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The 1918 Fanny Farmer Cookbook
Poached Eggs with Sauce Bearnaise
Poach six eggs, arrange in serving dish, cover eggs alternately with red and yellow sauce, and
garnish with parsley.
2
6
Sauce Bearnaise. Beat yolks three eggs slightly, add three tablespoons olive oil, two
tablespoons hot water, three−fourths tablespoon tarragon vinegar, one−fourth teaspoon salt,
and
a few grains cayenne. Cook over boiling water until mixture thickens. Color one−half the
sauce
with Tomato Purée (tomatoes drained from their liquor, stewed, strained, and cooked until
reduced to a thick pulp).
2
7
Scrambled Eggs
5
1
eggs
1
/2 teaspoon salt
/2 cup milk
1
/8 teaspoon pepper
2
tablespoons butter
Beat eggs slightly with silver fork; add salt, pepper, and milk. Heat omelet pan, put in butter,
when melted, turn in the mixture. Cook until of creamy consistency, stirring and scraping
bottom of the pan.
and
from
2
8
Scrambled Eggs with Tomato Sauce
6
1
2
eggs
4
tablespoons butter
3/4 cups tomatoes
1
slice onion
teaspoons sugar
1
/2 teaspoon salt
1
/8 teaspoon pepper
Simmer tomatoes and sugar five minutes; fry butter and onion three minutes; remove onion,
add tomatoes, seasonings, and eggs slightly beaten. Cook same as Scrambled Eggs. Serve
entire wheat bread or brown bread toast.
and
with
2
9
Scrambled Eggs with Anchovy Toast
Chapter VII − EGGS
117
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