Francatelli Recipes for Dressed Eggs, Chapter 17
Welcome to FabulousFusionFood's Francatelli Recipes for Dressing Eggs — This page gives you the entire contents of the Seventeenth Chapter: Different Methods of Dressing Eggs. from Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Francatelli's book has been made available in its entirety on the internet. Enjoy...
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
CHAPTER XVII.
No. 708.—EGGS A LA TRIPE.
Boil six eggs hard; immerse them in cold water for three minutes; take off the shells ; cut them in rather thick slices, and put these into a stewpan. Next, cut three small onions in slices, separating the folds in rings ; these must be first parboiled in water, and then after being boiled in a little milk, should be drained upon a sieve, and placed with the eggs. Add two spoonfuls of good Béchamel sauce, a scrape of garlic, a pinch of mignonette-pepper, a little nutmeg, and the juice of a lemon; toss the whole well together over the fire, and when the eggs are quite hot, dish them up ; garnish round with sippers, and serve.
No. 709.—EGGS AU GRATIN.
Boil the eggs hard, and when done, take off the shells, cut them in slices, and set them aside on a plate. Next, put a large spoonful of white sauce into a stewpan ; add two ounces of grated Parmesan cheese, a small pat of butter, a little nutmeg, mignionette-pepper, the yolks of four eggs, and the juice of half a lemon ; stir this quickly over the fire until it begins to thicken, and then withdraw it from the fire. Place the eggs in close circular rows in the dish ; spread some of the preparation in between each layer, observing that the whole must be dished up in the form of a dome; smooth the surface over with the remainder of the sauce ; strew some fried bread-crumbs mixed with grated Parmesan cheese over the top; put some fried sippers of bread round the base, and set them in the oven to bake or gratinate for about ten minutes ; then send to table.
No. 710.—BUTTERED EGGS WITH TRUFFLES.
Break six new-laid eggs into a stewpan ; to these add two ounces of fresh butter, one ounce of truffles (cut up in very small dice, and simmered in a little butter) ; half a gill of cream, a little nutmeg, mignonette-pepper and salt ; stir this quickly with a wooden spoon over the stove-fire until the eggs, &c., begin to thicken ; then the stew pan must be withdrawn : continue to work the eggs with a spoon, observing that, although they must not be allowed to become hard (as in that case the preparation would be curdled and rendered unsightly), yet, they must be sufficiently set so as to be fit to be dished up. To effect this, it is necessary to stick the crôutons or sippers round the inner circle of the dish, with a little flour and white-of-egg paste; dish up the eggs in the centre of these, and serve.
No. 711.—OMELET WITH FINE-HEBBS.
Break the eggs in a basin ; to these add a spoonful of cream, a small pat of butter broken in small pieces, a little chopped parsley and shallot, some pepper and salt; then put two ounces of fresh butter in an omelet-pan (see Adams’ Illustrations) on the stove-fire. While the butter is melting, whip the eggs, &c., well together until they become frothy ; as soon as the butter begins to fritter, pour the eggs into the pan, and stir the omelet ; as the eggs appear to set, and become firm, roll the omelet into the form of an oval cushion ; allow it to acquire a golden colour on one side over the fire, and then turn it out on its dish; pour a little thin sauce, or gravy or half-glaze, under it, and serve.
No. 712.—OMELET WITH SHALOTS.
Prepare and finish this omelet in all respects like the foregoing, except that some chopped shalots must be added.
No. 713.—OMELET WITH PARMESAN CHEESE.
Break four eggs into a basin ; then add two ounces of grated Parmesan cheese, some mignonette-pepper and a little salt; beat the whole well together, and finish the omelet as previously directed.
No. 714.—OMELET WITH KIDNEYS.
First, prepare the kidneys with dine-herbs ; then make an omelet as directed for 'Omelet with Fine-herbs;' and when it is fried, before folding it up, place the prepared kidneys in it; roll it up into shape; dish it up with a little half-glaze round the base, and serve.
No. 715.—OMELET WITH OYSTERS.
This is made in the same manner as the foregoing, merely substituting some oysters prepared as for scollops.
No. 716.—POACHED EGGS WITH ANCHOVY TOAST.
First, break some new-laid eggs into separate small cups ; then drop them one after the other into a stewpan containing boiling water mixed with a tablespoonful of white vinegar and a little salt ; keep this boiling while the eggs are being dropped in at the side of the stewpan; and when they have boiled for two minutes, drain them on a napkin ; trim them, and place each egg upon a square or oval piece of dry toast spread with anchovy butter, over which have been laid some thin fillets of anchovies ; dish these up in a close circle ; pour a little half-glaze under them ; place a pinch of mignonette-pepper in the centre of each egg, and serve.
No. 717.—POACHED EGGS WITH HAM.
Poach the eggs as in the foregoing case, and when done, dish them up on thin oval collops of fried ham then pour some thin poivrade sauce under them, and serve.
No. 718.—EGGS A LA DAUPHINE.
Boil six eggs hard, take off the shells, and cut each egg into halves lengthwise; scoop out the yolks, and put them into the mortar, and place the whites on a dish; add two ounces of butter to the yolks of eggs, also the crumb of a French roll soaked in cream, some chopped parsley, grated nutmeg, pepper and salt, and two ounces of grated Parmesan cheese ; pound the whole well together, and then add one whole egg and the yolks of two others; mix these well together by pounding, and use this preparation for filling the whites of eggs, kept in reserve on purpose : smooth them over with the blade of a small knife dipped in water, and as they are filled, place them in a dish; next, with some of the remaining part of the preparation, spread a thin foundation at the bottom of the dish, and proceed to raise the eggs up, in three or four tiers, to a pyramidal form, a single egg crowning the whole ; four hard-boiled yolks of eggs must then be rubbed through a wire sieve over the dish, for them to fall upon—in shreds like vermicelli ; place a border of fried crôutons of bread round the base, and set the eggs in the oven for about twenty minutes, that they may be baked of a bright-yellow colour ; when done, withdraw them; pour some thin Béchamel round the dish, and serve.
No. 719.—EGGS A L'AURORE.
Boil the eggs hard, and remove the shells; cut each egg into halves, lengthwise; take the yolks out, and place them on a dish; shred the whites up in fine strips, and put these into a stewpan with some aurora sauce; toss them over the fire until quite hot ; then dish them up in the centre of a border of crôutons previously stuck round the bottom of the dish. First place a layer of the whites, then shake a little grated Parmesan cheese, after which rub some of the yolks through a wire sieve upon this, and so on, repeating the same until the whole is used up ; finishing with the yolks of eggs resembling vermicelli : put the dish in the oven, bake of a bright-yellow colour, and then serve.
No. 720.—EGGS WITH NUT-BROWN BUTTER.
Put two ounces of butter into an omelet-pan over the fire : as soon as it begins to fritter, break the eggs into it without disturbing the yolks; season with pepper and salt; fry the eggs over the fire for five minutes, and then remove them gently on their dish. Next, put two ounces more butter into the pan; fry it of a brown colour, then add two tablespoonfuls of French vinegar; boil the whole together for two minutes; pour it over the eggs, and serve.
No. 721.—EGGS A LA SUISSE.
Spread the bottom of a silver dish with two ounces of fresh butter ; cover this with rather thin slices of fresh Gruyère or any other cheese ; break eight whole eggs upon the cheese without disturbing the yolks ; season with grated nutmeg, mignonette-pepper, and salt; pour a gill of double cream on the surface; strew the top with about two ounces of grated cheese, and set the eggs in the oven to bake for about ten minutes ; pass the hot salamander over the top, and serve with strips of very thin dry toast separately on a plate.
No. 722.—MACARONI A L'ITALIÈNNE.
Break up the macaroni in three-inch lengths ; and put it on to boil in hot water, with a pat of butter, a title mignonette·pepper and salt ; when done, drain it on a napkin, and as soon as the moisture is absorbed, dish it up in the following manner :—first, put two large spoonfuls of good tomata sauce into a stewpan, and boil it over the stove-fire ; then add two pats of fresh butter with as much glaze, and work the whole well together; next, strew a layer of the macaroni on the bottom of the dish, then pour some of the sauce over it, and strew some grated Parmesan cheese over this, and so on—repeating the sauce until the dish is full enough; strew some grated cheese over the top; put the macaroni in the oven for five minutes, and then serve.
No. 723.—MACARONI WITH CREAM.
Boil one pound of macaroni, and when done, cut it up in three·inch lengths, and put it into a stewpan with four ounces of fresh butter, four ounces of grated Parmesan cheese, and half a gill of good cream; season with mignonette-pepper and salt, and toss the whole well together over the stove-fire until well mixed and quite hot; then shake it up for a few minutes to make the cheese spin, so as to give it a fibrous appearance when drawn up with a fork. The macaroni, when dished up, must be garnished round the base with sippets of bread, and then served.
No. 724.—MACARONI AU GRATIN.
Cut the macaroni up as above ; put it into a stewpan with three-quarters of a pound of grated cheese (Parmesan and Gruyère in equal quantities), four ounces of fresh butter, and a spoonful of good Béchamel; season with mignonette-pepper and salt; toss the whole well together over the stove-fire until well mixed, then pile it up in the centre of a border of fried croutons of bread (previously stuck round the bottom of the dish) ; strew the surface with fine bread-crumbs and grated Parmesan cheese in equal proportions ; run a little melted butter through the holes of a spoon, over the top of the macaroni, and then put it in the oven to be baked of a bright-yellow colour: it should then be served quite hot.
No. 725.—TIMBALE OF MACARONI A LA FLORENTINE.
Decorate a plain mould with some nouilles-paste mixed with a little sugar; then line the mould with some thin strips of fine short-paste, which must be placed exactly in the same manner as when lining a charlotte-mould with bread ; fill the timbale with flour ; cover it in with some of the paste, and bake it for about one hour; it must then be again emptied; and all the flour brushed out with a paste-brush, put back into the mould, and kept in the screen until wanted. While the timbale is being made, parboil half a pound of Naples macaroni in water for about a quarter of an hour, then drain it on a sieve, and afterwards put it into a stewpan with a pat of butter, a pint of milk, and the same quantity of cream, four ounces of sugar, a stick of vanilla, and very little salt; then set the macaroni to boil very gently over a slow fire until it is thoroughly done, by which time the macaroni will have entirely absorbed the milk, &c.; then add about one ounce of grated Parmesan cheese ; toss the whole well together over the fire ; remove the stick of vanilla, and fill the timbale with the macaroni; then turn it out of the mould on to its dish; shake over it some finely-pounded sugar ; glaze it with the hot salamander, and send to table.
No. 726.—NOUILLES A LA PALERMO.
Make three-quarters of a pound of nouilles ; parboil them in water with a pat of butter and a little salt for about ten minutes ; then drain them on a sieve, and afterwards put them in a stew pan with a pint of milk, a pat of butter, a little grated nutmeg, mignonette-pepper and salt; place a circular piece of buttered paper on the top; put the lid on, and then set the nouilles over a slow fire to boil very gently until the whole of the milk has been absorbed; next, add a gill of cream, four ounces of grated Parmesan cheese, two pats of butter, and a small piece of glaze; toss the whole well together over the fire, and then pile them up in the centre of a border of crôutons previously stuck round the bottom of the dish; shake some vermicellied yolks of eggs, and some grated Parmesan cheese over the surface; put the dish in the oven to be baked of a fine bright yellow colour, and send to table.
No. 727.—TIMBALE OF NOUILLES A LA VANILLE.
Parboil the nouilles in water for ten minutes ; then drain them on a sieve, and afterwards put them in a stewpan with a pint of cream, a tablespoonful of pounded vanilla sugar, a pat of butter, six ounces of sugar, and a little salt ; cover them with a circular piece of buttered paper ; put on the lid ; then set them on a slow fire to boil gently for about three-quarters of an hour, by which time the cream will be absorbed by the nouilles : add the yolks of six eggs, and mix the whole well together. Next, spread a plain round or oval mould with butter ; roll some nouilles-paste out on the slab with the fingers, and use this for the purpose of the mould with—coiled round as closely as possible, thus forming a kind of timbale ; fill this with the prepared nouilles; place it on a baking-sheet, and put it in the oven to be baked, of a fine light colour ; when it is done, turn the timbale out of the mould on its dish ; shake some fine sifted sugar over it; glaze it with the red-hot salamander, and serve.
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
Francatelli's Chapter XVII: Different Methods of Dressing Eggs.
CHAPTER XVII.
DIFFERENT METHODS OF DRESSING EGGS.
Boil six eggs hard; immerse them in cold water for three minutes; take off the shells ; cut them in rather thick slices, and put these into a stewpan. Next, cut three small onions in slices, separating the folds in rings ; these must be first parboiled in water, and then after being boiled in a little milk, should be drained upon a sieve, and placed with the eggs. Add two spoonfuls of good Béchamel sauce, a scrape of garlic, a pinch of mignonette-pepper, a little nutmeg, and the juice of a lemon; toss the whole well together over the fire, and when the eggs are quite hot, dish them up ; garnish round with sippers, and serve.
Boil the eggs hard, and when done, take off the shells, cut them in slices, and set them aside on a plate. Next, put a large spoonful of white sauce into a stewpan ; add two ounces of grated Parmesan cheese, a small pat of butter, a little nutmeg, mignionette-pepper, the yolks of four eggs, and the juice of half a lemon ; stir this quickly over the fire until it begins to thicken, and then withdraw it from the fire. Place the eggs in close circular rows in the dish ; spread some of the preparation in between each layer, observing that the whole must be dished up in the form of a dome; smooth the surface over with the remainder of the sauce ; strew some fried bread-crumbs mixed with grated Parmesan cheese over the top; put some fried sippers of bread round the base, and set them in the oven to bake or gratinate for about ten minutes ; then send to table.
Break six new-laid eggs into a stewpan ; to these add two ounces of fresh butter, one ounce of truffles (cut up in very small dice, and simmered in a little butter) ; half a gill of cream, a little nutmeg, mignonette-pepper and salt ; stir this quickly with a wooden spoon over the stove-fire until the eggs, &c., begin to thicken ; then the stew pan must be withdrawn : continue to work the eggs with a spoon, observing that, although they must not be allowed to become hard (as in that case the preparation would be curdled and rendered unsightly), yet, they must be sufficiently set so as to be fit to be dished up. To effect this, it is necessary to stick the crôutons or sippers round the inner circle of the dish, with a little flour and white-of-egg paste; dish up the eggs in the centre of these, and serve.
Break the eggs in a basin ; to these add a spoonful of cream, a small pat of butter broken in small pieces, a little chopped parsley and shallot, some pepper and salt; then put two ounces of fresh butter in an omelet-pan (see Adams’ Illustrations) on the stove-fire. While the butter is melting, whip the eggs, &c., well together until they become frothy ; as soon as the butter begins to fritter, pour the eggs into the pan, and stir the omelet ; as the eggs appear to set, and become firm, roll the omelet into the form of an oval cushion ; allow it to acquire a golden colour on one side over the fire, and then turn it out on its dish; pour a little thin sauce, or gravy or half-glaze, under it, and serve.
Prepare and finish this omelet in all respects like the foregoing, except that some chopped shalots must be added.
Break four eggs into a basin ; then add two ounces of grated Parmesan cheese, some mignonette-pepper and a little salt; beat the whole well together, and finish the omelet as previously directed.
First, prepare the kidneys with dine-herbs ; then make an omelet as directed for 'Omelet with Fine-herbs;' and when it is fried, before folding it up, place the prepared kidneys in it; roll it up into shape; dish it up with a little half-glaze round the base, and serve.
This is made in the same manner as the foregoing, merely substituting some oysters prepared as for scollops.
First, break some new-laid eggs into separate small cups ; then drop them one after the other into a stewpan containing boiling water mixed with a tablespoonful of white vinegar and a little salt ; keep this boiling while the eggs are being dropped in at the side of the stewpan; and when they have boiled for two minutes, drain them on a napkin ; trim them, and place each egg upon a square or oval piece of dry toast spread with anchovy butter, over which have been laid some thin fillets of anchovies ; dish these up in a close circle ; pour a little half-glaze under them ; place a pinch of mignonette-pepper in the centre of each egg, and serve.
Poach the eggs as in the foregoing case, and when done, dish them up on thin oval collops of fried ham then pour some thin poivrade sauce under them, and serve.
Boil six eggs hard, take off the shells, and cut each egg into halves lengthwise; scoop out the yolks, and put them into the mortar, and place the whites on a dish; add two ounces of butter to the yolks of eggs, also the crumb of a French roll soaked in cream, some chopped parsley, grated nutmeg, pepper and salt, and two ounces of grated Parmesan cheese ; pound the whole well together, and then add one whole egg and the yolks of two others; mix these well together by pounding, and use this preparation for filling the whites of eggs, kept in reserve on purpose : smooth them over with the blade of a small knife dipped in water, and as they are filled, place them in a dish; next, with some of the remaining part of the preparation, spread a thin foundation at the bottom of the dish, and proceed to raise the eggs up, in three or four tiers, to a pyramidal form, a single egg crowning the whole ; four hard-boiled yolks of eggs must then be rubbed through a wire sieve over the dish, for them to fall upon—in shreds like vermicelli ; place a border of fried crôutons of bread round the base, and set the eggs in the oven for about twenty minutes, that they may be baked of a bright-yellow colour ; when done, withdraw them; pour some thin Béchamel round the dish, and serve.
Boil the eggs hard, and remove the shells; cut each egg into halves, lengthwise; take the yolks out, and place them on a dish; shred the whites up in fine strips, and put these into a stewpan with some aurora sauce; toss them over the fire until quite hot ; then dish them up in the centre of a border of crôutons previously stuck round the bottom of the dish. First place a layer of the whites, then shake a little grated Parmesan cheese, after which rub some of the yolks through a wire sieve upon this, and so on, repeating the same until the whole is used up ; finishing with the yolks of eggs resembling vermicelli : put the dish in the oven, bake of a bright-yellow colour, and then serve.
Put two ounces of butter into an omelet-pan over the fire : as soon as it begins to fritter, break the eggs into it without disturbing the yolks; season with pepper and salt; fry the eggs over the fire for five minutes, and then remove them gently on their dish. Next, put two ounces more butter into the pan; fry it of a brown colour, then add two tablespoonfuls of French vinegar; boil the whole together for two minutes; pour it over the eggs, and serve.
Spread the bottom of a silver dish with two ounces of fresh butter ; cover this with rather thin slices of fresh Gruyère or any other cheese ; break eight whole eggs upon the cheese without disturbing the yolks ; season with grated nutmeg, mignonette-pepper, and salt; pour a gill of double cream on the surface; strew the top with about two ounces of grated cheese, and set the eggs in the oven to bake for about ten minutes ; pass the hot salamander over the top, and serve with strips of very thin dry toast separately on a plate.
Break up the macaroni in three-inch lengths ; and put it on to boil in hot water, with a pat of butter, a title mignonette·pepper and salt ; when done, drain it on a napkin, and as soon as the moisture is absorbed, dish it up in the following manner :—first, put two large spoonfuls of good tomata sauce into a stewpan, and boil it over the stove-fire ; then add two pats of fresh butter with as much glaze, and work the whole well together; next, strew a layer of the macaroni on the bottom of the dish, then pour some of the sauce over it, and strew some grated Parmesan cheese over this, and so on—repeating the sauce until the dish is full enough; strew some grated cheese over the top; put the macaroni in the oven for five minutes, and then serve.
Boil one pound of macaroni, and when done, cut it up in three·inch lengths, and put it into a stewpan with four ounces of fresh butter, four ounces of grated Parmesan cheese, and half a gill of good cream; season with mignonette-pepper and salt, and toss the whole well together over the stove-fire until well mixed and quite hot; then shake it up for a few minutes to make the cheese spin, so as to give it a fibrous appearance when drawn up with a fork. The macaroni, when dished up, must be garnished round the base with sippets of bread, and then served.
Cut the macaroni up as above ; put it into a stewpan with three-quarters of a pound of grated cheese (Parmesan and Gruyère in equal quantities), four ounces of fresh butter, and a spoonful of good Béchamel; season with mignonette-pepper and salt; toss the whole well together over the stove-fire until well mixed, then pile it up in the centre of a border of fried croutons of bread (previously stuck round the bottom of the dish) ; strew the surface with fine bread-crumbs and grated Parmesan cheese in equal proportions ; run a little melted butter through the holes of a spoon, over the top of the macaroni, and then put it in the oven to be baked of a bright-yellow colour: it should then be served quite hot.
Decorate a plain mould with some nouilles-paste mixed with a little sugar; then line the mould with some thin strips of fine short-paste, which must be placed exactly in the same manner as when lining a charlotte-mould with bread ; fill the timbale with flour ; cover it in with some of the paste, and bake it for about one hour; it must then be again emptied; and all the flour brushed out with a paste-brush, put back into the mould, and kept in the screen until wanted. While the timbale is being made, parboil half a pound of Naples macaroni in water for about a quarter of an hour, then drain it on a sieve, and afterwards put it into a stewpan with a pat of butter, a pint of milk, and the same quantity of cream, four ounces of sugar, a stick of vanilla, and very little salt; then set the macaroni to boil very gently over a slow fire until it is thoroughly done, by which time the macaroni will have entirely absorbed the milk, &c.; then add about one ounce of grated Parmesan cheese ; toss the whole well together over the fire ; remove the stick of vanilla, and fill the timbale with the macaroni; then turn it out of the mould on to its dish; shake over it some finely-pounded sugar ; glaze it with the hot salamander, and send to table.
Make three-quarters of a pound of nouilles ; parboil them in water with a pat of butter and a little salt for about ten minutes ; then drain them on a sieve, and afterwards put them in a stew pan with a pint of milk, a pat of butter, a little grated nutmeg, mignonette-pepper and salt; place a circular piece of buttered paper on the top; put the lid on, and then set the nouilles over a slow fire to boil very gently until the whole of the milk has been absorbed; next, add a gill of cream, four ounces of grated Parmesan cheese, two pats of butter, and a small piece of glaze; toss the whole well together over the fire, and then pile them up in the centre of a border of crôutons previously stuck round the bottom of the dish; shake some vermicellied yolks of eggs, and some grated Parmesan cheese over the surface; put the dish in the oven to be baked of a fine bright yellow colour, and send to table.
Parboil the nouilles in water for ten minutes ; then drain them on a sieve, and afterwards put them in a stewpan with a pint of cream, a tablespoonful of pounded vanilla sugar, a pat of butter, six ounces of sugar, and a little salt ; cover them with a circular piece of buttered paper ; put on the lid ; then set them on a slow fire to boil gently for about three-quarters of an hour, by which time the cream will be absorbed by the nouilles : add the yolks of six eggs, and mix the whole well together. Next, spread a plain round or oval mould with butter ; roll some nouilles-paste out on the slab with the fingers, and use this for the purpose of the mould with—coiled round as closely as possible, thus forming a kind of timbale ; fill this with the prepared nouilles; place it on a baking-sheet, and put it in the oven to be baked, of a fine light colour ; when it is done, turn the timbale out of the mould on its dish ; shake some fine sifted sugar over it; glaze it with the red-hot salamander, and serve.