Wipe the anchovies with a damp cloth, remove the
fillets, and cut into strips. Cut the toast in oblong
slices about three inches long and two inches broad, and
butter them. Beat up the eggs; put them, togetlier
with the anchovy essence, an ounce of butter, and the
cream, in a small stewpan ; add a pinch of cayenne, and
salt to taste. Stir over the fire until the mixture begins
to set ; put an equal quantity on the buttered side of
each piece of toast ; lay the strips of anchovies across
each in the shape of lattice -work ; place a caper in each
cavity ; dish up, put the dish in the oven for a few
minutes, garnish with parsley, and serve hot.
730. (Eufs brouilles aux Truffes. — 6 eggs, 1^ oz.
butter, 1 large truffle, ^ glass Marsala, salt, pepper,
nutmeg, 1 slice toasted bread.
Cut the truffle into fine shreds ; put in a stewpan
with the wine and a tiny piece of butter ; cover and
reduce the liquid to about half its quantity. Break the
eggs into a basin ; season with salt, pepper, and a pinch
of grated nutmeg ; mix thoroughly. Melt the butter in
a stewpan, pour in the eggs, stir over the fire until
664 RECHERCHE COOKERY.
the mixture begins to set ; then add the truffle, &c.,
quickly. Mix well together ; stir over the fire for
another minute ; then turn on a hot dish on a slice of
buttered toast ; dress in a heap, garnish with a few
sippets of toast, and serve.
N.B. — Cooked ham, tongue, mushrooms, peas,
asparagus points, &c., maybe used as a change, in place
of the truffles, and for cooked vegetables the wine should
be omitted and replaced with cream.
731. (Eufs a la Duchesse. — 8 eggs, 8 slices of cooked
ham, about 1^ lb. mashed potatoes, 4 oz. chicken
forcemeat, 4 oz. cooked ox-tongue, 6 mushrooms, 2
truffles, ^ pint tomato sauce, 1 gill bechamel, 1 oz.
lobster butter.
Fill a flat border-mould wdth potato puree, pre-
viously seasoned ; turn out on to a dish ; brush over with
yolk of egg. Stamp out or trim the slices of ham to
the size of an egg ; range them neatly on the border.
Cut the truffles, mushrooms, and ham trimmings into
small dice ; moisten with a little sauce (white) ; season
to taste, and put in the centre of the border. Spread
the forcemeat over the top, and ornament a little ; bake
for 10 minutes in a hot oven. Poach the eggs in salted
water or white stock, take up, drain, trim, and dress on
the slices of ham round the border. Stamp out some
little rounds of lobster butter, put one on each egg ;
sauce round with well-reduced tomato sauce, and serve
the remainder in a boat.
732. (Eufs en Feuilletage. — 5 hard-boiled eggs, h lb.
puff-paste, 1 raw egg, pepper and salt, breadcrumbs,
clarified butter or lard for frying.
Remove the shell from the eggs when cold ; mix a
little white pepper with some fine dry salt ; roll four
eggs in this. Roll out the puft'-paste about J inch
thick ; wrap up each egg in the paste ; brush the edges
of the paste so as to close the ends securely ; egg and
breadcrumb over twice, place them in a wire basket and
fry in hot butter or lard a nice light brown ; this must
SAYOURIES AND BREAKFAST DISHES. 665
Page 312
Presented as published in 1892. 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
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Wipe the anchovies with a damp cloth, remove the
fillets, and cut into strips. Cut the toast in oblong
slices about three inches long and two inches broad, and
butter them. Beat up the eggs; put them, togetlier
with the anchovy essence, an ounce of butter, and the
cream, in a small stewpan ; add a pinch of cayenne, and
salt to taste. Stir over the fire until the mixture begins
to set ; put an equal quantity on the buttered side of
each piece of toast ; lay the strips of anchovies across
each in the shape of lattice -work ; place a caper in each
cavity ; dish up, put the dish in the oven for a few
minutes, garnish with parsley, and serve hot.
730. (Eufs brouilles aux Truffes. — 6 eggs, 1^ oz.
butter, 1 large truffle, ^ glass Marsala, salt, pepper,
nutmeg, 1 slice toasted bread.
Cut the truffle into fine shreds ; put in a stewpan
with the wine and a tiny piece of butter ; cover and
reduce the liquid to about half its quantity. Break the
eggs into a basin ; season with salt, pepper, and a pinch
of grated nutmeg ; mix thoroughly. Melt the butter in
a stewpan, pour in the eggs, stir over the fire until
664 RECHERCHE COOKERY.
the mixture begins to set ; then add the truffle, &c.,
quickly. Mix well together ; stir over the fire for
another minute ; then turn on a hot dish on a slice of
buttered toast ; dress in a heap, garnish with a few
sippets of toast, and serve.
N.B. — Cooked ham, tongue, mushrooms, peas,
asparagus points, &c., maybe used as a change, in place
of the truffles, and for cooked vegetables the wine should
be omitted and replaced with cream.
731. (Eufs a la Duchesse. — 8 eggs, 8 slices of cooked
ham, about 1^ lb. mashed potatoes, 4 oz. chicken
forcemeat, 4 oz. cooked ox-tongue, 6 mushrooms, 2
truffles, ^ pint tomato sauce, 1 gill bechamel, 1 oz.
lobster butter.
Fill a flat border-mould wdth potato puree, pre-
viously seasoned ; turn out on to a dish ; brush over with
yolk of egg. Stamp out or trim the slices of ham to
the size of an egg ; range them neatly on the border.
Cut the truffles, mushrooms, and ham trimmings into
small dice ; moisten with a little sauce (white) ; season
to taste, and put in the centre of the border. Spread
the forcemeat over the top, and ornament a little ; bake
for 10 minutes in a hot oven. Poach the eggs in salted
water or white stock, take up, drain, trim, and dress on
the slices of ham round the border. Stamp out some
little rounds of lobster butter, put one on each egg ;
sauce round with well-reduced tomato sauce, and serve
the remainder in a boat.
732. (Eufs en Feuilletage. — 5 hard-boiled eggs, h lb.
puff-paste, 1 raw egg, pepper and salt, breadcrumbs,
clarified butter or lard for frying.
Remove the shell from the eggs when cold ; mix a
little white pepper with some fine dry salt ; roll four
eggs in this. Roll out the puft'-paste about J inch
thick ; wrap up each egg in the paste ; brush the edges
of the paste so as to close the ends securely ; egg and
breadcrumb over twice, place them in a wire basket and
fry in hot butter or lard a nice light brown ; this must
SAYOURIES AND BREAKFAST DISHES. 665