Savoury Eggs. No. 3. A Balcaskie Savoury.

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 (16)
For poaching eggs
For the sauce
For serving
Instructions (9)
  1. Stew the thyme, savory, marjoram, bay-leaf, allspice, peppercorns, and mace in 1 pint of milk for 1 hour.
  2. Strain the milk before cooking the eggs in it.
  3. Poach the eggs in the strained milk.
  4. Press 6 anchovies through a sieve.
  5. Add 1 oz. of fresh butter, a spoonful of fresh salad oil, a few drops of essence of anchovy, 2 spoonfuls of sherry, and the yolk of an egg to the pressed anchovies to bind.
  6. Make the sauce very hot, but do not boil.
  7. Have fried croutons ready.
  8. Dip each fried crouton in the hot sauce.
  9. Place a poached egg on each sauced crouton.
Original Text
Savoury Eggs. No. 3. A Balcaskie Savoury. The eggs are poached in 1 pt. of milk, in which a bit of thyme, savory marjoram, bay-leaf, allspice, peppercorns, and mace have all stewed for 1 hour. Strain the milk before cooking the eggs in it. Take 6 anchovies and press them through a sieve. Add 1 oz. of fresh butter, a spoonful of fresh salad oil, a few drops of essence of anchovy, 2 spoonfuls of sherry, and the yolk of an egg to bind. Make all very hot, but do not boil. Have fried croutons ready, dip each in this hot sauce and put a poached egg on it. "This recipe was a great favourite with Sir Thomas Erskine."
Notes
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