs
with
with
added.
d la Gounod
a
mushrooms
Gerifiaine Germaine.
Eggs
des
bottoms;
gratinateunder
butter, then
a
over.
artichoke
egg
mixed
sauce
very
of
Style.
potatoes
poached
one
cream
puree
cubes
Georgette.
"
put
small
over.
Georgette
Large
and
with
sauce
poured
on
filled with
bottoms
Bordeaux
Florence
served
with
artichoke
marrow
"
Poches
Oeufs
"
2)7
Them.
Style.
on
of foie gras;
Eggs
Eggs
Use
to
and
smoked
top with thick
"
of
mushrooms;
tomato
a
ragoiitof
square
beeftongue in
cut
cream;
sauce.
Hussard.
stuffed
tomatoes
eggs
on
with
top covered
chopped
with
cream
ham
and
sauce.
38
and
Eggs,
Hoiv
Poached
d
d
au
Eggs
I'Indienne
Jambon
"
with
"
minced
Bard
with
and
leanette
served
added
poured
over
The
if
a
la
au
little beef
Karolyi
Eggs on
"
"
Eggs
(cut
sauce) ;
each
on
to
in
small
cream
small
a
artichoke
and
squares
Veloute
egg
with
use
sauce
round
slice
is veal
eggs
some
extract
is
by some
light brown
added, may
ever,
gravy ; howother
kind, and
to
sauce,
be
which
used.
Karolyi.
broiled
seasoned
with
slices of
with
ham,
paprika
covered
with
tomato
pepper.
Bacon.
served
toast,
fried stripsof bacon.
d la
eggs.
over
substituted
hand
at
none
Lard-
juice
Gravy.
best gravy
it can
be
sauce,
ter)
but-
beeftongue (heated).
mth
"
lemon
filled with
crusts
truffles
and
of smoked
Jus
small
brown
to
in
Style.
on
and
(cooked
pour
Mix
ham.
finish with
Supreme sauce;
chopped parsley and
bottoms
curry
cream
slice of
a
mushrooms
with
Eggs
rice;
Style.
itoast
on
shallots
"
boiled
fried slices of ham.
or
Jean
"
served
la Jeanette
truffles.
Ham.
broiled
on
Bard
and
over
sauce
Indian
Style.
Eggs on a bed of plain
sauce
surrounding it.
Eggs
a
Podies
Oeufs
"
"
d la lean
au
Them.
I'Imperiale Imperial Fashion.
Eggs on foie gras toast; veloute cream
the eggs
and besprinkledwith shredded
Eggs
a
Use
to
on
garnished
Lyonnaise Lyonese Style.
Eggs on artichoke bottoms ; brown
poured over.
puree
with
broiled
or
"
sauce
with
onion
and
Eggs,
Poached
a
la
Magenta
Eggs on
cream
a
Oeufs
"
39
Them.
Poches
Magenta.
"
crusts
sauce,
la Marec.hale
Round
Use
to
Eggs.
the eggs,
over
Horv
filled with
crayfishtails in cream;
finished with crayfish butter, poured
garnished with asparagus
tips.
Style.
Marshal
"
of
slices
cream-chicken
(coated
ham
forcemeat
on
and
oven) placed on a dish;
with
cover
Supreme sauce
on
side
one
cooked
each
slice
mixed
with
in
with
slack
a
one
egg;
chopped
truffles.
en
Matelote
Eggs
small
la Maximilien
and
onions
muffins
thick
layer of
and
covered
of
puree
la Mazarin
red
mushrooms
splitand
puree
with
of
spread with
chicken; eggs placed on
toasted
cream
sauce
and
mixed
of
la Melba
stuffed
tomatoes
with
liver
with
Melba
"
Eggs on
Newburg
a
la
Mignon
Pastry
"
toast
and
Style.
garnished with oyster
small
anchovy fritters.
forcemeat
beeftongue
on
top and
crabs
a
la
Mignon Style.
crusts
butter; eggs
poured
a
/
peppers.
mushrooms,
chopped truffles,
and breast of partridge or chicken ; eggs
brown
poured over.
tarragon sauce
mixed
with
Masarin.
"
Halves
a
garnished
poured
sauce
Style.
Maximilian
"
English
top
a
glazed
; claret
them.
over
a
Fashion.
fried slices of bread
on
with
a
Mariners'
"
over.
filled with
served
on
tips tossed in
asparagus
sauce
top and Hollandaise
40
"gS^'
^'^^ Hozv
Poached
Eggs
d la Mirabeau
Use
to
Them.
Poches
Oeufs
"
Style.
Eggs on toasit with fine strips of anchovy fillets
stoned
in star shape ; garnish with
laid over
them
and
sliced Spanish olives and
Julienne potatoes;
Madeira
a
Mirabeau
"
"
sauce.
la Monthoicm
dished
Eggs
with
Montholon
"
on
up
shredded
Style.
anchovy
mushrooms
toast;
and
sauce
cream
poured
chicken
over.
a
la
Mornay
Mornay.
with cream
Eggs covered
and then gratinated.
"
d la Moutarde
served
Eggs
mix
d
la Moscovite
Eggs
Moscow
over
and
and
lobster
mixed
sauce
puree
a
la
Nelson
"
served
cut
on
of onions
Neptune
Eggs on
"
mustard
Style.
poured
parsley,truffles
small
pufif
-paste
sauce
caviare.
National.
"
cheese, poured
Eggs
or
with
be
for eggs
would
with
French
mustard
coral; garnish with
filled with
d la Nationale
la Nelson
sauce
fried slices of bread; cream
besprinkled with chopped
crescents
a
covered
English
some
cheese,
sauce.
"
on
Cream
and
toast
with
Sauce.
best mustard
either
Hollandaise
Mustard
on
The
sauce.
to
with
"
mixed
sauce
over
with
tomato
the eggs
and
then
and
grated
gratinated.
puree
Style.
fish cakes
poured
; Hollandaise
mixed
with
over.
Neptune.
fried slices of bread, garnishedwith
in small squares
in cream.
and stewed
lobster
42
(^'^d Hozv
Egg^j
Poached
a
la puree
a
la puree
Eggs
d'ArtichoMts
Poch.es
Oeufs
"
puree of Artichokes.
imth
"
Them.
Use
to
a
d'Asperges ivith puree of Asparagus.
la puree de Champignons
ivith puree of Mushrooms.
la puree de Gibier
with puree of Game.
la puree de Lentilles-^-^itnthpuree of Lentils.
a
la puree
a
la puree
de
a
la puree
d'Oignons
a
la puree
d'Oseille
a
la puree
de
a
a
a
"
"
"
de
Marrons
Pais
zinth
"
with
"
zvith puree
"
Tomates
"
the
with
puree
of Chicken.
purees
of others.
and
a
the
it; however,
upon
be
served
eggs
put
the
former
top of these
on
dish
the
on
generallyadopted
la Renan
be served
can
eggs
used for
The
purees
in bread
served
or
puff-
named
be
can
puree
Tomatoes.
of
quite a number
either
garnishing can
and
Sorrel.
puree
with
crusts
of
zmth
"
la puree de Volaille
Besides
the above
paste
of Peas.
puree of-Onions.
puree
vuith
"
Cliestnuts.
of
puree
the
and
is
way
; or,
laid
eggs
elegant
more
,
in first-class houses.
Renan.
"
Garnish
china
some
cream;
put
veloute
cream
a
poached
egg
minced
in each
finished with
sauce
spinach.
(2) Eggs served
with
cases
chicken
and
a
over
pour
puree
in
of
a
chicory
or
sauce
a
mixed
la Rossini
Eggs
"
on
with
on
pate de
puree
of
foie gras
toast;
spinach poured
cream
over.
Rossini.
slices of fat
gooseliver; truffle
sauce
poured
over.
a
la Rothschild
Rothschild.
"
Puff-paste crusts
pate de foie gras;
d
la
filled with
eggs
on
a
puree
top with
of
truffles and
Madeira
sauce.
Rou,gemont Rougemont Style.
Eggs on a bed of a Risotto a la Milanaise, covered
and
sauce
partly with cream
partly with tomato
to give it a marbled
as
sauce
so
appearance.
"
and
Eggs,
How
Poached
a
la Russe
Egs
a
la
Russian
"
SagoM
Eggs
Sagan.
"
fried slices of bread
on
poured
Sevigne
hash
chicken
top covered
with
truffles
and
cream
sauce.
crusts
filled with
poured
sauce
of
puree
chicken
over.
Souhise.
toast;
on
poured
onions
cream
sauce
mixed
with
of
puree
over.
la Stuers"Stuers.
a
Eggs
of
truffle
aux
pate de foie gras
on
essence
"
with
TruMes.
toast, covered
on
sauce
with
on
poured
egg.
Eggs
la Turque
truffles
each
on
Truffes
Eggs
a
bread
"
Eggs
and
chicken
Sicilian Fashion.
"
tomato
la Soubise
shredded
sauce
separate.
filled with
on
eggs
on
livers ;
a
be served
crusts
in cream;
Eggs
veloute
cream
Sevigne.
"
la Siciliewne
with
; a
over.
rice may
Puff -paste
a
garnished
curry,
cepes
a
Fashion.
less
toast, garnished with stripsof bonewith Madeira
sauce.
anchovies, and surrounded
Boiled
la
Poches
Oeufs
"
43
Them.
caviare
on
with
a
Eggs
Use
to
"
toast;
cream
over;
a
either with
with
sauce
glazed
Madeira
slice of
or
cream
sliced truffles.
Turkish
Style.
fried slices of tgg
plant and
tomato
sauce.
la d'U xelles-^d'U xelles.
with a sauce
fried slices of .bread, covered
and fine herbs
made
of chopped shallots,mushrooms
with white wine, finished
in butter, reduced
cooked
mixed.
with half brown, and half tomato
sauce
Eggs
on
44
and
Eggs,
Poached
a
la Valois
in
a
la
Tomato
cream.
in
poured
filled with
truffles;eggs
and
Bread
with
lobster butter.
Small
filled with
top and
Waldorf
Egg on
Veloute
foie gras
curry
toast,
on
Zaza
Egg
served
and
tomato
toast, fresh
Zingara
;
(cut
eggs
over.
poured
sauce
in squares
lobster cut
tomato
finished
sauce
with
the eggs.
over
Style.
on
anchovy
sauce
over.
Scott.
cream;
poured
top of
on
toast;
blended
"
pour
over
pepper
previously adding
red
gherkins, sweet
breast
of
chicken.
Zingara Style.
"
ham.
sauce) ;
mushroom
equal parts of finelyshredded
ham
and
mushrooms,
peppers,
thick
truffles
poured
sauce
garnished with
in
cooked
Served
cream
finished
sauce
foie gras and
Madeira
with
cream
Walter
"
lobster butter
la
in
cooked
meat
cream
Perigueux
Scott
d la Walter
a
cream
Waldorf Style.
"
and
egg
mixed
and
in squares
"
with
Volney Style.
"
crusts
and
crab
with
top covered
on
Volney
chopped beeftongue
covered
"
eggs
Eggs
eggs.
gratinated.
Victoria.
filled with
crusts
la Victoria
d la Zaza
top
on
cheese ; then
and
the
the
over
bottoms
sauce
on
finished
sauce
; cream
cream
crayfish tails
with anchovy
Veron.
"
and
d la
over.
filled with
crusts
lobster butter
la Veron
la
poured
"
Artichoke
a
truffles cooked
lobster and
sauce
Vefour Vefour.
tartelet
Eggs on
and
a
Poches
Oeufs
"
filled with
crusts
on
stewed
a
Eggs
Them.
Use
to
Valois.
"
Eggs
How
on
tomato
fried
crusts
sauce
of bread
mixed
with
and
covered
with
finely shredded
Eggs,
and
How
Eggs
MOLLET
EGGS
of
In
the
the
be
the
cover
not
immersion
of
cold
into
they
cold
clean
water
or
for
five
Stated
Eggs
as
by
among
the
ing
mean-
bring
the
take
the
ofif.
from
and
for
can
in
minutes
a
them
Then
when
to
and
ofiE the
are
use
liable
them
of
corner
boil, and,
shell, put
ready
the
after
an
them
put
shell
very
break.
to
back
heat
into
in
them
minutes.
few
also
the
soft
boiling water,
it to
out,
take
being quite
eggs
fresh
to
water
that
necessary
into
in, and
are
cool
to
absolutely
them
minutes,
ten
water,
broth
indicated
Plunge
permitting
are
mollet
Eggs
they
water
cautiously,
When
fresh.
very
it is
mollet,
eggs
vessel
range,
clearly
classified
"mollet."
preparing
eggs
the
word
be
properly
is
as
eggs,
4S
Them.
Mollet.
should
soft-boiled
Use
to
be
prepared
boiling
water,
and
usually
served
on
by cooking
then
the
eggs
proceeding
above.
mollet
are
toast,
crusts,
etc.
as
46
la Bechamel
Eggs
a
la Berlioz
toast
Oeufs
(soft)
"
MoUet
poured
sauce
; cream
breast
and
squares
and
poured
over.
la Bordelaise
Eggs
Them.
over.
Berlioz.
"
Mushrooms
a
Use
to
Bechamel.
"
on
Hozv
MoUet
Eggs.
a
and
EggSj
stewed
partridge
in cream;
Bordeaux
"
of
top.
on
Style.
fried slices of bread
on
served
eggs
small
in
cut
; Bordeaux
poured
sauce
over.
a
la
Bourguignone
Burgundy Style.
filled with
scrambled
Puff-paste crusts
"
tips and
asparagus
truffles;an
with
eggs
mollet
on
egg
each
crust.
a
la Bruxelloise
Eggs
Bnusel
"
fried slices of bread,
on
sel sprouts ;
d la Catalane
Eggs
in
d, la
Fashion.
cream
poured
sauce
bread
on
the
over
covered
cream,
filled with
crusts
with
tomato
Brus-
eggs.
crab
stewed
meat,
sauce.
Chantilly Chamtilly.
Eggs on small puff-pastecrusts
filled with
onions
the eggs.
"
; thick
tomato
sauce
over
"
seasoned;
around
Eggs
puree
Madeira
game;
la Constance
Set
a
the
"
top.
with
Serve
good
well
and
cream,
rich
gravy
chicory.
Hunter's
"
on
on
eggs
the
la Chasseur
of
puree
with
Chicory.
Chicory chopped fine,mixed
a
with
Catalane.
"
d la Chicoree
a
garnished
Fashion.
of
sauce
Constance
eggs
tossed
in
tips
on
reduced
with
with
puree
of
stock.
game
Style.
small
butter.
besprinkledwith
inate quickly.
mixed
chestnuts
grated
crusts
Pour
filled with
over
Parmesan
asparagus
Bechamel
cheese, and
sauce,
grat-
EggSj
Eggs
D emi-deuil
en
and
Hozv
MoUet
"
Eggs
"
over
Epinards
aiLv
on
cream
besprinkled with
sauce,
with
Crayfish.
crayfishtails stewed
bed
and
in
cream.
Spinach.
zinth
"
a
cream
MoUet
Demi-deuil.
"
Eprevisses
Eggs
47
Them.
Oeufs
(soft)
with
Eggs covered
chopped truffles.
aux
Use
to
of
with
spinach chopped fine,mixed
seasoned, surrounded
well
with
rich
gravy.
a
la
Frangaise
Style.
filled with a ragout
on
puff-paste crusts
and
combs
cock's kidneys in veloute
cream
Eggs
cock's
French
"
of
sauce.
a
la Garlin
Garlin.
"
Eggs
artichoke
on
shredded
a
la du
chicken
Guesclin
Eggs
"
truffles poured
filled with
crusts
with
paprika poured
truffles,lobster
chopped
cream
;
with
sauce
over.
Guesclin.
du
sauce
cream
and
bread
on
bottoms
coral
and
curried
over
lobster;
the
eggs
;
parsley sprinkled
over.
a
la Heloise
Eggs
Heloise.
"
fried
on
; Hollandaise
with
sauce
and
truffles poured over
the
beef tongue
well-reduc'ed tomato
around
them
serve
a
shredded
eggs,
slices of ham
and
sauce.
a
I'Indienne
Eggs
a
on
ritalienne
"
Broiled
ham;
"
Fashion.
Indian
a
bed
of rice with
ItalidM
sHces
surrounded
of
cream
curry
sauce.
Style.
risotto,and
ham
on
with
tomato
sauce.
eggs
on
the
48
d la Mexicam.
Eggs
with
"
and
on
sauce
mixed
Montglas
Eggs on
red
sweet
shrimps (stewed
peppers), with
the eggs.
over
Montebello.
pate de
Eggs
Mollet
Oeufs
filled with
crusts
poured
sauce
Them.
Style.
onions, tomatoes
la Montebello
la
"
in
served
Use
to
(soft)
Mexican
"
Cream
a
How
MoUet
Eggs
a
and
Eggs,
foie
with
toast;
gras
of tomatoes
puree
thick
Bearnaise
poured
over.
Montglas.
"
filled with
crusts
a
brown
truffles,beeftongue,
and
ragoiitof
rooms,
mushcut
in
stewed
in
chicken
squares.
a
la Nantua
Nantua.
"
Eggs
crusts, filled with
on
crayfishtails
cream.
a
I'Oseille
Eggs
with
"
served
d I'Ostendoise
Eggs
a
a
on
brown
prunes
"
Parisian
artichoke
la
a
la pwree
cream
sauce.
;
cream
sauce
with
truffles
over.
a
bed
Fashion.
of
plain boiled rice,surrounded
with
sauce
onions, ham, and
curry
in small
cut
"
d'Asperges
"
puree de Celeri
a
oysters in
Fashion.
bottoms
puree d'Artichauts
d la puree
of sorrel.
Fashion,.
Persanne^-Persian
Eggs
d la
bed
a
crusts, filled with
la Parisienne
d la
on
Ostend
"
on
Eggs on
poured
Sorrel.
"
de Marrons
squares.
with
with
puree
puree
zvith puree
"
with
of Artichokes.
of Asparagus,
of Celery,
puree of Chestnuts.
with
stewed
50
and
Eggs,
How
Use
to
Scrambled
all the many
OF
for
In
at
order
that
ought
of the
cooks
scrambled
of time.
I do
in
good
be
should
that
eggs,
cream
the
eggs
is
dried
are
of
ing
leav-
are
liable
that
to
when
keep
to
period
it
unless
sauce
cream
never
up
after
reasonable
a
use
remembered
appear
sauce,
I consider
as
scrambled;
are
quality.
and
for
rule, is
a
form
in that
or
prepared
should
eggs
eggs
recommend
not
they
as*
immediately
condition
point in cooking
Scrambled
as
cream,
absolutelynecessary,
It
when
in tastefulness
use
eggs
which,
none
served
cook,
be
can
eggs
scrambled
be
to
deterioration
Some
be
of
dish
a
its best, it
rapid
is
unsatisfactoryas
so
the hands
to
table, there
the
liable to be
Eggs.
in which
ways
Them.
factory.
satis-
more
the
portant
im-
most
overcook
served,
them.
not
are
only lacking in tastefulness,but they are also difficult
of digestion. Here
is a recipe that will give satisfaction
if the
directions
Butter
beaten
fire.
Keep
ounces
of
little cream,
added;
appearance.
salt and
with
and
pepper,
with
an
stirringcontinually
season
spoon,
when
scrambled
be
flat saute
a
eggs,
wooden
followed
out:
strictly
liberally,
put into
pan
are
until the
eggs
cannot
about
cooked
one
be
and
as
soon
tablespoonfulto
this way
they
are
the
on
whisk,
egg
add
well
more
as
two
or
sistency;
itjcon-
about
two
immediately.
serve
served
put
creamlike
done
sufficiently
they are
good butter,
eggs
become
it six
cooked,
eggs,
custardlike
If
a
may
in
and
Eggs,
Oeufs
aux
Anchois
Brouilles
with
"
Boneless
anchovies
Artichauts
Artichokes
51
Them.
Scrambled
"
in
cut
Eggs
small
with
pieces mixed
eggs.
mth
"
Use
to
Anchovies.
plain scrambled
aux
Hozv
Artichokes.
cut
with
mixed
scrambled
into
dices
with
kidneys, garnished
eggs.
a
la d'Aumale"d'Aumale.
Scrambled
eggs
puff-pastecrusts
a
la Balzac
filled with
shredded
with
eggs
truffles,
garnished with
la Bordelaise
fine herbs
chopped
la Bretonne
in thick
a
can
sauce,
which
scrambled
put
o
be
mixed
the eggs.
with
Mushrooms.
served
either
and
mixed
with
Scrambled
lobster
with
tomato
cut
Uruska
eggs
in
cut
sauce.
good
up and
If no
centre.
are
with
of
dished
are
in the
mushrooms
la Conitesse
be
must
eggs
the
or
Calf'sBrains.
in cubes
with
"
onions
minced
without
or
the
are
;
centre.
first case, if fresh mushrooms
with
in butter and mixed
cooked
In
aftd cepes
cooked.
toast, with
on
with
"
cut
Champignons
These
of bread
when
in the
sauce
de Veau
Calf's brains
aux
added
served
eggs
brown
la Cervelle
fried cubes
BrittanyStyle.
"
Scrambled
soubise.
Style.
with
eggs
and
beeftongue
filled with
crusts
Bordeaux
"
Scrambled
a
of tomatoes.
Balzac.
"
Scrambled
a
thick puree
small
with
in
are
sauce.
used
they
sufficient brown
consistency; the
the
rooms
mush-
stewed
sauce
cubes, cooked
is
required
in
butter
the eggs.
"
Countess
with
Uruska
Style.
tips,and crayfish
asparagus
cubes, served
on
toast;
surrounded
52
Crevettes
aux
These
la
Scrambled
"
Eggs
Shrimps.
with
mixed
the
eggs.
in Crusts.
"
crusts
be
can
with
(See
paste.
Them.
Use
to
in squares
cut
Croustade
en
with
"
Shrimps
How
Brouilles
Oetifg
a
and
E^^s,
^i"i"
bread
of
either
made
puff-
or
poached eggs.)
Dieppoi^e Dieppe Style.
"
Scrambled
in small
d la Dumas
served
oysters arid mushrooms,
with
eggs
puff-pastepatties.
Style.
Dumas
"
fine herbs, served
small grilledmushrooms
Eggs scrambled
garnished with
with
and
toast
on
slices
and
of bacon.
a
I'Ecarlate
Serve
the
Ecarlate
"
the
and
fill with
added
thicklyreduced
to
hollow
a
small
in
cut
Madeira
in
sauce.
I'Espagnole Spanish Style.
a
"
Onions,
in oil
can
d
toast, make
beef tongue,
buttered
on
eggs
and
center
squares
Style.
ham
and
tomatoes
peppers,
with the eggs, or if
butter,mixed
or
be dished
aux
with
with
"
Fine
professionalcook
herbs, the
and
raw
shallots
Herbs.
knows
the
parsley,chervil
of
cooked
;
kinds
two
the
raw
of
consists
and
chives, sometimes
fine herbs are prepared with
; the cooked
cooked
then
and
the eggs.
Fines Herbes
chopped
of the eggs.
Tarragon.
leaves are
parboiled,chopped,
"
The
in the centre
up
preferred,
with
I'Estragon
Tarragon
mixed
cooked
green
and
parsley,all chopped
fine
of
ragon
tar-
rooms,
mush-
fine
and
in butter.
For
scrambled
raw
herbs
are
eggs,
or
omelette
generallyused
with
unless
fine
herbs, the
otherwise
fied.
speci-
Eggs,
Oeufs
d la Forestiere
French
"
Artichoke
Scrambled
"
S3
Eggs
rooms
mush-
style.
bottoms, previouslyheated
filled with
scrambled
with
in
mixed
eggs
truffles,
sprinkledover
butter; put in the oven
au
Them.
with previously
cooked
eggs mixed
bacon
(both cut in small cubes).
Frangaise
brown
Use
to
Forester's Fashion.
"
and
la
How
Brouilles
Scrambled
a
and
with
grated cheese
for
a
broth, are
chopped
and
melted
minute; served
with
sauce.
Fromage
Plain
with
"
Cheese.
scrambled
cooked,
Parmesan
grated
some
which,
to
eggs,
or
when
they
Gruyere
are
cheese
is
added.
a
la Geo.
de
Forest
Plunge
hot
good
some
fat, so
rubbing
that
with
a
the
Geo.
"
de Forest
sized
green
outer
skin
off the
napkin,cut
Grant.
into very
peppers
be detached
by
may
seeds, boil for about
the
out
empty
Grant
stalk
ten
end
and
minutes
in
salted water, and then fillthem with scrambled
eggs ;
wifh a glazed slice of truffles
them upside down
serve
on
a
la
each, and
Georgette
Scrambled
a
la Gordon
of baked
"
sauce
on
in
scooped
out
potatoes.
Gordon
Style.
Crusts filled with scrambled
slices of
the dish.
Georgette Style.
with shrimps, served
eggs
"
halves
Madeira
eggs
dipped
parboiledmarrow
truffles.With
with
in
meat
glaze
placed on top.
au
Hareng
Skinned
Saur
"
and
pieces,tossed
with
the eggs.
with
boned
Smoked
Herring.
smoked
in butter
for
herring cut
a
few
into small
minutes, and
mixed
54
Huitres
(mx
The
oysters
when
gravy;
proportion
Them.
Scrambled
"
"ggs
cooked,
dished
and
with
cooked
are
cream
Httle of their
a
is added
sauce
in the centre
in
of the eggs.
into squares
cut
Or,
up
the soft part of the
and
cooked, the liquidstrained and the oysters mixed
with
au
Use
to
zi'ith Ovsters.
"
bearded
own
Hoiv
Brouilles
Oeufs
au
^"^
"SS^'
the
Jambon
with
"
cut
with
eggs.
Ham.
in butter
fried
mixed
and
Gravy.
served
Eggs
cubes,
in small
zvith
"
are
eggs.
Ham
Jus
oysters
toast, surrounded
on
with
good
veal
gravy.
a
la
Livingstone Livingstone.
"
Eggs
pate
a
la
spread
toast
on
with
of
puree
gooseliver,or
foie gras.
de
Lyonaise Lyonese Style.
minced
Onions
finely, smothered
"
with
mixed
d la Marseillaise
Tomatoes
the
"
butter
in
and
eggs.
Marseille
Style.
in olive
cooked
with
scrambled
oil,mixed
beaten
being cooked, were
eggs, which, previously to
in a bowl
rubbed
with garlic.
a
la
Montglais Montglas Style.
"
Truffles, muslirooms, cooked
smoked
few
a
up
a
la
beeftongue,cut
minutes
in well
in the centre
of
Mornay
Mushrooms
eggs.
"
Mornay
and
breast
in small
reduced
chicken
of
squares,
Madeira
stewed
sauce,
and
for
dished
the eggs.
Style.
shrimps
cut
in
dice, mixed
with
Eggs,
Oeufs
a
la Nerac
Hozv
Brouilles
Nerac
"
Eggs
and
Use
to
Them.
Scrambled
"
55
Eggs
Style.
served
Pate
on
slices of truffles
on
de
foie gras toast, with
with
top and surrounded
glazed
truffle
sauce.
a
la Offenbach
Offenbach
"
Tunny,
crayfish tails
squares
mixed
with
and
anchovies
in
cut
small
the
garnished with small
eggs,
filled with thick tomato
puree.
puff-pastecrusts
au.v
Style.
Oignons-^uith Onions.
with chopped
Eggs mixed
onions
ered
previouslysmoth-
in butter.
a.
la Orientate
Eggs
cooked
tomatoes
an
Pain
Oriental
"
Small
with
"
Petits
Pois
Green
peas
Petit Sale
eggs
mixed
aux
rashers
mixed
with
Piments
with
aux
Green
mixed
with
with
"
in the
over
up
oven.
bread,
the
green
this
eggs;
with
"
with
dish
the
is called
grated Parmesan
cheese.
Peas.
the
eggs.
cut
in small
or,
the bacon
Green
peppers
strips,fried
and
be broiled
may
the
garnishing around
as
mixed
Bacon.
of bacon
Verts
phopped
dished
Cheese.
with
with
"
Fume
served
white
Parmesan
Thin
and
fried
with
Scrambled
au
baked
German-Switzerland
(In
Vogelheu.)
au.v
of
squares
Parmesan
and
butter
Bread.
eggs.
au
in halves
cut
with
"
Style.
anchovy
eggs.
Peppers.
cooked
in butter
and
mixed
the eggs.
Pointes
Cooked
the eggs.
d'Asperges
"
asparagus
with
tips
Asparagus Tips.
cut
small
and
mixed
with
56
la Princesse
Princess
"
Scrambled
of
How
Brouilles
Oeufs
a
and
Eggs,
puff-paste;a
Scrambled
"
Eggs
Style.
truffles,served
with
eggs
Them.
Use
to
little veal
served
gravy
made
in crusts
the
over
eggs.
a
la Provencale
Onions
the
a
and
mixed
la Reine
with
Queen
"
Cooked
"
with
Puree,
puree
of
celery.
Style.
breast
chicken
of
the scrambled
Ribot
"
; served
eggs
and
water
on
very
are
eggs
filled with
sauce.
cream
scooped
are
seasoned
spoon,
Hard
eggs.
in
cut
Style.
fresh tomatoes
Firm
truffles
and
with the
cubes, mixed
in salted
hollowed, heated
la Ribot
rooms.
mush-
stuffed
small
of Celery.
small
a
with
oil, mixed
in
garnished with
de Celeri
la Puree
Style.
smothered
tomatoes
and
eggs,
Eggs
a
Provencial
"
and
with
out
in the
cooked
covered
filled up with scrambled
eggs,
and
slice of truffle glazed over,
set on
the table
vegethen
oven,
with
nice
a
light cream
sauce.
d la
Cafe
Eggs
on
on
au
Ris
Riche
Cafe
"
with
lobster
toast; tomato
the dish.
de Veau
"
Riche
and
truffles cut
finished
sauce
with
Style.
with
or
either brown
if this is done
the
centre
or
white
the sweetbread
of the
lobster
butter
Sweetbread.
Sweetbread, previouslyparboiled,is
in butter; it may
be mixed
cooked
eggs,
cubes, served
in
eggs.
sauce
must
in dices and
cut
thus
may
be
with
the
be added
dished
up
;
in
58
Eggs,
Oeufs
T ruffes
aux
and
How
Brouilles
with
Them.
Use
to
Scrambled
"
Eggs
Truffles.
"
These
be
can
either
into
with
and
cubes,
the
other
and
nice
without
or
if
the
way
truffles
of
slices
in
up
are
the
of
mixed
deira
Maeggs
the
with
laid
are
cut
are
into
put
centre
truffles
glazed
truffles
sauce,
the
rooms,
mush-
with
eggs
sauce;
with
served
dished
and
sauce
scrambled
like
served
;
eggs,
of
top
on
them.
a
la
Turque
Eggs
served
on
fried
with
a
I'Union
salt
truffles
a
la
slices
Club
and
; Madeira
or
filled
sauce
artichoke
la
Volontaire"
Volunteer
olives,
in
squares
Madeira
bled
sauce),
eggs.
sweet
peppers,
up
with
scrambled
the
red
served
heated
are
and
eggs
in
served
peppers,
sauce
the
on
dish.
Style.
mushrooms
and
nished
gar-
crescents.
dish.
sweet
Tomato
bottoms.
Truffles,
small
with
in
out
Style.
"
eggs
cut
red
on
Valencia
Valencienne
and
tomatoes
Style.
"
water
of
eggplant,
morrones,
Scrambled
a
fried
Union
Club
Pimentos
in
Style.
Ttwkish
"
and
with
mixed
in
red
the
center
peppers
thickly
of
the
(cut
reduced
scram^
E-ggs, and
"
miroir.
in the
school
for
the
kind
of
eggs
miroir
au
dish, but when
done
served
garnishingdirectly. These
modern
difference
made
was
In
school.
between
are
the
shirred
a
cooked
in
a
and
purpose,
cooked
also
are
on
au
eggs
they are
either
ference
dif-
cookery, the
of
dish, especiallymade
the overrefined
cut
with
toast, crusts',
teachings of
good old days no
the
and
egg
an
egg
miroir.
au
In
cooking
into it either
over
a
and
eggs
are
:
the
what
eggs
follows
as
paste cutter, and
the
or
the modern
therein ; while
same
round
a
to
shirred
Plat)
le
writer
shirred
is
served
are
59
Them.
the
asked
between
is
china
small
have
persons
According
difference
Use
to
Eggs(Oeufs sur
Eggs au Miroir.
Shirred
MANY
HoTV
shirred
three
or
yolks,and
until the yolk
the
the dish
butter
eggs,
four
cook
in
looks
as
slow
a
hot
pour
eggs,
it
melted
for
oven
though
break
lightly,
was
a
few
coveted
butter
utes,
min-
with
veil.
"The
should
seasoning of
be
left to
if
eggs,
the
eater,
no
as
sauce
salt
beauty of a well cooked egg.
The
following description of
accompanies them,
and pepper
destroy
the
adapted
eggs
cut
to
out
either
and
shirred
served
eggs
on
on
toasts.
be
garnishings can
the dish directly,
or
60
Shirred
a
and
Eggs,
(Oeufs
Eggs
la A dele
Hozv
Use
to
le
sur
Them.
Plat)
"
Oeufs
Miroir
au
A dele Fashion.
"
Eggs (when cooked) garnished with mushrooms
in Madeira
and atewed
(cut in squares
sauce) and
in halves
broiled sausages
cut
lengthwise.
o
a
with Sweet-Sour
I'aigredoux
(See poached eggs.)
I'Alsacienne
Alsatian
"
Style.
pork on
Slices of boiled salt
cheese
sprinkled over;
with
littlethick
a
in
aM.ii;
a
Anchois
oven.
with
Anchovies.
anchovies
the
la
eggs
dish, eggs
them.
over
la
Bayonnaise
and
"
noir
with
"
Brown
Butter
turn
bacon
top
; when
cooked
sauce.
brown
plain,
put
:
the latter
brown, then add
Champignons
cooked
in squares
the
with
small
sausages
sauce.
cooked
Eggs
on
Bercy.
cooked
plain,garnished
Eggs
pan,
the dish, eggs
on
tomato
tomato
Beurre
be
them,
over
Bayonne Style.
"
with
Bercy
Eggs
the dish, eggs
cooked
plain and
top.
on
cover
aux
the
on
may
Slices of ham
au
cream
"
served
a
the dish, grated Gruyere
broken
on
top covered
eggs
and
for a few minutes
cooked
I'Angladse English Fashion.
Broiled
stripsof bacon on
or
a
slow
"
Chopped
a
Sauce.
"
and
"
a
two
(black) Butter.
brown
butter
poured
of butter
ounces
in
until the butter
over.
frying-
a
becomes
gently
tablespoonfulof vinegar.
with
Mushrooms.
plain, garnished with
stewed
in Madeira
mushrooms
sauce.
cut
and
Eggs,
Shirred
(Oeufs
Eggs
d la Chasseur
Eggs
mushrooms
a
la
a
la
a
Cluny
"
chicken
with
of Tomato
livers
mixed
sauce
sauce.
chicken
la Colbert
cooked
Good
thick
same,
and
cream
on
cooked
in
Colbert
in
small
a
broken
dish, eggs
slow
onions,
extract
it,and
put this
cook
cut
in
in
in
a
the
on
slow
Lesseps De Lesseps Style.
.Eggs garnished with calf's brains.
poured over.
butter,
quarters,
the
added, and
are
;
peppers
green
all smothered
peeled,squeezed and
over
into the
oven.
squares,
IS minutes
for
the eggs
the
sliced and
little beef
cooked
whole
dish, break
oven.
"
Derby
cooked
plain,garnished
mushrooms
la Diabie
Eggs
Brown
butter
Derby.
"
Eggs
and
sauce.
Style.
tomatoes
la de
with
plain,covered
mushrooms
a
use
croquettes.
Creole
"
cut
and
of sausages
vuith Cream.
"
la Creole
instead
Colbert.
"
la Creme
la
with
sauted
sauce.
small
fresh
a
"^
Same
and
a
Miroir
au
Style.
Cluny Style.
as
Bercy Style, but
"
Ham
a
"
"
Eggs
a
Oeufs
Plat)
Chipolata Chipolata.
Eggs cooked plain,garnished with chestnuts cooked
and
in broth, glazed small
onions, small sausages,
Madeira
a
61
Them.
shallots in Madeira
and
dash
a
Use
to
le
sur
Hunter's
"
garnished
with
Hoiv
"
cut
in squares,
with
fat
with
brown
gooseliver,
sauce.
Deviled.
cooked
plain,deviled
sauce
poured
over.
62
Shirred
a
a
la DucJiesse
as
potatoes
instead
Eggs
cooked
stewed
with
la Florentine
Cover
on
Cream
a
a
brisk
la Folette
of chestnuts.
tomato
kidneys
stewed
sauce.
plain, garnished with
onions
and
chicken
livers
mushrooms.
Style.
dishes
with
a
thin
layer of plain
Set the
grated cheese.
them
with a thin
top of ithe spinach, cover
sauce
(mixed with grated cheese) and bake
and
spinach
in
mashed
use
Fashion.
shirred egg
eggs
Miroir
au
Fashion.
Florence
"
Style, but
of puree
Farmer's
"
"
plain, garnished with
cooked
la Fermiere
Oeufs
Plat)
le
Nesselrode
Student's
"
Them.
Style.
truffles in thick
and
a
for
Use
to
sur
Duchess
"
Proceed
I'Etudiante
How
(Oeufs
Eggs
Eggs
a
and
EggSj
sprinkle
oven.
Folette
"
with
Style.
a hollow
Spread puree of sorrel on the dish, make
and
lay the yolks in. Whip the whites to a stiff
the sorrel, sprinrklewith
froth, place over
grated
cheese
and
melted
and
butter
bake
in
medium
a
oven.
d la Gouife
Gouffe.
"
Same
as
Parmesan
a
la
Creme,
with
the
addition
of
grated
cheese.
Grecqu^ Greek Style.
Eggs garnished with "gg
"
sauted
ail
la
a
Jambon
Fried
in butter.
ou
or
au
Lard
broiled
dish, eggs
oven.
Tomato
"
sauce
with
Ham
slices of ham
broken
in squares
and
poured around.
plant, cut
on
or
Bacon.
or
bacon
top, and
on
cooked-
the buttered
in
a
slow
^"ggs, and
Shirred
la
a
Eggs
(Oeufs
Jockey Club
Eggs cooked
Eggs
Eggs
a
a
la
truffles cut
au
Miroir
kidneys,
veal
in squares
liver with
and
stewed
tomato
sauce,
Grbvy.
rich
plain, with
poured
gravy
Knapp
Knapp Style.
butter, garnished
Eggs with brown
and
(split
broiled).
over
"
la Lorraine
Lorraine
"
a
as
a
la Marchamd
a
la
sausages
Fashion.
Crane, with
la
with
the
addition
of -chives and
cheese.
grated
de Vin
Wine
Merchants'
Style.
Eggs garnished with small
(split and
sausages
sauce
broiled). Marrow
poured over.
Marigny
Put
white
la
on
"
Marigny Style.
tomatoes
top and
Pour
cook.
egg
dish; break
Lobster
sauce
on
the
the
part of the eggs.
broiled
lamb's
kidneys
and
sauce.
Montagnarde
Eggs
the
on
Meyerbeer^Meyerbeer.
Eggs cooked plain,with
truffle
la
"
stewed
eggs
d
Oeufs
done.
Same
a
"
63
Jules Jcmin.
"
cooked
when
Plat)
slices of fat goose
on
Jus-^with
au
le
sur
Them.
sauce.
la Jules Janin
a
and
in Madeira
,
Use
to
Jockey Club Style.
plain, garnished with
"
mushrooms,
How
"
Mountaineer's
garnished with
and
small
stewed
sausages
Fashion.
rooms,
veal, kidneys, mush-
in Madeira
sauce.
64
Eggs,
Shirred
d la
a
la
la
in
onions
kidneys
"
with
small
Nesselrode
"
the dish
the
bake
"
onions
la Omer
Opera
of
of
puree
thick
the
cream
are
put
cream
and
in
butter
plain and
on
onion
the
sauce
Pacha.
and
quartered
put
are
top, and
the
on
cooked
in
cooked
tomatoes
egg
slow
a
dish, the
gether
to-
eggs
oven.
Opera Style.
"
Garnish
the
livers and
Parmesan
"
eggs
with
of stewed
chicken
tips tossed in butter.
asparagus
with
clusters
Parmesan
Cheese.
The
grated cheese is
strewn
and
also
the eggs,
slow
into
eggs
cooked
are
Omer
"
onions
on
border
a
them.
in butter
broken
the
smothered
with
Pacha
Sliced
it
on
affixed
tube
Onions.
the eggs
is served
quettes
cro-
game
oven.
with
Oignons
channelled
a
tablespoonfulsof
two
dish, break
dish, or
or
Style.
with
and
Pour
in the
Sliced
chicken
truffle sauce.
pastry bag make
a
on
au
lamb's
'
cream.
Negus
Negus.
Eggs garnished
chestnuts.
r
Miroir
au
"
to
a
"
Fashion.
Mousquetadre Musketeer
Eggs garnished with finely sliced
Butter
a
Oeufs
Plat)
le
sur
Them.
"
la Nesselrode
aux
Use
to
Montwrgis Montargis.
livers
chicken
a
Eggs around
ragout of shredded
(previouslycooked), mushrooms, and beef tongue,
mixed
with
thick
cream
besprinkled with
sauce,
cheese
and
little tomato
done
a
gratinated; when
is poured around
the eggs.
sauce
and
a
How
(Oeufs
Eggs
and
a
and
oven.
some
over
on
the buttered
and
then
egg
cooked
dish
in
a
66
Eggs,
Shirred
d
la
(Oeufs
Eggs
Them.
Oeufs
Plat)
le
sur
and
put
the
on
slow
a
sweet
mixed
squares,
la
Use
to
Miroir
au
"
Venitienne.
Anchovies
d
Hozv
and
with
dish;
stewed
tomatoes
broken
eggs
butter
in
top
on
small
in
cut
are
peppers
and
and
cooked
in
oven.
Vicomtesse
Viscountess
Style.
"
Eggs
Pour
chopped
d
la
with
garnished
Hollandaise
over
finely
or
Victoria
Victoria
and
lobster
the
sauce
eggs.
tossed
and
sauce
shredded
in
ter.
butstrew
truffles.
Style.
"
Lobster
tips
asparagus
truffles
and
cut
poured
in
small
over
squares
the
white
added
part
to
of
and
Eggs,
How
Fried
THERE
and
the other
The
the
French
apply
.the aid of
the
English
under
and
butter ; while
or
the
a
American
includes
term
to
asked
the French,
method.
the
cooked
head
of
in very
French
A
customs
to
ing
fry-
frying,
hot
fat,
English and American
anything that is cooked with
American
therefore, when
of
the
fatty substance.
or
methods
be termed
may
or
is immersed
either oil,lard
cooks
EngHsh
cook
that
anything
Eggs.
of which
one
egfgs,
67
Them.
distinctlydifferent
two
are
Use
to
serve
cook,
fried
whom
unknown,
are
a
to
egg,
will,
plunge
the
of fat, similar to the way
large quantit)'
eggs
cook
The
are
English or American
poached in water.
would
simply melt a little butter in a frying-pan,break
into it,and cook them
the eggs
only on one side ; or, as
into
egg
many
a
bacon
cooking ham, or
then fry the eggs
do, when
and
eggs,
cook
the
remaining fat.
In addition
two
to those
or
"vy^ys, poached eggs
eggs
breaded
also be fried ; they simply need to be
mollet can
mersed
bread
and
beaten
with
crumbs, and then be imeggs
hot fattysubstance.
in some
meat
first and
It lies with
eggs
fried
just as
later
any
way
cook,
the
on
in which
the
consumer,
with
eggs
are
few
to
have
the
scribed
garnishingsdeexceptions,be adapted to
taste, directs.
his
can,
or
in the
fried.
The
68
E.ggs,
and
How
RECIPES
First
lard
a
French
or
the
bursting
the
turn
white
latter.
a
yolk)
gently
When
and
skimmer,
absorb
all
put
the
garnishing.
is
It
it
napkin
a
the
egg,
best
fry
to
(without
one
the
with
out
egg
that
the
and
place
only
spoon
envelop
to
as
so
the
turn
always
so
oil,
over
wooden
a
take
cooked,
on
by
olive
place
and,
with
yolk,
of
pint
one
pan)
the
over
then
fat,
gently
the
sufficiently
half
a
frying-pan
a
break
into
EGGS.
Put
into
hot,
Them.
FRYING
:
butter
when
fire;
good
FOR
method
clarified
or
Use
to
latter
one
may
the
over
at
egg
a
time.
method
Second
or
when
and
pan,
four
second
eggs
a
it
were
would
fried
to
slow
is
the
a
for
two
Many
according
to
the
ter,
but-
followed
who
fried
them
in
to
or
three
minutes.
commonly
first,
frying-
a
melted
three
or
eggs
for
impossible
hot
persons,
eat
in
it, gently,
little
most
one
can
into
with
oven
food,
be
break
hiss
butter
of
ounce
yolk
cooks.
fried
to
one
the
method
domestic
our
aversion
when
in
Melt
begins
scald
cook
The
by
it
eggs,
and
:
do
French
have
an
this
sO
way,
if
method.
the
and
Eggs,
Fried
d I'AUenumde^"
Eggs
Eggs
German
on
cooked
Horn
bed
a
beef
to
Oeufs
"
Style.
spinach
of
in
tongue
Them.
Use
69
Frits
with
shredded
Madeira
smoked
around
sauce
on
the dish.
a
I'Anglaise English Fashion.
Eggs on fried or broiled ham
"
d la
or
bacon.
Bayonnaise Bayonne Fashion.
Eggs on broiled Bayonne ham,
tomato
"
sauce
over
the ham.
a
la
Berenger
Berenger.
"
Artichoke
an
" la Bordelaise
Eggs
la Conde
artichoke
ham.
garnished
sauce
with
marrow
Conde.
"
Eggs
on
"
a
prepared
puree
Yi spinach;
and
a
tomatoes,
and between
mushrooms.
and
a
Bordeaux
on
stewed
Fashion.
Bordeaux
"
each
on
slice of broiled
small
a
tgg
with
covered
fried in oil
egg
each
bottoms
la Creole
Eggs
"
Creole
ham
haricots, beans,
%
as
garnishing.
Style.
as
sauce
on
broiled
of
prepared for "Shirred
Eggs
" la
and
fried
":reole."
"
I'Espagnole Spanish Style.
Slices of bread are
dipped
"
in
oil,the
the
eggs
ham
on
the
in beaten
tgg
also fried in oil is put
ham;
tomato
sauce
oh
is
the
poured
the whole.
aux
Epinards with Spinach.
Eggs served on a bed of chopped spinach.
"
bread,
over
70
ond
Egi^j
Fried
a
I'huile
"
Eggs
au
with
"
served
d la Jules
Janin"
Eggs
Frits
Oeufs
"
Ham.
ham.
on
Janin.
Jules
pate
on
poured
foie
de
tomato
toast;
gras
sauce
over.
la Proz'engale
d, la
Them.
fried in oil.
Jamhon
oil,served
Eggs fried
in
in the
; tomato
oven
Fashion.
Proveneial
"
on
Eggs
Use
to
in Oil.
Eggs
a
How
halves
on
baked
of tomatoes
(witha suspicion of garlic)
sauce
the dish.
Reforme
Eggs
Reform.
"
fried
in oil served
beef
truffles,mushrooms,
white
of
mixed
with
Fried
d, la Cicile
Eggs
currant
"
in brown
stewed
tgg,
little red
a
garnishing of shredded
tongue, gherkins and the
a
Oeufs
sauce
jelly.
Poches,
Frits
Cecil.
"
dipped into
crumbs, then plunged
eggs
minute
and
a
lobster butter
d la Colbert
Eggs
boiled
hard
Poached
Poached
bread
a
on
"
half;
served
beaten
eggs
into very
tomato
sauce
and
fresh
hot fat for
finished
one
with
separate.
Colbert.
cooked
as
above, served
with
Colbert
sauce.
d, la Montebello"Montebello.
Eggs
prepared
mixed
with
puree
as
"a la Cecile;" Bearnaise
sauce
of tomatoes
served
separate.
and
Eggs,-
Fried
a
la
Hozv
Poached
Villeroi
Use
to
Them.
Oeufs
Eggs
71
Poches,
Frits
"
Villeroi.
"
Poached
cold
very
and
in
coated
eggs
they
then
served
with
Villeroi
rich
or
Smice:
veal
Reduce
stock
and
thicken
through
Villeroi
become
use
a
sauce
firm
of
veal
some
must
when
stock.
be
cold
few
when
towel;
until
"gg
cold
gelatinous
;
we
hot
very
fat;
sauce.
cream,
a
more
once
veloute
some
with
sauce
in
Bearnaise
crumbs
bread
rolled
fried
When
sauce.
fresh
eggs,
then
and
tomato
into
beaten
in
crumbs
Villeroi
rolled
are
dipped
bread
with
therefore
use
or
with
sauce
of
good
yolks
and
for
else
recommend
pass
the
it
sistency,
con-
will
eggs.
not
the
72
Bggs
the
cocottes
the
contain
or
of
shape
one
resist the
water
in
in
which
of
attached; though
there
designs. Cases
made
This
are
is done
be
to
easier
cases
the
to
made
are
outside, and
handle
To
erally,
gen-
deep enough
if the former
the
oven.
have,
in
put
in
are
used
they
dried
for
make
them
when
ing
serv-
silver
a
stands
glasses containing
soda
cooked
in china
or
water
;
with
surrounded
six to
cases,
ten
cocottes, should
be put
they requireto be
in the
minutes, according
to
the heat
and
preparation.
In
a
on
is
served.
from
oven
and
guests, they should
those
are
pan
a
the
to
to
Eggs
shapes
slow
humidity.
them
similar
a
Cocottes
garnishing. They
handle
a
in cases,
or
being merely
saucepan,
porcelain;
or
in
minutes
few
the
slightlyoiled
be
difference
small
a
have
either of paper
should
of
of different
some.
cocottes,
themselves.
and
egg
the
Cases.
or
in
eggs
same,
cases
porcelain,and
are
Them.
Use
to
in Cocottes
preparation
THEentirely
the
How
and
Eggs,
many
coating
longer
is laid
time
on
recipes the cocottes,
or
of
these
to
forcemeat;
cook
the bottom.
than
and
those
cases,
where
are
lined with
certainly require
only a garnishing
74
in
Eggs
a
and
EggSj
I'ltalienne
Cocottes
Italian
"
How
Oeufs
"
and
and
tomato
half
while ; this
the eggs on
la Leontine
with
mushrooms
white
is added
sauce
top
lined
are
and
broken
the
into
with
and
cooked
done
mixed
with
in small
truffles cut
in
cooked
squares,
eggs
and
the
oven,
sauce.
"
mixed
with
as
with
this line
and
of
ounce
form
to
so
chopped
mushrooms
one
eggs
of
each
butter
smooth
a
bread
and
paste,
and
cocottes
some
crayfish tails
crumbs
an
and
of each ; cook in the oven
before serving.
little cream
sauce
a
are
of
well, and
season
break
or
yolks
two
the centre
into
egg
with
cover
Reine-^Queen's Fashion.
Breast
are
and
of
cut
into small
put
la Victoria
on
lobster
in the
and
with
cream
of the cocottes,
for six to seven
oven
truffles
the
sauce
on
eggs
minutes.
Victoria.
"
are
mixed
and
with
truffles
covered
on
with
sauce
cream
butter; this is put
cocottes, eggs
done
mixed
squares,
the bottom
Lobster, mushrooms
squares
chicken, mushrooms
cooked
top; cooked
a
a
Mo/rly Marly.
spoonfuls
lobster,chopped
la
for
of the cocottes,
for six or
oven
fish forcemeat
centre,
covered
with tomato
Two
a
cooked
are
wine, half brown
is put on the bottom
in the
cooked
and
sauce
crayfishtails
when
la
reduced
and
Leontine.
"
Cocottes
a
Cocottes
en
minutes.
seven
a
Them.
Style.
Chopped shallots,onions
in butter
Use
to
on
top and
cooked
tomato
sauce.
the
into
cut
small
finished
bottom
in the
oven
of
with
the
; when
Eggs,
in
Eggs
d la Voltaire
Line
Cocottes^
and
Use
to
75
Them.
Oeufs
"
Cocottes
en
Style.
with
cases
the eggs
d la
Hoiv
Voltaire
"
the
with
and
chicken
in the
cook
puree
of asparagus.
Eggs
in
CaseSi
force
When
oven.
Oeufs
"
break
meat,
done,
in
cover
Caisses
en
'
Bonnefemme
Bonnefemme.
Prepare a paste of two spoonfuls each of fresh bread
crumbs
and cooked
fine herbs, two
yolks of eggs and
"
one
of butter ; line the cases
with this
in the centre, break
hollow
space
ounce
leaving a
into
each
minutes
;
the
mixture,
one
egg
eight to ten
anchovy
finely-cut
from
and
cook
in
when
done
garnish with
oven
fillets.
a
la Cairola
Cases
Carola.
"
with
shredded
broken
done
a
lined with
are
mushrooms
into the centre
they
la Colbert
chicken
cream
and
besprinkledwith
are
in the
oven
;
eggs
when
truffles.
chopped
Colbert.
"
The
cases
with
chopped truffles,the
lined
are
in the
cooked
beeftongue,the
cooked
and
mixed
forcemeat
chicken
with
eggs
put in the
done
covered
; when
oven
mixed
forcemeat
centre
with
and
Colbert
sauce.
aux
Crevettes
the
cooked
a
Cases
cut
from
la Czarine
"
lined
aux
brown
Ecrevisses
Prepared
sauce
"
with
in the
in
stewed
and
cases
the
cream
are
put
top;
eggs
on
and
chopped
Style.
with
in
and
eight minutes.
six to
Csarina
truffles,eggs
with
Shrimps.
in squares
bottom
of the
Shrimps
on
with
"
forcemeat
game
covered
cooked
centre; when
with game
stock.
reduced
the
Crayfish.
same
manner
as
"with
Shrimps."
76^
^^^
^SS^y
in
Eggs
" la Edison
How
Cases
Use
to
Oeufs
"
Them.
Caisses
en
Edison.
"
Cases
lined
chicken
with
with
mixed
forcemeat
liver ; on
of goose
the bottom
of the case
comes
the egg
truffle sauce,
on
layer of brown
top of it
puree
a
and
in
with
covered
slow
a
the rest
when
oven;
of the
glazed
done
cooked
forcemeat;
beef
with
over
extract.
a
la Florentine
Line
Florence
"
the cocottes
the
break
When
oven.
strew
with
the
into
half
done,
cheese
cover
in butter,
tossed
plain spinach
eggs
grated
over
Style.
in the
center, and
put
with
Cream
and
finish to
sauce,
in the
cook
oven.
Hultres
aux
The
in
cream
la Jaures
over
eggs
butter; when
each
Puree
a
la
and
two
the
on
it and
over
crayfishtails
sauce,
it and
cooked
a
Lorraine
"
in
d la Lucullus
when
in
stewed
of
bottom
in the
cooked
the
oven.
put
cut
in
the bottom
on
with
covered
glazed
small. squares,
of the
little lobster
a
slice of truffle is laid
egg.
la Lorraine
the
is put
broken
Madeira
in
cases,
Eggs
is cut
laures.
"
stewed
on
this
sauce;
the egg
oysters
truffles and
Ham,
a
Oysters.
soft part of
cases,
a
with
"
cream
Style.
with grated
mixed
cheese
and
chives,
Lucullus.
"
of
foie gras
of the
bottom
cooked
mixed
with
chopped
truffles
broken
on
eggs
with Madeira
sauce.
cases,
covered
on
top, and
Ma/rignam, Marignan.
"
The
cases
with
chopped mushrooms,
of eggs
when
are
and
done
truffles.
lined
butter;
with
eggs
chicken
forcemeat
fresh bread
are
mixed
crumbs, yolks
put in the centre, and
besprinkledwith chopped beeftongue and
o/nd Hoiv
EgS^,
in
Eggs
d, la Monte
Carlo
Chopped
beef
of truffles
d la
Montfort
The
cases
when
la
covered
bottom
of
the
cases,
cooked
covered
with
eggs
slices
fish forcemeat
broken
into
lobster
with
with
mixed
the
centre,
and
sauce.
"
Line
the
cocottes
eggs
with
and
cook
de
de
on
done
with
"
put
on
when
la Vatel
cut
in
cut
the
of
puree
another
toma-
layer
and
a
stewed
on
eggs
cases,
little cream
in
cream
put
top, and
when
Madeira
sauce
sauce.
Truffles.
squares
bottom
covered
with
mixed
of
the
with
a
eggs
cases,
slice of truffle
on
top, and
glazed over.
Vatel.
Sweetbread
puree
of
with
covered
in squares
with
with
"
done
"
layer
a
Sweetbread.
of the
covered
Truffles
on
cooked
bottom
Trulfes
pitree of Tomatoes.
puree.
Veau
the
with
"
when
same
oven.
sauce.
(truffle)
broken
are
of foie gras, add the
When
done, cover
puree
the
in
TomAte
eggs
toes, and
Ris
with
Perigueux
Sweetbread
a
little
a
Perigoiirdine Perigord Style.
of the
aux
with
lobster, eggs
The
au
with
over.
lined
are
cooked
d,la Puree
"
mixed
Montfort.
"
chopped
a
glazed
Caisses
en
mushrooms
the
put on
top, and when
on
77
Them.
Carlo Style.
Monte
"
Oeufs
"
truffles and
extract
broken
Cases
Use
to
and
truffles cut
of tomatoes
with
thick
cook
in the
cream
oven.
; eggs
;
in
squares
broken
besprinkle with
on
mixed
top and
bread
with
covered
crumbs
and
78
Eggs
THE
has
much
so,
termed
The
the
the
in
in
greatly
indeed,
that
with
moulds,
the
applied
is
extended
moulds
many
the
the
in
anything
to
goblet;
small
a
Them.
Timbales.
cookery,
of
been
of
treatment
retaining
Use
meaning,
of
course
different
of
time,
shapes
timbales.
same
Eggs
in
shape
preparation
cases,
to
in
timbale,
term
however,
are
Hozv
Moulded
having
so
'^"'^
"gS^"
the
this
difference
but
are
prepared
bainmarie
for
as
in
or
eggs
only,
turned
of
form
moulded
eggs
the
this
water
out
in
in
that
upon
timbales
cocottes,
they
the
requires
or
are
in
eggs
served
not
dish
or
plate,
mould.
manner
bath.
should
always
be
cooked
(^lid Hozv
Egg^i
Eggs
in
Moulded
Use
to
Timbales
Oeufs
"
79
Them.
Moules
en
Timbales
I'Arlcquin Ha/rlequinFashion.
a
"
Buttered
timbale
moulds
besprinkled
parsley,and
are
chopped beeftongue,truffles and
lined with a thin layer of chicken
broken
six
a
in the
eight minutes;
to
la Cardinal
coral,
an
for six minutes
la Colbert
la Comtesse
moulds
scrambled
lobster
chopped
cooked
each, and
sauce.
thin
layer of
; cooked
chicken
and
usual
as
with
meat
forceserved
Fashion.
la Colbert, and filled
with asparagus
tips,cooked just
lined
are
as
a
is done; served
forcemeat
on
sauce.
Coquelicot Coquelicot.
"
timbale
red
sweet
moulds
eggs
broken
served
with
cream
"
the eggs
serve
truffles),
la Henri
Eggs
sauce.
are
put into buttered
the
they adopt
them
into
shape
cooked
and
as
of
the
usual;
sauce.
Georgette Style.
Georgette
over
peppers
that
so
mould,
Cook
a
with
a
eggs
until the
cream
Parboiled
d la
sauce.
sauce.
long enough
la
from
moulds, fancifullydecorated
Countess
"
Timbale
a
in
in the centre
Colbert
veloute
broken
; served
lined with
; eggs
with
egg
timbale
are
truffles,
a
tomato
on
tgg
Colbert.
"
Buttered
with
served
an
oven
Style.
moulds
besprinkled with
timbale
lobster
in the
cooked
then
Cardinal
"
Buttered
a,
and
centre,
forcemeat,
with
in buttered
them
on
moulds
broiled
(besprinkledwith
mushrooms
and
pour
tarragon gravy^.
IV.
"
cooked
Henry
in
IV.
moulds
and
served
with
Bearnaise
80
and
Eggs,
Eggs
Moulded
Hozv
in
Use
to
Timbales
Them.
Oeufs
"
Moules
en
Timbales
a
la Maintenon
Maintenon.
"
Moulds
truffles and
with truffle
" la Marechale
and
la
buttered
of
yolk
soft and
very
Timbale
usual; served
as
anchovy butter, one
with
one
with
served
cooked
served
Usual;
as
in
put
egg
each
anchovy
Polignac.
moulds
besprinkled with
"
eggs
cooked
eggs
beeftongue,
Marechale.
the
Polignac
chopped
sauce.
moulds
cooked
a
parsley;
"
Timbale
egg
with
besprinkled
mould,
sauce.
chopped truffles;
with
HoUandaise
sauce.
a
la
PortugiieseFashion.
Portugmse
Besprinklethe buttered timbale moulds with chopped
parsley,break in the eggs, cook in the bainmarie and
halves
of tomatoes
serve
on
(previously broiled).
"
Tomato
a
la
a,
la puree
a
la
sauce
puree d'Asperges
"
de
Marrons
puree de Tomates
The
la Renaissance
puree of Chestnuts.
with
puree of Tomatoes.
"
timbales
for
as
landaise
sauce.
"
ct
can
the moulds
la
be served
be
can
the cook's
or
under
Renaissance
"
Proceed
Eggs
zvith
is served
puree
d la Scobeleif
puree of Asparagus.
eater's
the
to
with
"
in
Eggs moulded
variety of purees;
a
the dish.
on
with
great
a
decorated
cording
ac-
taste.
own
the eggs.
Style.
Colbert;
with
serve
Hol-
green
Scoheleff.
cooked
in moulds
and
served
with
rich
ragon
tar-
gravy.
a
la Vicom^tesse
"
Viscountess
Besprinkle the
eggs
pour
and
over
and
buttered
Fashion.
moulds
with
small
add the
truffles,
artichoke
bottoms,
cook;
serve
on
Cream
sauce
(blendedwith
place
slice of truffle.
on
top of each
of asparagus)
puree
timbale
a
glazed
82
and
Eggs,
Hard
a
I'Aurore
Hoiv
Eggs
Oeufs
"
Them.
Durs
Aurora.
"
Hard
in
Use
to
of which
eggs,
mixed
sUces and
yolk
the
with
retained, are
is
cream
cut
put into
sauce,
a
the
are
yolks which
besprinkled with
melted
squeezed through a wire sieve, and some
dish
and
butter ; put in the
before
a
they
la Bechamel
Hard
a
d
and
over
Hards
with
Chicory.
quarters, served
in
chicory, surrounded
en
"
are
cooked
the
la Dreux
a
different
be
can
them
is
styles in
served
eggs
with
garnished
in
la Haz'anaise
Proceed
oven.
eggs
of
way
to
tate
facili-
a
sauce
cream
mushrooms
truffles,
and
ivith
in
quarters
with
on
a
bed
of
rich gravy.
Havana
"
as
with
gratinated.
Spinach.
Hard
cut
lengthwise
eggs
chopped spinach surrounded
pour
hard
which
shells ; this
mixed
sliced
in shells and
"
on.
gravy.
especiallyrecommendable
boiled
hard
Epinards
egg
of
Dreux.
ham, put
aux
rich
bed
a
service.
"
Sliced
and
the
of
serving
a
with
on
in Shell.
Coquille
Most
crayfish
with
of onions.
puree
cut
eggs
covered
in slices and
cut
with
"
sauce
cream
Bernardine.
"
eggs
mixed
la Chicoree
served
and
much.
too
lengthwise in four;
gratinated.
cut
la Bernardine
sauce
minutes
few
a
Bechamel.
eggs
Hards
browned
are
"
poured
for
oven
for
Style.
Eggs, Chiinay style.
half tomato
Mornay
sauce
Place
each
half
cooked in the oven),
(previously
the egg and gratinatein the
over
Eggs,
and
Hard
di la
a
Eggs
Indian
"
la Mmtre
Durs
d la Mathurin
Hard
with
rounded
sur-
arranged
on
dish and
a
ered
cov-
butter.
with
on
a
dish
by layers,
the
soft part of oysters cooked
sliced onions
in butter
smothered
matelote
sauce.
"
and
eggs
served
fat and
in hot
Nouilles
a
Border
la Italienne
noodles
of
covered
I'Oseille
with
with
"
Eggs
in
cut
in
with
piquant
zvith
"
with
Noodles, Italian Fashion.
hard
tomato
sauce.
in quarters
cut
eggs
in the centre.
sauce
Sorrel.
quarters
on
a
bed
of sorrel surrounded
rich gravy.
"J la Reine
SHce
rice
halves, dipped into
rolled in fresh bread crumbs, fried
beaten
with
boiled
of
d' Hotel.
Norfolk Fashion.
cut
lengthwise
eggs
and
of
sHces, arranged
wine, and
mixed
Hard
addition
sauce.
d'hotel
in
cut
alternated
Norfolk
the
Mathurin.
eggs
and
curry
in sHces
maitre
"
in white
bed
a
Maitre
"
cut
eggs
with
on
cream
d' Hotel
Hard
a
Oeufs
"
83
Style.
in halves
cut
with
aux
Them.
"
I'Indienne
d la
Use
to
Hongroise Hungarian Fashion.
Same
as
"Eggs a la Tripe" with
fine herbs and paprika pepper.
Eggs
a
Hozv
Queen's Fashion.
"
the eggs,
add
to
Cream
sauce
with
sliced mushrooms
or
truffles,
shells,besprinkled
put in cases
with bread crumbs, grated cheese and melted butter,
and
and
d la
bake
in the
Religieuse
"
Hard
eggs
with
cheese
oven.
Fashion.
Nun's
cut
and
in
slices,covered
with
lightlygratinated.
butter
mixed
84
and
Eggs,
Hard
a
la Robert
Use
to
Eggs^
Them.
Durs
Oevifs
"
Robert.
"
Hard
Hoiv
in quarters
cut
eggs
with
onions
mustard
and
sauce.
d, la Soubise
Eggs
d la
Soubise.
"
in
cut
Tripe
Minced
onions
with
mixed
added
d la
"
heated
stuffed
with
been
added
finely chopped
and
bruised
shape,
cheese
and
foie gras
and
sauce
Stuffed
Eggs
with
two
cut
a
seasoned
are
with
and
and
with
baked
in the
the
them,
sauce.
with
Parmesan
grated
Pour
cubes).
over
oven.
Oeufs
yolk
Farcis
bread
with
taken
bread
yolk
salt, and
this
put
oven.
of rice cooked
added
the
eggs
with
pepper,
cream
tongue,
Give
Fashion.
halves, the
with
bed
a
(hard)"
German
stuffed
have
crumb
bread
tomato
in the
bake
Eggs
in
beef
sauce.
and
in small
cut
stuffingprepared
whole
slices
Style.
broth
"
in
which
to
smoked
with
serve
quartered eggs on
(to which has been
I'Allemande
and
cut
yolks
egg
the
Mornay
butter
boiling.,
little Bechamel
and
Verdi
"
Place
lard
the
a
their natural
in hot
in
eggs
without
Eggs
la Verdi
puree.
Tyrolean Style.
Tyrolienne
fry
a
hard
sauce;
it and
'to
eggs
"nion
cream
lightlysmothered
are
cream
mushrooms
a
with
Tripe.
as
"
quarters served
on
crumbs
and
in
raw
is
rest
melted
on
milk;
ones,
the
nutmeg;
dish, the eggs
mixed
and
soaked
three
of
mixture, the
a
out
eggs
diluted
sprinkle
top, be-
butter
and.
and
Eggs,
Stuffed
" la
Use
to
(hard)
Eggs
Them.
Oeufs
"
85
Farcis
d'Annecy d'Ann^cy.
Eggs cut in halves, the yolks cut up and mixed
with
and
mushrooms
chopped onions
previously
in butter, some
cooked
raw
yolk of egg is added,
and the mixture
put back in the eggs and gratinated;
"
with
serve
a
Hoi^'
la Bennet
cream
sauce.
Bennef.
"
in halves
Eggs
cut
yolk
taken
and
out
fine herbs
arid
with
this and
with
bread
some
put
in the
mixed
shape of a barrel,the
with chopped anchovies,
cream
sauce
or
on
crumbs
shirred
a
and
; the
eggs
dish, besprinkled
egg
butter; baked
melted
filled
are
in the
oven.
a
la Carmelite
Carmelite.
"
the
Eggs stuffed with onions, parsley,sorrel, and
chopped yolks, baked in the oven.
a
la Celerini
Celerim
"
Style.
laid
Eggs quartered,
Cream
with
baked
in
a
Champignons
aux
Mushrooms
a
la Chasseur
of
brown
a
la
with
white
some
mixture,
crumbs
dipped
and
the
with
the
sauce;
in
beaten
fried in hot fat.
Fashion.
game
forcemeat;
with
served
Style.
halves
lengthwise. Chop
in
eggs
mix
fine and
the
Fill the
buttered
a
mixed
sauce.
very
herbs.
in
this
with
Chimay"Chimay
Cut
spinach (covered
grated cheese) and
squares,
and
eggs
Hunter's
"
stuffed
Eggs
small
in
rolled in bread
and
eggs
with
of
oven.
cut
stuffed
bed
zt^jV/tMushrooms.
"
chopped yolks
eggs
mixed
sauce,
brisk
a
on
brisk
eggs
dish, pour
oven.
with
with
over
d'Uxelle
this
or
the
yolks
cooked
mixture, place
Mornay
sauce
and
fine
on
"a
bake
86
Stuffed
a
and
Eggs,
la Cointesse
Eggs
and
a
cream
a
Eggs
Farcis
halves, the yolk taken
out
butter
and
chicken,
baked
in
the
some
served
and
oven,
Constance.
"
chicken, ham
with
cubes, mixed
small
Oeufs
"
cauliflower.
of
puree
stuffed
some
in
cooked
sauce;
la Constance
in
with
Than.
Style.
lengthwise
pounded
oyer
a
Countess
Use
to
(hard)
Eggs
"
cut
litle
Hoiv
cream
sauce
;
with
mushrooms
and
the
yolk and
chopped
gratinatedand
served
cut
with
cream
sauce.
d la
Dauphine
Dauphine.
"
Eggs stuffed with chicken,
pounded together with cream
oven;
Epinards
aux
Eggs
same
circumference
Eggs
toast
a
sauce.
the
as
rich
a
is
egg
top of
placed on
gravy.
placed
and
quarters
chopped ham ;
sauce
poured over.
with
la Fedora
on
Veloute
a
buttered
blended
with
Fedora.
"
Eggs stuffed with a puree of gooselivermixed
with
truffle sauce.
the chopped yolk served
d la Garfield
Eggs
"
crumbs
,
sauce.
with
Gariield.
stuffed
chicken,
cream
eggs
the
Style.
in
cut
a
with
Fabri
Tomato
in
shape, the yolk taken out, filled
round
slice of beeftongue of the
spinach,
"
sauce,
baked
of
in barrel
cut
with
la Fabri
Madeira
yolks
Spinach.
ivith
"
each; served
a
with
served
the
and
ham
sauce,
and
with
and
forcemeat
the
dipped
fried
in
in
'
yolk
beaten
hot
of
cooked
made
of
eggs
mixed
egg,
fat; served
rolled
with
with
in bread
piquant
and
Eggs,
Stuffed
a
la Gibson
Proceed
Soft
with
"
Tyrolean Fashion,
eggs,
sauce
with
serve
of
puree
but
ery.
cel-
Oysters.
part of oysters
mixed
wine,
Farcis
Oeufs
"
87
Thcni.
Style.
of Tomato
Huitres
Use
to
(hard)
for stuffed
as
instead
aii.Y
Eggs
Gibson
"
Hozv
with
in
cut
four, cooked
cream
and
sauce
with
the
white
chopped
yolks of eggs.
Eggs stuffed with this,besprinkled
and
with bread
crumbs
melted
butter
then
and
gratinated.
a
I'Indienne
Indian
"
stuffed
Eggs
I'ltalienne
and
curried
cream
mixed
with
in beaten
fat and
a
la Leda
as
the
with
halves, stuffed
fine herbs
in bread
tomato
of
crumbs,
with
in butter
cooked
chopped yolks
for eggs
a
dipped
eggs,
fried
in hot
sauce.
melted
and
artichoke
tripe,fill some
with
grated cheese, bread
la
sprinkle over
bottoms,
crumbs
the
Style.
Leda
Proceed
into
and
rolled
eggs
served
"
with
sauce.
lengthwise
cut
shallots,mushrooms
and
mixed
rice
Italian Fashion.
"
Eggs
Style.
with
yolk
chopped
a
'
and
butter
bake
in
a
brisk
oven.
a
la
MagdU
"
Style.
Magda
the
Mix
yolks
chopped
of
Cut
Stuff
in halves.
eggs
with half the amount
fine
each
egg
shape
of
Serve
with
a
and
herbs
whole
with
this
tgg;
Piquant
a
sauce.
the
finely chopped
grated Swiss cheese,
mustard.
little French
mixture
bread
and
and
fry
give
in
hot
it the
lard.
88
('nd
Egi^,
Stuffed
a
la
Hozu
Marius
Them.
Farcis
Oeufs
(hard)
Eggs
Marius
Use
to
"
Style.
"
Have
ready
ends
so
and
to
an
the
the
boiled
the
of
and
bind
with
fine
herbs
and
1;he
with
melted
partly
and
truffles
parsley,
season
sauce
preparation
chopped
with
top
bairel
coarsely,
lobster,
cut
some
a
yolk
Mayonnaise
this
with
eggs
the
finely
of
shape
Chop
yolks.
amount
taste
the
both
off
cut
eggs,
eggs
equal
chopped
Fill
give
to
as
remove
add
hard
some
jelly.
besprinkle
and
lobster
coral.
a
la
New
Yorkaise
Nciv
York
Style.
"
Cut
the
size
sauce
hard
six
and
to
good
sized
have
been
serve
of
amount
with
the
green
removed;
Madeira
(cut
butter)
in
;
eggs
and
heat
sauce.
well
with
up
in
fill
the
the
same
Cream
and
which
half
the
enough
well
season
from
peppers
mix
and
squares
mushrooms
fresh
cooked
bind
in
eggs
oven
into
skins
and
.
90
and
Eggs,
Cold
a
la Boulonaise
Eggs
Use
to
Froids
Oeufs
"
Them.
Boulogne Style.
"
dished
mollet
Egg
How
around
salad
a
crayfish,crahmeat, mussels,
with
a
French
mustard
la Cumberland
of cauliflower,
prepared
seasoned
well
fine herbs.
and
Cumberland.
"
Equal quantitiesof
chicken
cooked
breast,ham, pate
cheese
grated Parmesan
pounded together and passed through a fine sieve;
of this forcemeat
oval shaped slices of
on
put some
and
toast
place on each part of an egg cut lengthwise
de
foie
slice put some
and decorate
la Danoise
a
covered
rEcarlaiB
and
each
gherkins,
Fashion.
into halves, filled with lobster
and decorated.
Mayonnaise sauce
with
Ecarlate
"
Proceed
Style.
"a
for
as
sliced
in slices ; between
cut
lengthwise
cut
salad
then
finelycut beeftongue
with
jelly.
Danish
"
Eggs
fresh
half,and
into
a
and
gras
liver
goose
instead
Lucullus," but
and
truffles,use
la
sliced
of
beef
tongue.
a
I'Estragon with Tarragon.
Eggs cut lengthwise into halves, decorated
"
tarragon
with
a
la Justine
Eggs
with
and
a
with
and
game
up
and
a
into
halves
scooped
p^uree of pheasant mixed
covered
with
stock;
Chaudfroid
cold
when
with
out
whipped
sauce,
decorate
and
reduced
with
truffles
gherkins.
la Lucullus
Coat
with
tarragon.
lengthwise
cut
cream
covered
parboiled
vored
jelly fla-
Justine.
"
stuffed
and
leaves
with
some
with
hard
"
Lucullus
small
alternate
boiled
Style.
timbal
molds
slices
egg
and
of
with
jelly;fillthem
truffle,fat goose
fill with
jelly;allow to get thoroughly
chopped jellyaround.
partly
stiff and
serve
liver
melted
with
Eggs,
and
Cold
Marines
Eggs
Use
to
Oeufs
"
Them.
91
Froids
Pickled.
"
Hard
eggs
flavored
peeled and put
with
spices and
for
ready
d la
Hozu
Mayonnaise
Hard
in three
use
zvith
"
" la Mentonnaise
fine
four
or
covered
Menton
"
a
jar; boilingvinegar
herbs
poured over;
days.
Mayonnaise.
sliced and
eggs
into
with
Mayonnaise
sauce.
Style.
Eggs cut
chopped
lengthwise into halves, the yolk taken out
with anchovies
and capers.
Eggs are filled
with this stuffingand a slice of tunny laid on each ;
decorated
with jelly.
a
la Moscovite
Eggs
a
stuffed
la Normande
the
them
cold
skin
in small
up
poached
the
lettuce
gote
Lay
with
a
and
few
Style.
from
dozen
one
on
the
sardines, break
in shells
top of each
of ithe shells with
and
leaves
salad.
pieces,lay
egg
border
sauce
Russian
Norman
"
Remove
Style.
Moscow
"
fresh
over
the
eggs
place
and
a
nish
^hell. Gar-
finelyshredded
pour
sprinkle over
chopped
the egg
shrimps around
Ravi-
some
fine
herbs.
and
serve
cold.
a
la
Norwegian Fashion.
Norvegienne
Eggs cut lengthwiseinto halves, yolks chopped
"
anchovies;
stuffingand
cut
d, la Polonaise
Egg
"
white
decorated
in
the
with
eggs
stuffed
filled with
olives
and
this
chovies
an-
strips.
Polish
filled with
oysters, and
part of
with
Style.
salad
prepared
gherkinsmixed
with
of
lobster,pickled
Mayonnaise
sauce.
92
Cold
a
la
Hoiv
and
Eggs,
Eggs
Use
to
Froids
Oeufs
"
Them.
Ravigote Ravigote Style.
Prepare some
poached eggs
"
hard
so
able
be
to
as
handle
to
rather
(have ithem
without
them
fear
(when cooked) in
breaking them), place them
cold water,
and, when
thoroughly cold, drain and
of
trim
them.
same
shape
the
of
a
la Russe
strips of
Salade
with
tongue
the
eggs
top
on
Chaudfroid
green
jellyand
with
allow
serving.
Style.
halves, the yolks scooped
decorated
with caviare, and
into
and
anchovies
chopped yolks.
the
Salad.
"
Hard
quarters seasoned
nice
on
vinegar, and,oil, dressed
lengthwise
cut
eggs
with
beef
lay the
over
before
part stuffed
white
Then
coat
lengthwise
cut
with
en
cold
cold
of
set, brush
Russian
"
Eggs
out,
and
tongue
get very
slices
the eggs.
as
When
sauce.
to
Cut
salt, pepper,
of
leaves
lettuce,and
before
into
serving besprinklewith
fine herbs.
en
Sandwich
"
Buttered
'
Sandwich.
slices
of
bread
with
cut
eggs
in
slices
between.
Any
variety of
Mayonnaise or
bread, adding
la
sandwiches
anchovy
can
butter
watercress,
be served, using
moistening
for
the
lettuce leaves, fine herbs,
the eggs.
etc., to
a
egg
Strassbourgeoise Strasshurg Style.
Cut
boiled
hard
some
lengthwise in halves
eggs
and take out the yolks. Make
of the yolks,
a puree
each
of pate de foi gras
amount
adding the same
"
and
eggs,
butter,
giving
them
Coat
then
them
stand
the eggs
nicely
jelly. Serve
their
on
with
and
on
to
season
the
brown
border
and
fill up
original shape
thicker
brush
a
taste
of
ing
mak-
part.
Chaudfroid
over
and
the
with
jelly.
sauce,
partly
rate
decomelted
Eggs,
How
and
Use
to
95
Them.
Omelet.
SAVARIN
BRILLAT
omelet
an
of
than
more
and
cook
is not
should
"
of
the
twelve
is
name,
than
Three
the
used
in his
the
omelet
rubbed
with
being
taken
other
Second:
have
eggs
a
that
the
eggs
a
those
mixed,
and
little white
persons
be
pose,
sup-
followed
in the
towel
be
it. To
and
then
towel,
coarse
beaten.
of
care
red-hot,
and
whites
Cooks
method,
strainer, which
the
strain
as
so
often
who
the
gives the most
yolks become
cooked, will
the omelet, when
are
nor
rough.
exactness
spots which
with
becomes
never
be well
the
water
slightlyheated,
become
a
neither
a
it
in use,
not
in contact
salt and
should
or
extremely clean, and
When
come
pan
reputation for
satisfactory result, as
well
ever
fine kitchen
through
to
purpose.
it should
the
six
omelet, worthy
an
many
little greasy;
a
it is liable to
otherwise
than
admit.
be
must
pan
for any
pan
if the
omelet.
an
always be left
other liquidshould
clean
production of
are
should
any
and
"
difficult than
more
still further,
goes
eight eggs
profession,not more
willing to
important rules are
preparation of
never
writer
for
be made
never
than
the
as
some
most
First:
The
more
adept
an
justlythat,
very
excellent,it should
eggs.
not
be used,
or
be
to
that,
says
remarked
seen
not
show
in omelets.
and
Eggs,
94
which
and
fire; and
that
omelets
not
purpose,
the
scratch
likelyto
forks
as
fresh
six
an
Put
bowl.
and
when
the
eggs;
two
into
or
all the eggs
are
it very
without
layers,beginning with
the
towards
the
other
To
the
part
so
it out
turn
pan
with
the
the
palm
of
left hand,
the
the
gently over
pan
move
with
into
hand
kitchen
and
the
so
is
the thumb
pan
the
fold
or
it into
the handle
and
then
oval
the
in
dish
the inner
;
of
omelet
the
fold
shape.
of the
being uppermost
on
same
two
the handle
hold
in
that
so
the bottom
long
a
pan,
turn
it for
make
to
dish, grasp
of the
of
are
then
as
underneath;
place the edge
another
spoon
Knock
spoon.
well
omelet
side nearest
the
eggs
egg
into
the
part of the pan,
right hand,
the
strain
soft; leave
that the omelet
upon
the
being browned,
range
outer
three
beat
stirring,and
three
done
are
sufficient
a
every
cream;
continuallywith a
equally well cooked
.seconds
be
for
and
without
three
can
spoon
utensils
bowl, add
a
butter
of
ounces
consistency, keeping
this
kitchen
a
sharp
fork, and
a
it is melted
stir
stirred
are
OMELETS.
FOR
eggs
whisk,
tgg
rule, such
a
eggs
use
other
or
quantity of salt and pepper,
add
one
tablespoonfulof thick
with
to
as
it is true
pan.
RECIPE
Break
the
when
as
fully
without
and
but,
way;
is
cook
spoon,
a
It is advisable
cooking.
that
in this
delicate
so
or
brisk
a
omelets
cooking
fork
a
succeed
may
in
over
the better it is.
is made
omelet
pride
with
eggs
are
while
for
take
cooks
some
his
or
the
tested,as the quicker the
stirringthe
cook
of the
ignorance
preparation of them.
omelet must
an
always be cooked
here
is where
the abilityof the
:
Some
Them.
Use
to
either the
prove
negligence in
Third
How
and
in the
side of
and
Eggs,
the
dish,
right
this
should
the
to
this
it
it
as
In
are
stuffed
the
adorned
is
like
is
only
the
over
served
far
from
moving
the
made
inside
omelet
under
to
difficult
at
cook
over-
to
fire
for
but
recipes
fold
the
a
the
that
and
garnishing.
special
above
heading.
the
and
and
omelet
garnished
the
on
Sweet
omelets
by
delicate
recipe.
fiUed
terms
folding,
folded
the
to
so
to
folded,
is
Flat
not
are
and
omelet
seconds.
they
means
before
the
few
a
hue,
golden
a
when
necessary,
Filled
when
with
not
care
more
of
according
following
applied.
much
so
and
minutes,
greatest
omelets
occasionally,
those
four
or
solidified.
persons
leave
are
down,
three
the
it
as
greatly
Some
but
exercising
omelet,
too
attain
95
Them.
upside
pan
take
time
same
when
the
turn
Use
to
left.
to
All
the
and
How
dish
omelets
garnished
should
be
that
means
should
are
be
scribed
de-
96
and
Eggs,
Hozv
Omelette
a
Use
to
Them.
Omelet
"
rAfricaiiic African Style.
"
Omelet
filled with
with
onions
around
and
the
rice
cooked
green
flavored
Tomato
peppers.
Garnished
omelet.
broth
in
with
sauce
slices
small
of fried eggplant.
a
I'Ail
"
ivith Garlic.
The
beaten
a
in
bo'wl
is
for
eggs
with
previouslyrubbed
the
in squares,
filled
cubes, and
I'Aimral
Omelette
stewed
and
stewed
Admiral
"
with
and
American
"
Omelet
garlic.
with
artichoke
in tomato
bottoms
sauce.
with
lobster
with
garnished
and
tomatoes
in
cut
herbs.
fine
Style.
sauce
in
oysters
and
surrounded
cream
with
garnished
fried
sels
mus-
la Villeroi.
I'Anglaise English Style.
Plain omelet
garnished with
"
au.v
broiled
stripsof
Asperges^-with Asparagus Tips.
garnished with cooked asparagus
in butter.
also be
Asparagus tipsmay
Omelet
the
a
are
Fashion.
filled with
shrimp
a
a
omelet
"
it V Americaitu
a
the
I'Algerienne Algerian Style.
filled and
Omelet
garnished
cut
a
,
wliich
la
bacon.
tips tossed
mixed
with
omelet.
Bayonncdse
BcDyonne Style.
"
Omelet
filled
squares,
surrounded
la B earnaise"B
Omelet
ham
and
with
tomato
earnaise
filled with
cut
The
with
in
top of
pepper
cut
in
sauce.
Style.
and
mushrooms
artichoke
toms
bot-
and
stewed
in tomato
sauce.
squares
with
the omelet
chovy
garnished
rings of an-
filletsinto which
put.
red
some
cold
Bearnaise
sauce
is
98
and
Eggs,
Ho7v
Omelette
Clams
aux
aii,x
with
"
filled and
the soft
part of clams
Concombres
in
filled and
Durs
Omelet
bellypart
"
i. e.,
cream.
Cucumbers.
cucumbers
with
stewed
with
"
Hard
Crabs.
garnished
crab
with
stewed
meat
cream.
This
d'Hmtres
omelet
be
may
Oyster
Crabs.
different
in three
served
ways.
garnished with
crabs
Oyster
with
"
1. Plain, omelet
2.
in
garnished
filled and
Crates
aiix
stewed
the
cream.
Crates
in
Omelet
"
garnished with
with
"
Them.
Clams.
Omelet
Omelet
aux
Hard
Use
to
fried oyster crabs.
with
fried in butter and mixed
the
beaten
eggs.
3. Omelet
filled and
stewed
in
Crevettes
aux
oyster
crabs
cream.
zvith Shrimps.
"
filled and
Omelet
with
garnished
garnished
with
shrimps
garnished
with
fat
stewed
in
cream.
a
la
Derby
Derby.
"
filled and
Omelet
mushrooms
cut
in squares
and
gooseliverand
in
stewed
Madeira
sauce.
a
la
Diep poise Dieppe Style.
"
Omelet
with
stewed
a
la Durand
herbs, filled with
in white
wine
filled with
cut
"
and
rooms
mush-
sauce.
tips and
asparagus
butter, garnishedwith artichoke
d I'Ecarlate
mussels
Durand.
"
Omelet
in
fine
fine and
stewed
in
truffles tossed
bottoms
and
rooms
mush-
cream.
Ecarlate.
well beaten
Tliick puree of tomatoes
obtain a
in order
that they may
covered with
tomato
sauce.
up
red
with
the eggs
tint; omelet
Esg"s^ "^"d
How
Omelette^
mix
Ecrevisses
Omelet
luith
"
Use
to
99
Omelet
"
Crayfish.
garnished
filled and
Them.
with
crayfishstewed
in
sliced breasts
of
cream.
a
I'Egyptienne Egyptian Fashion.
"
Omelet
filled and
quailsand
aux
Epinards
Omelet
garnished with
truffles stewed
with
"
"
in brown
sauce.
Spinach.
filled with
spinach and
surrounded
rich
with
gravy.
a
I'EspagnoIe Spanish Style.
Finely shredded onions and
"
oil with
in
cooked
into
some
peeled
this
sweetbread
I'Estragon
"
Herbes
Eggs
for omelet
Fines
filland
to
mixed
with
Fines
to
large,in
twelve
still
minutes,
garnish the omelet
shrimps, oysters
the above.
"
with
Fine
mixed
the eggs.
Herbs.
with
finelychopped parsley,
chervil.
chives and
aux
ten
are
Tairragon.
Chopped tarragon
aux
for
Sometimes
added
are
with
tomatoes
and
preparation.
smothered
peppers
when
sufficiently
squares;
and
cut
squeezed tomatoes
gently
beef extract
some
with
in
if the
or
stew
parts;
add
a
cut
eight parts,
more
or
add
ham
green
Cuites
Herbes
with
"
Cooked
Fine
Herbs.
and
with previously cooked
Eggs for omelet mixed
chopped shallots,mushrooms, parsley and chervil.
d, la Flamcmde
Omelet
aux
"
Flemish
and
Flews
de
brown
"
with
cut
calf's
sauce.
Co-urge
Pumpkin buds
mixed
spinach and garnished with
filled with
brains
Fashion.
Pumpkin Buds.
in
small, fried slightly
zvith
the beaten
eggs.
butter
and
100
and
Eggs,
How
Omelettei
la Florentine
a
Omelette
and
Omelet
filled and
in squares
Artichoke
mixed
au
Fromage
Grated
a
Surrounded
d, la
Grecque
with
Greek
"
butter
flavored
Bottoms.
fried in butter
and
with
eggs ; the best sorts
Gruyere.
or
Fashion.
in
tossed
tips
truffle
butter.
sauce.
Fashion.
egg plant
to Madeira
added
and
sauce.
Parmesan
are
asparagus
filled with
Omelet
beaten
Duke's
Grand
with
Omelette
cut
eggs.
with
mixed
"
livers
chicl^en
Artichoke
for this purpose
la Grand-Due
with
Cheese.
cheese
of cheese
in butter
Livers.
in squares,
cut
the beaten
with
"
with
"
bottoms
with
Chicken
in Madeira
stewed
tossed
sauce.
garnished
d'Artichmcts
Fmids
aux
and
cream
with
"
Omelet
"
with
de Volcdlles
Thciii.
Style.
plain spinach
filled with
surrounded
Foies
aux
Florence
"
Use
to
onions
and
(cut in cubes, sauted in
sauce
sauce). Tomato
green
around
pepper
the
omelet.
au
Sour
Hareng
Smoked
zvith Smoked
"
herring, boned
fried in butter
a
la Havanaise
(sauted
a
with
"
and
mixed
with
Dutch
in
cut
small
the beaten
squares,
eggs,
Style.
chicken
in Madeira
la Hollandaise
The
Havana
"
Omelette
and
Herring.
livers
and
red
peppers
sauce).
Style.
of eggs
mixed
with fine herbs, the whites
well whisked
with the yolks ; flat
mixed
to froth and
yolk
omelets
with
are
prepared
sliced broiled
from
smoked
this mixture
salmon.
and
served
and
Eggs,
How
Omelette
an
Homard
with
"
Omelets
and
a
la
cream
Omelet
la Ifalienne
Add
the
to
omelette
a
in
smothered'
in
highly
season
butter,
with
rika.
pap-
with
wine
Style.
(before
Parmesan
the soft part of the
and
the
cream
omelette
cheese
stewed
sauce.
and
cooked)
garnish the
is
tomatoes.
"
sliced breast
I'Indienne
with
the
beaten
eggs;
with
"
Ham
seasoned
mixed
with
rice and
boiled
and
curry powder;
served with currj
Ham.
iu small
cut
the beaten
la Jasrdiniere
"
Onions
and
mixed
Fashion.
fine, smothered
the eggs
; omelet
in
butter 'and
filled and
stewed
in
then
garnished with
bean's,artichockes
and
in squares
the omelet.
around
cut
fried in butter
eggs.
Gardener's
sliced
with
squares,
carrots, turnips,peas,
sauce
in butter
savice.
Jambon
mixed
Style.
filled with
cream
with
of chicken
Indian
"
soft part of oysters
stewed
in cream.
finelysliced,smothered
omelet
a
eggs
with
Onions
mi
cut
I'Imperatrice Empress Fashion.
Omelet
filled and garnished with
and
a
onions
in white
grated
some
lobster
cream.
garnished
Italian
"
in
with
Oysters.
filled and
oysters stewed
a
garnished
added, and
with
"
Omelet
"
with
omelette
sauce
HuUres
101
Hungarian Style.
"
Fill the
aux
stewed
Hongroise
Them.
Lobster.
filled and
squares
Use
to
and
cream;
rooms
mushtomato
102
^'^^- fioiv
ESi^"
Omelette
Jus
au
lidth
"
Plain
a
la
Same
Lard
au
de
Funue
Boeuf
with
1. The
Omelet
"
surrounded
"Omelet
as
"
Thcin.
Gravy.
omelet
Lanque
Use
to
"
with
rich
with
Snwked
grav}-.
Becf-fongue.
Jambon."
au
Bacon.
beaten
eggs mixed
with
small
pieces of
fried
bacon.
2. Omelet
a
la Lorenzo
garnished with
Loi'enso
"
Garnished
broiled
stripsof
bacon.
Style.
with
creamed
crab
with
flakes, mixed
chopped
The
green
top of omelette
peppers.
with
glazed slices of truffles.
a
la
Lyonese Fashion.
sliced finelyand smothered
nished
gar-
Lyonaise
"
Onions
with
the
beaten
eggs
and
some
in
butter,mixed
grated Parmesan
cheese.
a
la Macedoine
Matcedoine.
"
Omelet
filled and
garnished with
in
vegetablesstewed
a
la Maitre
d' Hotel
filled and
Omelet
cooked
squares,
of
d'Hotel.
garnished
in
kinds
cream.
Maltre
"
different
with
with
butter
sweetbreads
fine herbs
cut
and
in
beef
extract.
a
la Malako'ff
To
four
Malakoif
"
raw
reduced
tomato
stewed
fresh
eggs
Style.
add one
tablespoonful of thickly-
puree.
Garnish
the
mixed
with
tomatoes,
omelette
with
plain
boiled
rice.
des
Matelots
The
"
bowl
is rubbed
mixed
smoked
Sailors' Fashion.
in which
with
with
the
eggs
for. the omelet
garlic;andiovies
cut
are
in small
the eggs, omelet garnishedwith
salmon
with tomato
and surrounded
beaten
squares
slices of
sauce.
(ind Hozv
Egg^,
Omelette
a
la-M
edicts
103
Omelet
"
edicts
M
"
Them.
Use
to
.
Omelet
filled and
garnished with
an'd mushrcxjms
Madeira
a
la Mexicaine
Mexican
"
filled and
la Milanaise
Omelet
Fashion.
garnished
small
cut
peppers
inch
in
stewed
and
squares
sauce.
Omelet
rt
in
cut
fles,
quail,truf-
breast of
and
Milanese
"
filled and
and
long
mushrooms,
with
stewed
in
shrimps and
shrimp sauce.
sweet
Fashion.
with
garnished
mixed
with
tomato
spaghetti cut
shredded
and
sauce
one
truffles,ham,
grated
Parmesan
cheese.
a
la Moelle
de
Boeuf
garnished with beef marrow
parboiled and stewed in brown sauce.
in squares,
la Monselet
filled and
cut
with
a
a
aux
la
la
garnished
witli truffles and
in squares
in cream;
and stewed
beef
around
the omelet.
extract
chokes
arti-
tomato
MoMglas"Montglas.
Omelet
filled and
poached
eggs.
Mornay
chicken
stewed
white
"Poached
with
ragout
Eggs
Montglas.")
as
for
Mornay.
"
filled and
Moules
garnished
(See
Omelet
Omelet
a
cut
Monselet.
"
Omelet
sauce
Beef Marrow.
filled and
Omelet
a
with
"
in
la Mousseline
and
The
whites
and
mixed
"
sliced truffles and
sauce.
garnished
filled and
wine
cream^
with
Mussels.
with
"
garnished
with
mussels
stewed
in
cream.
Foam
of eggs
with the
Omelet.
are
"
well whisked
yolks ;
cooked
as
to
a
stiff froth
usual.
104
^SS^)
Hozv
('"d
Omelette
a
la Moicsseline
Them.
Omelet
"
Parmesan
cm
Use
to
Omelet
Foam.
"
with
mesan
Par-
Cheese.
Same
as
cheese
a
above
with
the
eggs.
to
la Nantim
Nantua
"
Omelet
a
la Normande
with
small
la Nouvelle
both
with
okra
1. Shad
mixed
with
2. Omelet
Oignons
in small
garnished
green
nish
Gar-
tomatoes.
Roe.
squares,
fried in butter
and
the omelet.
filled and
garnished
then
and
with
shad
in squares
cut
and
previously
stewed
roe
zvith Onions.
"
Nouveaux
Oignons
Olives
with
"
in brown
Olives
then
Spring Onions.
small glazed spring onions.
garnishedwith
small
olives stewed
sauce.
Farcies
1. Same
as
forcemeat
2. Stuffed
cooked
and
Olives.
filled and
Omelet
in butter
with
"
garnishedwith
Omelet
aux
Shad
fresh
sliced very fine,smothered
with the beaten eggs.
mixed
aux
and
cream.
Onions
aux
shrimps
Orleans
with
with
"
cooked
aux
Nezu
"
cut
roes
oysters and
stewed
d'Alose
Oeufs
in
Style.
Style.
with
onions
and
finely-sliced
in butter.
previously cooked
made
peppers,
with
sauce
fried smelts.
Orleans
Omelette
aux
cream
filled with
very
grated Parmesan
fles
crayfishand trufcrayfishbutter.
with
garnished
Norman
"
Omelet
a
in
of
Fashion.
filled and
stewed
the addition
with Stuffed
"
Olives.
only use olives stuffed
chopped truffles.
above
and
olives
in the usual
mixed
way.
with
beaten
with
chicken
eggs;
omelet
106
E,ggs, and
Hozv
Omelette
Pointes
mix
Can
de Houblon
be
prepared
Pommes
aux
de
Hop Sprigs.
tips.''
asparagus
"with
as
Terre
^Omelet
"
with
"
ivitk Potatoes.
"
Raw
potatoes cut in small
with the eggs.
mixed
a
la
"
Prelats
; omelet
Prelate
"
crab
d la Princesse
la Printaniere
"
and
cooked
and
chervil
d la Provencale
in
la puree
a
la
with
garnished
with
Spring
in
Top
cream.
glazed
cream
slices
of
sauce.
Omelette.
of well-cleaned
"
Provencial
filled with
Omelet
tips
asparagus
(finely-shredded
in butter), chopped
parsley, chives
with
mixed
Parsley sauce.
eggs.
handful
a
Fashion.
Surrounded
truffles.
la
sauce.
sauce.
filled with
omelette
the
a
wine
Princess
"
Omelette
A
tomato
with
Fashion.
in white
stewed
of
with
surrounded
mixed
garnished and filled witli herrings'soft roe,
and
truffles
meat, crayfishtails,mushrooms
Omelet
d
and
fried in butter
squares
Portugaise Poi'tugueseStyle.
Chopped fine herbs, olives,and anchovies
the eggs
des
Them.
Use
to
Style.
minced
puree d'Artichauts
with
"
with
d'Asperges
"
puree de Cliampignons
"
d la
puree de Chouxfleurs
h la
puree d'Oseille
d la
puree de Tomates
onions
with
oil,surrounded
"
sorrel
"
and
tomato
ered
garlicsmoth-
sauce.
puree of Artichokes.
puree of Asparagus.
with
with
puree
of Mushrooms.
puree of Cauliflower.
with puree of Sorrel.
"
with puree
of
Tomatoes.
^SS^"
o-nd
Hozv
Omelette
d la puree
de
Volaille
Omelets
like
served
with
filled with
brown
la
a
Reforme
Queen
"
omelette
top
glazed
around
Ris
the
Omelet
filled
squares
and
Royale
Fill the
in
sweetbread
sauce
in
cut
with
cut
sauce.
Kidneys.
zvith Veal
"
kidneys
mutton
Style.
fat goose
liver and
top of the
glazed
truffles cut
omelette
slices of truffles.
may
in
be
Madeira
dish.
Royal Style.
omelette
and
garnish
on
the
and
added-
tomato
to
sauce.
outside
of chicken
(all previously cooked),
one-third
place
Kidneys.
Madeira
truffles,sweetbreads, breast
squares
Reforme."
bacon.
ivith Mutton
The
squares.
"
and
"
with
the
with
garnished with
Rossini
mixed
on
la
a
cream.
stewed
above.
sauce
in
onions
Same
"
Eggs
Fashion..
and
garnished
la
garnished
de Veau
small
a
and
Rognofis
d, la Rossini
"Fried
of chicken
and
puree
of
slices
truffles.
Cream
Monton
squares
Eggs
or
gravy
with
filled and
as
for
stewed
with
Omelet
aux
with
Style.
Sweetbread.
Robert
"
Omelet
in
Club
with
"
Rognofi-sde
aux
surrounded
is
omelette.
de Veau
la Robert
"
the omelet
purees;
Style.
Fill the
on
a
Reform
"
garnishingas
la Reine
aux
and
puree
be
mollets,can
tgg
sauce.
Same
a
the
107
puree of Fowl.
poached eggs, or
great variety of
a
Them.
Omelet
"
imfh
"
Use
to
supreme
sauce
cut
with
rooms
,and mushin
small
mixed
with
108
and
Eggs,
Hozv
Omelette
a
la Russe
Russian
"
Small
Style.
cold ; but it can
Soft Ckmts
Prepared
au.v
clams
is
a
be served
with
"
caviare; generally served
hot
also.
Clams.
Soft
with
as
Them.
Omelet
"
filled with
omelet
Use
to
"Hard
be too
large,they may be cut
preferableto have them small.
la Soubise
into
the
soft
halves, but it
Soubise.
"
Omelet
filled with
d, la Suisse
should
Clams;"
Swiss
"
of onions.
puree
Style.
cheese
Gruyere
white
in small
cut
and
squares
with
mixed
the eggs.
au
Thon
la Brillat-Savarin
a
Tunny Brillat-Savarin
with
"
Style.
The
soft
in water
cooked
of carp
roe
for
a
utes
min-
few
ter
chopped with some
tunny, then cooked in butwith the beaten
with chopped shallots and mixed
is
Omelet
eggs.
with
melted
cooked
Tomates
with
"
and
served
on
a
dish
Omelette
du Cure
in his
Physi-
Tomatoes.
filled and
Omelet
usual
d'hotel butter.
maitre
(See Brillat-Savarin's
ologie du Gout.)
aux
as
garnished with
peeled,squeezed, cut
tomatoes
in quarters and
then
previously
stewed
in
butter.
d, la
TrafalgarStyle.
Trafalgar
"
surrounded
Omelette
with
Tricolores
"
fried
in Three
'Small
omelets
mixed
with
with
deviled
cream
sauce
and
nished
gar-
whitebait.
Colors.
of
which
one
is cooked
plain; one
and one
puree of tomatoes
omelet.
for "omelette
verte" or green
thick
as
plained
ex-
Egg-^j and
Hozv
Omelette
Truifes
aux
with
"
Use
to
Them.
109
Omelet
"
Truffles.
1. Truffles cut in squares
and mixed
with the beaten
with gravy.
eggs ; omelet surrounded
2. Omelet
filled and
garnished w^th truffles cut in
and stewed in Madeira
sauce.
squares
d, la
Tyrolienne Tyrolean Style.
"
Omelette
filled with
with
Verte
"
Green
fried
stewed
and
tomatoes
nished
gar-
onions.
Omelet.
Chopped
parsley,chervil, tarragon, chives, spinach
sorrel (the two
latter previously cooked
in butter)
and
mixed
are
des
Voyageurs
Travelers'
"
Omelet
; omelet
cooked
usual.
as
Omelet.
flat,put
cooked
filled with
and
with the eggs
a
on
plateuntil
cold and
then
ham, chicken,
puree prepared of cooked
butter,seasoned with pepper, salt,and mustard
;
a
is rolled like
the omelet
French
a
pancake
and
eaten
cold.
a
la
Zingara
Zingara Style.
Omelette
filled with
"
and
mixed
ham
mushrooms
truffles,
thickly
with
reduced
tomato
with
surrounded
omelette
The
sauce.
shredded
brown
sauce.
des
Zouaves
Zouave
"
with
with
eggs;
small crusts
Sucrees
Omelettes
aux
Bananes
Omelet
and
"
cooked
omelet
"
and
ham,
truffles,mushrooms,
Chopped
mixed
Fashion.
as
tarragon
usual
and
nished
garonions.
of
filled with
puree
Sweet
Omelets
with Bananas.
filled and
cooked
sugar
garnished with
Omelet
in syrup.
and glazed with
bananas
bestrewn
a
red
hot
cut
in slices
with
omelet
powdered
iron.
110
la Celestine
Sweet
"
Omelets
Celestinc.
"
Small
omelets
cream,
apple and
as
Them.
Use
to
Sucrees
Omelettes
a
How
and
EggSj
Frangipane
alternatelyfilled with
strawberry marmalade, etc., glazed
above.
with Preserves.
fiux Confitures
These omelets with souffle and
"
known
commonly
A
and
strewn
with
over
iron, which
omelet
before
water
must
sugar and
be red hot
Omelets
using.
omelets.
sweet
among
serving should
powdered
glazed with the
and dipped in
be filled with
can
Abricots
with
aux
Coings
aux
Praises
aux
Pramboises
"
d la Gelee
a
d
with
"
Raspberry
Groseille
de Guava
with
"
Currant
Jelly.
Jelly.
Guava
Bar
le Due
apple marmalade
and
le Due
with
"
Currants.
with
"
"
filled with
Omelets
with
la
Red
xmth
"
Jam.
Orange Marmalade.
Dauphirte Dauphine Style.
I'Orange
d la
a
Qidnce Marmalade.
Groseilles de Bar
aux
preserves
witJi Strawberry Jam.
"
de
la Gelee
many
Apricot Jam.
with
"
be
always
and
different marmalades, jams, and jellies,
from
the following:
be seen
as
can
mix
most
are
served
before
omelet
sweet
omelets
rum
whipped
Prangipame
Omelet
with
"
filled with
Prangipane
and
one
one
with
Mix
two
"gg,
together three egg
of powdered
ounces
cream;
put in
saucepan
boil,stirringcontinuously. As
to boil take
macaroons
a
off the fire and
then
mav
ready
be
for
use.
added.
add
and
set
soon
as
sugar,
ing,
flavor-
one
ounce
If desired
milk
the fire
on
it
lows:
fol-
yolks
butter,a little vanilla or lemon
of flour,and
ounces
one
gilleach of
of
ounce
; it is
vanilla.
Prangipane Cream.
prepared as
Frangipane cream
Cream:
whole
four
and
flavored
cream
garnished
to
commences
of
some
nut
ter
but-
crushed
and
EggSj
Fruits
Confits
Omelet
with
"
Use
to
Sucrees
Omelettes
aux
How
Them.
Sweet
"
Ill
Omelets
Fruits.
Preserved
filled and
garnished with assorted preserved
fruits,as peaches, pears, green gages, cherries,etc.
Cut into small piecesand mixed
with apricotmarmalade
diluted
rum
ail
or
with
other
flavored
with
Kirschwasser,
liquors.
Kirschwasser"
with
omelet
Sweet
syrup,
Kirschwasser.
cooked
serving Kirschwasser
plain,glazed
is poured over
as
usual; before
the omelet
and
fire set to it.
Pormnes
aux
minced
and
cooked
glazed
I'Alsacienne
d
Pommes,
aux
apples peeletjand
fine and
cooked
omelet
Apples.
filled with
Omelet
then
with
"
with
cut
butter
in
quarters,
and
sugar
;
usual.
as
with
"
Apples,
Alsatian
Fashion.
This
is more
a
pancake
it is called
omelet
ever,
omelet; in Alsace, how-
than
and
shall therefore
we
append
above
with a batter
mixed
as
are
Apples cooked
prepared with one spoonful of flour,two whole eggs
with a pinch of salt
and one
seasoned
gillof cream
and sugar ; cooked
both sides like a pancacke ; before
on
servingbesprinkledwith powdered sugar.
it.
au
Rhum
"
with
Prepared
'
latter
Souffle
e
Rum.
as
Kirsch;"
au
instead
of
the
is used.
rum
Nature
"Omelette
"
Plain Puff
Omelet.
sires
principalfacts to. observe if one dewhen
to have
success
preparing puff omelets.
with the
be well mixed
1st. The
yolks of eggs must
2d. The
until
quite foamy.
they become
sugar
.There
are
whites
must
omelet
must
four
be
be
whisked
cooked
to
in
a
a
hot
stiff froth.
oven.
And
3d.
The
4th, the
112
^Sg^,
Omelettes
omelet
its
How
O'^d
Sucrees
be
must
not
Them.
Sweet
"
Omelets
immediately
eaten
qualityshould
Use
to
without
if
delay
deteriorate.
RECIPE
:
The
with
yolks of three eggs are gradually mixed
six tablespoonfuls
of powdered sugar, until it becomes
smooth
and
are
light; the whites -of six eggs
whisked
to
yolks and the sugar;
quick, only taking a
A
with.
commence
and
stiff froth
a
then
this must
small
dish
be
done
hot
a
gently
but
is buttered
froth
and
powdered sugar, the e.gg mass
put
with
shape,
oblong
besprinkled
powdered
in
the
part of the egg
with
cooked
with
mixed
to
bestrewn
on
it in
an
and
sugar
oven.
find pleasure in decorating the omelet
Some
but this is optionaland left to the cook.
Puff
lets
omecooks
be
can
as
SovMee
above
as
almonds,
SoufHee
be
can
"
various
from
the
and. perfumes,
essences
following:
ivith Almonds.
"
with
the
of
extract
or
Citron
au
with
seen
Amandes
omx
Same
flavored
;
imth
addition
of
pounded
bitter
almonds.
Lemon.
plainpuff omelet with the addition of lemon
flavoring; either finelychopped rind of lemon, or
Same
as
lemon
SoiiMee
extract.
Chocolat
au
Tablets
until
the
as
they
vanilla
are
with
Chocolate.
chocolate
soft, then
are
Same
Confitures"
aux
as
centre
"Vanilla
with
Puff
of the omelet.
heated
crushed
and yolks of eggs,
sugar
for plainpuff omelet.
SouMee
the
of
"
the
and
same
in the
oven
mixed
with
proceedings
Preserves.
Omelet," with
preserves
in
114
and
EggS;
Oeufs
Crenie
How
Sucres
Use
to
Them.
Eggs.
Sweet
"
I'Angiaise English cream.
of
Five
four
with
mixed
ounces
yolks of eggs
powdered sugar are diluted with one pint of boiling
rnilk,brought to the fire to thicken without
boiling,
witli
to
taste, either
stirringconstantly. Flavor
a
"
vanilla,almonds, lemon,
Creme
Cafe
au
Half
of
Caifee
"
boiling milk;
for
mixed
with
and
eggs,
the
filled into
boilingwater
permitting the
Crem"
cool
Put
few
a
mould
fill up
stated
Creme
au
Same
with
infused
into
sugar,
all previously
and
more
slack
a
fine
a
put into
are
pan
a
then
with
without
oven
cooked
when
serve
of sugar
whites
sieve ;
of three
once
boil ; when
to
and
pan,
in which
Cafe,
au
powdered
quart
one
put away
cold.
Custard.
with
the
juiceof
a
lemon,
cook until
put on the range;
light golden brown, and then pour into the
a
cold
pushed
Caramcel
"
the
strained
these
water
lumps
into a. copper
of
of
off ; unmold
Caramel
au
six and
together;
and
into
through
strained
ounces
moulds"
thrown
and
herm,etically,
covered
yolks of
six
beaten
to
coffee
hour, then
half
a
Custard.
of roasted
pound
flavor.
orange
or
with
with
and
the
custard
the
same
the
is to
be
cooked; when
preparation as
omission
of
coffee
for Crime
and
cook
as
above.
Citrofih" Lemon
proportions as
the
rind
Custard.
for
of lemond
coffee
instead
custard, but flavored
of coffee.
Eggs,
and
Meringuees
cooked
Eggs
Custard.
in small
moulds, placed on
cakes^ covered
mdrisiguepreparation.
slices of
short paste or
custard and baked
See
I'Orange
in
with
slack
a
meringue
oven,
mass.
beans
a
la Vanilla
the
into
put
Vanilla
"
Same
proportioa
orange
rind.
milk
for other
proceeding as
same
Custard.
Orange
"
Vanilla
Crime
with
"Meringue."
d,
Creme
decorated
and
covered
round
mings,
puff-pastetrim-
with
filled with
then
decorated
and
sponge
2. Pie dish lined
115
Them.
Sweet
"
Meringue
"
1. Custards
Use
to
Sucre?
Oeufs
Creme
Hozv
custards.
Custard.
stated
as
boiling,the
before
flavored
above,
with
Meringue.
different
sorts of
In cooking and confectionerytwo
meringue are prepared, which have this in common,
that
exclusivelyprepared with whipped
they are
Meringue
"
whites
Meringue
The
and
of eggs
Ordinaire
whites
"
gradually
powdered sugar.
One
mixed
egg
and
of
"
Meringue.
eggs
are
beaten
mixed
with
Italiam
Menw-^w^.
sugar
cooked
vigorously beaten
a
pound
one
to
to
the
with
blow
the
stiff froth
of
sifted
degree
froth
of
is
six
whites.
preparation is
Meringu"," but will
This
"
Italienne
pound
Plain
of twelve
and
Meringue
sugar.
not
be
quite
found
as
light as
useful
on
many
"Plain
casions.
oc-
116
How
and
Eggs,
Oeufs
Sucres
Them.
Use
to
Sweet
"
JJggs
Chantilly ChaniillyMeringites.
Fill a pastry bag, into which
tube of a half
round
a
inch in diameter
is slided,with plain meringue and
to some
on
press it out in the shape of a half tgg
tripsof paper cut about two inches wide ; besprinkle
with powdered sugar;
thick board
on
a
place them
previouslydampened, and bake in a very moderate
with the door open
of a light
until they are
oven
color; meringues should be rather dried than baked.
When
off
cooked, take them
they are sufficiently
the paper,
and with the thumb
make
an
impression
in a warm
their flat side ; put them
on
place to finish
drying.
When
cold they are
served
with
whipped cream
Meringues
a
flavored
la
"
with
vanilla.
Meringues
can
flavors,or
with
whipped
with
ice
served
be
sweet
a
with
of
puree
they
cream;
of
creams
chestnuts
also be
can
different
mixed
served
with
creams.
la
Oeufs
a
en
Neige
Snow
Eggs or Floating Islands.
Have
two
quarts of boiling milk in a flat shallow
with
a
meringue
tablespoon drop in some
pan;
and
of
in
the
size
an
preparation
shape
Ggg, then
the pan and draw
it to the edge of the range
cover
ing;
the milk boilthat the meringue will cook without
so
firm enough take out
the meringues and
when
lay them on a hair sieve. With the rest of the milk
and
when
cold put on
an
English cream,
prepare
dish and the meringue on top.
a
Oeufs
Surprise
with
Make
out
Qose
up
as
Blanc-manger
au
"
Surprise Eggs
Blanc-mange.
little holes
blow
other
"
on
their contents
one
both
sides
into
of the holes with
a
of
bowl
eggs
for further
raw
and
use.
paste and
through the
Blanc-mange prepared
opening fillthe tgg with
follows : Pound
together half
ounce
of bitter and
Oeufs
eight
of
of
milk
hot
and
Silver
water,
and
When
the
and
Gelatine
filled
are
firm, they
of
of
stone
Keyin
soaked
bowl.
a
this,
ready
are
sheets
into
with
pint
one
previously
them
set
ice,
on
serving.
for
Surprise
Chdcolat"
au
with
nine
straip
melted
Surprise
en
add
tablespoon-
two
; dilute
cream;
IV kite
eggs
when
Oeufs
of
when
with
water
117
Eggs
almonds
sweet
one
Them.
Sweet
"
flower
orange
Use
to
Sucres
ounces
f uls
Hoiv
and
Eggs,
with
Eggs
Chocolate.
Same
proceedings
chocolate
Pudding
la
a
Fill
in
is
water-bath
the
Sabayon
Saybayon
it
wine,
in
cold
When
cook
and
unmould
cream.
often
It
is
as
ill
served
enough
itself.
wine
served
commonly
generally
a
though
al-
sauce,
glasses,
an
as
white
with
made
also
preferable, but it can
Kirschwasser,
sherry, Madeira,
rum,
being
be
etc.
a
copper
egg,
one
with
pan
four
basin
or
five
of
ounces
yolks
wineglassful of dry white
fire and
whip vigorously until
whipped
the
then
cream',
pudding
as
serve
desired.
and
powdered
half
slow
over
is
with
brandy,
of
most
dry
a
prepared
a
custard.
English
is
by
entremet
of
meringue
Sabayon.
"
Put
plain
with
as
with
serve
Pudding.
Moscow
"
mould
pudding
a
and
Moscovite
almonds
of
flavoring.
for
used
instead
above;
as
in
wine.
of
the
glasses
and
sugar,
Set
the
white
it
on
a
consistenc%
or
spread
118
and
EggSj
How
Use
to
Miscellaneous
Becassc
Ecossaise
cooks
Many
scrambled
only
cream.
Beat
four
salt and
Woodcock.
when
serving this dish simply dish up
on
ror,
anchovy toast; but this is an eryolks should be used and be mixed
eggs
with
Recipes.
Scotch
"
the egg
Proceed
as
with
eggs
a
pour
.
:
gillof
one
but in
pepper,
follows
with
season
cream,
fire,and
the
over
sauce-pan
continuously until thick
this preparation over
some
stir
Them.
without
boiling,then
anchovy toasts and
serve.
Beignetsd'Oeufs
Hard
Fritters.
Egg
"
eggs cut lengthwise into halves, stuflfed
kind of cooked
forcemeat, dipped in frying
boiled
with
some
batter
and
d'Oeufs
Bouchees
a
napkin.
Patties
of Eggs
fried in hot fat ; served
la Creme
a,
Small
"
on
in Creaxm.
Small
and
pattiesfilled
tossed
in
cut
eggs
in
squares
sauce.
cream
Chomesquis d'Oeufs
hard
with
ainx
Truffes
"
Egg
Crovtesquiswith
TruMes.
Hard
eggs
cream
sauce,
aside
to
and
truffles cut
thickened
cool ; when
preparationin
and fry in
thin
hot
with
cold
wrap
in
squares,
egg
raw
up
some
tossed
yolks
and
in
set
of this egg
ter
pancakes, then dip in frying bata napkin.
on
fat; serve
Eggs,
and
Hozu
Miscellaneous
Cromesquis d^Oeufs a
Use
to
Recipes
la Colbert
Them.
119
Continued
"
Eggs Cromesquis, Col--
"
bert Sauce.
for Egg
Prepare a mixture
as
Croquettes and'
2 inches
spread it on strips of pancakes about
wide
by 3 long, roll up, dip in frying batter and
fry in hot lard. Serve on a napkin with Colbert
separate.
sauce
Croquettes d'Oeitfs Egg
Croquettes.,
"
Same
as
"Egg Cromesquis;" instead
preparation
them
wrapping
shape, and
fry in hot
dip
in
give
pancakes
in beaten
fat and
of
'
serve
a
nice
; roll in bread
eggs
oval
crumbs,
napkin.
a
on
them
Croquettes(TOeufs a I'ltaliemie Egg Croquettes,Italian
Style.
and
Cut eight hard boiled eggs in small
squares
mix
into one
pint of thicklyreduced
cream
sauce,
with
to taste
and
meg,
salt, pepper
season
grated nutadd
of grated Parmesan
a
good handful
"
cheese
and
then
cold, shape
them
Tomato
Fricasse
hot
lard.
cold.
get
bread
and
Serve
on
When
crumb
napkin
a
with
separate.
sauce
d'Oeiifsa I'Anglaise English Egg Fricassee.
Hard
as
Eggs "a la Tripe," with the addition
"
'Same
of sliced
Fritot
to
away
croquettes, tgg
some
fry in
and
put
mushrooms.
d'Oeufs
a
la
Frangaise
Fritot
"
of Eggs,
French
Fashion.
Cold
poached
put
on
dip
them
on
serve
Fondue
an
a
Fondue
a
coated
eggs
oiled dish
and
in
batter
frying
with
set
on
and
truffle
thick
ice ; when
fry
in
very
hot
very
sauce
cold,
fat;
"apkin.
la Brillat Savarin.
is
a
mixture
of
prepared as follows:
Put
eight tgg yolks in
cheese, eggs
a
pan
with
and
a
cream,-
half
and
pound
of
120
and
EggSj
How
Miscellaneous
butter
broken
grated
Parmesan
salt and
Continued
Recipes"
little pieces,4
into
cayenne
tablespoonfulsof thick
of
each
ounces
Gruyere cheese;
and
pepper;
continuouslyuntil of good
bread
Them.
Use
to
with
season
put on the fire and whisk
consistency, then add two
toasted
with
serve
cream;
separate.
The
same
made
be
can
ordinary
with
American
cheese.
Hmtres
du
Bengale
broken
Eggs
seasoned
few
a
Huitres
into cleansed
with
crumbs
bread
and
and
pepper
and butter, and
buttered
oyster shells,
salt, besprinkled with
cooked
in the
for
oven
minutes.
de
Bombay" Bombay Oysters.
egg v/ith only half of its white
An
goblet seasoned
or
Bengal Oysters.
"
if liked
and
with
with
swallowed
sometimes
or
draught.
one
into
lemon
Tabasco
These
a
juice,
sauce,
are
eggs
called Prairie oysters.
Oeufs Deu.v Freres
Prepare some
cheese
and
salt,pepper
Worcestershire
with
is broken
and
lay
one
and
serve.
"Two
"
Brother"
scrambled
Eggs.
eggs
in tartlet crusts.
serve
poached
Oeufs
tgg,
pour
with
Parmesan
On
top of each
rich
over
Files pour Garnitures
Spun Eggs for
in his "Cuisine
Urbian
Dubois
de Tons
"
veal
gravy
Garnishing.
les Pays,"
gives this recipe for spun eggs as a garnishingfor
Spanish ham.
Beat the tgg
yolks of fifteen eggs and pass them
through a sieve. Boil some
lightsyrup in a copper
the tgg yolks through a funnel into
pan, and
pour
This
the boilingsyrup.
made
for
funnel, especially
this purpose,
should have several
have an
at the bottom, which
size of
When
small tubes
ed
attach-
opening, about
the
large vermicelli.
the eggs
are
cooked
they
are
taken
out
of the
122
'^'^'^How
EgS^j
Recipes
Miscellaneous
medium
into
Use
to
When
oven.
each, place the
Them.
Continued
"
done
covers
serve
on
and
top
on
folded
a
in
cook
a
napkin.
Oeitfs SouMes
la Parmesanne
a
san
Parme-
Eggs SouMed,
"
Style.
Put
into
a
fuls of thick
spoonfuls
pinch each
blend
all
5
the
yolks, and
1
creain,
two
of
ounce
tablespoon5
butter,
table-
cheese, salt and a
grated Parmesan
of grated nutmeg
and
;
pepper
cayenne
these ingredients thoroughly, then
whip
of
and
whites
egg
mix
into
the
small
Fill up some
with
ithe souffle
prepai-ation,strew
grated cheese
cook
minutes.
Pate
5 egg
bowl
and
Serve
entree
on
cases
in
a
folded
a
slow
^
yolks,
of their
height
over
some
5 to 8
from
oven
etc.
napkin.
d'Oeufs a I'Anglaise English Egg and Bacon Pie.
rashers
of bacon on the bottom
of a china
Lay some
pie dish ; pour over
eight eggs beaten with a pint of
"
and
cream
seasoned
dish
with
in
moderate
a
Rissoles
short
with
crust
or
serve
oven;
salt and
pepper,
pufi'paste
trimmings
when
the
cover
baked
cold.
d'Oeufs Egg Rissoles.
Roll out
some
puffpaste trimmings to the thickness
of y% of an
inch ; with
the 'pastecutter
stamp out
sound
some
piecesof 2j4 inches in diameter, and in
the centre
lay a preparation of hard eggs as for
"Egg Croquettes;"wet the border of the paste with
a brush
dipped in water or in beaten eggs, and double
half circle ; fry in hot fat and
it over
to form
a
so as
serve
on
a
napkin.
Royale
"
Jaune
Beat
with
pour
Potage
together four
egg
"
Yellow
yolks and
Ciistard
one
for Soups.
whole
egg,
mix
with
season
salt, cayenne
gill of cream,
and
small
tered
butgrated nutmeg; fill up some
pepper
moulds, or one
large mould, with the above
preparation,and cook in the water bath as described
one
and
Eggs,
Hoiv
Miscellaneous
under
in
custard
Green
Red
puree
used.
with
is
spinach
Custard
is
the
cooked
fanciful
or
Custard
with
"
When
dice
made
eggs,
the
or
colored
by
but
and
cold
cut
the
but
ored
col-
shapes.
in
green
123
Continued
Recipes
"Custard."
Them.
Use
to
then
same
manner,
coloring.
Breton
green
mixing
a
a
little
thick
less
tomato
cream
is
124
and
Eggs,
How
Egg
Them.
Use
to
Drinks.
Flip.
Egg
be prepared with
Egg Flips can
liquorSjto satisfyall tastes, we append
With
and
Ale
boiling put
into
Heat
"
whole
ginger,and
stirringall the
several
recipes:
ale ; when
ly
nearale is heating beat
the
of brown
ounces
and
grated nutmeg
another
jug ; then
times
several
turn
and
sugar
and
little
a
into
pour
time,
two
kinds
pint of
one
while
jug;
a
with
eggs
wineglassfulof rum,
twelve
a
Rum.
of
different
add
dered
pow-
the ale,
from
jug
to
jugWith
three
well beaten
an
a
two
whisk
egg
gillof beer, a
another
one
saucepan
and
eggs,
the fire,beat with
add
into
Beer.^-Four
of sugar;
ounces
until
gill of beer,
set
on
nearly boiling; then
little nutrneg
and
ginger, and
serve.
With
Milk
ing
milk
egg
and
mixed
pony
a
Brandy.
and
with
of
the
white
a
the
of
an
tumbler,
and
added
drink
One
teacupful
stiff froth
juice of
one
straws.
if desired.
of
boiling
white
sweeten
to
of
an
taste.
Lemonade.
of sugar, the
quantity of crushed ice into
lemon,
one
ounce
egg and a small
mix
well with a shaker; add
with
the
of
brandy, stir well, and
Egg
Put
"
The
yolk
of
an
littleice water,
also be
egg may
a
and
Eggs,
Egg
How
Use
to
Baltimore
Nog,
125
Thepi.
Style.
Beat
up the yolks of three eggs, and J4 of a nutmeg
of powdered sugar, to the congrated, with two ounces
sistency
of cream;
add, pouring in quietlythe while, yi
gillof brandy or
sherry; add the
froth),and,
pint of milk.
and
rum,
whites
when
This
it forms
a
glass of
one
of
the
Marsala
or
brown
(beaten to a stiff
well incorporated,
and
gillof cream
is not a warm
drink and is easilydigestibl
bilitate
nourishingdietetic beverage for deeggs
persons.
Egg
Beat
the
up
and
the
Nog,
of.
yolk
one
Iced.
with
egg
a
tablespoonfulof
of
pounded white sugar; add one
gillof sherry or half gillof brandy, ditto of rum, quarter
pint of milk; mix together; add half gillof shaven ice.
water
Nog, Hot;
Egg
Heat
each
brown
same
yolks of
two
and
; beat up
de
Poule
eggs
two
well
and
Mulled
Beat
Milk."
pint of Scotch. ale; add while warming, a pinch
of powdered cinnamon, grated nutmeg
and powdered
beat
the
of
with
two
a little
yolks
ginger;
eggs
up
in the ale gradually; when
well amalgamated
sugar ; pour
add a glass of whiskey.
sugar
water
Man's
a
Lait
The
"Auld
or,
up
an
egg
with
Hen's
"
mixed
with
Milk.
two
tablespoonfuls of
add
half
Egg
three
pint of
ounces
orange
of dered
powflower
boilingmilk.
Wine.
glassesof sherry and
a
tea-
ly
grated ginger,and carefulspoonful of sugar; add some
the while ; grate
half pint of boiling water, stirring
before serving.
little nutmeg
on
a
126
and
Eggs,
of
Yolk
Is
for
made
the
the
to
Them.
it
sickly,
more
of
yolks
the
substituting
being
but
Use
Emulsion.
Egg
way,
same
whites;
How
requires
eggs
more
flavoring.
of
White
Beat
the
spoonfuls
whites
of
gum-arabic
This
is
very
milk
of
or
and
efficacious
fresh
two
half
cream,
a
Emulsion.
Egg
small
to
eggs
a
quantity
swallow
with
a
of
teaspoonfiil
of
gently
honey
in
table-
few
or
sore
dered
powsugar.
throat.
Eggs,
and
MuUed
dear
my
Nine
eggs,
Into
a
The
yolks
bowl
Let
Betsy
Till
they
into
another
beat
rhe
hand
With
sugar,
Three
four
or
Though
Into
Put
Or
half
it
good
a
pint
while
The
wine
and
But,
when
it
"With
the
half
Mixing
Into
the
skillet
And
stir
it
Then
Grate
pour
it
in
nutmeg
Then
drink
Who
lets
such
water
a
more
for
a
make
he's
precious
"
pour
wine,
time.
the
into
heat,
beat.
gently
the
to
it hot,
boiling
all
briskly
beating,
heating;
together
with
you:
are
be
then
"
off
for
may
of
well
too.
two
to
pint
a
by
eggs
whites
them
more;
strong
comes
and
yolks
pour
or
water
but
take
water,
too
prove
And
The
of
sweet;
do.
would
wine,
rich.
them
maybe'Il
you'll
next
of
may
make
perhaps,
skillet
a
bottle
and
beat
must
will
switch.
a
froth*d
spoonfuls
some,
it.
with
yolks
which
break;
white.
by
whites
the
take
you'll
the
quite
appear
Another
drop
127
Eggs.
must
you
carefully
you'll
Them,
with
madam,
which
JJse
to
Wine,
First,
A
How
pitcher;
it
a
richer;
fool
liquor
cool.
two.
128
i^^d
Eii^j
to
Use
Them.
Reference.
of
Books
The
How
Athenaeus
Deipnosophists
Natural
Pliny
History
Tabella
Cibaria
Healthj
Improvements
Popular
The
Dr.
Brand
Antiquities
Pantropheon
The
Book
Soyer
About
the
Culinarae
The
Modern
Cook
Two
Fifteenth
Warner
de
Century
Accomplished
Art
Jeaffreson
Table
Antiquitates
The
Cook
la
Cook
Mwy
Mrs.
Chemistry
Culinary
Animal
of
World.
the
.Simmonds
.
Chemistry
A
Treatise
Science
The
Food
on
La
de
de
Atkinson
Table
la
Dictionaire
Cuisine
Pavy
Nutrition
of
Historiographie
Grand
Dietetics
and
Verdot
Cuisine
Dmnas
Dubois
d'Aujourdhui
Meisterwerke
der
Speisen
"
Getraenke
Bliiher
Le
Imperial
Cuisinier
Physiologie
Cooling
Cups
and
Dainty
"
Petermann
Viard
Gout
du
.
Johnston
Life
Common
of
Glasse
Williams
Resources
Food
Chapelle
Books
Cookery
of
Muifet
Brillat-Savarin
Drinks
Terrington