1202. EGGS, A LA DAUPHINE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Instructions (10)
  1. Boil ten eggs hard, take off the shells, and cut each egg into halves, lengthwise.
  2. Scoop the yolks out and put them into the mortar, and place the whites on a dish.
  3. Add four ounces of butter to the yolks of eggs, also the crumb of a French-roll soaked in cream, some chopped parsley, grated nutmeg, pepper and salt, and two ounces of grated Parmesan cheese.
  4. Pound the whole well together, and then add one whole egg and the yolks of two others.
  5. Mix these well together by pounding, and use this preparation for filling the whites of eggs kept in reserve for the purpose.
  6. Smooth them over with the blade of a small knife dipped in water, and as they are filled, place them on a dish.
  7. Next, with some of the remaining part of the preparation, spread a thin foundation at the bottom of the dish, and proceed to raise the eggs up, in three or four tiers, to a pyramidal form, each egg crowning the whole.
  8. Four hard-boiled yolks of eggs must then be rubbed through a wire sieve, over the entremets, for them to fall upon in shreds like vermicelli.
  9. Place a border of fried croûtons of bread round the base and set the eggs in the oven for about twenty minutes, that they may be baked of a bright-yellow colour.
  10. When done, withdraw them, pour some thin Béchamel round the entremets, and serve.
Original Text
1202. EGGS, A LA DAUPHINE. BOIL ten eggs hard, take off the shells, and cut each egg into halves, lengthwise; scoop the yolks out and put them into the mortar, and place the whites on a dish. Add four ounces of butter to the yolks of eggs, also the crumb of a French-roll soaked in cream, some chopped persley, grated nutmeg, pepper and salt, and two ounces of grated Parmesan cheese; pound the whole well together, and then add one whole egg and the yolks of two others; mix these well together by pounding, and use this preparation for filling the whites of eggs kept in reserve for the purpose; smooth them over with the blade of a small knife dipped in water, and as they are filled, place them on a dish. Next, with some of the remaining part of the preparation, spread a thin foundation at the bottom of the dish, and proceed to raise the eggs up, in three or four tiers, to a pyramidal form, each egg crowning the whole: four hard-boiled yolks of eggs must then be rubbed through a wire sieve, over the entremets, for them to fall upon in shreds like vermicelli; place a border of fried croûtons of bread round the base and set the eggs in the oven for about twenty minutes, that they may be baked of a bright-yellow colour; when done, withdraw them, pour some thin Béchamel round the entremets, and serve.
Notes
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