Butter some hexagonal moulds, and garnish them, Chart-
reuse-fashion, with cut-up, cooked vegetables, varying the
shades. Break an egg into each mould; season, and poach
in a bain-marie. Turn out the moulds upon little, round pieces
of toast; arrange these in a circle on a dish, and pour in
their midst a cream sauce finished by means of a Printanter
butter with herbs, in the proportion of one oz. of butter to
one-quarter pint of sauce✪ Printanier Moulded Eggs.
459—SCRAMBLED EGGS
This dish is undoubtedly the finest of all egg-preparations,
provided the eggs be not over-cooked, and they be kept soft
and creamy.
Scrambled eggs are mostly served in silver timbales, but, in
certain cases, they may also be dished in special little croustades,
in little receptacles made from hollowed brioches, or in tartlet-
EGGS 179
crusts. Formerly, it was customary to garnish scrambled eggs
served in a silver timbale with small, variously-shaped pieces
of toast, or with small scraps of puff-paste, cooked without
colouration, and shaped like crescents, lozenges, rings, palm-
ettes, &c. This method has something to recommend it, and
may always be adopted. In old cookery, scrambled eggs were
sanctioned only when cooked in a bain-marie. This measure
certainly ensured their being properly cooked, but it consider-
ably lengthened the procedure. The latter may therefore be
shortened by cooking the eggs in the usual way, 1.e., in a
utensil in direct contact with the fire; but in this case the heat
must be moderate, in order that, the process of cooking being
progressive and gradual, perfect homogeneity of the particles
of the eggs (effecting the smoothness of the preparation) may
result.
460—METHOD OF SCRAMBLING EGGS
For six eggs, slightly heat one oz. of butter in a thick-
bottomed sauté-pan. Add the six eggs, beaten moderately,
together with a large pinch of salt-and a little pepper; place the
pan on a moderate fire, and stir constantly with a wooden
spoon, taking care to avoid anything in the way of sudden,
fierce heat, which, by instantaneously solidifying the egg-
molecules, would cause lumps to form in the mass—a thing
which, above all, should be guarded against.
When, by cooking, the eggs have acquired the proper con-
sistence, and are still smooth and creamy, take the sauté-pan
off the fire, and finish the preparation by means of one and
one-half oz. of butter (divided into small quantities) and three
tablespoonfuls of cream. Only whisk the eggs to be scrambled
when absolutely necessary.
N.B.—Having given the mode of procedure, which is un-
alterable for scrambled eggs, I shall now pass on, in the follow-
ing recipes, to the various garnishes suited to this kind of dish.
The quantities I give are those required for six scrambled eggs.
461—SCRAMBLED EGGS A LA BOHEMIENNE
Take one cottage brioche for every two eggs. Remove the
tops of the brioches, and the crumb from the remaining portions,
so as to form cases of these. Add one-half oz. of foie gras to
the scrambled eggs, and half as much truffles, cut into dice,
for every two eggs. Fill the emptied brioches with this pre-
paration, and place a slice of truffle coated with meat-glaze
upon each,
N 2
180 GUIDE TO MODERN COOKERY
462—SCRAMBLED EGGS WITH MUSHROOMS
Add to the scrambled eggs one oz. of cooked mushrooms
cut into dice, or raw mushrooms, minced and sautéd in butter,
for every two eggs.
Dish in a timbale; put a fine, cooked, and grooved mush-
room in the middle, and surround with a crown of sliced mush-
rooms, also cooked.
463—SCRAMBLED EGGS, CHASSEUR
Dish the scrambled eggs in a timbale. Hollow out the
middle, and place therein a garnish of one fine chicken’s liver,
sautéd, per every two eggs. Sprinkle a pinch of chervil and
tarragon on the garnish, and surround with a thread of chas-
seur sauce (No. 33).
464—SCRAMBLED EGGS, CHATILLON
Page 106 · 2 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Butter some hexagonal moulds, and garnish them, Chartreuse-fashion, with cut-up, cooked vegetables, varying the shades. Break an egg into each mould; season, and poach in a bain-marie. Turn out the moulds upon little, round pieces of toast; arrange these in a circle on a dish, and pour in their midst a cream sauce finished by means of a Printanter butter with herbs, in the proportion of one oz. of butter to one-quarter pint of sauce.
459—SCRAMBLED EGGS
This dish is undoubtedly the finest of all egg-preparations, provided the eggs be not over-cooked, and they be kept soft and creamy.
Scrambled eggs are mostly served in silver timbales, but, in certain cases, they may also be dished in special little croustades, in little receptacles made from hollowed brioches, or in tartlet-
crusts. Formerly, it was customary to garnish scrambled eggs served in a silver timbale with small, variously-shaped pieces of toast, or with small scraps of puff-paste, cooked without colouration, and shaped like crescents, lozenges, rings, palmettes, &c. This method has something to recommend it, and may always be adopted. In old cookery, scrambled eggs were sanctioned only when cooked in a bain-marie. This measure certainly ensured their being properly cooked, but it considerably lengthened the procedure. The latter may therefore be shortened by cooking the eggs in the usual way, 1.e., in a utensil in direct contact with the fire; but in this case the heat must be moderate, in order that, the process of cooking being progressive and gradual, perfect homogeneity of the particles of the eggs (effecting the smoothness of the preparation) may result.
460—METHOD OF SCRAMBLING EGGS
For six eggs, slightly heat one oz. of butter in a thickbottomed sauté-pan. Add the six eggs, beaten moderately, together with a large pinch of salt-and a little pepper; place the pan on a moderate fire, and stir constantly with a wooden spoon, taking care to avoid anything in the way of sudden, fierce heat, which, by instantaneously solidifying the eggmolecules, would cause lumps to form in the mass—a thing which, above all, should be guarded against.
When, by cooking, the eggs have acquired the proper consistence, and are still smooth and creamy, take the sauté-pan off the fire, and finish the preparation by means of one and one-half oz. of butter (divided into small quantities) and three tablespoonfuls of cream. Only whisk the eggs to be scrambled when absolutely necessary.
N.B.—Having given the mode of procedure, which is unalterable for scrambled eggs, I shall now pass on, in the following recipes, to the various garnishes suited to this kind of dish. The quantities I give are those required for six scrambled eggs.
461—SCRAMBLED EGGS A LA BOHEMIENNE
Take one cottage brioche for every two eggs. Remove the tops of the brioches, and the crumb from the remaining portions, so as to form cases of these. Add one-half oz. of foie gras to the scrambled eggs, and half as much truffles, cut into dice, for every two eggs. Fill the emptied brioches with this preparation, and place a slice of truffle coated with meat-glaze upon each,
N 2
462—SCRAMBLED EGGS WITH MUSHROOMS
Add to the scrambled eggs one oz. of cooked mushrooms cut into dice, or raw mushrooms, minced and sautéd in butter, for every two eggs.
Dish in a timbale; put a fine, cooked, and grooved mushroom in the middle, and surround with a crown of sliced mushrooms, also cooked.
463—SCRAMBLED EGGS, CHASSEUR
Dish the scrambled eggs in a timbale. Hollow out the middle, and place therein a garnish of one fine chicken’s liver, sautéd, per every two eggs. Sprinkle a pinch of chervil and tarragon on the garnish, and surround with a thread of chasseur sauce (No. 33).
464—SCRAMBLED EGGS, CHATILLON
Records on this page
Scrambled EggsPrintanier Moulded Eggs