The 1918 Fanny Farmer Cookbook

Eggs à la Parisienne

Butter small timbale moulds, sprinkle with finely chopped truffles, parsley, and cooked beets.

Break eggs, and slip one into each mould, sprinkle with salt and pepper, set in pan of hot

water,

and cook until egg is firm. Remove from moulds on octagon slices of toast, and pour around

Tomato Sauce II .

Eggs Mornay

Break egg and slip into buttered egg−shirrers, allowing one or two eggs to each shirrer,

according to size. Cover with White Sauce II , seasoned with one−third cup grated cheese,

paprika, and yolks two eggs; cover with grated cheese and bake until firm.

Omelets

For omelets select large eggs, allowing one egg for each person, and one tablespoon liquid for

each egg. Keep an omelet pan especially for omelets, and see that it is kept clean and smooth.

frying−pan may be used in place of omelet pan.

Plain Omelet

eggs

tablespoons hot

water

/2 teaspoon salt

tablespoon butter

Few grains

pepper

1/2 cups Thin White

Sauce

Separate yolks from whites. To yolks add salt, pepper, and hot water and beat until thick and

lemon−colored. Beat whites until stiff, cutting and folding them into first mixture until they

have

taken up mixture. Heat omelet pan, and butter sides and bottom. Turn in mixture, spread

evenly,

place on range where it will cook slowly, occasionally turning the pan that omelet may brown

evenly. When well “puffed” and delicately browned underneath, place pan on centre grate of

oven to finish cooking the top. The omelet is cooked if it is firm to the touch when pressed by

the finger. If it clings to the finger like the beaten white of egg, it needs longer cooking. Fold,

and

Chapter VII − EGGS

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