To make a grand Diſh of Eggs

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (19)
For the main egg structure
For the sauce
Instructions (32)
  1. Break as many eggs as the yolks will fill a pint bason.
  2. Separate the yolks and whites.
  3. Tie the yolks by themselves in a bladder round.
  4. Boil the yolk-filled bladder hard.
  5. Prepare a wooden bowl that will hold a quart, made like two butter-dishes in the shape of an egg, with a hole through one at the top.
  6. When boiling the yolks, run a packthread through it, with a quarter of a yard hanging out.
  7. When the yolk is boiled hard, put it into the bowl with the packthread, ensuring it hangs in the middle.
  8. Draw the string through the hole, clap the two bowls together and tie them tight.
  9. Pour the egg whites through the hole using a fine tunnel.
  10. Stop the hole close.
  11. Boil the entire structure hard for one hour.
  12. When boiled enough, carefully open it and cut the string close.
Preparing the egg components
  1. In the meantime, take twenty eggs and beat them well, separating the yolks and whites.
  2. Divide the whites into two portions.
  3. Boil the whites in bladders in the shape of an egg.
  4. When boiled hard, cut one bladder of white in two lengthwise and one crosswise.
  5. With a fine sharp knife, cut some of the white in the middle.
Preparing the sauce
  1. Take an ounce of truffles and morels, cut them very small, and boil them in half a pint of water until tender.
  2. Take a pint of fresh mushrooms, clean picked, washed, and chopped small, and add them to the truffles and morels.
  3. Let them boil.
  4. Add a little salt, a little beaten nutmeg, and a little beaten mace.
  5. Add a gill of pickled mushrooms chopped fine.
  6. Boil sixteen egg yolks hard in a bladder.
  7. Chop the boiled yolks and mix them with the other sauce ingredients.
  8. Thicken the sauce with a lump of butter rolled in flour, stirring the sauce-pan round until hot and thick.
  9. Save any remaining sauce to add back to the sauce-pan.
Assembling the dish
  1. Lay the great boiled egg (from the first step) in the middle.
  2. Place the two long halves of the boiled white on each side, with the hollow part uppermost.
  3. Place the two round flat pieces of boiled white between the long halves.
  4. Fill the round part of the great egg with the prepared sauce.
  5. Turn the round parts down again and fill the two long ones with sauce.
  6. Take a pint of cream and a quarter of a pound of butter.
Original Text
To make a grand Diſh of Eggs. You must break as many eggs as the yolks will fill a pint bason, the whites by themselves, tie the yolks by themselves in a blad- der round; boil them hard, then have a wooden bowl that will hold a quart, made like two butter-dishes, but in the shape of an egg, with a hole through one at the top. You are to observe, when you boil the yolks to run a packthread through it, and a quarter of a yard hanging out. When the yolk is boiled hard, put it into the bowl with it, but be careful to hang it so as to be in the middle. The string being drawn through the hole, then clap the two bowls together and tie them tight, and with a fine tunnel pour in the whites through the hole, then stop the hole close, and boil it hard. It will take an hour. When it is boiled enough, carefully open it, and cut the string close. In the mean time take twenty eggs, beat them well, the yolks by themselves, and the whites by themselves; divide the whites into two, and boil them in bladders in the shape of an egg. When they are boiled hard, cut one in two long-ways and one cross-ways, and with a fine sharp knife cut some of the white in the middle; lay the great egg in the middle, the two long halves on each side, with the hollow part uppermoſt, and the two round flat between. Take an ounce of truffles and morels, cut them very small, boil them in half a pint of water till they are tender, then take a pint of fresh mushrooms clean picked, washed and chopped small, and put into the truffles and morels. Let them boil add a little salt, a little beaten nutmeg, a little beaten mace, and add a gill of pickled muſhrooms chopped fine. Boil sixteen of the yolks hard in a bladder, then chop them and mix them with the other ingredients; thicken it with a lump of butter rolled in flour, stirring your sauce-pan round till hot and thick, then fill the round with this, turn them down again, and fill the two long ones; what remains, save to put into the sauce-pan. Take a pint of cream, a quarter of a pound made PLAIN and EASY.
Notes
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