A Razoo 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 (11)
main ingredients
sauce ingredients
garnish
Instructions (13)
  1. Boil twelve eggs hard, take off the shells, and with a little knife very carefully cut the white across long-ways, so that the white may be in two halves, and the yolks whole.
  2. Be careful neither to break the whites nor yolks.
  3. Take a quarter of a pint of pickled mushrooms chopped very fine.
  4. Boil half an ounce of truffles and morels in three or four spoonfuls of water, save the water, and chop the truffles and morels very small.
  5. Boil a little parsley, chop it fine.
  6. Mix the mushrooms, truffles, morels, and parsley together with the truffle-water you saved.
  7. Grate a little nutmeg in, and a little beaten mace.
  8. Put the mixture into a sauce-pan with three spoonfuls of water, a gill of red wine, one spoonful of catchup, and a piece of butter as big as a large walnut rolled in flour.
  9. Stir it all together and let it boil.
  10. Get ready your eggs, lay the yolks and whites in order in your dish; the hollow parts of the whites uppermost, that they may be filled.
  11. Take some crumbs of bread, and fry them brown and crisp, as you do for larks, with which fill up the whites of the eggs as high as they will lie.
  12. Pour in your sauce all over.
  13. Garnish with fried crumbs of bread.
Original Text
A Razoo of Eggs. BOIL twelve eggs hard, take off the shells, and with a little knife very carefully cut the white across long-ways, so that the white may be in two halves, and the yolks whole. Be careful neither to break the whites nor yolks, take a quarter of a pint of pickled muſhrooms chopped very fine, half an ounce of truffles and morels, boiled in three or four spoonfuls of water, save the water, and chop the truffles and morels very small, boil a little partley, chop it fine, mix them together with the truffle-water you saved, grate a little nutmeg in, a little beaten mace, put it into a sauce-pan with three spoonfuls of water, a gill of red wine, one spoonful of catchup, a piece of butter as big as a large wal- nut rolled in flour, stir it all together and let it boil. In the mean time get ready your eggs, lay the yolks and whites in order in your dish; the hollow parts of the whites uppermoſt, that they may be filled; take some crumbs of bread, and fry them brown and crisp, as you do for larks, with which fill up the whites of the eggs as high as they will lie, then pour in your sauce all over, and garnish with fry'd crumbs of bread. This is a very genteel pretty dish, if it be well done.
Notes
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