pound of fine, fresh mushrooms. Place them in a saucepan, with a
tablespoonful of very good butter. Season with half a pinch of salt and
a third of a pinch of white pepper, squeezing in first two drops of
lemon juice. Cover the saucepan, and cook for ten minutes on a moderate
fire. Add a quarter of a glassful of good Madeira wine; reduce to
one-half, which will take two minutes; add now a gill of béchamel sauce
(No. 154), and let come to a boil again. Prepare twelve fresh-poached
eggs, as in No. 404; pour the sauce on a hot serving-dish, keeping the
mushrooms in the saucepan. Neatly lay the eggs over the sauce around the
dish, and dress the mushrooms right in the centre, and serve very hot.
=427. Eggs with Celery.=--Boil for fifteen minutes, in a quart of white
broth (No. 99), two heads of well-washed and neatly pared, sound celery.
Remove it from the broth; then cut it up in one-inch-length pieces, and
return it to the pan with the broth in which it was first boiled,
leaving it on the hot stove. Season with one pinch of salt and the third
of a pinch of white pepper. Reduce to three-quarters (which will require
ten minutes). Add a gill of hot béchamel sauce (No. 154), let come to a
boil. Poach twelve fresh eggs exactly as in No. 404, neatly arrange them
on a hot dish, crown-like. Pour the celery sauce right in the centre,
and serve very hot.
=428. Eggs with Truffles.=--Peel three medium-sized, sound truffles. Cut
them into thin slices, place in a saucepan with a glassful of Madeira
wine; reduce to one-half on a moderate fire. Season with one pinch of
salt and the third of a pinch of white pepper; add one gill of béchamel
sauce (No. 154); let come to a boil. Prepare twelve heart-shaped
croûtons (No. 133); dip the thin parts first into the sauce half an inch
in depth, then into fresh, finely chopped-up parsley up to the same
depth. Gently dress (arrange) them on the hot serving-dish in
star-shape, so that the decorated ends of the croûtons will just reach
up to the edge of the dish equally all around. Prepare twelve poached
eggs exactly the same as in No. 404; dress an egg on each croûton.
Gently pour the above prepared sauce right in the centre of the dish,
being careful not to pour any over the eggs. 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 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 au 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 à 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.
=433. Eggs à la Paysanne.=--Put half a pint of cream into a dish, on the
fire, and when it boils, break in twelve fresh eggs, season with a pinch
of salt and twelve whole peppers; let cook for two minutes, and then set
it in the oven for three minutes, so that the eggs get a good golden
color, taking care that they do not harden. Remove from the oven, place
the dish on another, and serve.
=434. Eggs à la Régence.=--Shred an ounce and a half of salt pork into
fine pieces (ham will answer the same purpose), also one onion cut into
small squares, and six medium-sized mushrooms, all of equal size;
moisten with a spoonful of good gravy, and cook for five minutes. When
done, reduce with a tablespoonful of mushroom essence (liquor). Break
twelve fresh eggs in a dish, with an ounce of melted butter on the
bottom, and set it in a moderate oven for five minutes; pour the
garnishing over, drip off the fat, wipe the sides of the dish, and add
six drops of strong tarragon-vinegar. Remove from the oven, place the
dish on another, and serve.
=435. Eggs with Melted Cheese.=--Grate two ounces of Parmesan cheese on
a dish; set it on a slow fire, adding half a glassful of white wine, a
pinch of chopped parsley, a pinch of chopped chives, half a pinch of
pepper, and a saltspoonful of grated nutmeg, also two ounces of good
butter. Stir thoroughly while cooking, and as the cheese melts, break in
twelve eggs; cook for five minutes longer, then surround the dish with
heart-shaped croûtons (No. 133), set it on another dish, and serve very
hot.
=436. Eggs en Panade.=--Cut out twelve round pieces of bread-crumbs,
each one measuring two inches in diameter, and place them in a
pie-plate, spreading a little butter over each; brown them in the hot
oven for one minute. Break twelve eggs in a bowl, add one pinch of
chopped parsley, half a pinch of chives, two tablespoonfuls of thick,
sweet cream, one ounce of butter, a pinch of salt, and a very little
white pepper. Beat sharply all together for four minutes. Add the twelve
pieces of browned bread to the beaten eggs, mix them well together.
Place in a frying-pan on the hot range one ounce of clarified butter,
heat thoroughly, then fry one egged bread at a time for one and a half
minutes on each side. Dress, with the aid of a cake-turner, on a hot
dish with a folded napkin; keep in a warm place. Repeat the same process
with the others, and serve.
=437. Eggs à la Meyerbeer.=--Butter a silver dish and break into it
twelve fresh eggs; or, if desired, use six small silver dishes, breaking
two eggs into each one; then cook them on the stove for two minutes. Cut
six mutton kidneys in halves, broil or stew them according to taste,
then add them to the eggs, and serve with half a pint of hot Périgueux
sauce (No. 191) thrown over.
=438. Eggs à la Reine.=--Prepare twelve eggs as for the above (No. 437),
cook them for two minutes. Make a garnishing of one ounce of cooked
chicken-breast, one finely shred, medium-sized truffle, and six minced
mushrooms. Moisten with half a pint of good Allemande sauce (No. 210),
heat it up well, but do not let it boil; then pour over the eggs and
serve immediately.
=439. Eggs à la Turque.=--Cook twelve eggs the same as for No. 437, and
pour over them six chicken livers, tossed gently but rapidly in a
saucepan on a brisk fire with one ounce of butter for three minutes, and
then with a spoon remove all the butter from the saucepan. Season with a
pinch of salt, and half a pinch of white pepper, adding half a glassful
of good Madeira wine. Reduce it to one half, then add one gill of hot
Madeira sauce (No. 185), heat up a little, and then pour the sauce over
the eggs and serve.
=440. Eggs à l’Impératrice.=--Cook twelve eggs exactly as in No. 437,
arranging six small slices of pâté-de-foie-gras, one on top of each egg,
and serving very hot.
=441. Eggs à la Suisse.=--Fry twelve eggs as for No. 437; after cooking
for two minutes, cover with half a pint of hot tomato sauce (No. 205),
and add three cooked sausages, cut in two, also a little grated cheese,
then send to the table.
=442. Eggs à la Chipolata.=--Prepare twelve eggs as for No. 437, and
cover them with a pint of hot Chipolata garnishing (No. 232), and serve
very hot.
=443. Eggs à l’Alsacienne.=--Fry twelve eggs as for No. 437, only
putting them on a long dish. Add one chopped onion to four ounces of
finely minced calf’s liver, quickly toss them on a brisk fire for about
eight minutes, then pour in about six to eight drops of vinegar, a pinch
of salt, and a little pepper to season. Garnish both ends of the dish
with this, then serve.
=444. Eggs à l’Aurore.=--Boil twelve eggs until hard, then let them
cool; shell them, and separate the yolks from the whites, putting the
former into a mortar, adding one ounce of fresh butter, a pinch of salt,
half a pinch of nutmeg, the same of ground spice, and three raw egg
yolks; pound all well together. Mince the whites, and put them in a
sautoire with a pint of well reduced béchamel (No. 154), cook without
boiling, although letting them attain a good consistency; place them on
the dish used for serving, lay the pounded yolks on top, and garnish
with twelve square sippets of bread dipped in beaten egg, and put in the
oven to brown for about four minutes; then serve.
=445. Eggs à la Polonaise.=--Cut twelve hard-boiled eggs in halves,
separate the whites from the yolks, and pound the latter in a mortar,
adding about one ounce of butter, a pinch of salt, half a pinch of
ground spice, a saltspoonful of grated nutmeg, and five raw yolks; when
well blended, without any lumps, strew half a tablespoonful of very
finely chopped parsley over, and add the whites of the five eggs well
beaten. Garnish the bottom of a baking-dish with this preparation,
laying it in about a finger thick; also fill the whites with a part of
it, making them have the appearance of whole eggs. Arrange them
tastefully on top, and set the dish in the oven; brown slightly for
about five minutes, remove it from the oven, lay the dish on top of
another, wipe the sides carefully, and serve immediately.
=446. Eggs à la Sauce Robert.=--Peel two medium-sized onions, and remove
the hearts, cut them in slices (the hearts), and put them with a
tablespoonful of butter in a saucepan on a brisk fire, and brown them
well. Moisten with a cupful of lean broth, season with a pinch of salt
and half a pinch of pepper, cook, and let the sauce reduce for about ten
minutes. When ready to serve, cut eight hard-boiled eggs into slices,
mix them in the preparation, and let heat together without boiling for
two minutes; finish with a teaspoonful of diluted mustard, and then
serve.
=447. Eggs à la Bennett.=--Cut twelve hard-boiled eggs lengthwise,
remove the yolks, and place them in a bowl with two ounces of good
butter, a teaspoonful of anchovy essence, and a pinch of chopped chives.
Beat well together, and fill the whites with it, besprinkle with
bread-crumbs, and pour over a few drops of clarified butter; put them in
the oven for three minutes on a buttered dish, and serve with half a
pint of hot Madeira sauce (No. 185) thrown over.
=448. Eggs à la Hyde.=--Boil six fresh eggs for seven minutes, then lay
them in cold water for five minutes to cool them off; shell them, and
put them on a plate. Hash fine half a small canful of mushrooms with two
branches of parsley and one medium-sized, sound shallot. Put in a
saucepan on the hot stove one ounce of good butter, and when melted add
the prepared mushrooms, and let cook rather slowly for fifteen minutes,
stirring it occasionally. Add half a pint of Madeira sauce (No. 185),
season with a pinch of salt and a light pinch of pepper, then cook again
slowly for ten minutes. Strain the whole through a fine sieve into
another saucepan, and set it aside to keep warm; cut the six hard-boiled
eggs into halves, remove the entire yolks, and mash them thoroughly in a
bowl, adding half an ounce of good, fresh butter and half a pint of
sweet cream. Season with a light pinch of salt, half a pinch of pepper,
and half a teaspoonful of grated nutmeg; mix well together, and with
this fill the twelve pieces of egg-white. Lay them on a lightly buttered
dish, pour the sauce over, and put them in the oven for eight minutes
before sending to the table.
=449. Eggs à la Duchesse.=--Place a quarter of a pound of powdered sugar
in a saucepan, adding half a pint of water, a small piece of lemon peel,
and a short stick of cinnamon. Boil until the sugar is reduced to a
syrup, then remove the lemon peel and cinnamon, and add half a
teaspoonful of orange-flower water. Beat together, then strain twelve
egg yolks with a pint of milk or cream, add this to the syrup with a
very little salt, then transfer the whole to a silver baking-dish, place
it on the hot stove, and let cook for ten minutes, stirring briskly, and
when it forms a cream, squeeze in the juice of a fine, sound lemon;
remove from the fire, lay the dish on another, and send to the table.
=450. Plain Omelet.=--Crack into a bowl twelve fresh eggs, season them
with a pinch of salt and half a pinch of white pepper, beat them well
until the whites and yolks are thoroughly mixed, or for fully four
minutes. Place in a No. 8 frying-pan two tablespoonfuls of clarified
butter; heat it well on the hot range, and when it crackles pour in the
eggs, and with a fork stir all well for two minutes, then let rest for
half a minute. Fold up with the fork--the side nearest the handle
first--to the centre of the omelet, then the opposite side, so that both
sides will meet right in the centre; let rest for half a minute longer;
have a hot dish in the left hand, take hold of the handle of the pan
with the right, bring both dish and pan to a triangular shape, and with
a rapid movement turn the pan right over the centre of the dish, and
send to the table. (The omelet should be made on a very brisk range,
without taking the lid off the stove.)
Should the pan be smaller than the above-mentioned No. 8 it will require
three minutes’ stirring, one minute to rest, and half a minute to rest
after having been folded.
When making an omelet for one person, for instance, use three fresh
eggs, seasoned with half a teaspoonful of salt, and half a saltspoonful
of white pepper. Thoroughly heat in a small frying-pan half a
teaspoonful of clarified butter; after sharply beating the eggs in the
bowl, pour into the pan, and gently mix for one minute on a very brisk
range, let rest for a quarter of a minute, fold one side up, rest a
quarter of a minute more, then turn on a small hot dish, and serve.
=451. Omelet With Fine Herbs.=--Break twelve fresh eggs into a bowl, add
a pinch of finely chopped parsley, half a pinch of chopped tarragon, and
half a pinch of chives; also, if desired, half a cupful of sweet cream.
Beat the whole thoroughly without stopping for four minutes; melt one
ounce of good butter in a frying-pan on the hot stove; when it is
melted, and begins to crackle, pour in the eggs, and mix them gently
with a fork, while they cook for three minutes; let them rest for one
minute, then bring the sides towards the centre, turn it on a hot dish,
and serve.
=452. Oyster Omelet.=--Blanch eighteen oysters to boiling-point in their
own water; drain, and return them to the saucepan, moistening with half
a pint of good Allemande (No. 210); season with half a pinch of salt.
Make a plain omelet with twelve eggs as for No. 450, bring the sides
toward the centre, and fill it with the oyster preparation. Turn it on a
hot dish, pour the rest of the sauce around, and serve very hot.
=453. Crawfish Omelet.=--Stew twelve crawfish tails in a sautoire on the
hot stove with half an ounce of butter, letting them cook for five
minutes. Break twelve eggs into a bowl, add half a cupful of sweet
cream, and a pinch of finely chopped parsley; season with a pinch of
salt and half a pinch of pepper, then sharply beat for four minutes.
Make an omelet as in No. 450, fold up the side opposite the handle of
the pan, place the crawfish right in the centre, fold up the other side,
turn it on a hot dish, and serve.
=454. Lobster Omelet.=--Take six ounces of boiled lobster meat, and cut
it into small pieces; put them into a sautoire with half a glassful of
white wine and a quarter of an ounce of butter. Moisten with a quarter
of a pint of strong, hot béchamel (No. 154), and let cook for five
minutes. Make an omelet with twelve eggs as for No. 450, and with a
skimmer place the stewed lobster in the middle, fold the opposite side,
pour in the garnishing, fold the other side up, turn it on a hot dish,
pour the sauce around it, and serve.
=455. Crab Omelet.=--Proceed exactly the same as for the above (No.
454), substituting six ounces of crab meat cut into small pieces for the
lobster.
=456. Tomato Omelet.=--Break twelve fresh eggs in a bowl, season them
with a pinch of salt and half a pinch of pepper, and beat thoroughly for
four minutes. Place two ounces of butter in a frying-pan on the hot
stove, let it heat well without browning, then pour into it half a pint
of freshly cooked stewed tomatoes, suppressing all the liquid. Cook for
two minutes, then throw the beaten eggs over, and with a fork mix the
whole gently for three minutes; let rest for one minute longer. Bring up
the two opposite sides, turn it carefully on a hot dish, and serve.
=457. Tomato Omelet à la Provençale.=--Peel a medium-sized, sound
onion, then chop it fine; place it in a sautoire on the hot stove with
one ounce of butter, and let get a good golden color, adding half a pint
of stewed tomatoes (No. 1027), or two good-sized, peeled, raw tomatoes
cut into small slices, a crushed clove of garlic, and season (should the
tomatoes be fresh) with a pinch of salt and half a pinch of pepper,
adding a teaspoonful of chopped parsley; let the whole cook together for
ten minutes; then proceed as for the tomato omelet (No. 456).
=458. Asparagus-top Omelet.=--Put a quarter of a bunch of boiled
asparagus-tops into a bowl, pour twelve beaten eggs over, season with a
pinch of salt and half a pinch of pepper, mix lightly again, and make an
omelet exactly as for No. 450.
=459. Omelet, with Green Peas.=--Break twelve eggs into a bowl, adding
half a pint of boiled green peas, a pinch each of salt and pepper, beat
well for four minutes, and make into an omelet as for No. 450.
=460. Omelet au Cèpes.=--Fry six cèpes, cut into small pieces, in half
an ounce of butter for two minutes. Beat twelve eggs in a bowl, season
with a pinch of salt and half a pinch of pepper, pour them over the
cèpes, and make an omelet as for No. 450.
=461. Smoked Beef Omelet.=--Fry two ounces of finely mixed, smoked beef
in a frying-pan, with half an ounce of butter, add twelve well-beaten
eggs, and make an omelet as for No. 450.
=462. Ham Omelet.=--Cut about two ounces of lean ham into small, square
pieces, fry them for two minutes with an ounce of butter in a
frying-pan, and throw over twelve well beaten eggs; with this make an
omelet as for No. 450.
=463. Kidney Omelet.=--Stew on the hot stove three minced kidneys, with
a quarter of a pint of Madeira wine sauce (No. 185), let cook for three
minutes. Make a plain omelet with twelve eggs as for No. 450, fold the
opposite side up, put the kidneys in the centre, fold the other side up,
and turn on a dish, and pour the sauce around; then serve.
=464. Chicken Liver Omelet.=--The same as for the above (No. 463),
substituting six minced chicken livers for the kidneys.
=465. Sausage Omelet.=--Skin three raw sausages, then put them in a
saucepan with a quarter of an ounce of butter; set it on the hot fire
for five minutes, and stir well until they cook. Make a plain omelet
with twelve eggs, as for No. 450, fold the opposite side, lay the
sausages in the centre, fold the other side up, and serve with a quarter
of a pint of hot Madeira sauce (No. 185), poured around the omelet.
=466. Omelet Bonne Femme.=--Cut one ounce of salt pork into small square
pieces, also two tablespoonfuls of crust from off a fresh loaf of bread
cut the same way; fry them together in a frying-pan with an ounce of
butter for about two minutes, adding a boiled potato cut into small
squares, a pinch of chopped parsley, half a pinch of chopped chives,
half a pinch of salt, and the same quantity of pepper. Beat twelve eggs
for four minutes in a bowl, pour them into the pan, and make an omelet
as for No. 450; turn on a hot dish, and serve.
=467. Omelet Raspail.=--Chop one raw onion very fine, and put it in a
saucepan with an ounce of butter. Take one ounce of small squares of
salt pork, cook them slightly, adding an ounce of scraps of very finely
minced, cooked roast beef, the same of ham, two finely chopped
mushrooms, and a pinch of chopped parsley. Stir in well a tablespoonful
of tomato sauce (No. 205) and a tablespoonful of grated bread-crumbs;
season with a pinch of pepper and the third of a pinch of salt. Make a
plain omelet with twelve eggs as for No. 450, fold up the opposite side,
fill it with the preparation, fold the other side up, turn it on a hot
dish, and serve.
=468. Sardine Omelet.=--Thoroughly skin eight fine sardines, place six
of them in a frying-pan with an ounce of butter, cook for two minutes.
Beat well twelve eggs in a bowl. Season with one pinch of salt and half
a pinch of pepper, add them to the sardines in the pan; make an omelet
as in No. 450, fold the opposite end up, place the two remaining
sardines right in the centre, fold the other end up, turn it on a hot
dish, and send to the table.
=469. Cheese Omelet.=--Put one ounce of butter in a frying-pan, heat it
on the hot stove. Break twelve eggs into a bowl, beat them thoroughly
for four minutes, adding two tablespoonfuls of grated Swiss cheese, half
a pinch of salt, and half a pinch of pepper. Pour the whole into the
frying-pan, and make an omelet as for No. 450; turn it on a hot dish,
and besprinkle the top lightly with a very little Parmesan cheese; place
in the oven for two seconds, then serve.
=470. Omelet Régence.=--Make an omelet with twelve eggs as for No. 450,
and when nearly cooked, fold up the opposite side, then fill the centre
with a quarter of a pint of hot Régence garnishing (No. 434), fold the
other side up; turn on a hot dish, pour the sauce around, and serve hot.
=471. Omelet à la Vanderbilt.=--Take two fine, sound, green peppers,
plunge them into hot fat for half a minute, then take them up and lay
them on a dry cloth; skin them neatly, remove all the seeds from the
insides, and when emptied cut them into small slices. Put these into a
saucepan on the hot stove with two medium-sized fresh, sound, sliced
tomatoes, twelve nicely shelled shrimps, and three tablespoonfuls of
Madeira wine sauce (No. 185), then season with half a pinch of salt and
a third of a pinch of pepper; cook slowly for fifteen minutes. Break
twelve fresh eggs into a bowl, season them with half a pinch of salt and
a third of a pinch of pepper, and beat well for five minutes. Put two
ounces of good butter in a frying-pan, place it on the hot stove, and
when the butter is melted drop in the eggs, and with a spoon or fork mix
briskly for two minutes. Fold the opposite side up with a skimmer, lift
up the thick part of the prepared sauce, and place it in the centre of
the omelet, fold the other side either with a knife or fork, and let it
cook for two minutes longer, then turn on a hot dish; pour the rest of
the sauce in the saucepan around the omelet, and send to the table very
hot.