1195. EGGS, BROUILLES, WITH TRUFFLES.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (6)
  1. Break eight new-laid eggs into a stewpan.
  2. Add to these four ounces of fresh butter, two ounces of truffles (cut up in very small dice, and simmered in a little butter), a gill of cream, a small piece of glaze, a little nutmeg, mignonnette-pepper, and salt.
  3. Stir this quickly with a wooden spoon over the stove-fire until the eggs, &c., begin to thicken.
  4. When the stewpan must be withdrawn, continue to work the eggs with the spoon, observing that although they must not be allowed to become hard, as in that case the preparation would be curdled and rendered unsightly, yet they must be sufficiently set, so as to be fit to be dished up.
  5. To effect this, it is necessary to stick the croûtons or fleurons round the inner circle of the dish with a little flower and white-of-egg paste.
  6. Dish up the eggs in the centre of these, and serve.
Original Text
1195. EGGS, BROUILLES, WITH TRUFFLES. BREAK eight new-laid eggs into a stewpan, to these add four ounces of fresh butter, two ounces of truffles (cut up in very small dice, and simmered in a little butter), a gill of cream, a small piece of glaze, a little nutmeg, mignonnette-pepper, and salt; stir this quickly with a wooden spoon over the stove-fire until the eggs, &c., begin to thicken, when the stewpan must be withdrawn; continue to work the eggs with the spoon, observing, that although they must not be allowed to become hard, as in that case the preparation would be curdled and rendered unsightly, yet they must be sufficiently set, so as to be fit to be dished up: to effect this it is necessary to stick the croûtons or fleurons round the inner circle of the dish with a little flower and white- of-egg paste; dish up the eggs in the centre of these, and serve.
Notes
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