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Classic
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page 66
169. OEUFS A LA CREME.
EGGS WITH CREAM.
PROPORTIONS.--For five persons:
Hard boiled eggs......10.
Onion..................1.
Milk...................1 pint.
Butter.................1 tablespoonful.
Flour..................2 tablespoonsful.
Parsley................
Time.--1/2 hour.
PREPARATION.--1st. Prepare the eggs as indicated in No. 168, shell them
carefully, slice or cut them in four (4); place them in a sauce pan. 2d. In
another sauce pan brown (light) 1 chopped onion, sprinkle over 2 tablespoonsful
flour, add 1 pint milk and allow to cook while stirring for about 5 minutes. 3d.
Pour this cream over the eggs, warm the whole without allowing to boil, and when
ready to serve, sprinkle over some hashed parsley, and serve in a hollow dish.
170. SALADE D'OEUFS.
SALAD OF EGGS.
PROPORTIONS.
Hard boiled eggs....10.
Oil..................4 tablespoonsful.
Vinegar..............3 tablespoonsful.
Salt and pepper......To suit the taste.
Parsley.
Time.--20 minutes.
PREPARATION.--1st. Shell and slice the eggs, place them in a salad dish and pour
over 4 tablespoonsful oil mixed with 3 tablespoonsful vinegar, salt and pepper
(to suit the taste) and some hashed parsley.
171. OEUFS POCHES A LA PARISIENNE.
POACHED EGGS A LA PARISIENNE.
PROPORTIONS.--For five persons:
Eggs............10.
Ham..............4 oz.
Mushrooms........6.
Tomato...........1.
Fillets of fowl..If liked.
Truffles.........If liked.
Butter...........4 tablespoonsful.
Flour............1 tablespoonful.
Madeira..........1 glassful.
Stock............1/2 glassful.
Time.--1/2 hour.
PREPARATION.--1st. Poach the eggs as indicated in Note of No. 9, peel and place
them in a hollow dish. 2d. Cut the ham in dices, slice the mushrooms, chop the
tomato also (if you have some) cut in dices a cold fillet of fowl and place it
together with 1 or 2 sliced truffles, in a sauce pan with two tablespoonsful
butter and cook the whole for about 2 minutes; then sprinkle over 1
tablespoonful flour, add 1 glassful madeira and 1/2 glassful stock, and stew for
2 minutes. 3d. Add 2 tablespoonsful butter, stir well the whole and pour over
the eggs.
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