Plovers’ Eggs à l’Epernay

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

plovers’ eggs, allowing one to each person ↝ Egg, whole, raw [Eggs and omelets]
little round croûtons

Sauce for Plovers’ Eggs

a quarter of a pint of cham-pagne
two or three sliced truffles
a little dust of castor sugar ↝ Sugars, granulated [Sweets]
a tiny pinch of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
half a very finely chopped eschalot
a pinch of chopped parsley and thyme ↝ Parsley, raw [Not included in a food category]
a pinch of chopped parsley and thyme ↝ Thyme, fresh [Spices and Herbs]
a dust of chopped bayleaf
two tablespoonfuls of good brown sauce
a quarter of an ounce of glaze ↝ Carrots, glazed, cooked [Carrots]
one ounce of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
the juice of half a lemon ↝ Lemon, raw [Citrus fruits]

Instructions (6)

Take some plovers’ eggs, allowing one to each person; boil them for seven minutes, then shell them whilst hot;
cut some little round croûtons and hollow them out so as to hold the eggs as if in egg-cups;
fry them crisply in clean boiling fat till a very pale golden colour, then dish up the eggs in them, and when about to serve pour the sauce over them.

Sauce for Plovers’ Eggs

Put a quarter of a pint of champagne in a stewpan with two or three sliced truffles, a little dust of castor sugar, a tiny pinch of cayenne, half a very finely chopped eschalot, a pinch of chopped parsley and thyme, a dust of chopped bayleaf, two tablespoonfuls of good brown sauce, and a quarter of an ounce of glaze, and boil up together;
then work in bit by bit one ounce of fresh butter, and add the juice of half a lemon;
pour the sauce over the eggs, and serve quite hot.

Original Text

Plovers’ Eggs à l’Epernay.
(Œufs de Pluviers à l’Epernay.)

Take some plovers’ eggs, allowing one to each person; boil them for seven minutes, then shell them whilst hot; cut some little round croûtons and hollow them out so as to hold the eggs as if in egg-cups; fry them crisply in clean boiling fat till a very pale golden colour, then dish up the eggs in them, and when about to serve pour the sauce over them.

Sauce for Plovers’ Eggs.— Put a quarter of a pint of cham-pagne in a stewpan with two or three sliced truffles, a little dust of castor sugar, a tiny pinch of cayenne, half a very finely chopped eschalot, a pinch of chopped parsley and thyme, a dust of chopped bayleaf, two tablespoonfuls of good brown sauce, and a quarter of an ounce of glaze, and boil up together; then work in bit by bit one ounce of fresh butter, and add the juice of half a lemon; pour the sauce over the eggs, and serve quite hot. This dish is quite suitable for a dinner party.

Notes

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