Eggs on the Plate. (Œufs sur le Plat.)

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 (8)

for the dish

fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, white [Spices and Herbs]

for the eggs

the eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a dessertspoonful of cream for each egg ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
little pieces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (7)

Rub the dish on which the eggs have to be served with fresh butter, and sprinkle on it a little salt and white pepper.
Carefully break the eggs on to the dish, being careful that the yolks do not break.
Season with a little salt and pepper.
Pour carefully in the dish a dessertspoonful of cream for each egg.
Drop here and there little pieces of butter.
Place the dish on a tin containing hot water, and stand it in the oven for four or five minutes.
Just before serving take a red hot salamander, and hold it over just to brown the tops.

Original Text

Eggs on the Plate.
(Œufs sur le Plat.)

Rub the dish on which the eggs have to be served with fresh butter, and sprinkle on it a little salt and white pepper, then carefully break the eggs on to the dish, being careful that the yolks do not break, season with a little salt and pepper, and pour carefully in the dish a dessertspoonful of cream for each egg, and drop here and there little pieces of butter; place the dish on a tin containing hot water, and stand it in the oven for four or five minutes, just before serving take a red hot salamander, and hold it over just to brown the tops.

Notes

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