Ragoût of Eggs and Bacon (No. 545)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (22)

Ragoût

half a dozen eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the yelks ↝ Egg, yolk only, raw [Eggs and omelets]
about an equal quantity of the white meat of dressed fowl, or veal
or veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a little chopped parsley ↝ Parsley, raw [Not included in a food category]
an anchovy
an eschalot
a quarter of an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a table-spoonful of mushroom catchup ↝ Mushrooms, raw [Other vegetables and combinations]
a little Cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
some bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a very little beaten mace, or allspice ↝ Spices, mace, ground [Spices and Herbs]
or allspice ↝ Spices, allspice, ground [Spices and Herbs]
yelk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
relishing rashers of bacon or ham ↝ Beef, bacon, cooked [Bacon]
or ham ↝ Ham [Cold cuts and cured meats]
see No. 527

Sauce

melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
mushroom catchup ↝ Mushrooms, raw [Other vegetables and combinations]
anchovy
curry-powder (No. 455) ↝ Spices, curry powder [Spices and Herbs]
zest (No. 255) ↝ Lemon, raw [Citrus fruits]

Instructions (6)

Boil half a dozen eggs for ten minutes; throw them into cold water; peel them and cut them into halves.
Pound the yelks in a marble mortar, with about an equal quantity of the white meat of dressed fowl, or veal, a little chopped parsley, an anchovy, an eschalot, a quarter of an ounce of butter, a table-spoonful of mushroom catchup, a little Cayenne, some bread-crumbs, and a very little beaten mace, or allspice; incorporate them well together.
Fill the halves of the whites with this mixture.
Do them over with the yelk of an egg, and brown them in a Dutch oven.
Serve them on relishing rashers of bacon or ham.

Sauce

For sauce, use melted butter, flavoured to the fancy of the eaters, with mushroom catchup, anchovy, curry-powder (No. 455), or zest (No. 255).

Original Text

Ragoût of Eggs and Bacon.—(No. 545*.)

Boil half a dozen eggs for ten minutes; throw them into cold water; peel them and cut them into halves; pound the yelks in a marble mortar, with about an equal quantity of the white meat of dressed fowl, or veal, a little chopped parsley, an anchovy, an eschalot, a quarter of an ounce of butter, a table-spoonful of mushroom catchup, a little Cayenne, some bread-crumbs, and a very little beaten mace, or allspice; incorporate them well together, and fill the halves of the whites with this mixture; do them over with the yelk of an egg, and brown them in a Dutch oven, and serve them on relishing rashers of bacon or ham, see No. 527.

For sauce, melted butter, flavoured to the fancy of the eaters, with mushroom catchup, anchovy, curry-powder (No. 455), or zest (No. 255).

Notes

—