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The 1918 Fanny Farmer Cookbook
Spread thin slices of buttered toast with anchovy paste. Arrange on platter, and cover with
scrambled eggs.
3
0
Eggs à la Buckingham
Make five slices milk toast, and arrange on platter. Use recipe for Scrambled Eggs, having the
eggs slightly underdone. Pour eggs over toast, sprinkle with four tablespoons grated mild
cheese.
Put in oven to melt cheese, and finish cooking eggs.
3
1
Eggs à la Turk
Prepare Scrambled Eggs, and pour over six slices of toasted bread. Put one tablespoon
Tomato
Purée on each piece, and in the centre of purée one−half tablespoon chickens’ livers sautéd in
bacon fat.
3
2
Eggs à la Livingstone
eggs
4
1
1
/4 teaspoon
paprika
/2 cup stewed and
strained tomatoes
2
tablespoons
butter
Pâté de foie gras
1
/2 teaspoon salt
Finely chopped
truffles
Beat eggs slightly, and add tomatoes, salt, and paprika. Melt butter in an omelet pan, add
seasoned eggs, and cook same as Scrambled Eggs. Spread slices of toasted bread with pâté de
foie gras. Pour over the eggs, and sprinkle with truffles.
3
3
3
4
Scrambled Eggs, Country Style
Heat omelet pan, put in two tablespoons butter, and when melted turn in four unbeaten eggs.
Cook until white is partially set, then stir until cooking is completed, when whites will be
thoroughly set. Season with salt and pepper.
Chapter VII − EGGS
118
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