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Whites of Eggs

(Eggs) - (Made-over Dishes)







The soft boiled eggs that are left from breakfast will be at once hard
boiled, put into the refrigerator, and when four have accumulated, use
them for Beauregard eggs, à la Newburg dishes or garnishes. Poached eggs
that are left over may be dropped at once into boiling water, cooked
slowly until perfectly hard, and put aside for chopping, to use as a
garnish for a curry or some vegetable dish with which they will nicely
blend.
The tablespoonful or two of stewed tomatoes left in the dish from dinner
will be put aside to use for tomato omelet, or they may be added to the
roasted beef gravy for dinner, converting a plain homely gravy into one of
better flavor. The half cup of peas may be added to to-morrow's consommé,
or used as a garnish for the breakfast omelet. The green portions of
celery will be put aside for stewing; the tender white part for serving
raw; while the leaves and roots will be used for flavoring soups and
sauces.
The yolk of egg left over, if put into a cup or saucer will, in less than
two hours, become hard, dry and useless. This same yolk dropped into a cup
half filled with cold water will keep for several days, and may be used
for mayonnaise or added to a sauce. When needed, it may be carefully
lifted with a spoon and used the same as a fresh yolk.

Other Recipes


Whites Of Eggs

Beat up the whites of twelve eggs with rose-water, some fine grated

lemon-peel, and nutmeg; sweeten to your taste, and well mix the whole.

Boil it in four bladders, tied up in the shape of an egg, till hard;

they will take half an hour. When cold, lay them in a dish; mix half a

pint of good cream, a gill of sack, and half the juice of a Seville

orange; sweeten and mix it well, and pour it over the eggs.









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