Eggs Marinade. — Take J cupful of some good veal
stock or rich gravy, thickened with a little cornflour,
and mix it with half a teacupful of water,
into which has been placed a tablespoonful of
vinegar and a teaspoonful of salt, a little cayenne,
and some celery salt. Pour all this into a stewpan.
Beat up the yolks of 3 eggs✪ Eggs Marinade, and add gradually,
stirring all the time. Have ready 3 or 4 eggs that
have been boiled for 3J minutes, remove their shells,
GAS COOKERY BOOK.
H5
Ivt P!uZ thw in an,fntrfe dish. Pour the sauce
er them, and sprinkle a teaspoonful of chopped
parsley over the whole, and serve. PP
Foam Eggs.— Have as many little round egg tins—
fhp Pre C ma foam dishes, or ramakin cases— as
there are eggs. Put into each of them the white of
gg beaten up to a foam ; make a hole in this and
?md Pol y0ik Mhole- , Sprinkle with sak/ ^pp^
!ttle Paprika and mixed parsley, and on top
on lv dll Lf but^er j P'ace them in oven, and bake
only till just set, and serve at once.
Eggs Grilled. — Take i anchovy, 2 shallots a
witlf the par,fey’ ,and choP vei7 fine; mix them well
rr Ihc 7°JkS °f 2 6?gs and a teacupful of bread-
"Tbs’ and, 3 ozs- ofr butter> a teaspoonful of salt
nd pepper to taste. Have ready a hot dish butter
Place the^d' Sj'ew ,dle mixture over the bottom.
sh>htlvh nn hKUnferi. ^ gfS grilIer’ and br0Wn it
saucers ’and erd6a^ha f a d?zen eggs into seParate
which place i In neat'yf 0n to the dish> after
vvnicn place it in the oven for not more than 2
minutes, or until the whites have just set Serve
immediately on the dish in which they are cooked
ha?vesl!an fggS’ ~ B?il 4 fggs hard, cut them into
tul \ d remove the yolks without breaking the
whites; mix the yolks with a teaspoonful of
anchovy ✪ Eggs Grilled sauce, a little cayenne, or paprika pepper
and salt to taste, and fill in the whites with it ^ Set
bottom of^ h” a d‘Sh bJ Cutting a little Piece off ‘he
bottom of each ; surround them with watercress, and
Egg and Mam on Toast.— Prepare as many rounds
of toast as required — 3 or 4 in. round-and of a nice
cover eabrhWn‘ ,FUf as many slices of lean ham as will
and %rm nndn n^°f toast’ and fritn it to fit the toast,
toas/ d he gaS gnJler; place the ham on the
K
THE HOUSEHOLD
Take a small enamelled fry-pan, and put in
a tablespoonful of fresh butter, crack in two
fresh eggs✪ Egg and Ham on Toast, sprinkle salt and pepper over them,
but do not allow the yolks to break or the whites
to stick to the pan. Let them fry for three minutes,
and wdth care place the eggs on the ham on toast.
Repeat this as many times as you require rounas Oi
toast. Serve very hot.
Omelettes.— The gas grillers are unequalled for
making omelettes. The omelette pan may be placed
on the top of the grill burner, and the omelette gently
cooked for a minute or two. Then place the pan
under the grill burners, which wall quickly draw up
the omelette and brown it to perfection.
Page 80 · 4 recipe records on this page
Presented as published in 1900. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Eggs Marinade. — Take J cupful of some good veal
stock or rich gravy, thickened with a little cornflour,
and mix it with half a teacupful of water,
into which has been placed a tablespoonful of
vinegar and a teaspoonful of salt, a little cayenne,
and some celery salt. Pour all this into a stewpan.
Beat up the yolks of 3 eggs, and add gradually,
stirring all the time. Have ready 3 or 4 eggs that
have been boiled for 3J minutes, remove their shells,
GAS COOKERY BOOK.
H5
Ivt P!uZ thw in an,fntrfe dish. Pour the sauce
er them, and sprinkle a teaspoonful of chopped
parsley over the whole, and serve. PP
Foam Eggs.— Have as many little round egg tins—
fhp Pre C ma foam dishes, or ramakin cases— as
there are eggs. Put into each of them the white of
gg beaten up to a foam ; make a hole in this and
?md Pol y0ik Mhole- , Sprinkle with sak/ ^pp^
!ttle Paprika and mixed parsley, and on top
on lv dll Lf but^er j P'ace them in oven, and bake
only till just set, and serve at once.
Eggs Grilled. — Take i anchovy, 2 shallots a
witlf the par,fey’ ,and choP vei7 fine; mix them well
rr Ihc 7°JkS °f 2 6?gs and a teacupful of bread-
"Tbs’ and, 3 ozs- ofr butter> a teaspoonful of salt
nd pepper to taste. Have ready a hot dish butter
Place the^d' Sj'ew ,dle mixture over the bottom.
sh>htlvh nn hKUnferi. ^ gfS grilIer’ and br0Wn it
saucers ’and erd6a^ha f a d?zen eggs into seParate
which place i In neat'yf 0n to the dish> after
vvnicn place it in the oven for not more than 2
minutes, or until the whites have just set Serve
immediately on the dish in which they are cooked
ha?vesl!an fggS’ ~ B?il 4 fggs hard, cut them into
tul \ d remove the yolks without breaking the
whites; mix the yolks with a teaspoonful of
anchovy sauce, a little cayenne, or paprika pepper
and salt to taste, and fill in the whites with it ^ Set
bottom of^ h” a d‘Sh bJ Cutting a little Piece off ‘he
bottom of each ; surround them with watercress, and
Egg and Mam on Toast.— Prepare as many rounds
of toast as required — 3 or 4 in. round-and of a nice
cover eabrhWn‘ ,FUf as many slices of lean ham as will
and %rm nndn n^°f toast’ and fritn it to fit the toast,
toas/ d he gaS gnJler; place the ham on the
K
THE HOUSEHOLD
Take a small enamelled fry-pan, and put in
a tablespoonful of fresh butter, crack in two
fresh eggs, sprinkle salt and pepper over them,
but do not allow the yolks to break or the whites
to stick to the pan. Let them fry for three minutes,
and wdth care place the eggs on the ham on toast.
Repeat this as many times as you require rounas Oi
toast. Serve very hot.
Omelettes.— The gas grillers are unequalled for
making omelettes. The omelette pan may be placed
on the top of the grill burner, and the omelette gently
cooked for a minute or two. Then place the pan
under the grill burners, which wall quickly draw up
the omelette and brown it to perfection.