The Ladies' New Book of Cookery: A Practical System for Private Families in ... by Sarah Josepha Buell Hale

Author:Sarah Josepha Buell Hale
Language: eng
Format: epub
Tags: cbk
Publisher: H. Long & brother
Published: 1852-03-25T05:00:00+00:00

ing water; when the gravy heats, drop a fresh egg into each cup; take off the sauce-pan, and cover it close till the eggs are nicely and tenderly cooked; dredge them with very fine luace, or nutmeg and salt; serve them in a hot-water plate, covered with a napkin.

Scrambled Eggs, —Beat seven or eight eggs quite light, and throw them into a clean frying-pan with a small quantity of butter and a little salt. Stir them carefully until they are well thickened, and turn them out on a hot dish, without permitting any portion of them to adhere to the frying-pan. This dish is excellent with a trimming of stewed tomatoes.

(Eufs Brouilles, —Break 4 or 6 eggs; beat them^ and put them into a sauce-pan with a piece of butter, a little salt, and a spoonful of sauce or gravy, which makes the eggs softer; stir them over the fire until sufficiently thick ; serve on a plate garnished with toasted bread. To eggs dressed this way, ham, mushrooms, &c., minced, may be added. The difference between this and an omelette is, that an omelette is compact and^ turns out smooth, whereas oeufs brouillea are less done, and are therefore broken.

In Ireland, where it is in general use, it is usually served upon hot buttered toast, and is there called '•''buttered eggs^ It is also very common in France, where it is usually served for breakfast.

Or: —Butter a dish well, sprinkle it with salt, then break the eggs very carefully so as not to disturb the yolk; add a little more salt and some white pepper; melt a small quantity of butter, pour it gently over, with 1 or 2 spoonsful of cream. Put the dish over a slow fire, and fmish the eggs by covering them with a red-hot shovel.

Sovjfle Franfaise, —Put into a stew-pan 1 oz. of butter; when melted, add 2 table-spoonsful of flour; stir them well over the fire, so that the flour be thoroughly cooked, but not colored; add by degrees a wineglass of boiling cream, and four times that quantity of boiling milk; work it quite smooth, take it off the fire, add 4 yolks of eggs, sugar to palate, a grain of salt, and a table-spoonful of orange-flower water; whip up strongly the whites of 8 eggs, mix them lightly in the batter, put the whole into a sonfHfe-dish, and bake for an hour.

The flavor of this souffle may be varied according to fancy, omitting the orange-flower water, and substituting either vanilla, curacoa, noyeau, maraschino, chocolate, cc^ee, &;c.

OMELETTE.

Omelettes, —Eggs* may be dressed in a multiplicity of ways, but are seldom, in any form, more relished than in a well-made and expeditiously served omelette. This may be plain, or seasoned with minced herbs, and a very little eschalot, when the last is liked, and is then called an " Omelette aux fines herbes ;" or it may be mixed with minced ham, or grated cheese; in any case, it should be. light, thick, full-tasted,

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