The table : how to buy food, how to cook it, and how to serve it / By Alessandro Filippini.

  • Filippini, Alexander.
Date:
1889
Catalogue details

Licence: Public Domain Mark

Credit: The table : how to buy food, how to cook it, and how to serve it / By Alessandro Filippini. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    ters, then place them in a saucepan with one ounce of butter, a quart of white broth (No. 99), a sprig of thyme, three cloves, and twenty whole pep- pers, place the pan on the hot range and cook for sixty minutes. Strain through a sieve into another saucepan, seeing that everything is strained except the cloves and peppers. Dilute a teaspoonful of corn starch into half a cup of cold milk, and gradually add it to the pur6e, sharply stirring meanwhile. Cook for three minutes longer. Have six hard shelled boiled eggs ready, then place the pure6 right in the centre of a hot dish, giving it a dome shape. Gently arrange the six eggs around it, leaning slightly against the dome as a support to the column. Lay a thin slice of truffle in the centre of each, then pour a gill of hot Madeira sauce (No. 185), around the dish, but not over the eggs, and then serve. 1405. Eggs il la Hainiltoii Fish.—Cut up into very small dice shaped pieces, one medium sized sound truffle, an ounce of cooked smoked beef tongue, and four mushrooms. Place them in a sautoire on the range, with half a glass of Madeira wine. Reduce the wine to one half, add now a gill of Madeira sauce (No. 185), and a drop of anchovy sauce, then cook for five minutes. Take six hard shelled boiled eggs, cut them into halves lengthwise, remove the yolks, chop them up very fine, and add them to the sauce; mix all well together, and with this preparation stuff the whites. Close them together, place them in a lightly buttered sautoire, pour into it two tablespoonfuls of white broth (No. 99). Cover them with a sheet of but- tered paper, and then place in the oven for eight minutes. Have a hot dish, arrange six fried bread croutons over it. Take the eggs from out the oven, and place one on each crouton. Plunge six small anchovies into hot water, take them up and dry well, arrange one around each egg in the centre, so as to represent a ring. Cut up a medium sized sound truffle into twelve small slices, triangu- lar shape, then place one slice on top of the egg right in the centre on each side of the anchovy, proceed the same with the rest. Pour a gill of hot Colbert sauce (No. 190), ih the centre of the dish, but not over the eggs, and then send to the table. 1406. Eggs k la Mine. Morton.—Carefully crack six fresh eggs on a saucer; heat in a frying pan on the hot stove one tablespoonful of clari- fied butter, then drop in one egg and fry for two minutes, lift it up with a palette knife, carefully lay it on a hot dish, and continue the same with the other five. Prepare six well designed round bread crofitons as for No. 133. Lay a very thin slice, the size of the crouton, of pat6 de foie gras over each crouton, and then with a round paste cutter, two inches and a half in diameter, place it right in the centre of each egg taking special care to keep the yolks exactly in the centre, so as to cut away the white of each egg evenly from all around each yolk. Place one egg on top of each crofiton, pour a gill of hot P6rigueux sauce, (No. 191), around the eggs, but not over them, and send to the table.