Evenly slice one good-sized, sound truffle✪ Eggs with Truffles into twelve equal
slices; dip them in a little hot broth for two seconds; lay one slice on
top of each egg, and immediately send to the table.
429. EggS With Tarragon. — Blanch for one minute in a sautoire a
quarter of a bunch of tarragon-leaves, drain, and chop them up very fine.
Break twelve eggs into a bowl, add the tarragon, season with a pinch of
salt and half a pinch of pepper, and beat well for four minutes; mean-
while adding half a cupful of sweet cream. Then make an omelet, as for
£GGS. 1 1 7
No. 450, and roll it on a hot serving dish. Prepare a little roux with
flour and butter (No. 135), moisten with half a pint of strong broth and a
glassful of white wine✪ Eggs with Tarragon; skim off any fat that may accumulate on'top, and
let it cook slowly for ten minutes. Strain through a fine sieve and pour
it around the omelet; then serve.
430. EggS with Livers. — Remove the gall carefully from about a
pint of chicken livers, wash them well, drain, and slice them into small
pieces. Place them in a sautoire with one ounce of butter, range the pan
on the hot stove, then season with one pinch of salt and half a pinch of
pepper; toss the contents gently for two minutes; then add a pinch of
chopped parsley, one pinch of chervil, and three well-minced mushrooms,
and moisten with half a pint of Madeira sauce (No. 185), and let cook for
five minutes; make an omelet of twelve eggs✪ Eggs with Livers, as for No. 450, and when ready
to finish, pour the livers in the centre, reserving two tablespoonfuls of it
for further action; close the sides up carefully, cook two seconds longer*
then gently turn it on a hot dish, and, with a spoon, pour all the sauce
around the omelet. Dress the livers that were reserved, at both ends of
the omelet, equally divided, and serve.
431. Eggs EH Parmesan.— Beat twelve eggs in a saucepan, with two
tablespoonfuls of grated Parmesan cheese, a pinch of pepper, but no salt;
stir them well with a whip, and make of this six small omelets, as for No.
450. As soon as they are sufficiently firm, lay them on a dish. Besprinkle
the tops with a little grated Parmesan cheese, roll, and trim them nicely,
sprinkle more cheese over the tops, wipe off the sides of the dish,and put them
in a hot oven for five minutes. Remove from the oven, pour around the
omelets one gill of hot Madeira sauce✪ Eggs EH Parmesan (No. 185); and serve very hot.
432. EggS a la Bonne Femme. — Slice two large, sound onions, and fry
them in two ounces of butter, in a saucepan, stirring frequently, so that
they do not burn; when done, dredge in a good pinch of flour, moistening
with half a pint of cream or milk, and season with a pinch of salt, half a
pinch of pepper, and a saltspoonful of nutmeg. Break six eggs, froth
the whites, mix the yolks with the onions, and afterward the beaten
whites, stirring well. Lay two pieces of white paper on the bottom of a
baking-tin, butter them thoroughly, lay the eggs on top, and set it in the
oven for about fifteen minutes. When done, turn them on to a hot dish,
remove the papers, add two tablespoonfuls of Espagnole sauce✪ Eggs a la Bonne Femme (No. 151)
to the eggs, and serve.
The table
1889Page 157 · 7 recipe records on this page
Presented as published in 1889. 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
Evenly slice one good-sized, sound truffle into twelve equal slices; dip them in a little hot broth for two seconds; lay one slice on top of each egg, and immediately send to the table.
429. Eggs With Tarragon. — Blanch for one minute in a sautoire a quarter of a bunch of tarragon-leaves, drain, and chop them up very fine. Break twelve eggs into a bowl, add the tarragon, season with a pinch of salt and half a pinch of pepper, and beat well for four minutes; meanwhile adding half a cupful of sweet cream. Then make an omelet, as for
EGGS. 117
No. 450, and roll it on a hot serving dish. Prepare a little roux with flour and butter (No. 135), moisten with half a pint of strong broth and a glassful of white wine; skim off any fat that may accumulate on'top, and let it cook slowly for ten minutes. Strain through a fine sieve and pour it around the omelet; then serve.
430. Eggs with Livers. — Remove the gall carefully from about a pint of chicken livers, wash them well, drain, and slice them into small pieces. Place them in a sautoire with one ounce of butter, range the pan on the hot stove, then season with one pinch of salt and half a pinch of pepper; toss the contents gently for two minutes; then add a pinch of chopped parsley, one pinch of chervil, and three well-minced mushrooms, and moisten with half a pint of Madeira sauce (No. 185), and let cook for five minutes; make an omelet of twelve eggs, as for No. 450, and when ready to finish, pour the livers in the centre, reserving two tablespoonfuls of it for further action; close the sides up carefully, cook two seconds longer; then gently turn it on a hot dish, and, with a spoon, pour all the sauce around the omelet. Dress the livers that were reserved, at both ends of the omelet, equally divided, and serve.
431. Eggs en Parmesan.— Beat twelve eggs in a saucepan, with two tablespoonfuls of grated Parmesan cheese, a pinch of pepper, but no salt; stir them well with a whip, and make of this six small omelets, as for No. 450. As soon as they are sufficiently firm, lay them on a dish. Besprinkle the tops with a little grated Parmesan cheese, roll, and trim them nicely, sprinkle more cheese over the tops, wipe off the sides of the dish,and put them in a hot oven for five minutes. Remove from the oven, pour around the omelets one gill of hot Madeira sauce (No. 185); and serve very hot.
432. Eggs a la Bonne Femme. — Slice two large, sound onions, and fry them in two ounces of butter, in a saucepan, stirring frequently, so that they do not burn; when done, dredge in a good pinch of flour, moistening with half a pint of cream or milk, and season with a pinch of salt, half a pinch of pepper, and a saltspoonful of nutmeg. Break six eggs, froth the whites, mix the yolks with the onions, and afterward the beaten whites, stirring well. Lay two pieces of white paper on the bottom of a baking-tin, butter them thoroughly, lay the eggs on top, and set it in the oven for about fifteen minutes. When done, turn them on to a hot dish, remove the papers, add two tablespoonfuls of Espagnole sauce (No. 151) to the eggs, and serve.
Records on this page
Eggs with TrufflesEggs with TarragonEggs with LiversOmelet with LiversEggs EH ParmesanEggs a la Bonne FemmeEggs with Melted Cheese