of chopped shallots or onions, and let cook slowly until only 1
tablespoon remains; add to this 1 cup of Spanish sauce, and when at
boiling point put in the sauce 2 teaspoons of minced sour pickles,
1 teaspoon of chopped parsley, and some salt and pepper; serve with
croquettes or vegetables.
SAUCE RAVIGOTE
Ravigote is merely the name applied to the mixture of herbs combined
with flavouring for this sauce. These are chives, cress, burnet and
chervil, in equal proportions. Use 2 tablespoons of the mixed herbs,
scald them in tarragon vinegar, drain them, chop them fine, and add
them to 1 cup of plain mayonnaise.
SAUCE ROBERT
This is made by adding to 1 cup of Spanish sauce 2 tablespoons of
white wine, 1 teaspoon of onion juice, and 1 1/2 teaspoons of mustard
mixed with 2 teaspoons tarragon vinegar. Season, and make hot in a
double boiler, letting all cook slowly together ten minutes.
SPANISH SAUCE
This is a rich sauce which is used as a basis for many sauces, and
can be made at a leisure time and used any time within a few days. Any
stock in which vegetables have been cooked may be used, but the best
one is made as follows: Wash 4 or 5 cups of red beans or lentils,
and after soaking them in 2 quarts of water for ten hours or more
empty them with the same water into a saucepan, and put with them
3 onions halved, 3 sprigs of parsley, 1 cup of carrots quartered,
1/2 cup of diced turnips, 1 tablespoon of salt, 2 stalks of celery
cut in short lengths, and a small bag containing 1 teaspoon of thyme,
2 bay leaves, 6 cloves, 6 whole peppers, and 1 teaspoon of allspice
berries. Let boil hard for one minute, then set on the stove where
it will simmer slowly for two hours. Strain the broth through a fine
sieve, and use the vegetables in a stew, a deep pie, or a curry. To
finish the Spanish sauce put 2 tablespoons of butter in a saucepan,
and when melted stir into it 2 tablespoons of flour and let brown,
stirring constantly; then add a little stock at a time until about
2 cups have been used and the sauce is the consistency of thick
cream. Darken with 1 teaspoon of brown colouring, add 1 tablespoon
of sherry, and pepper and salt.
SPINACH SAUCE
Put 1 cup of freshly cooked or canned spinach, from which the juice
has been pressed, into a basin or mortar, and chop or mash to a
pulp. Melt 1 tablespoon of butter in a saucepan, add to it 1 small
onion chopped fine, let cook slowly for five minutes, then add the
spinach, and let cook for ten minutes more. Put 1 cup of milk into a
double boiler with 1 bay leaf, 1 stalk of celery (or some celery seed),
and when it boils add 1 tablespoon of flour blended with 1 tablespoon
of butter; season with salt and pepper, and when thickened stir the
spinach into this, sprinkle with grated nutmeg, and let cook together
for ten minutes. Press through a sieve before serving.
SAUCE TARTARE
Make a plain mayonnaise sauce (see Salads), and to each cup add 1
teaspoon of gherkins and 2 teaspoons of capers, both very finely
minced; sprinkle a little cayenne on the sauce before serving.
TOMATO SAUCE
Use 6 fresh tomatoes, and after washing them slice them, skins and
all. Put 1 tablespoon of butter in a saucepan, and when melted add 2
tablespoons of finely chopped onion, let cook slowly for five minutes,
then put with them the tomatoes, 2 bay leaves, 1 clove of garlic,
1 teaspoon of sugar, some pepper and salt, and let cook gently for
fifteen minutes; then strain, pressing through a sieve, and return the
liquid to the fire to simmer until reduced to the proper consistency.
TOMATO SAUCE WITH OTHER VEGETABLES
Make tomato sauce, using with it chopped celery, chopped peppers,
or chopped mushrooms, which have been fried for ten minutes in hot
butter and added after the sauce is strained.
TOMATO SAUCE WITH NUTS
Chop 2 tablespoons of blanched nuts, fry them for ten minutes in 1
tablespoon of melted butter, and add these to strained tomato sauce.
TOMATO SAUCE WITH EGG
To each cup of strained tomato sauce add 2 hard-boiled eggs chopped
fine.
SAUCE VINAIGRETTE
To each cup of French dressing add 1 tablespoon of minced onion and
1 tablespoon of macerated parsley.
WHITE SAUCE
Put 2 tablespoons of butter in a saucepan, and as soon as it is
melted stir into it slowly 3 tablespoons of flour, using 1 tablespoon
at a time, then add slowly 2 cups of warm vegetable stock or milk,
stirring all the while; then add 2/3 of a teaspoon of salt, 1 saltspoon
of pepper, and cook slowly for five minutes, stirring constantly;
add 1 tablespoon of butter, and stir for another minute. Some flour
thickens more than others, and if the sauce seems too thick, thin
with a little cream or milk.
White sauce may be varied in many ways by using onion juice, mushroom
catsup, chopped chives, etc.
The white sauce may be made in a double boiler. Put the milk in the
top receptacle, and when boiling add the flour dissolved in a little
cold milk, then the butter, etc., and let cook ten minutes or until
thickened.
Some people are not to be persuaded to taste of any creatures
they have daily seen and been acquainted with whilst they were
alive.--In this behaviour, methinks there appears something
like a consciousness of guilt; it looks as if they endeavoured
to save themselves from the imputation of a crime (which they
know sticks somewhere) by removing the cause of it as far as
they can from themselves.
From the Essays of Douglas Jerrold.
EGGS
BOILED EGGS
Eggs are very palatable when put in boiling water and cooked for
three or three and a half minutes, but some cooks recommend that
"boiled eggs" should never boil, but instead, be placed in a large
saucepan which is filled with water that has boiled and just been
removed from the fire. The instructions are to cover the saucepan
closely after putting the eggs in the water, and let it stand on the
back of the stove, the eggs to be removed in ten minutes if wanted
soft, and in twenty minutes if liked well set. Hard-boiled eggs are
certainly more palatable cooked in this way than when boiled for ten
minutes in the ordinary way.
FRIED EGGS
Put a little butter into a small frying pan, and when melted break
an egg into a saucer, and slide it carefully into the hot butter,
and let it fry until the white is thoroughly set, cooking as many as
are required, separately, in the same way. If a tight cover is put
over the frying pan when the egg is put in, the yolk of the egg will
be as pink as a nicely poached egg when done. Season with pepper and
salt before serving. A little Worcestershire sauce or walnut catsup
heated in the pan and poured over fried eggs adds variety.
POACHED EGGS
Fill a deep frying pan 2/3 full of hot water, and stir into it one
teaspoon of vinegar and 1 teaspoon of salt. When the water reaches
boiling point break the eggs carefully one by one into it, remove the
pan from the intense heat, cover it, and let the eggs cook until the
whites are firmly set. If the water is shallow the eggs will spread
and be more flat, in which case the boiling water must be dipped up
over the yolks with a spoon to make them pink; if the water is deep
the eggs will be more round than flat. When the eggs are done lift
them carefully from the water with a perforated strainer in order to
drain off the water thoroughly, and serve them on hot toast.
POACHED EGGS WITH GRAVY
Poach eggs and serve them with Sauce Bernaise, or any piquant sauce.
POACHED EGGS INDIENNE
Poach the number of eggs required, and after placing them on toast
pour over them a thin curry sauce.
EGGS WALDORF
Place nicely poached eggs on toast, and fit a freshly cooked mushroom
as a cap over each yolk. Surround the toast with brown sauce containing
quartered mushrooms.
SCRAMBLED EGGS
Break six or more into a bowl, beat them lightly with a fork, and
pour them into a frying pan into which 1 tablespoon of butter has been
melted; stir continually over a very slow fire until they are well set,
seasoning them meanwhile with pepper and salt, and adding another
1/2 tablespoon of butter in small pieces during the cooking. Serve
with a garnish of small triangular pieces of toast. One tablespoon of
cream can be added to the eggs before serving if desired. Eggs may
be scrambled with milk, using 1/2 cup of milk to 4 eggs, and then
proceeding as above.
SCRAMBLED EGGS WITH CHEESE
Make plain scrambled eggs, and when nearly set add 2 tablespoons
of grated cheese for every 6 eggs used, and 1 tablespoon of chopped
parsley. Serve on toast.
SCRAMBLED EGGS WITH MUSHROOMS, PEAS, ETC.
Scramble 6 eggs, and two or three minutes before removing from the
fire add to them a can of button mushrooms cut in slices, lengthwise,
and 1 tablespoon of finely chopped parsley. In the same way peas,
tomatoes, asparagus tips, chopped sweet peppers, etc., can be used.
SAVOURY SCRAMBLED EGGS
Prepare plain scrambled eggs, and just before taking off the fire add
2 tablespoons of chopped chives (or green stems of young onions or
shallots can be used instead), and 1/2 a tablespoon of finely chopped
parsley; serve on hot toast.
SCRAMBLED EGGS INDIENNE
Make plain scrambled eggs, and just before serving stir into them 1
tablespoon of cream, into which has been stirred 1 teaspoon of curry
powder and 1/2 teaspoon of onion juice. Serve on hot toast.
SPANISH EGGS
For 6 eggs use 1 large tomato and 1 small onion. Chop the onion fine,
and fry it five minutes in 1 tablespoon of butter; then add the
chopped tomato, and stir another minute over the fire. Now pour in
the eggs and scramble them, adding 1 teaspoon of salt and a saltspoon
of pepper. Garnish with small triangles of toast.
SHIRRED EGGS
Butter individual gratin dishes, and break into them 1 or 2 eggs as
desired. Season with salt and pepper, and a sprinkling of finely
chopped parsley, and put into the oven for five minutes, or until
the eggs are set. Place each dish on a small plate with a paper doily.
SHIRRED EGGS WITH TOMATOES
Use as many shallow, individual gratin dishes as there are persons
to be served, and, after buttering each dish, break into it 1 egg,
taking care not to break the yolk. Halve some small tomatoes, and
set one half, cut side up, in each dish; season the whole with pepper
and salt, and set in the oven for ten minutes or less.
GRIDDLED EGGS
Heat a griddle and butter it slightly, and break upon it 3 or 4 eggs,
disturbing the yolks so as to break them. When a little browned on
one side turn them with a cake-turner and fry the other side.
PLAIN OMELET
Put 3 or 4 eggs in a bowl and beat them ten or twelve times with a
fork vigorously. Put 1 scant tablespoon of butter in a frying pan,
and as soon as melted turn in the eggs and shake over a slow fire
until they are set; season with salt and pepper, turn the omelet
together as it is let to slide from the pan, and place on a hot
dish. Make several small omelets rather than one large one, and place
on white paper doilies, and garnish with parsley to serve. The trick
of shaking an omelet is the secret of making a good one, and the egg
mixture should be not over 1/2 an inch deep in the pan.
OMELET SOUFFLÉ
Take 4 to 6 fresh eggs, separate the yolks and whites, and beat each
until as light as possible. Butter a deep frying pan, mix the yolks and
whites lightly together with a fork, and put in the hot frying pan,
smoothing somewhat with a fork to level. Season the top with pepper
and salt, and shake over a slow fire until the omelet is delicately
browned on the bottom; turn it together and serve on a hot platter.
HERB OMELET
Make like plain omelet, stirring with every 4 eggs used 1 teaspoon
each of powdered thyme, or sweet marjoram, sage, chopped onion tops
or chives, and parsley.
CHEESE OMELET
For omelet soufflé made with 6 eggs add 1/4 cup of grated cheese
to the yolks of the eggs, and 1/4 cup to the beaten whites before
putting them together.
In making plain omelet with cheese add 1/4 cup of cheese to 4 eggs
after they are in the omelet pan. Sprinkle with grated cheese to serve,
and garnish with watercress or parsley.
RUM OMELET
Make an omelet soufflé, put on a hot dish, and pour 1/2 cup of heated
rum around it, and light it with a match. Rum is easily made to blaze
if a teaspoon is filled with it and a lighted match held under the
tip of the spoon. The rum on the platter can then be easily lighted
with that in the spoon.
BAKED OMELET SOUFFLÉ
Beat the whites of 6 eggs very stiff and the yolks of 3. Mix the whites
and the yolks, using a fork; then stir in the juice of half a lemon
and 3 tablespoons of powdered sugar. Heap in a buttered baking dish,
and cook in a hot oven about fifteen minutes.
EGGS CARMELITE
Prepare 1 cup of very finely chopped boiled spinach by adding to it 1
teaspoon of butter and 1 saltspoon of grated nutmeg, and put where it
will keep warm. Hard boil 6 or 8 eggs, then cut each carefully in two,
lengthwise; remove the yolks and stir them into the spinach, mashing
them well, and mashing all together until the yolks are thoroughly
mixed with the spinach; then season with salt and pepper and neatly
fill the halves of the whites of the eggs with the spinach. Make a
sauce with 2 cups of milk, 1 teaspoon of butter, and 2 tablespoons of
flour, a dash of paprika, and 1 cup of grated cheese. When this has
thickened arrange 2 or 3 halved eggs in each individual gratin dish,
and pour around them some of the sauce, and set in the oven five
minutes to make thoroughly hot, or serve on a large dish garnished
with small triangular pieces of toast.
EGG WITH MASHED POTATO
Use a long, narrow gratin dish, and arrange cold mashed potato in
it in ridges with a spoon, and make three or four hollows in the
surface. Into each of these break an egg, and let all bake in the oven
until the eggs are set. Tomato or white sauce can be served with this.
EGGS NEWBURG
Hard boil 6 eggs, plunge them into cold water for a moment,
then peel, and when cooled, so they will not crumble in cutting,
cut them in half. Have ready a sauce made of 1 cup of cream (or
milk) and 3 tablespoons of butter, to which when hot is added 2
tablespoons of sherry, 2 tablespoons of brandy (the latter may be
omitted), 1 saltspoon of pepper, and 1 teaspoon of salt. Let cook
three minutes, then beat in vigorously the beaten yolks of 4 eggs,
stir until thickened, add a dash of paprika, and serve over the
hard-boiled eggs on toast.
EGGS LYONNAISE
Put 2 tablespoons of butter in a frying pan, and when melted add 1
finely chopped onion, and let simmer slowly for eight or ten minutes;
then add 1 tablespoon of flour, and stir well until smooth. Add to
this 1/2 cup of milk, 1/2 teaspoon of salt, and 1/2 saltspoon of
pepper, and let cook three or four minutes only. Pour into a deep
gratin dish, and break upon it 6 eggs; sprinkle with 1/2 cup of bread
crumbs, and let cook in a moderate oven about five minutes, or until
the eggs are set. Serve in the same dish.
DEVILLED EGGS
Hard boil the number of eggs required, halve them, and serve on toast
with devilled sauce.
JAPANESE EGGS
Hard boil the number of eggs required, and, after halving them,
remove the yolks, and mix them with a little butter (using 1
tablespoon to 6 eggs), pepper, salt, and a little tomato chutney or
Harvey sauce. Refill the halved whites with this, and use the eggs
to garnish 2 cups of boiled rice. Pour over all 1 cup of white sauce
or parsley sauce to serve.
GOLDEN ROD EGGS
Hard boil 5 eggs, take off the shell, and separate the yolks from
the whites, chopping the whites fine and pressing the yolks through
a sieve, keeping whites and yolks separate. Put 1 cup of milk in a
double boiler, and when it boils add to it 1 tablespoon of butter and
1 tablespoon of cornstarch which have been rubbed together, and when
the sauce has thickened season it generously with pepper and salt,
and stir into it the chopped whites of the eggs. While the sauce is
cooking prepare 5 rounds of toast, and place them on a hot dish. Cover
each piece of toast with a layer of white sauce, sprinkle this with a
layer of the yolks, then more of the white sauce, and the remainder
of the yolks, season with salt and pepper, and stand in the oven a
moment or two before serving.
FROTHED EGGS
Separate the yolks and whites of as many eggs as are required, putting
each yolk in its shell or in a separate dish. Beat the whites until
very stiff, and fill a well-buttered custard cup half full of the
white of egg; make a hole in the centre, sprinkle with salt, pepper,
and lemon juice, and drop a yolk in each cup. Put in a shallow pan
of boiling water with a cover on it, and when the eggs are set turn
out onto buttered toast. Garnish with parsley butter.
FRIED STUFFED EGGS
Hard boil 6 eggs and halve them carefully, removing the yolks. Put the
yolks through a sieve, and rub to a paste with 1 tablespoon of melted
butter, salt, pepper, and 1/4 cup of cream or milk, using a little
at a time, so as not to use it all unless needed to make the mixture
of the right consistency for refilling the halved whites. Carefully
fill the places made vacant by the removed yolks, roll the half-egg
in beaten egg and crumbs, and fry in deep, hot fat. Serve with 2 cups
of white sauce, and add to it 2 tablespoons of diced pickled beets,
which makes the sauce pink.
This same effect may be had to some extent by simply using hard-boiled
eggs, frying them, and serving with same sauce or white sauce, to
which 1 tablespoon of capers has been added.
SWISS EGG TOAST
Melt 1 tablespoon of butter on a shallow or flat dish, and sprinkle
over it 1 1/2 tablespoons of grated cheese; then break into the butter
3 eggs, taking care not to break the yolks. Sprinkle well with salt and
pepper and 1 1/2 tablespoons of grated cheese mixed with 2 teaspoons of
finely chopped parsley. Bake in the oven until the eggs are set, then
cut each egg out round with a cutter, and serve on rounds of toast.
EGGS CAROLINA
To serve four persons hard boil 6 eggs, then put them in cold water
for one minute, peel 2 of them, chop the whites, and mix with melted
butter and 1 tablespoon of chopped parsley, and form into nests on 4
pieces of hot "corn bread." Then peel the other 4 eggs, and arrange
one on end in each nest. Pour a little parsley butter on each, and
season with salt and pepper.
MÜNCHNER EGGS
Hard boil 6 eggs, then peel them, and put each on a leaf of lettuce
or cabbage, encircling it with grated horse-radish, and serve with
a sauce made of vinegar to which is added salt and dry mustard.
EGGS IN MARINADE
Hard boil the eggs required, then remove the shells, and stick 4 cloves
in each egg. Put 2 cups of vinegar on to boil, and rub together a
little vinegar, 1/2 teaspoon of mustard, 1/2 teaspoon of salt, and
1/2 teaspoon of pepper, and stir into the boiling vinegar. Place the
eggs in a glass jar, and pour the boiled vinegar over them. They can
be used in a fortnight, halved or sliced as a garnish or in salads.
EGGS PARISIENNE
Butter as many timbale moulds as are required, and dust the inside
with chopped parsley; then break into each an egg, and sprinkle
with salt and pepper. Set the moulds in water in a shallow pan, and
place in the oven until well set or hard. Turn out onto a flat dish,
or on individual dishes, and with them serve bread sauce, or any
sauce desired.
EGGS PERIGORD
Butter small moulds or cups, then sprinkle them with chopped parsley,
and on the bottom (which will be the top when they are turned out)
place a symmetrical pattern made of cut beets and truffles or pickled
walnuts. Drop one egg into each mould, dredge with salt and pepper,
and set the moulds in a pan of boiling water; cover, and let cook until
firm. Turn out onto rounds of toast, and serve with a hot tomato sauce,
or any savoury sauce.
EGGS WITH CHEESE
Into a shallow round or oval gratin dish, or small individual dishes,
put melted butter to cover the bottom, and encircle the outer edge
with thinly sliced, rather dry, cheese; inside this break enough
eggs to cover the bottom of the dish, taking care not to break the
yolks. Season with salt and pepper, and put into the oven until the
whites of the eggs are thoroughly set.
EGGS MORNAY
Drop eggs into a buttered baking dish, and then cover them with
a highly seasoned white sauce to which some egg-yolks have been
added (using 1 yolk to each 1/2 cup of sauce), also salt and
paprika. Sprinkle the top with grated cheese, and put in the oven to
bake until the egg is firmly set.
CREAMED EGGS
Butter a shallow dish, pour into it 1 scant cup of milk, and let
heat. When hot cover the surface with eggs, cover, and let poach on
top of stove until set; sprinkle with celery salt, and then cover
with cream, and set in the oven for five minutes. Sprinkle the top
with finely chopped celery tops to serve. This may be cooked in one
large dish or in individual gratin dishes.
EGGS OMAR PASHA
Butter individual gratin dishes, and break 2 eggs into each, taking
care not to break the yolks. Slice small onions so the separate rings
are unbroken, and place a circle of these rings on the eggs around
the edge of the dish. Sprinkle with salt and pepper, then with grated
cheese, and bake in a slow oven until the eggs are thoroughly set.
TURKISH EGGS
Butter one large gratin dish or several small ones, break into them
enough eggs to cover the bottom, taking care not to break the yolks;
put them in a moderate oven until the whites are quite set, and then
garnish by putting a few tablespoons of boiled rice on the eggs around
the edge of the dish, alternating with button mushrooms, which have
been cut in thin slices and mixed with brown sauce. Season with salt
and pepper just before serving.
EGGS BEURRE-NOIR
These are best served in individual gratin dishes measuring about
four inches across. Put 2 tablespoons of butter in a saucepan, and
let it cook over a slow fire until a rich brown, but not burnt. Add
to it 1 teaspoon of lemon juice, and cover the bottom of each gratin
dish with the (black) butter; then break into each dish 1 egg, or 2
if required, taking care not to break the yolk. Season with salt and
pepper and arrange 8 or 10 capers on each; put in the oven eight or
ten minutes, or until the eggs are well set. Set each dish on a doily
on a small plate before serving, with a sprig of parsley on the side.
EGGS CREOLE
Take a shallow gratin dish large enough to contain the eggs required,
allowing 2 eggs to each person, butter the gratin dish, and break the
eggs carefully into it, taking care not to break the yolks; season
with pepper and salt, and set in a moderate oven until the whites
are stiff; while they are cooking prepare the following garnish which
will be sufficient for 6 or 8 eggs. Put 1 tablespoon of butter in a
saucepan; when melted add 1 onion cut into thin slices, and stir it
about three or four minutes. Then add to it 1 tomato which has been
peeled and chopped, 1 sweet green pepper cut in very thin slices,
each broken in several pieces, and 1/2 can of button mushrooms,
which are prepared by draining and washing and cutting lengthwise in
3 or 4 pieces. Let all cook slowly together for eight or ten minutes,
stirring carefully and adding more butter if necessary. When nearly
cooked season generously with pepper and salt, add 1 tablespoon of
tomato sauce, and when the eggs are removed from the oven place this
garnish on the eggs, encircling the outer edge. This garnish can be
varied as to quantities to suit taste, using more or less tomatoes
or onions. This is very nice done in individual gratin dishes, 2 eggs
being used in each dish.
EGGS IN SAVOURY BUTTER
Savoury butter is made by melting good butter, and adding to it any
chopped herb,--chives, parsley, etc. Put a little of this in individual
gratin dishes, and break into them 1 or 2 eggs as desired. Pour a
little of the savoury butter over the top of each egg, season with
salt and pepper, and put in the oven until the eggs are thoroughly
set. If fresh tarragon is available, two nicely shaped leaves crossed
on the yolk of the egg make a pretty garnish, or two leaves of lemon
verbena may be used instead.
EGG MOULD FOR VEGETABLES
Make egg mixture as for egg timbales, and pour into a buttered ring
mould. Cook in pan of water in the oven twenty minutes or until set,
and then turn out onto a hot, round, flat dish, and fill the centre
with hot button mushrooms which are mixed with tomato sauce, or with
peas, either with or without the sauce.
CANUCK EGG TOAST
Sprinkle fresh toast with walnut, mushroom, or any savoury catsup,
then heap on it nicely scrambled eggs in which milk has been used,
and on top put a generous layer of grated cheese; season with pepper
and salt, and put under the oven flame of a gas stove. Let the cheese
brown, then remove and garnish the top with slices cut from black
pickled walnuts, or a few capers, or with thin strips of pimentos,
or chopped chives.