high ; smooth the yolks gently with the blade of a knife, arrange the
eggs on a dish, and place them in a gentle oven for a quarter of an
hour. Serve them directly they are taken from it.
The eggs thus dressed will afford an admirable dish for the second
course, either quite simply served, or with good gravy highly fla-
voured with fresh mushrooms, poured under them.
The same ingredients may be pressed into very small buttered cups
and baked for fifteen minutes, then turned on to a dish and sauced
with a little Espagnole , or other rich brown gravy, or served
without.
Obs. — We would recommend that the whites of swans’ eggs, which
as we have said are extremely beautiful, should be filled with the
above preparation in preference to their own yolks : they will of
course, require longer baking.
TO BOIL A swan’s EGG HARD.
Swans’ eggs are much more delicate than from their size, and from
the tendency of the birds to feed on fish might be supposed ; and
when boiled hard and shelled, their appearance is beautiful , the white
being of remarkable purity and transparency. Take as much water
as will cover the egg (or eggs) well in every part, let it boil quickly,
then take it from the fire, and as soon as the water ceases to move
put in the egg, and leave it by the side of the fire — without allowing
it to boil — for twenty minutes, and turn it gently once or twice in
the time ; then put on the cover of the stewpan and boil it gently for
a quarter of an hour ; take it quite from the fire, and in five minutes
put it into a basin and throw a cloth, once or twice folded, over it,
and let it cool slowly It will retain the heat for a very long time,
and as it should be quite cold before it is cut, it should be boiled
early if wanted to serve the same day. Halve it evenly with a sharp
knife lengthwise, take out the yolk with care, and prepare it for
table, either by the receipt which follows, or by that for forced eggs,
Chapter VI.
swan’s egg, en salade.
We found that the }rolk of the egg, when boiled as above, could
be rendered perfectly smooth and cream-like, by mashing it on a
dish * with a broad-bladed knife, and working it well with the other
ingredients : the whole was easily blended into a mass of uniform
colour, in which not the smallest lump of butter or egg was percepti-
ble. Mix it intimately with an ounce or two of firm fresh butter,
a rather high seasoning of cayenne, some salt, or a teaspoonful or
two of essence of anchovies, and about as much of chili vinegar or
’We chahced, when we received our first present of swan’s eggs, to be in a
house where there was t to mortar — a common deficiency in English culinary
departments.
CiiAP. XXii.]
EGGS AND MILK*
440
lemon-juice. To these minced herbs or eschalots can be added at
pleasure. Fill the whites with the mixture, and serve them in a
bowl two-thirds filled with salad, sauced as usual ; or use them merely
as a decoration for a lobster or German salad.
TO POACH EGGS. ✪ To Poach Eggs
Page 395 · 1 recipe record on this page
Presented as published in 1884. 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
high ; smooth the yolks gently with the blade of a knife, arrange the eggs on a dish, and place them in a gentle oven for a quarter of an hour. Serve them directly they are taken from it.
The eggs thus dressed will afford an admirable dish for the second course, either quite simply served, or with good gravy highly flavoured with fresh mushrooms, poured under them.
The same ingredients may be pressed into very small buttered cups and baked for fifteen minutes, then turned on to a dish and sauced with a little Espagnole , or other rich brown gravy, or served without.
Obs. — We would recommend that the whites of swans’ eggs, which as we have said are extremely beautiful, should be filled with the above preparation in preference to their own yolks : they will of course, require longer baking.
TO BOIL A swan’s EGG HARD.
Swans’ eggs are much more delicate than from their size, and from the tendency of the birds to feed on fish might be supposed ; and when boiled hard and shelled, their appearance is beautiful , the white being of remarkable purity and transparency. Take as much water as will cover the egg (or eggs) well in every part, let it boil quickly, then take it from the fire, and as soon as the water ceases to move put in the egg, and leave it by the side of the fire — without allowing it to boil — for twenty minutes, and turn it gently once or twice in the time ; then put on the cover of the stewpan and boil it gently for a quarter of an hour ; take it quite from the fire, and in five minutes put it into a basin and throw a cloth, once or twice folded, over it, and let it cool slowly It will retain the heat for a very long time, and as it should be quite cold before it is cut, it should be boiled early if wanted to serve the same day. Halve it evenly with a sharp knife lengthwise, take out the yolk with care, and prepare it for table, either by the receipt which follows, or by that for forced eggs, Chapter VI.
swan’s egg, en salade.
We found that the }rolk of the egg, when boiled as above, could be rendered perfectly smooth and cream-like, by mashing it on a dish * with a broad-bladed knife, and working it well with the other ingredients : the whole was easily blended into a mass of uniform colour, in which not the smallest lump of butter or egg was perceptible. Mix it intimately with an ounce or two of firm fresh butter, a rather high seasoning of cayenne, some salt, or a teaspoonful or two of essence of anchovies, and about as much of chili vinegar or
’We chanced, when we received our first present of swan's eggs, to be in a house where there was no mortar — a common deficiency in English culinary departments.
CiiAP. XXii.]
lemon-juice. To these minced herbs or eschalots can be added at pleasure. Fill the whites with the mixture, and serve them in a bowl two-thirds filled with salad, sauced as usual ; or use them merely as a decoration for a lobster or German salad.
TO POACH EGGS.
Records on this page
To Poach Eggs