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Summary: 45 Pages PDF Ebook
With Master Resale Rights.
Everything you need to know about cooking eggs!
- eBook Contents -
Chapter 1: Cooking of Eggs
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
Chapter 2: 111 EGG Recipes
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
with Fresh Tomatoes
with Rice and Tomato
with Asparagus Tips
Egg Flip
Chapter 3: 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
Chapter 4: Sweet Omelets
Omelet a la Washington
with Rum
Swiss Souffle
a la Duchesse
ouffle |
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Excerpt:
To preserve eggs it is only necessary to close the pores of the
shells. This may be done by dipping them in melted paraffine, or
packing them in salt, small ends down; or pack them in a keg and cover
them with brine; or pack them in a keg, small ends down and cover them
with lime water; this not only protects them from the air, but acts as
a germicide.
Eggs should not be packed for winter use later than the middle of May
or earlier than the first of April. Where large quantities of the
yolks are used, the whites may be evaporated and kept in glass bottles
or jars. Spread them out on a stoneware or granite plate and allow
them to evaporate at the mouth of a cool oven. When the mixture is
perfectly dry, put it away. This powder is capable of taking up the
same amount of water that has been evaporated from it, and may then be
used the same as fresh whites. |
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