Scalloped Eggs - Fluffy Eggs
Description
This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Scalloped Eggs - Fluffy Eggs
Scalloped Eggs
6 hard-cooked eggs
Crumbs
Grease a baking-dish and place in it a layer of crumbs, then a layer of slices of hard-cooked eggs. Dot with bits of butter, sprinkle with salt and pepper, and add another layer of crumbs. Repeat in this order until the dish is full, having a layer of buttered crumbs on top. Pour cream or milk over the whole until it comes about halfway to the top of the dish, and brown in a moderate oven (350°-400° F.).
Egg Fricassee
6 hard-cooked eggs 3 cups stock Minced parsley Chopped onion
3 tablespoons fat 3 tablespoons flour 1/4 cup cream Salt and pepper
Cut the eggs in slices. Make a sauce of the stock, fat, flour and seasonings. Add the sliced eggs, the cream and salt and pepper. Mix well and serve very hot.
Eggs Au Gratin
6 hard-cooked eggs Salt and pepper Grated cheese Buttered crumbs
2 cups medium white sauce, or tomato sauce or yellow sauce
Remove the shells from the eggs and slice them. Arrange the slices in a greased baking-dish. Season with salt and pepper and pour the sauce over the top. Sprinkle with grated cheese and cover with buttered crumbs. Bake in a moderate oven (350 F.) until the sauce bubbles and the crumbs brown.
Eggs A La Duchesse
1 onion Fat
1 cup milk
6 hard-cooked eggs
2 uncooked egg-yolks
2 teaspoons chopped parsley
4 tablespoons grated cheese
Paprika
Salt and pepper
1 1/2 tablespoons lemon-juice
Slice the onion and cook it in a very little fat until brown, then add to it the milk and the eggs cut in halves. Stir over the fire for three or four minutes, then add the slightly beaten egg-yolks, the parsley, cheese and seasonings. Stir over hot water for about eight minutes, add the lemon-juice and serve very hot.
Pickled Eggs
24 cloves
6 hard-cooked eggs
2 cups vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
Shell the eggs and stick four cloves into each egg. Heat the vinegar and when boiling add the salt, pepper and mustard mixed with a little cold vinegar. Put the eggs in a glass fruit-jar and pour the boiling vinegar over them. Cover and let stand two weeks before using. Serve with broiled steak.
Fluffy Eggs
12-18 strips bacon
6 eggs
6 slices toast, square or round
Butter
1/2 teaspoon salt 1/8 teaspoon pepper 1 cup grated cheese Paprika
Spread toast with butter and part of grated cheese. Separate eggs, place whites in mixing bowl and leave each separate yolk in shell till needed. Season whites and beat until stiff and fluffy. Heap onto toast and make a dent in center of each. Slip yolk into center of white, season and sprinkle liberally with cheese. Bake at 3 50° F. until cheese is browned and eggs are set. Garnish with paprika; serve with bacon.
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