truffle, and one ounce of cooked chicken breast; place these in a
sautoire with half a wine-glass of white wine. Reduce it on the range
for three minutes, or until almost dry, then add a gill of poulette
sauce (No. 598). Continually stir until very hot, but do not allow it to
boil. Now pour the sauce around the eggs on the canapés, but not over
them, then serve.
=1399. Eggs à la Jay Gould.=--Prepare in a sautoire two ounces of good
butter, half a gill of Allemande sauce (No. 210), three tablespoonfuls
of grated Parmesan cheese and one tablespoonful of white broth (No. 99).
Place on the hot range and stir until the cheese is thoroughly
dissolved, then place the pan on the corner of the range to keep warm.
Take six hard boiled shelled eggs. Cut each one into four even slices
crosswise, season with a tablespoonful of salt and a teaspoonful of
pepper equally divided. Lightly butter a silver dish. Arrange a very
thin layer of the above garnishing over it. Take the sliced eggs and lay
one slice on the dish, then a very small thin slice of Swiss
cheese--then again a slice of egg and a slice of cheese--always keeping
them one overlapping another, both eggs and cheese; continue the same
with the rest, giving a crown shape around the dish.
Pour half a gill of hot tomato sauce (No. 205) on top of both eggs and
cheese, equally divided. Now pour the balance of the garnishing over
all, also equally divided; lightly sprinkle the top with a very little
clarified butter, and then place in a brisk oven for eight minutes, so
that it should get a good brown color. Remove from out the oven and
immediately send to the table.
=1400. Eggs à la W. M. Evarts.=--Have six hard boiled shelled eggs,
carefully cut away the third part of each egg on the surface. Remove the
yolks without breaking the whites, leave the whites on a plate until
further action; thoroughly mash the yolks in a bowl with a spoon; add a
teaspoonful of grated Parmesan cheese, a tablespoonful of Allemande
sauce (No. 210), half a teaspoonful of anchovy sauce. Season with one
tablespoonful of salt and half a teaspoonful of pepper. Knead all well
together, then fill the inside of the eggs with the preparation, and
giving them an oval shape a quarter of an inch over the surface. Cut
three of the six pieces into small strips lengthwise a quarter of an
inch thick, gently lay one strip over each egg crosswise--right in the
centre, so that, when completed, they will represent small fancy
baskets. Neatly decorate their surface with a little cooked jardinière;
arranged in this way they will represent perfect baskets of abundance.
Arrange a small layer of the preparation for each egg on a silver dish
just wide enough to hold each one firmly. Place the eggs now on top of
each layer, pour a gill of Colbert sauce (No. 190) around the dish, but
none over the eggs. Cover them with a piece of well-buttered paper, then
place in the oven--rather moderate--for two minutes. Take from out the
oven and immediately send to the table.
=1401. Eggs Stuffed à la Higgins.=--Prepare in a sautoire one ounce of
good butter, two tablespoonfuls of grated Parmesan cheese, and a
tablespoonful of grated Swiss cheese, place the sautoire on the corner
of the range, slowly stir with the spatula until dissolved and well
mixed. Cut one ounce of smoked beef tongue into very thin julienne
shaped pieces, one good sized sound truffle, and four mushrooms cut the
same way. Add now half a wine glass of white wine (but not sweet) to the
cheese, mix the wine and cheese well together, then add the tongue,
truffle, and mushrooms.
Cut six hard shelled boiled eggs in halves lengthwise, remove the yolks
without breaking the whites; mash the yolks and place in the pan with
the rest of the preparation, mix the whole well together for three
minutes while cooking.
Stuff the twelve half whites with the preparation--up to the level; then
close them, so as to represent six original eggs. Have a silver dish,
lightly buttered, ready, then arrange the balance of the stuffing right
in the centre of the dish, giving a pyramid shape; place the eggs at the
base of the pyramid upright, so they will lightly lean against it.
Cover the whole with a gill of very thick tomato sauce highly seasoned,
sprinkle a very little grated Parmesan cheese over all, then place in
the oven for fifteen minutes. Remove from the oven and serve very hot.
=1402. Eggs à la Geo. O. Jones.=--Take six hard shelled boiled eggs,
cut away at the pointed end of each egg a piece half an inch thick, and
at the other end a quarter of an inch thick. Remove the yolks with a
small vegetable scoop, or with a pointed knife, mash the yolks in a bowl
very fine, and lay them aside for further action.
Place in a sautoire half an ounce of good butter, add one sound shelled
finely chopped shallot, place the pan on the corner of the range, and
let simmer, but do not let get brown, add then a tablespoonful of
Béchamel sauce (No. 154), a teaspoonful of freshly chopped up parsley, a
tablespoonful of finely grated horse-radish. Now add also the yolks,
season with a tablespoonful of salt and half a saltspoonful of Cayenne
pepper; mix all well together with a wooden spoon, and then with it
stuff the six eggs, so as to give them the exact shape of small barrels.
Lightly butter a tin pan, carefully lay the eggs in it, the stuffed part
uppermost, sprinkle a little grated Parmesan cheese right in the centre
of the stuffed part of the eggs. Cover them with a piece of buttered
paper; place them in a moderate oven for twelve minutes. Carefully
remove them from the oven, take off the paper. Have a hot dish with six
fried bread croûtons, half an inch high by one and a half inch in
diameter, gently place an egg on each croûton; pour a gill of hot
demi-glace (No. 185) around the dish (none over the eggs) and
immediately serve.
=1403. Eggs à la A. F. Bowers.=--Peel a quarter of a pound of fine,
fresh, sound mushrooms, wash them thoroughly, seeing that no sand
remains on; lay six of the largest aside (with their stem cut away) for
further action. Place in a sautoire one ounce of butter, two
tablespoonfuls of flour; place this pan on the corner of a hot range,
and let gently cook for eight minutes, slightly stirring once in a
while. Add now the mushrooms, season with a tablespoonful of salt and
half a teaspoonful of pepper, also half a saltspoonful of grated nutmeg,
squeezing in the juice of a quarter of a sound lemon, mix all well
together, then add a gill of milk, and let cook for five minutes,
lightly stirring meanwhile. Strain through a fine sieve into a bowl, and
keep it in a warm place until further action.
Have six hard shelled boiled eggs, and with the point of a keen knife
make eight triangular incisions right in the centre of each egg down to
the yolk, then with hands gently pull them apart. Remove the yolks, and
mash them very fine, then well mix the latter with the preparation, and
then with it stuff the eggs, giving them a dome shape. Lightly butter a
silver dish, place a thin layer of the preparation over it. Firmly lay
the six large mushrooms upside down over the layer, place half a
teaspoon of the force in the centre of each mushroom, then gently lay
the eggs perpendicular over each mushroom. Slice a small truffle into
six thin slices, place one on top of each egg, sprinkle a little
clarified butter over all, cover them with buttered paper, then place in
a moderate oven for fifteen minutes. Remove and serve with a gill of hot
demi-glace (No. 185), in a bowl separate.
=1404. Eggs à la Darling.=--Provide one dozen of very tender, sound
celery knots, peel and thoroughly wash them twice. Cut them in
quarters, then place them in a saucepan with one ounce of butter, a
quart of white broth (No. 99), a sprig of thyme, three cloves, and
twenty whole peppers, place the pan on the hot range and cook for sixty
minutes. Strain through a sieve into another saucepan, seeing that
everything is strained except the cloves and peppers. Dilute a
teaspoonful of corn starch into half a cup of cold milk, and gradually
add it to the purée, sharply stirring meanwhile. Cook for three minutes
longer. Have six hard shelled boiled eggs ready, then place the purée
right in the centre of a hot dish, giving it a dome shape. Gently
arrange the six eggs around it, leaning slightly against the dome as a
support to the column. Lay a thin slice of truffle in the centre of
each, then pour a gill of hot Madeira sauce (No. 185), around the dish,
but not over the eggs, and then serve.
=1405. Eggs à la Hamilton Fish.=--Cut up into very small dice shaped
pieces, one medium sized sound truffle, an ounce of cooked smoked beef
tongue, and four mushrooms. Place them in a sautoire on the range, with
half a glass of Madeira wine. Reduce the wine to one half, add now a
gill of Madeira sauce (No. 185), and a drop of anchovy sauce, then cook
for five minutes.
Take six hard shelled boiled eggs, cut them into halves lengthwise,
remove the yolks, chop them up very fine, and add them to the sauce; mix
all well together, and with this preparation stuff the whites. Close
them together, place them in a lightly buttered sautoire, pour into it
two tablespoonfuls of white broth (No. 99). Cover them with a sheet of
buttered paper, and then place in the oven for eight minutes.
Have a hot dish, arrange six fried bread croûtons over it. Take the eggs
from out the oven, and place one on each croûton.
Plunge six small anchovies into hot water, take them up and dry well,
arrange one around each egg in the centre, so as to represent a ring.
Cut up a medium sized sound truffle into twelve small slices, triangular
shape, then place one slice on top of the egg right in the centre on
each side of the anchovy, proceed the same with the rest.
Pour a gill of hot Colbert sauce (No. 190), in the centre of the dish,
but not over the eggs, and then send to the table.
=1406. Eggs à la Mme. Morton.=--Carefully crack six fresh eggs on a
saucer; heat in a frying pan on the hot stove one tablespoonful of
clarified butter, then drop in one egg and fry for two minutes, lift it
up with a palette knife, carefully lay it on a hot dish, and continue
the same with the other five.
Prepare six well designed round bread croûtons as for No. 133. Lay a
very thin slice, the size of the croûton, of pâté de foie gras over each
croûton, and then with a round paste cutter, two inches and a half in
diameter, place it right in the centre of each egg taking special care
to keep the yolks exactly in the centre, so as to cut away the white of
each egg evenly from all around each yolk. Place one egg on top of each
croûton, pour a gill of hot Périgueux sauce, (No. 191), around the eggs,
but not over them, and send to the table.
=1407. Eggs à la Belmont.=--Place in a sautoire eight well washed sound
mushrooms, with half an ounce of butter, on the hot range, squeezing in
just one drop of lemon juice, let gently simmer for three minutes; add a
sound finely sliced up truffle, also half a wine glass of Madeira wine;
let reduce to one half, which will take about three minutes, add then a
gill of Espagnole sauce (No. 151) and cook for three minutes longer.
Prepare twelve small paté de foie gras balls the size of a Malaga grape,
gently dip them in beaten egg, then in fresh bread-crumbs, and then fry
them in very hot fat for two minutes, or until they obtain a good golden
color, remove them with a skimmer, and lay them on a napkin to drain.
Take up the mushrooms and truffles with a skimmer from the sauce,
arrange them in two clusters, one at each end of the dish, as well as
the twelve croquettes, also in clusters, six on each side of the dish.
Poach six very fresh eggs exactly as in No. 404. Cut out from an
American bread six round croûtons, arrange them on the hot dish all
around. Plunge into hot broth or consommé six artichoke bottoms, take
them up and place one on each croûton. Pour the sauce right in the
middle of the dish, but not over the eggs; place a slice of truffle on
top of each egg, and serve.
=1408. Eggs à la Mme. Diaz.=--Have three large sound green peppers,
plunge them into very hot fat for two minutes, take them out, and with a
coarse dry towel remove the skin of each; then cut each pepper into
half, lengthwise, remove the seeds, have a frying pan on the hot range,
two tablespoonfuls of either sweet oil or clarified butter. Cut six very
thin slices of raw ham, place them gently in the pan, add the peppers
also, and then gently cook for fifteen minutes. Prepare six pieces of
dry toast, dress them on a hot dish, then place a slice of ham over each
toast, then half a pepper over the ham.
Fry six very fresh eggs separately in clarified butter as for No. 1406,
and then gently place one on top of each pepper, and send to the table.
=1409. Eggs à la W. W. Ladd, Jr.=--Provide four fine, sound, white
Kalamazoo celery. Cut away all the green leaves, and neatly trim it;
thoroughly wash twice in cold water, so that no sand will adhere to the
celery; cut the three celery, three inches long from the root part,
crosswise. Place three pieces in a saucepan with one quart of white
broth (No. 99). Season with half a tablespoonful of salt, four whole
peppers, two cloves, and a sprig of thyme. Cover the pan, and let boil
on the range for thirty minutes. Chop up very fine the balance of the
celery, then place it in a small saucepan with one ounce of butter, let
simmer for five minutes, add two tablespoonfuls of well sifted flour;
stir well together, and cook for five minutes longer; gradually add now
a cup of either hot or cold milk, stirring well without ceasing while
adding it, and until it begins to boil; season with a tablespoonful of
salt, and half a saltspoonful of Cayenne pepper, and cook for twenty
minutes longer. Remove it from the range, press it through a sieve into
a bowl. Well butter a silver dish a foot and a quarter in length by
three-quarters in width. Slide a tube (No. 2) into the pastry bag (No.
1079), pour the celery purée into it, and carefully press it down two
inches from the centre of the dish, commencing at the side of the dish,
coming down two inches and a half to the right, continuing going all
around giving an oval shape; make another oval border over the other.
Crack six fresh eggs in the centre inside the border, then place the
dish in the hot oven for five minutes. Take up the celery from the pan,
place on a dish, then split each one in two from the cut part down to
the root only. Remove the eggs from the oven; open each celery
triangular shape, place it jointly around the border so as to make it
represent a star. Strain the broth in which the celery was cooked into a
hot bowl, add to it a teaspoonful of freshly chopped parsley, mix a
little, and then pour about a gill of it around the celery, but not over
the eggs, and serve very hot.
=1410. Eggs à la D. B. Hill.=--Carefully open (without losing any of
their juice) into a bowl twelve medium sized fresh oysters; place them
in a sautoire on the hot range, and let come to a boil, skim well, then
strain the juice into a bowl, and keep the oysters in a separate bowl
for further action.
Place in a pan one tablespoonful of very good butter with a
tablespoonful of flour, mix well together with the spatula, then place
it on the hot range and let slowly simmer for five minutes, taking care
not to let get brown. Add now, little by little, the juice of the
oysters, continually stirring meanwhile. Season with a teaspoonful of
pepper. (If the oysters were not very salted, a little salt can be
added). Stir continually until it comes to a boil, and then let slowly
cook for five minutes; add now six sliced mushrooms and the twelve
oysters.
Lightly butter a deep silver dish, place the above sauce into it, then
carefully crack in six fresh eggs; sprinkle a very little salt over
them, sprinkle also the top with a very little clarified butter. Place
them in the hot oven for two minutes. Remove from out the oven, decorate
the dish with six heart-shaped bread croûtons, and serve.
=1411. Eggs à la Cockrane.=--Take two sweet Spanish peppers, one ounce
of cooked smoked beef tongue, cut them with a tube into slices the size
of a cent, place them on a dish with six mushroom buttons until further
action. Chop up very fine one sound peeled shallot, and put in a
sautoire with a teaspoonful of butter, let cook for two minutes on the
hot range. Chop up very fine the remainder of the tongue and Spanish
peppers, place them in the sautoire with the shallot, moisten with a
tablespoonful of Madeira wine, let simmer for one minute, then add half
a gill of tomato sauce (No. 205), and half a gill of Espagnole sauce
(No. 151). Cook for two minutes. Add now the peppers, tongue, and
mushrooms (which were laid on a dish) and let boil for one minute more.
Arrange six fried bread croûtons on a hot dish. Poach six very fresh
eggs as for No. 404, and place one egg on each croûton, then with a
larding needle take up one mushroom from the pan, and lay it on the top
of the egg right in the centre, then take up a piece of pepper, lay it
on the right of the mushroom, lengthwise, and then take up a piece of
tongue, and place it on the left of the mushrooms, and continue the
same with the rest of the eggs. Pour the remaining sauce around the
dish, but not over the eggs, and immediately send to the table.
=1412. Eggs à la Lloyd Aspinwall.=--Take out from a can six large cêpes,
lay them on a dish, and with a tube two inches in diameter, cut them
perfectly round; place them in a sautoire on the range, with a
tablespoonful of clarified butter and a finely chopped sound shallot;
let cook for three minutes on a brisk fire, tossing well once in a
while. Season with a tablespoonful of salt, a teaspoonful of pepper,
adding the third of a clove of garlic finely chopped up; toss all well
for one minute longer, and then lay the pan on the corner of the range.
Have a deep silver dish lightly buttered; take up the six cêpes from the
pan, arrange them nicely around the dish, place the dish at the oven
door to keep warm.
Chop up very fine the remaining trimming of the cêpes, place them in the
same pan in which the cêpes were cooked, add half a teaspoonful of
freshly chopped parsley, squeeze in the juice of half a medium sized
sound lemon, add a gill of Espagnole sauce (No. 151), and let the whole
boil for one minute; pour the sauce all around the cêpes, but not over
them. Crack a fresh egg over each cêpe, being careful not to break the
yolk, sprinkle a little salt over each egg, place them in the hot oven
for two minutes; remove from out the oven, and immediately send to the
table.
=1413. Omelette Crême de Vanille à la R. A. C. Smith.=--Pour into a
saucepan on the hot range two gills of fresh milk, add to it four ounces
of powdered sugar, and also one vanilla bean, let come to a boil, take
the pan from off the range, and let cool off. Remove the vanilla bean,
dry it with a napkin, place it in a glass bottle with powdered sugar,
cork it tightly, and use whenever necessary, as it will keep for any
length of time. Add to the milk three heaped tablespoonfuls of _rice
flour_--which can be had at Park & Tilford’s--and with a wire whip
thoroughly beat together, place the pan on the hot range, and
continually stir until it boils, then place the pan on the corner of the
range, and let cook slowly for twelve minutes; strain it through a very
fine hair sieve into a bowl, add to it a teaspoonful of fresh butter,
mix it thoroughly, and then leave it in a warm place for further action.
Make an omelette exactly as for No. 450, and just before folding the
sides up place half of the preparation right in the centre, fold up, and
gently turn it on a hot silver dish; place the rest of the preparation
in the pastry bag (No. 1079), in which you previously slide down a small
tube at the bottom, press down, make a small rose at each end of the
omelette, dredge a little powdered sugar over the omelette, gently glaze
it with a red iron, decorate the sides with any kind of dry cakes at
hand, cut in triangular shape, and send to the table.
=1414. Omelette à la Clark.=--Make preparation exactly the same as for
No. 1413, only substituting half a wine glass of Maraschino for the
vanilla, and proceed with the rest precisely the same.
=1415. Omelette Hughes.=--Have a preparation made the same as in No.
1413, but using a teaspoonful of extract of orange flower, in place of
the vanilla, proceed and serve the same.
=1416. Omelette à la E. L. Godkin.=--Cut into quarters three fine sound
small limes; place them in a saucepan on the hot range, with one
wineglassful of white wine (but not Rhine wine); let reduce to three
quarters--which will take about six minutes. Place a clean napkin over a
bowl; pour the whole over the napkin; fold it up at both ends, then
sharply twist the ends in different directions, until the juice is all
squeezed into the bowl. Have a preparation the same as in No. 1413, and
use the above instead of the vanilla, proceeding with the rest exactly
in the same way.
=1417. Omelette à la M. Ballou.=--Grind two heaped tablespoonfuls of
fresh roasted coffee (Java and Mocha by preference). Pour in a saucepan
on the hot range one and a half cups of fresh milk; adding four and a
half ounces of powdered sugar, and as soon as the milk boils,
immediately add the coffee, thoroughly mixing with a spoon meanwhile;
tightly cover the pan and place it on the corner of the range to infuse
for three minutes, taking special care not to let it boil again. Strain
it through a fine napkin into another saucepan, and let cool off; add
then three tablespoonfuls of _rice flour_, thoroughly beat it with a
whip, place it on the fire, and continually stir until it comes to a
boil; then place the pan on the corner of the range and let slowly cook
for twelve minutes. Make an omelette as in No. 450, and just before
folding it up, place half of the preparation right in the centre, fold
up, turn it onto a hot silver dish; liberally dredge the omelette with
powdered sugar, glaze the surface with a red iron. Slide down a small
tube into the pastry-bag (No. 1079), pour the rest of the preparation
in, make a fancy border around the omelette, and send it to the table.
=1418. Omelette à la Mrs. W. L. Brown.=--Place in a pan two ounces of
chocolate, with just enough milk to dissolve it on the hot range; add a
cup and a half of fresh milk; continually stir until it comes to a boil.
Dilute two tablespoonfuls of rice flour into two tablespoonfuls of milk,
and add it to the chocolate, stirring briskly meanwhile; place the pan
on the corner of the range, and let gently simmer for fifteen minutes,
but do not allow it to boil.
Have an omelette made as in No. 450, and before folding place half of
the preparation right in the centre, fold up, turn it over a hot silver
dish. Place the balance of the preparation into the pastry-bag (No.
1079), with a small tube previously slided down; and by pressing the
preparation, make a nice rosette at each end of the omelette. Decorate
the dish all around with six lady-fingers cut in triangular shaped
pieces; carefully press a little of the contents of the bag on each
piece of lady-fingers, so as to have them represent pretty, small roses.
Liberally dredge them with powdered sugar, then glaze the omelette with
a red iron, and then send to the table.
N. B.--All these sweet omelettes should always be promptly made for the
time of serving, otherwise it would be sufficient cause to fail to have
them to perfection.
=1419. Eggs-Cocotte.=--Have six small thoroughly cleaned cocotières
ready. Chop up, very fine, one medium-sized, sound peeled shallot, and
the half of a sound peeled onion; place them in a sautoire on the range
with a tablespoonful of butter, and cook slowly for three minutes,
taking care not to let get brown. Chop up, very fine, twenty-four canned
mushrooms, add them to the rest with one tablespoonful of freshly
chopped parsley and a saltspoonful of chopped chervil (if at hand);
season with a tablespoonful of salt and a teaspoonful of pepper, mix all
well together with the spatula for a second, then add a gill of
Espagnole sauce (No. 151), and let all cook slowly for five minutes.
Pour a tablespoonful of the sauce into each cocotière, then break a
fresh egg into each cocotière, pour a teaspoonful of the sauce over each
egg, well spread. Place the cocotières on a tin dish, and bake in a very
hot oven for two minutes. Remove from out the oven, lay them on a dish
with a folded napkin and send to the table.
=1420. Eggs-Cocotte à la Wm. Bracken.=--Prepare and proceed exactly the
same as above, only substituting one gill of hot Allemande sauce (No.
210) for the gill of Espagnole sauce (No. 151) and serve the same.
FISH.