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Eggs. Part 2 |
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Free Books / Cooking / How To Cook Well / | |
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Eggs. Part 2 |
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This section is from the book "How To Cook Well", by J. Rosalie Benton. Also available from Amazon: How To Cook Well.
(A New Orleans Receipt.)
Olive oil.
Eggs-Mushrooms, cooked and chopped.
Parsley.
Beef stock, or mushroom water.
Put just enough olive oil in a skillet to cook the eggs one by one by tipping the pan. Drop each egg in whole. Cook till the white is "set." Then lay on a hot platter. When all are done, put into the oil a very little onion and fry brown. Add three mushrooms for each egg, a few capers, and a little parsley chopped very fine. Dredge in a sprinkling of flour, and add a little beefstock, or water from the mushroom can. Pepper and salt to taste. Cook a moment, stirring constantly, and pour over the eggs.
Put in a frying-pan one half tablespoonful of ham fat, lard or butter (the first is best). Drop the eggs one at a time, breaking them carefully so as not to let the yolk and white run together. Let them fry about three minutes. Take up and put on a hot platter, draining off all the grease you can.
Cut two thin slices of ham, either raw or boiled, and take off the rind, but leave on some of the fat. If the ham is very salt, pour hot water over it, but do not leave it to soak. Wipe the slices dry, and put into a hot frying-pan (not greased). Move these occasionally in the pan so that they will not burn, and turn them in about two minutes. Lay on a hot platter when thoroughly done, and keep hot while you drop four eggs (broken carefully) into the fat which remains in the frying-pan. Leave them about two minutes to fry, then put them on the ham; two eggs to each slice of ham.
Butter an earthen plate. Into it drop carefully one egg at a time (keeping the yolk whole) till the plate is full; the eggs being side by side, as for poached eggs. Sprinkle with pepper and salt, and put a bit of butter on each, in a very hot oven, and bake about three minutes,- until they are "set."
12 eggs boiled hard.
1/2 cup fresh bread crumbs, 1/4 pound butter. 1 large tablespoonful flour.
1/4 of a small onion, chopped.
Chopped parsley (may be omitted).
1 cup cream (milk will do). Pepper and salt.
Butter a deep pudding-dish and sprinkle with a few of the crumbs. Then slice each egg into six pieces. Put a layer of these, then of crumbs, etc., till the dish is tilled. Hub the butter and flour together till smooth. Put them in a sauce-pan and add the other things. Give them one hard boil, stirring well, and pour over the eggs. Cover the top of the dish with crumbs, and set in a very hot oven to brown quickly. Serve in the same dish. This makes a large dishful; enough for eight persons or more.
Wet bread or cracker crumbs thoroughly with milk. Put a layer of them in a deep buttered dish. Then put a layer of cold hard-boiled eggs, cut in thick slices, and spread with butter; pepper and salt. Then have a layer of chicken, veal, or ham (finely minced). Repeat. Have crumbs on top. Dot with butter and pour over all half a cupful of milk. Bake in a hot oven till well heated through, no longer. This is an economical and tempting dish. It is nice for breakfast, luncheon or tea.
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