How to cook eggs and omelets in 300 different ways / by C. Herman Senn.

  • Senn, Charles Herman, 1862-1934.
Date:
[1900?]
Catalogue details

Licence: In copyright

Credit: How to cook eggs and omelets in 300 different ways / by C. Herman Senn. 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.

    28/138 (page 26)
    Scrambled Eggs with Asparagus Tips. (CEufs brouilles aux pointes d'asperges.) Proceed the same as explained in the foregoing recipe, but use cooked asparagus tips in place of green peas. Scrambled Eggs with Ham. (CEufs brouilles au jambon.) Fry in an ounce of butter two ounces of chopped lean ham (cooked or raw), pour in the egg mixture (same as for scrambled eggs), stir over the fire till just setting, then dish up on croutons of bread, fried or toasted, garnish with sprigs of parley, and serve. Scrambled Eggs with Tongue. (CEufs brouilles d VEcarlate.) Proceed the same as directed in the pre- ceding recipe, but substitute for the ham cooked ox-tongue, which must be fried very lightly. Scrambled Eggs in Cases. (CEufs brouilles en caisses.) Scramble four eggs the same as directed for scrambled eggs with herbs (see p. 24). Fill the cooked mixture into small china or paper ramakin cases (buttered), insert a tiny sprig of parsley on top of each, dish up and serve. Buttered Eggs. Break four fresh eggs into a basin, add sufficient salt and pepper to taste, beat