Many Ways for Cooking Eggs

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Many Ways for Cooking Eggs

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Title: Many Ways for Cooking Eggs
Author: Mrs. S.T. Rorer
Release Date: September, 2004 [EBook #6429] [Yes, we are more than one year ahead of schedule] [This file was first posted on December 13, 2002]
Edition: 10
Language: English
Character set encoding: ASCII
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MANY WAYS FOR COOKING EGGS
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