Eggs in Cases aux fines Herbes. — Butter the little
cases well✪ Eggs in Cases aux Fines Herbes, and add a teaspoonful to each of minced fines herbes.
Fines Herbes consist of two-thirds of chopped mushroom and
chopped parsley to one-third of finely- chopped chives or the
stem of a fresh green onion. Onion threads (see page 853)
are infinitely superior to onion stem or to chives in all prepara-
tions of Eggs, and are easily grown in a box anywhere. Warm
the cases on the hot plate, and when the butter has melted
break an Egg into each. Shake a layer of finely-sifted bread-
crumbs over each surface, and keep the cases on a tin over
moderate heat till the Eggs set. Then brown them with the
salamander and serve.
(Eufs MolletS. — For this French expression there is, in
cookery, no English equivalent. The meaning is, just a
sufficient cooking of the whites of the Eggs to allow of the
removal of the shells, whilst the yolks are not hardened.
To the touch (E it fs Mullets feel firm and elastic in texture like the
393
EGGS AND OMELETTES
viollet or calf of the leg. To cook CEufs Mullet* properly, plunge them
into boiling water, and keep them with the water at boiling point
for five minutes. Then put them immediately into cold water,
and leave them for from ten to fifteen minutes. When quite cold,
peel off the Egg shells most carefully with the fingers. CEufs
Mollets must not be boiled a second time, but unless they are
fried they must be warmed up. This is best done in the bain-
marie, putting the Eggs into hot salted water.
CEiifs Mollets are excellent in every subsequent fashion, if
they have been carefully cooked to begin with. They can be
coated with egg and breadcrumb, and fried till lightly coloured.
Or they can be laid whole, just as they are, upon any delicate
puree either of meat or of vegetables. Or CEufs Mullets can be
placed on squares of fried toast, and masked with any savoury
butter. Or, as Wyvern suggests, “ Have ready a pint of nice
“ white sauce seasoned with pepper and spiced salt. Flavour this
“ with Ravigote, that is a tablespoonful, mixed, of equal parts of
■“ finely-chopped tarragon, parsley, chives, and chervil. Sharpen it
u with a dessertspoonful of vinegar. Put the CEufs Mollets on a
“ hot dish and pour the sauce boiling hot over them. Serve at
■“ once. Or send (Eufs Mollets up on freshly-made buttered
“ toast, with a pat of maitre d’hotel butter, no bigger than a six-
“ pence, melting upon each.”
Buttered Eg’g’S. — It is better to follow the French fashion
of serving Buttered Eggs, or CEufs Brouilles, upon a hot fire-
proof dish. The English method of serving them on toast is a
mistake, as the toast is sure to be either spongy or leathery. In
America this dish is known as Scrambled Eggs. Most cooks
suppose that Buttered Eggs is a dish to be served in a hurry,
with any sort of butter, added anyhow, and that it requires
neither time nor care. They are quite mistaken. To prepare
good Buttered Eggs plenty of time is wanted, the best butter, and
a slow fire. If the fire is fierce the Buttered Eggs are sure to be
lumpy and tough instead of being smooth. Buttered Eggs,
which are so useful in many different ways, must in all cases be
served as soon as they are cooked. To keep them waiting is fatal.
Wyvern' s method ought always to be followed. For this, break
three Eggs into a bowl with a saltspoonful of salt and a dust of
pepper, and mix them well.✪ Buttered Eggs (CEufs Brouilles)
Page 275 · 2 recipe records on this page
Presented as published in 1898. 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
Eggs in Cases aux fines Herbes. — Butter the little cases well, and add a teaspoonful to each of minced fines herbes. Fines Herbes consist of two-thirds of chopped mushroom and chopped parsley to one-third of finely- chopped chives or the stem of a fresh green onion. Onion threads (see page 853) are infinitely superior to onion stem or to chives in all preparations of Eggs, and are easily grown in a box anywhere. Warm the cases on the hot plate, and when the butter has melted break an Egg into each. Shake a layer of finely-sifted breadcrumbs over each surface, and keep the cases on a tin over moderate heat till the Eggs set. Then brown them with the salamander and serve.
Œufs Mollets. — For this French expression there is, in cookery, no English equivalent. The meaning is, just a sufficient cooking of the whites of the Eggs to allow of the removal of the shells, whilst the yolks are not hardened.
To the touch Œufs Mollets feel firm and elastic in texture like the
villet or calf of the leg. To cook Œufs Mollets properly, plunge them into boiling water, and keep them with the water at boiling point for five minutes. Then put them immediately into cold water, and leave them for from ten to fifteen minutes. When quite cold, peel off the Egg shells most carefully with the fingers. Œufs Mollets must not be boiled a second time, but unless they are fried they must be warmed up. This is best done in the bainmarie, putting the Eggs into hot salted water.
Œufs Mollets are excellent in every subsequent fashion, if they have been carefully cooked to begin with. They can be coated with egg and breadcrumb, and fried till lightly coloured. Or they can be laid whole, just as they are, upon any delicate puree either of meat or of vegetables. Or Œufs Mollets can be placed on squares of fried toast, and masked with any savoury butter.Or, as Wyvern suggests, "Have ready a pint of nice white sauce seasoned with pepper and spiced salt. Flavour this with Ravigote, that is a tablespoonful, mixed, of equal parts of finely-chopped tarragon, parsley, chives, and chervil. Sharpen it with a dessertspoonful of vinegar. Put the Œufs Mollets on a hot dish and pour the sauce boiling hot over them. Serve at once. Or send Œufs Mollets up on freshly-made buttered toast, with a pat of maitre d'hotel butter, no bigger than a six-pence, melting upon each."”
Buttered Eggs. — It is better to follow the French fashion of serving Buttered Eggs, or Œufs Brouillés, upon a hot fireproof dish. The English method of serving them on toast is a mistake, as the toast is sure to be either spongy or leathery. In America this dish is known as Scrambled Eggs. Most cooks suppose that Buttered Eggs is a dish to be served in a hurry, with any sort of butter, added anyhow, and that it requires neither time nor care. They are quite mistaken. To prepare good Buttered Eggs plenty of time is wanted, the best butter, and a slow fire. If the fire is fierce the Buttered Eggs are sure to be lumpy and tough instead of being smooth. Buttered Eggs, which are so useful in many different ways, must in all cases be served as soon as they are cooked. To keep them waiting is fatal. Wyvern' s method ought always to be followed. For this, break three Eggs into a bowl with a saltspoonful of salt and a dust of pepper, and mix them well.
Records on this page
Eggs in Cases aux Fines HerbesButtered Eggs (CEufs Brouilles)