111 Egg Recipes

111 Egg Recipes Главная,РАЗНОЕ, ПРОФЕССИИ И РЕМЕСЛА, ДОМ и СЕМЬЯ 111 EGG RECIPES by way of Mrs. S. T. Rorer writer of Mrs. Rorer's New prepare dinner e-book, Philadelphia prepare dinner ebook, BreadAnd Bread-Making, many ways for Cooking Egg etc.RAR > PDF > 1,98 MBENGLISH BOOKСкачать книгу eighty five

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Add a tablespoonful of parsley, a tablespoonful of finely chopped onion, and, if you have it, a little of the green tops of celery. Mix this with six eggs, add six tablespoonfuls of water and beat. Make the same as a plain omelet. OMELET WITH FRESH MUSHROOMS This is one of the most delicious of all the luncheon dishes. Put two tablespoonfuls of butter, a pound of mushrooms, sliced, a half cup of milk and a teaspoonful of salt into a saucepan. Cover and cook slowly for twenty minutes. Make two six-egg omelets.

Stand two tablespoonfuls of jelly in a dish over hot water while you cook the omelets. Proceed as for plain omelet. The one to which you have added the apple, turn out on a plate. Before folding the other, put in the center the softened currant jelly, then fold it and turn it out by the side of the other omelet. Dust both with powdered sugar, and send at once to the table. Serve a portion of each. OMELET WITH RUM Make a plain omelet with six eggs, turn it on a heated platter. Dust it with powdered sugar, and score it across the top with a red-hot poker.

If you have any of the yolk mixture left, put it around in a sort of a border. Pour over a little melted butter, dust thickly with soft bread crumbs and bake in a quick oven until slightly brown. Serve plain or with cream sauce. EGGS A LA HYDE 6 eggs 1/2 can of mushrooms 1 tablespoonful of grated onion 2 tablespoonfuls of chopped parsley 1/2 cupful of sweet cream 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of chicken stock or cocoanut milk 1 teaspoonful of salt 1 saltspoonful of pepper Hard-boil the eggs, and when done remove the shells and cut the eggs into halves lengthwise, keeping the whites whole.

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