FoodNetArchive

Boston Cooking-School cook book

1896

Page 151 · 5 recipe records on this page

Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Have ready a saucepan containing boiling water deep enough to cover completely the number of eggs to be cooked. Slip each egg carefully into water with tablespoon. Place over low heat or over hot water so that water surrounding eggs will not boil. If ther- mometer is used, keep water at 175° to 185° F. Cook 5 to 8 minutes for soft-cooked eggs, 30 to 45 minutes for hard-cooked eggs. 362 THE BOSTON COOKING-SCHOOL COOK BOOK BOILED EGGS II Place eggs in pan containing cold water to cover. Bring gradu- ally to boiling point, reduce heat, keeping water just below boiling point, and cook 3 minutes for soft-cooked eggs, 15 minutes for hard- cooked eggs. HARD-COOKED EGGS FOR GARNISHING Plunge hard-cooked eggs (Method I or IT) into cold water as soon as cooked, to prevent, if possible, discoloration of yolks. CODDLED EGGS Let eggs stand in warm room long enough to lose chill. Put into pan filled with boiling water, cover closely, and remove from heat. Let stand 4 to 8 minutes, according to individual preference. CREAMED EGGS 4 hard-cooked eggs Paprika 1144 cups White Sauce Toast or Cream Sauce (p. 191) Cut eggs in slices, quarters oreighths. Reheat in sauce. Season. Pour over toast. Vary by adding chopped meat, etc. Serves 4 to6. With Pimientos. Add 14 cup pimientos, finely cut. With Asparagus Tips or Peas. Chop eggs fine. Add 1 cup asparagus tips or peas. Scotch Woodcock. Chop eggs fine. Season with anchovy paste or sauce. Ala Sidney. Use Soubise Sauce (p. 195). Curried Eggs I. Use Curry Sauce (p. 192). Season highly. Curried Eggs II. Use Curry Sauce (p. 192) in place of White Sauce. Add 4 cup cooked rice with chopped egg whites. CREAMED EGGS WITH SARDINES 4 tablespoons butter VY box sardines 4 cup soft, stale bread crumbs Y teaspoon salt 1 cup thin cream or top milk V4 teaspoon paprika 2 hard-cooked eggs, finely chopped Y% teaspoon pepper EGGS 363 Melt butter, add bread crumbs and cream, and bring to boiling point. Add eggs, sardines freed from skin and bones, and season- ings. Bring to boiling point again and serve at once. ~ EGGS A LA GOLDENROD 3 hard-cooked eggs Toast 1 cup Thin White Sauce (p. 192) Parsley Cut 4 slices of toast in halves lengthwise.✪ Eggs A La Goldenrod Separate yolks from whites of eggs. Chop whites fine, add to sauce, and pour over toast. Force yolks through a potato ricer or strainer. Sprinkle over top. Garnish with parsley. Serves 4. SCALLOPED EGGS 4 hard-cooked eggs 34 cup chopped cooked ham, 2 cups White Sauce (p. 191) chicken, veal, or fish 34 cup buttered cracker crumbs✪ Scalloped Eggs Chop eggs fine. Sprinkle bottom of a buttered baking dish with crumbs, cover with half the eggs; cover eggs with sauce and sauce with meat; repeat. Cover with remaining crumbs. Bake in moderately hot oven (375° F.) until crumbs are brown. Serves 6. LUCANIAN EGGS 4 hard-cooked eggs 114 cups White Sauce (p. 191) , 1 cup cooked macaroni Salt and paprika ‘ 1% cup grated cheese Onion juice Anchovy paste 34 cup buttered crumbs✪ Lucanian Eggs Cut eggs in eighths, add macaroni, White Sauce, and seasonings. Arrange in buttered baking dish, cover with buttered crumbs, and bake inmoderate oven (350° F.) until crumbs are brown. Serves 6. EGGS HUNTINGTON 4 hard-cooked eggs ; 4 cup milk 1 tablespoon butter V teaspoon salt 1% tablespoons flour Few grains cayenne ¥ cup White Stock (p. 150) Grated cheese 34 cup buttered cracker crumbs✪ Eggs Huntington Make sauce of butter, flour, stock, and milk; add eggs chopped fine, salt, and cayenne. Fill buttered ramekin dishes with mixture, sprinkle with grated cheese, cover with cracker crumbs, and bake in moderate oven (350° F.) until brown. Fills 6 ramekins. 364 THE BOSTON COOKING-SCHOOL COOK BOOK STUFFED EGGS ✪ Stuffed Eggs