Many Ways for Cooking Eggs

Many Ways for Cooking Eggs

The Project Gutenberg EBook of Many Ways for Cooking Eggs, by
Mrs. S.T. Rorer Copyright laws are changing all over the world. Be
sure to check the copyright laws for your country before downloading
or redistributing this or any other Project Gutenberg eBook.
This header should be the first thing seen when viewing this Project
Gutenberg file. Please do not remove it. Do not change or edit the
header without written permission.
Please read the "legal small print," and other information about the
eBook and Project Gutenberg at the bottom of this file. Included is
important information about your specific rights and restrictions in how
the file may be used. You can also find out about how to make a
donation to Project Gutenberg, and how to get involved.
**Welcome To The World of Free Plain Vanilla Electronic Texts**
**eBooks Readable By Both Humans and By Computers, Since
1971**
*****These eBooks Were Prepared By Thousands of
Volunteers!*****
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
*** START OF THE PROJECT GUTENBERG EBOOK MANY
WAYS FOR COOKING EGGS ***

Produced by Karen Fabrizius, David Starner, and the Online
Distributed Proofreading Team.

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