Mix equal quantities of water and good meat gravy, two tablespoon-
fuls of each with a teaspoonful of vinegar and a seasoning of pepper and
salt; put it into a stew-pan and stir in gradually two well-beaten yolks of
178 BGGS.
eggs. When it thickens, and before it boils, have ready half a dozen
nicely-poached eggs✪ Eggs en Marinade, and pour the sauce over them. Garnish with pars-
ley. It takes ten minutes. Hannah Reynolds.
DROPPED EGGS.
Have the water in the saucepan boiling hard. Break gently the eggs✪ Dropped Eggs,
one at a time, into it, being very careful not to injure the yolks. With a
spoon dip the hot water over them till a skin or crust has formed. Take
them out with a skimmer, lay on a flat dish, slightly salting them, and
garnish the platter with parsley. Mary A. Wheeler.
EGGS riAfXRE D'HOTEL.
Slice and fry Spanish onions in butter, but do not let them brown.
Add a little flour, hot milk, chopped parsley, salt, and white pepper, and
let the. sauce thicken. Cut eggs that have been boiled for ten minutes
into quarters, lay them in the sauce, when hot, arrange the eggs neatly in
a dish and pour the sauce over them. Aunt Polly.
EGG PASTEL.
Beat six eggs, add three tablespoonfuls of cheese and one tablespoonful
of butter and mix well together. Warm the mixture in a stew-pan over a
gentle fire and stir until it is thick. Serve on buttered toast.
Minnie K.
EGGS REVUELTOS.
Six eggs, two tablespoonfuls of thick cream or rich gravy, one teacup-
ful of cauliflower. Cook the cauliflower till tender; break the eggs into
a pan with the cream, season with salt and pepper and place over a gentle
fire; add the cauliflower and stir the mixture till it thickens. Serve with
sippets of fried bread. Mushrooms, asparagus or other vegetables can be
used instead of cauliflower. Mrs. Lettie Holly.
EGGS A LA nODE.
Remove the skin from one dozen tomatoes, medium size, cut them
up in a saucepan, add a little butter, pepper and salt; when sufficiently
boiled, beat up five or six eggs and just before served turn into the sauce-
pan, with the tomato, and stir one way for two minutes, allowing them
time to be well done. Eliza Martin.
BAKED EGG5,
Place a very little beef drippings in the pan, get it quite hot; break in
the eggs as if for frying. Salt them and set in hot oveio a few minutes,
when they will be done. Eat with buttered toast E. Farrar.
EGGS. 179
HUNGARIAN EQGS (DELICIOUS).
A piece of butter the size of a walnut, small onion chopped fine, one
pint of tomatoes strained, one-half pound of mild cheese, three eggs, salt,
cayenne to suit taste. Place the butter in a pan (after having the water
boil to heat the pan), let it melt, add onion and cook until soft. (If one
does not care for the onion, only the flavor, it can be removed before
adding the tomato.) Now add the tomato, let it come to a boil, add
cheese cut fine, stir until it is smooth; now break in the eggs and stir hard
until the eggs are done; care should be taken to break the yolk in stirring.
or it will result in a hard lump; serve on crackers or buttered toast.
Adelaide.
FONDA (CANADIAN STYLE). ✪ Fried Eggs
Page 131 · 13 recipe records on this page
Presented as published in 1917. 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
Mix equal quantities of water and good meat gravy, two tablespoonfuls of each with a teaspoonful of vinegar and a seasoning of pepper and salt; put it into a stew-pan and stir in gradually two well-beaten yolks of
178 BGGS.
eggs. When it thickens, and before it boils, have ready half a dozen nicely-poached eggs, and pour the sauce over them. Garnish with parsley. It takes ten minutes. Hannah Reynolds.
DROPPED EGGS.
Have the water in the saucepan boiling hard. Break gently the eggs, one at a time, into it, being very careful not to injure the yolks. With a spoon dip the hot water over them till a skin or crust has formed. Take them out with a skimmer, lay on a flat dish, slightly salting them, and garnish the platter with parsley. Mary A. Wheeler.
EGGS D'HÔTEL.
Slice and fry Spanish onions in butter, but do not let them brown. Add a little flour, hot milk, chopped parsley, salt, and white pepper, and let the. sauce thicken. Cut eggs that have been boiled for ten minutes into quarters, lay them in the sauce, when hot, arrange the eggs neatly in a dish and pour the sauce over them. Aunt Polly.
EGG PASTEL.
Beat six eggs, add three tablespoonfuls of cheese and one tablespoonful of butter and mix well together. Warm the mixture in a stew-pan over a gentle fire and stir until it is thick. Serve on buttered toast.
Minnie K. EGGS REVUELTOS.
Six eggs, two tablespoonfuls of thick cream or rich gravy, one teacupful of cauliflower. Cook the cauliflower till tender; break the eggs into a pan with the cream, season with salt and pepper and place over a gentle fire; add the cauliflower and stir the mixture till it thickens. Serve with sippets of fried bread. Mushrooms, asparagus or other vegetables can be used instead of cauliflower. Mrs. Lettie Holly.
EGGS A LA MODE.
Remove the skin from one dozen tomatoes, medium size, cut them up in a saucepan, add a little butter, pepper and salt; when sufficiently boiled, beat up five or six eggs and just before served turn into the saucepan, with the tomato, and stir one way for two minutes, allowing them time to be well done. Eliza Martin.
BAKED EGGS,
Place a very little beef drippings in the pan, get it quite hot; break in the eggs as if for frying. Salt them and set in hot oven a few minutes, when they will be done. Eat with buttered toast E. Farrar.
HUNGARIAN EGGS (DELICIOUS).
A piece of butter the size of a walnut, small onion chopped fine, one
pint of tomatoes strained, one-half pound of mild cheese, three eggs, salt,
cayenne to suit taste. Place the butter in a pan (after having the water
boil to heat the pan), let it melt, add onion and cook until soft. (If one
does not care for the onion, only the flavor, it can be removed before
adding the tomato.) Now add the tomato, let it come to a boil, add
cheese cut fine, stir until it is smooth; now break in the eggs and stir hard
until the eggs are done; care should be taken to break the yolk in stirring.
or it will result in a hard lump; serve on crackers or buttered toast.
Adelaide. FONDA (CANADIAN STYLE).
Records on this page
Eggs a la Maître d'HôtelEggs en MarinadeDropped EggsFried EggsPickled EggsEgg PastelEgg PastelRoyal Creamed EggsEggs RevueltosEggs a la ModeBaked EggsHungarian Eggs (Delicious)Fonda (Canadian Style)