Savoury Eggs. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (7)
  1. Boil 4 eggs, but not too hard, more as if for "Œufs à la Béchamel."
  2. Cut them lengthways or across to make saucers of the white halves according as you wish for long saucers or short round ones.
  3. Take out the yolks and pound them, adding a little thyme, parsley and shallots with salt and pepper (her cook says mint also!)
  4. Mix all well and make hot with a dessertspoonful of stock and a tablespoonful of cream.
  5. Fill the whites with the mixture and scatter a little parched bread-crumb on the top sparingly.
  6. Just salamander, but be sure the whites do not get too brown to be good to eat. If people leave the whites on their plates, it shows they are overcooked.
  7. Serve them dry for breakfast, and you can have bacon round, but if for luncheon, add gravy or sauce or half glaze.
Original Text
Savoury Eggs. No. 1. (Mrs. Herbert Duckworth, Bryanston Square. 1874.) Boil 4 eggs, but not too hard, more as if for "Œufs à la Béchamel." Cut them lengthways or across to make saucers of the white halves according as you wish for long saucers or short round ones. Take out the yolks and pound them, adding a little thyme, parsley and shallots with salt and pepper (her cook says mint also!) Mix all well and make hot with a dessertspoonful of stock and a tablespoonful of cream. Fill the whites with the mixture and scatter a little parched bread-crumb on the top sparingly. Just salamander, but be sure the whites do not get too brown to be good to eat. If people leave the whites on their plates, it shows they are overcooked. Serve them dry for breakfast, and you can have bacon round, but if for luncheon, add gravy or sauce or half glaze.
Notes
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