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Many Ways for Cooking Eggs By: Sarah Tyson Heston Rorer (1849-1937) |
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By Mrs. S.T. Rorer Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread
and Bread Making, and other Valuable Works on Cookery.
CONTENTS SAUCES English Drawn Butter, Plain Hollandaise; Anchovy, Bechamel, Tarragon,
Horseradish, Cream or White, Brown Butter, Perigueux, Tomato, Paprika,
Curry, Italian COOKING OF EGGS To Preserve Eggs, Egging and Crumbing, Shirred Eggs, Mexicana, On a
Plate, de Lesseps, Meyerbeer, a la Reine, au Miroir, a la Paysanne, a
la Trinidad, Rossini, Baked in Tomato Sauce, a la Martin, a la
Valenciennes, Fillets, a la Suisse, with Nut Brown Butter, Timbales,
Coquelicot, Suzette, en Cocotte. Steamed in the Shell, Birds' Nests,
Eggs en Panade, Egg Pudding, a la Bonne Femme, To Poach Eggs, Eggs
Mirabeau, Norwegian, Prescourt, Courtland, Louisiana, Richmond,
Hungarian, Nova Scotia, Lakme, Malikoff, Virginia, Japanese, a la
Windsor, Buckingham, Poached on Fried Tomatoes, a la Finnois, a la
Gretna, a l'Imperatrice, with Chestnuts, a la Regence, a la
Livingstone, Mornay, Zanzibar, Monte Bello, a la Bourbon, Bernaise, a
la Rorer, Benedict, To Hard boil, Creole, Curried, Beauregard,
Lafayette, Jefferson, Washington, au Gratin, Deviled, a la Tripe, a
l'Aurore, a la Dauphin, a la Bennett, Brouilli, Scalloped, Farci,
Balls, Deviled Salad, Japanese Hard, en Marinade, a la Polonnaise, a
la Hyde, a la Vinaigrette, a la Russe, Lyonnaise, Croquettes, Chops,
Plain Scrambled, Scrambled with Chipped Beef, Scrambled with Lettuce,
Scrambled with Shrimps, Scrambled with Fresh Tomatoes, Scrambled with
Rice and Tomato, Scrambled with Asparagus Tips, Egg Flip OMELETS Omelet with Asparagus Tips, with Green Peas, Havana, with Tomato
Sauce, with Oysters, with Sweetbreads, with Tomatoes, with Ham, with
Cheese, with Fine Herbs, Spanish, Jardiniere, with Fresh Mushrooms,
O'Brien, with Potatoes SWEET OMELETS Omelet a la Washington, with Rum, Swiss Souffle, a la Duchesse,
Souffle
SAUCES
The philosophy of a sauce, when understood, enables even an untrained
cook to make a great variety of every day sauces from materials
usually found in every household; to have them uniform, however,
flavorings must be correctly blended, and measurements must be rigidly
observed. Two level tablespoonfuls of butter or other fat, two level
tablespoonfuls of flour, must be used to each half pint of liquid. If
the yolks of eggs are added, omit one tablespoonful of flour or the
sauce will be too thick. Tomato sauce should be flavored with onion, a
little mace, and a suspicion of curry. Brown sauce may be simply
seasoned with salt and pepper, flavored and colored with kitchen
bouquet. Spanish sauce should also be flavored with mushrooms, or if
you can afford it, a truffle, a little chopped ham, a tablespoonful of
chives, shallot and garlic. Water sauce, drawn butter and simple sauce
Hollandaise, when they are served with fish, must be flavored with a
dash of tarragon vinegar, salt and pepper.
ENGLISH DRAWN BUTTER 3 tablespoonfuls of butter
1/2 pint of boiling water
2 tablespoonfuls of flour
1/2 teaspoonful of salt
1 dash of pepper Rub two tablespoonfuls of butter and the flour together, add the
boiling water, stir until boiling, add the salt and pepper; take from
the fire, add the remaining tablespoonful of butter and it is ready
for use. It must not be boiled after the last butter is added.
PLAIN SAUCE HOLLANDAISE Make English drawn butter and add to it, when done, the yolks of two
eggs beaten with two tablespoonfuls of water; cook until thick and
jelly like, take from the fire and add one tablespoonful of tarragon
vinegar or the juice of half a lemon.
ANCHOVY SAUCE Rub two teaspoonfuls of anchovy essence with the butter and flour and
then finish the same as English drawn butter.
SAUCE BECHAMEL 2 tablespoonfuls of butter
1 yolk of an egg
1/2 cup of milk
1 saltspoonful of pepper
1 tablespoonful of flour
1/2 cup of stock
1/2 teaspoonful of salt Rub the butter and flour together, add the stock and the milk and stir
until boiling; add the salt and pepper, take from the fire and add the
beaten yolk of the egg, heat for a moment over hot water, and it is
ready for use... Continue reading book >>
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