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TO POACH EGGS
Use a shallow frying pan partly filled with boiling water. The eggs
must be perfectly fresh. The white of an egg is held in a membrane
which seems to lose its tenacity after the egg is three days old.
Such
an egg, when dropped into boiling water, spreads out; that is, it
does
not retain its shape. When ready to poach eggs, take the required
number to the stove. The water must be boiling hot, but not actually
bubbling. Break an egg into a saucer, slide it quickly into the
water,
and then another and another. Pull the pan to the side of the stove,
where the water cannot possibly boil. With a tablespoon, baste the
water over the yolks of the eggs, if they happen to be exposed. They
must be entirely covered with a thin veil of the white. Have ready
the
desired quantity of toast on a heated platter, lift each egg with a
slice or skimmer, trim off the ragged edges and slide them at once
on
the toast. Dust with salt and pepper, baste with melted butter, and
send to the table.
EGGS MIRABEAU
Cut a sufficient number of rounds of bread, toast them carefully and
cover them with _pate de foie gras_, put on top of each a poached
egg,
pour over sauce Perigueux, and send to the table.
EGGS NORWEGIAN
Cover rounds of toasted bread first with butter and then with
anchovy
paste, put on top of each a poached egg, pour over anchovy sauce,
and
send at once to the table.
EGGS PRESCOURT
Toast slices of bread, put thin slices of chicken on each, on top of
this a poached egg, cover with sauce Bernaise, and serve at once.
EGGS COURTLAND
Mince sufficient cold chicken to make a half cupful. Make a half
pint
of cream sauce, add the minced chicken, a half teaspoonful of salt
and
a dash of red pepper. Toast a sufficient quantity of bread, put it
on
a heated platter, pour over a small quantity of the minced chicken
and
cream sauce, put on each a poached egg, cover with the remaining
sauce, dust with parsley and serve with a garnish of green peas.
EGGS LOUISIANA
Make a half pint of tomato sauce, toast a sufficient quantity of
bread, butter the bread and put on each slice a poached egg; cover
with the tomato sauce.
EGGS RICHMOND
Chop sufficient cold chicken to make a half cupful, add an equal
quantity of finely-chopped mushrooms, add this to a half pint of
cream
sauce. Add one unbeaten egg to a pint of cold boiled rice, season it
with salt and pepper, make into round, flat cakes, and fry in hot
fat.
Arrange these on a heated platter, pour over the cream sauce
mixture,
and put on top of each a poached egg.
HUNGARIAN EGGS
Boil a cup of rice until tender and dry. Make a half pint of paprika
sauce. Turn the rice into the center of a platter, smooth it down,
cover the top with poached eggs, pour over the paprika sauce and
send
at once to the table.
EGGS NOVA SCOTIA
Put a poached egg on top of a flat codfish cake, pour over cream or
tomato sauce, and send to the table.
EGGS LAKME
Cut cold chicken or turkey into very thin slices, and stand over hot
water, in a dish, until heated; toast a sufficient quantity of
bread,
butter the slices, put on each a slice of chicken or turkey, dust
lightly with salt and pepper. On top of these place a poached egg,
cover with tarragon sauce, and send to the table.
EGGS MALIKOFF
Toast rounds of bread, cover them with caviar which has been
seasoned
with a little onion and pepper. Put on top of each a poached egg,
cover with horseradish sauce, and send to the table.
EGGS VIRGINIA
Grate six ears of corn. Add half cupful of milk, a half cupful of
flour and two eggs, beaten separately, and a half teaspoonful of
salt
and a dash of pepper. Drop the mixture in large tablespoonfuls in
hot
fat. When brown on one side, turn and brown on the other. Drain and
arrange neatly on a large platter. Put a poached egg on the top of
each cake, cover with cream sauce and send to the table. This dish,
with green peas, makes quite a complete meal.
JAPANESE EGGS
Carefully boil one cup of rice, drain dry. Make a half pint of cream
sauce, add to it a teaspoonful of grated onion and a teaspoonful of
chopped celery. Poach the desired number of eggs. Put the rice in
the
center of a platter, cover it with the eggs, pour over the sauce.
Dust
the dish with parsley, and send at once to the table. The edge of
this
dish may be garnished with broiled sardines or carefully broiled
smoked salmon.
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