Eggs in Darioles with Tomato Butter

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 (7)

Butter some dariol moulds ↝ Butter, stick, unsalted [Dairy and Egg Products]
chopped tongue or truffle ↝ Tongue [Liver and organ meats]
chopped parsley ↝ Parsley, raw [Not included in a food category]
a fresh egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
little round croûtons of fried bread ↝ Bread, vegetable [Yeast breads]
tomato butter ↝ Butter, NFS [Butter and animal fats]

Instructions (12)

Butter some dariol moulds.
Sprinkle half of them with chopped tongue or truffle, and the other half with chopped parsley.
Break a fresh egg in each mould.
Put a little piece of butter on the top of each egg.
Stand the moulds in a stewpan with a fold of paper on the bottom.
Add hot water to the stewpan to come nearly to the top of the moulds.
Cook in the oven until the eggs are lightly set.
Take the moulds out of the water.
Pass a little knife round the moulds.
Turn the eggs out onto a dish on little round croûtons of fried bread.
Pour tomato butter around them.
Serve for breakfast, luncheon, or a second course dish.

Original Text

Eggs in Darioles with Tomato Butter.
(Œufs en Darioles au Beurre de Tomates.)

Butter some dariol moulds and sprinkle half of them with chopped tongue or truffle, and the other half with chopped parsley; break a fresh egg in each mould, and put a little piece of butter on the top of each, stand the moulds in the stewpan, which has a fold of paper on the bottom, and hot water to come nearly to the top of the moulds, and cook in the oven until the eggs are lightly set; take them up, pass a little knife round the moulds, and turn the eggs out on a dish on little round croûtons of fried bread, pour tomato butter round them, and serve for breakfast, luncheon, or a second course dish.

Notes

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