| 116 | 117 | 118 | 119 | 120 |
| 1 | 180 | 359 | 539 | 718 |
|
The 1918 Fanny Farmer Cookbook
1
4
Poached Eggs à la Reine
Cover circular pieces of toasted bread with sliced fresh mushrooms sauted in butter and
moistened with cream. Poach eggs and arrange on mushrooms. Pour over all white sauce to
which grated Parmesan cheese has been added. Sprinkle with grated cheese and put in oven to
brown. Garnish with canned pimentoes cut in fancy shapes.
1
5
Eggs à la Suisse
4
1
1
eggs
Salt
/2 cup cream
Pepper
tablespoon butter
Cayenne
tablespoons grated cheese
2
Heat a small omelet pan, put in butter, and when melted, add cream. Slip in the eggs one at a
time, sprinkle with salt, pepper, and a few grains of cayenne. When whites are nearly firm,
sprinkle with cheese. Finish cooking, and serve on buttered toast. Strain cream over the toast.
1
6
Eggs Susette
Wash and bake six large potatoes, cut slice from top of each, scoop out inside, and mash. To
three cups mashed potato add six tablespoons finely chopped ham, two tablespoons finely
chopped parsley, whites of two eggs well beaten, three tablespoons butter, four tablespoons
cream, and salt and pepper. Line potato shells with mixture place in each cavity a poached
egg,
cover with potato mixture, and bake until browned. Care must be taken to have eggs
delicately
parched.
1
7
Baked or Shirred Eggs
Butter an egg−shirrer. Cover bottom and sides with fine cracker crumbs. Break an egg into a
cup, and carefully slip into shirrer. Cover with seasoned buttered crumbs, and bake in
moderate
oven until white is firm and crumbs brown. The shirrers should be placed on a tin plate, that
they
may be easily removed from the oven.
1
8
Chapter VII − EGGS
115
Page
Quick Jump
|