Savoury Eggs. No. 4. On Croûtons.

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 13 days ago
Not a recipe: No

Ingredients (14)

For the croûtons

5 rounds of bread ↝ Bread, vegetable [Yeast breads]
lard ↝ Lard [Fats and Oils]
Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]

For the egg white mixture

whites of egg ↝ Egg, white only, raw [Eggs and omelets]
a dessertspoonful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

For the yolk mixture

3 yolks ↝ Egg, yolk only, raw [Eggs and omelets]
1 white ↝ Egg, white only, raw [Eggs and omelets]
a tablespoonful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a grain of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a grate of nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

For assembly

grated cheese ↝ Cheese, tilsit [Dairy and Egg Products]

Instructions (9)

Cut 5 rounds of bread for the croûtons and fry them in lard.
Grate Parmesan cheese on top of each croûton.
Keep these croûtons warm in the meat screen.
Steam whites of egg and a dessertspoonful of cream with a little pepper and salt very slowly in a buttered dariole mould, from 15 to 20 minutes.
When cold, turn out and slice into 4 flat circles.
For the yolk mixture take 3 yolks and 1 white; beat all with a tablespoonful of cream in a saucepan just greased with a little fresh butter, and a grain of cayenne and a grate of nutmeg.
Stir over the fire till it thickens (5 minutes).
Put a circular slice of white of egg on each croûton, yolk mixture on the white slice; next grated cheese, do not over cheese it, and then brown the top with a salamander.
Serve them on a warmed napkin.

Original Text

Savoury Eggs. No. 4. On Croûtons. (Lady Iddesleigh. 1892.)
Cut 5 rounds of bread for the croûtons and fry them in lard,
then grate Parmesan cheese on top of each. Keep these croûtons
warm in the meat screen.
Steam whites of egg and a dessertspoonful of cream with a
little pepper and salt very slowly in a buttered dariole mould,
from 15 to 20 minutes. When cold, turn out and slice into 4 flat
circles. For the yolk mixture take 3 yolks and 1 white; beat
all with a tablespoonful of cream in a saucepan just greased
with a little fresh butter, and a grain of cayenne and a grate
of nutmeg; stir over the fire till it thickens (5 minutes). Now
put a circular slice of white of egg on each croûton, yolk
mixture on the white slice; next grated cheese, do not over
cheese it, and then brown the top with a salamander. Serve
them on a warmed napkin.
(Whites look "knowing" and make a change.)

Notes

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