Made-Over Dishes by Sarah Tyson Rorer

Author:Sarah Tyson Rorer
Language: eng
Format: epub
Tags: recipe, recipes, cooking, book, cookbook, food, dish, dishes, meal, meals, leftovers, leftover, left-overs
ISBN: 9781781665282
Publisher: Andrews UK Limited 2012
Published: 2012-06-15T00:00:00+00:00

EGGS

The soft boiled eggs that are left from breakfast will be at once hard boiled, put into the refrigerator, and when four have accumulated, use them for Beauregard eggs, à la Newburg dishes or garnishes. Poached eggs that are left over may be dropped at once into boiling water, cooked slowly until perfectly hard, and put aside for chopping, to use as a garnish for a curry or some vegetable dish with which they will nicely blend.

The tablespoonful or two of stewed tomatoes left in the dish from dinner will be put aside to use for tomato omelet, or they may be added to the roasted beef gravy for dinner, converting a plain homely gravy into one of better flavor. The half cup of peas may be added to to-morrow's consommé, or used as a garnish for the breakfast omelet. The green portions of celery will be put aside for stewing; the tender white part for serving raw; while the leaves and roots will be used for flavoring soups and sauces.

The yolk of egg left over, if put into a cup or saucer will, in less than two hours, become hard, dry and useless. This same yolk dropped into a cup half filled with cold water will keep for several days, and may be used for mayonnaise or added to a sauce. When needed, it may be carefully lifted with a spoon and used the same as a fresh yolk.

Whites of Eggs

The yolks of eggs are quite easily disposed of, as sauces frequently call for the yolk of one or two eggs; then they may be used for mayonnaise dressing, or added to various dishes. The whites of eggs, however, accumulate. One of the ways of getting hard-boiled yolks, without wasting the whites, is to separate the white and the yolk before the egg is cooked; drop the yolk down into a kettle of boiling water; then stand on the back part of the stove for fifteen or twenty minutes until it is hard. The yolk will cook in this way just as well as with the white in the shell. Now, you have the uncooked whites, which may be used for a simple white cake, apple float, soufflés, plain or with fruit.

Beauregard Eggs

Separate the whites and yolks of five hard-boiled eggs, press through an ordinary fruit press, or chop very fine. Make a half pint of cream sauce; when boiling, add the whites of the eggs. Have ready on a heated platter five squares of toasted bread; heap the white sauce over these squares, dust the top with the yolks of the eggs, then with a little salt and pepper, and send at once to the table.

Egg Croquettes

Put five hard-boiled eggs through a vegetable press, or chopper. Put one tablespoonful of butter and two of flour into a saucepan, add a half pint of milk, stir until boiling, add a half cup of stale, unbrowned bread crumbs, a teaspoonful of salt, a tablespoonful of chopped parsley, a dash of pepper and a half teaspoonful of onion juice; add the eggs, mix and turn out to cool.

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