Œufs sur le plat des pêcheurs

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

base

sardines carefully freed from oil and divided into fillets ↝ Fish, sardines, canned [Fish]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

flavoring

minced herbs of any kind
parsley and chives ↝ Parsley, raw [Not included in a food category]
chives ↝ Chives, raw [Vegetables and Vegetable Products]
chervil and chives ↝ Parsley, raw [Not included in a food category]
parsley and marjoram ↝ Parsley, raw [Not included in a food category]
marjoram ↝ Parsley, raw [Not included in a food category]
chervil or parsley alone ↝ Parsley, raw [Not included in a food category]
parsley alone ↝ Parsley, raw [Not included in a food category]
chopped young centre leaf of celery ↝ Celery, raw [Vegetables and Vegetable Products]
the real ravigote
the correct fines herbes:—chopped mushroom, parsley, and chives ↝ Mushrooms, raw [Other vegetables and combinations]
parsley ↝ Parsley, raw [Not included in a food category]
chives ↝ Chives, raw [Vegetables and Vegetable Products]

Instructions (6)

line the bottom of the dish with sardines carefully freed from oil and divided into fillets
season
moisten the layer with melted butter
break the eggs and put them over this
finish as usual

Variations

sprinkle minced herbs of any kind over the butter at the bottom of the dish to improve and vary a plain dish of œufs sur le plat

Original Text

Œufs sur le plat des pêcheurs—line the bottom of the dish with sardines carefully freed from oil and divided into fillets, season, and moisten the layer with melted butter, break the eggs and put them over this, finishing as usual.
By using minced herbs of any kind sprinkled over the butter at the bottom of the dish, a plaiu dish of œufs sur le plat is improved and varied. For this you can use:—parsley and chives, chervil and chives, parsley and marjoram, chervil or parsley alone, chopped young centre leaf of celery, and, of course, the real ravigote, or the correct fines herbes:—chopped mushroom, parsley, and chives.

Notes

—