EGGS.
[447]. Poached Eggs. Put in a flat saucepan three pints of water, a tablespoonful of vinegar, and two pinches of salt. When the water boils, break your eggs into it, and let them poach two or three minutes; lift them out with a skimmer, and serve each egg on toast.
[448]. Fried Eggs. Heat an ounce of butter in a frying-pan, break into it eight eggs, fry three or four minutes, lift them out with a skimmer; serve plain, or with broiled ham or bacon cut in very thin slices.
[449]. Eggs sur le Plat. Butter well the bottom of a dish, in which break eight eggs; put them in a hot oven for four or five minutes, and serve.
[450]. Scrambled Eggs. Break a dozen eggs into a moderate-sized flat saucepan into which you have put two ounces of butter, a pinch of salt and white pepper, and half a glass of milk, stirring all together with a wooden spoon. When the eggs are thickened to a proper consistency, serve very hot.
[451]. Scrambled Eggs with Peas. Same as foregoing, adding half a pint of boiled peas.
[452]. Scrambled Eggs with Asparagus. Proceed as for the foregoing, and, instead of peas, add the green ends of a bunch of asparagus.
[453]. Scrambled Eggs with Tomatoes. Proceed as for scrambled eggs ([Art. 450]), adding a quarter of a can of tomatoes, from which you have drained the liquid.
[454]. Scrambled Eggs with Truffles. Proceed as for scrambled eggs, adding a small box of chopped truffles.
[455]. Scrambled Eggs with Ham. Proceed as for scrambled eggs, adding an ounce of lean cooked ham chopped fine.
[456]. Eggs à la Tripe. Peel and chop six onions, put them in a saucepan on the fire, with two ounces of butter, a pinch of salt, pepper, and nutmeg; simmer them gently about an hour, and then add to them a tablespoonful of flour, which mix well with your onions; moisten with half a pint of milk; simmer gently, stirring every now and then to prevent your sauce sticking to the saucepan; then put it through a sieve and heat again on the fire, adding a dozen hard-boiled eggs cut in round slices.
[457]. Eggs au Beurre Noir. Fry eight eggs; then in a frying-pan put two ounces of butter, a pinch of salt and pepper; heat on the fire until it becomes black, then add two tablespoonfuls of vinegar; let it boil up again, and pour it over your eggs.
[458]. Eggs à l'Aurore. Take a dozen hard-boiled eggs, to which add half a pint of béchamel sauce ([Art. 83]), and put them on a dish; sprinkle them on top with three yolks of hard-boiled eggs which you have previously pounded fine, and mixed with an equal quantity of bread-crumbs. Add a little melted butter on top, garnish with pieces of bread dipped in melted butter, and send to the oven; when colored a light brown, serve.
[459]. Eggs with Cream. Boil three sherry-glasses of cream, which put in a large dish, break into it a dozen eggs, send to a moderate oven for about twelve minutes, and serve.
[460]. Eggs with Cucumbers. Pare and cut in slices six cucumbers; put them in a frying-pan with two ounces of butter, a tablespoonful of chopped shallots, the same of chopped parsley, six tablespoonfuls of consommé (stock, [Art. 1]), and mix all well together with a tablespoonful of flour, a little salt, pepper, and nutmeg; when the cucumbers are thoroughly done, add a dozen hard-boiled eggs and a glass of cream; boil five minutes, and serve very hot.
[461]. Poached Eggs au Jus. Put a pint of consommé (stock, [Art. 1]) in a saucepan and reduce it one half; poach eight eggs, put them on a dish, pour your consommé over them, and serve.
[462]. Poached Eggs with Asparagus. Cut off the green ends, about half an inch in length, of two bunches of asparagus; wash them, then boil them about fifteen minutes in two quarts of boiling water and a pinch of salt; if perfectly tender, drain them and mix them with a gill of sauce Allemande ([Art. 81]) and a pinch of sugar. Poach eight eggs, place them on top of your asparagus, and serve.
[463]. Poached Eggs with Wine Sauce. Poach ten eggs, which place on toast and cover with a sauce Allemande ([Art. 81]) to which you have added a wineglass of sherry.
[464]. Eggs à la Marseillaise. Chop fine a clove of garlic, to which add eight tablespoonfuls of sweet oil, three tablespoonfuls of vinegar, and a tablespoonful of anchovy sauce; season highly with salt and pepper, mix all well together, add a tablespoonful of capers, and place on top a dozen cold hard-boiled eggs cut in two.
[465]. Eggs with Sauce Mayonnaise. Cut a dozen cold hard-boiled eggs in two, which place on slices of toast, and cover with a sauce Mayonnaise ([Art. 113]).
[466]. Eggs à la Huguenot. Put a glass of consommé (stock, [Art. 1]) in a saucepan on the fire; reduce three quarters, pour it on a dish, into which break a dozen eggs, sprinkle them with salt and pepper, send them to a moderate oven for about six or seven minutes, and serve; your eggs must be soft.
[467]. Eggs en Timbale. Break a dozen eggs in a bowl, add a little salt, pepper, and a glass of cream; beat them well, strain them, and put them in eight little tin molds which you have buttered; then place these in a pan containing water; send to the oven, and, when the eggs are sufficiently consistent to turn out of the molds, serve very hot. You may serve with this dish, if desired, a sauce béchamel ([Art. 83]).
[468]. Eggs à la Jardinière. Peel and cut in small pieces two onions, which put in a saucepan on a gentle fire, with two ounces of butter, a little salt and pepper; when beginning to color, mix well with them a glass of cream, which boil for a few moments and allow to become half cold; then beat up well with the foregoing ingredient six eggs. Pour all together on a dish, and send to a moderate oven for about six or seven minutes, and, when well colored on top, serve.
[469]. Poached Eggs with Purée of Sorrel. Clean and wash well two quarts of sorrel, put it in a saucepan with a pint of water and a pinch of salt; after boiling a few moments, drain it and press through a sieve; then put it again in a saucepan with two ounces of butter, a tablespoonful of flour, a pinch of salt, pepper, and nutmeg; when beginning to color slightly, mix well with your sorrel two sherry-glasses of consommé (stock, [Art. 1]) and a glass of cream. Boil ten minutes, remove your saucepan from the fire, and, when boiling ceases, add the yolks of two eggs well mixed in two tablespoonfuls of water or milk; poach eight eggs, place them on top of your purée of sorrel, and serve.
[470]. Aspic with Eggs. Prepare some aspic ([Art. 278]), pour a small quantity in a mold, let it become perfectly cold, then cover entirely with thin slices of cold ham; put another layer of jelly on top, and allow it to become cold, as the first, then place on top of this cold poached eggs, which cover with a layer of jelly, and, when cold, continue with alternate slices of ham, jelly, and eggs, until your mold is filled, which, if hollow in the center, fill with either some of the jelly cut in small pieces, or a cold sauce remoulade ([Art. 109]).
[471]. Eggs au Gratin. Take two ounces of bread-crumbs, the same of grated Parmesan cheese, an ounce of butter, a pinch of pepper, salt, and nutmeg, and the yolks of three eggs; mix all well together and send to the oven; when beginning to color, break on top of this mixture eight eggs, sprinkle some grated Parmesan cheese on top, and, when the eggs are done, serve immediately.
[472]. Eggs à la Lyonnaise. Cut two onions in small pieces, put them in a saucepan on a very gentle fire, with two ounces of butter, a pinch of salt, pepper, and nutmeg; when colored, add to them a gill of béchamel sauce ([Art. 83]) and twelve hard-boiled eggs cut in round slices; pour all together in a dish, cover with bread-crumbs and a very little melted butter; send to the oven, and, when colored a light brown, serve.
[473]. Eggs à la Portugaise. Divide five hard-boiled eggs in two, cutting them through their length; pound the yolks in a mortar, with an equal quantity of butter, and fresh bread-crumbs which you have soaked in milk, and then press from them nearly all moisture; add a little salt, pepper, and nutmeg, pound all well together, and then thoroughly mix with these ingredients a raw egg; fill each half of your white of egg with the foregoing paste, giving to it the form of a whole egg; dip each egg in beaten eggs, cover with bread-crumbs, fry in hot lard, and serve plain or with a tomato sauce ([Art. 90]).
[474]. Eggs en Turban. Cut ten hard-boiled eggs in two around the middle; make a farce as in the preceding article; take the end, about five inches in length, of a round loaf, which place in a buttered pan, with half of your farce arranged in a circle around it; place your eggs on top of this, one quite close to the other, cover them all but the ends with your farce; butter a paper, which should be the height of your eggs, tie it around them, put a little melted butter on top of the eggs, and send to the oven for about thirty-five minutes. See if your farce is firm, remove the round of bread in the middle, also the buttered paper; pour in the middle a sauce béchamel ([Art. 83]), to which you have added a teaspoonful of chopped parsley, and serve.
[475]. Poached Eggs with Anchovy Sauce. Take half a pint of white or butter sauce ([Art. 84]), to which add a teaspoonful of anchovy sauce and the juice of a lemon; poach eight eggs, pour the sauce over them, and serve.
[476]. Poached Eggs with Anchovy Toast. Spread eight pieces of toast with anchovy paste, on which put a little glaze ([Art. 179]); poach eight eggs, place each egg on a piece of toast, and serve very hot.
[477]. Curried Eggs with Rice. Cut in two, lengthwise, ten hard-boiled eggs, add them to half a pint of very hot Allemande sauce ([Art. 81]), to which add a teaspoonful of curry paste; serve them with a border of boiled rice, or the rice in the center and the eggs and sauce around it.
[478]. Omelette (plain). Take twelve eggs, beat them up with a fork for a moment only, so as to mix the yolks and the whites well together, adding a little pepper and salt. Put in an omelette-pan or frying-pan two ounces of butter, to which, when melted, add your eggs, stir them with a fork, and, when beginning to thicken, fold in two, and serve immediately.
[479]. Omelette aux Fines Herbes. Prepare as the foregoing, mixing with the eggs, before putting them in the pan, a tablespoonful of chopped parsley.
[480]. Omelette with Cheese. Prepare as for plain omelette ([Art. 478]), adding to the eggs, before putting them in the pan, two ounces of grated American cheese, or equal parts of American and Parmesan cheese.
[481]. Omelette with Onions. Peel and cut in small pieces two medium-sized onions, and put them in a frying-pan on a gentle fire with two ounces of butter. When very slightly colored, add to them twelve eggs, which you have beaten for a moment with a fork, and seasoned with a little pepper and salt. Finish as for plain omelette ([Art. 478]).
[482]. Omelette with Peas. Beat up twelve eggs with a fork, add a pinch of salt, pepper, and sugar, a gill of boiled green peas, from which you have drained all moisture, and finish as for plain omelette ([Art. 478]).
[483]. Omelette with Asparagus Tops. Cut off the green ends, about an inch in length, of a bunch of asparagus, boil them in a quart of water, with a little salt, drain off all moisture from them. Mix them with a dozen beaten eggs, and finish as for plain omelette ([Art. 478]).
[484]. Omelette with Sorrel. Clean and wash well two handfuls of sorrel, press out all the moisture, chop it very fine, and put it in a frying-pan on the fire, with two ounces of butter, for about five minutes. Beat up twelve eggs with a little salt and pepper, add them to your sorrel in the pan, and finish as for plain omelette ([Art. 478]).
[485]. Omelette with Tomatoes. Beat up twelve eggs for a moment, with a little pepper and salt, add to them about four ounces of tomatoes—if canned tomatoes, drain off the liquid from them. Put two ounces of butter in an omelette-pan (or frying-pan), add your eggs, and finish as for plain omelette. You may pour a little tomato sauce ([Art. 91]) around your omelette.
[486]. Omelette with Mushrooms. Put half a pint of Spanish sauce ([Art. 80]) and a wineglass of sherry in a saucepan on the fire. Reduce one half, and add half a box of mushrooms cut in quarters. Beat up twelve eggs (for a moment only, so as to mix the whites and yolks) with a little salt, pepper, and nutmeg. Put two ounces of butter in an omelette-pan (or frying-pan), and, when melted, add your eggs. When beginning to thicken, take out the mushrooms with a spoon from your sauce and place them on your omelette, which fold in two, and serve, with your sauce poured around it.
[487]. Omelette with Kidneys. Cut in pieces six sheep's kidneys, from which you have removed the skin, and put them in a frying-pan on the fire, with half an ounce of butter, a little salt, pepper, and nutmeg. Toss them in the pan until they are quite firm, then add a teaspoonful of flour, a wineglass of sherry, and three times as much consommé (stock). Boil ten minutes, and finish as for plain omelette ([Art. 478]).
[488]. Omelette with Chickens' Livers. Cook six chickens' livers, as the kidneys in the foregoing, and finish as for plain omelette ([Art. 478]).
[489]. Omelette with Smoked Beef. Chop fine four ounces of smoked beef, to which add twelve beaten eggs, and finish as for plain omelette ([Art. 478]).
[490]. Omelette with Ham. Chop fine four ounces of lean ham, to which add twelve beaten eggs, and finish as for plain omelette ([Art. 478]).
[491]. Spanish Omelette. Peel and chop fine two cloves of garlic, which put in a frying-pan on the fire with two tablespoonfuls of oil, let them color slightly. Break in a bowl a dozen eggs, which beat up with a fork, add four ounces of canned tomatoes (from which you have drained as much moisture as possible), a pinch of salt and pepper, and a tablespoonful of chopped parsley; add an ounce of butter to your garlics and oil, beat all together, and add your eggs with the above ingredients. Allow them to remain a few seconds in the pan, fold the omelette in two, and serve plain, or with a tomato sauce ([Art. 90]) around it. You may also add to the omelette a little green pepper and a few mushrooms cut in slices.