Top 10 Signs You’ve Gone to a Bad Restaurant!

27 Feb

 

 

 

 

It's freezing out. Hot tea for me.

BAD CUSTOMER SERVICE

3 Feb

 

 

It's freezing out. Hot tea for me.

FILLETS OF EGGS

22 Jan

FILLETS OF EGGS
6 eggs
4 tablespoonfuls of good stock
1/2 teaspoonful of salt
1 saltspoonful of pepper
Beat the eggs with the stock, add the salt and pepper. Turn them into
a buttered square pan, stand this in another of boiling water, and
cook in the oven until the eggs are thoroughly “set.” Cut the
preparation into thin fillets or slices, dip in either a thin batter
made from one egg, a half cupful of milk and flour to thicken, or they
may be dipped in beaten egg, rolled in bread crumbs and fried in deep
hot fat. Arrange the fillets in a platter on a napkin, one overlapping
the other; garnish with parsley and send to the table with a boat of
tomato or white sauce.

EGGS A LA SUISSE
Cover the bottom of a baking dish with about two tablespoonfuls of
butter cut into bits. On top of this, very thin slices of Swiss
cheese. Break over some fresh eggs. Dust with salt and pepper. To each
half dozen eggs, pour over a half cup of cream. Then cover the top
with grated Swiss cheese and bake in the oven until the cheese is
melted and the eggs “set.” Send this to the table with a plate of dry
toast.

EGGS WITH NUT-BROWN BUTTER
These eggs may be shirred or poached and served on toast. Put two
tablespoonfuls of butter in a saute or frying pan. As soon as it
begins to heat, break into it the eggs and cook slightly until the
yolks are “set;” dish them at once on toast or thin slices of broiled
ham. Put two more tablespoonfuls of butter in the pan, let it brown,
and add two tablespoonfuls of vinegar; boil it up once and pour over
the eggs.

EGG TIMBALES
Butter small timbale molds or custard cups, dust the bottoms and sides
with chopped tongue and finely chopped mushrooms. Break into each mold
one fresh egg. Stand the mold in a baking pan half filled with boiling
water, and cook in the oven, until the eggs are “set.” Have ready
nicely toasted rounds of bread, one for each cup, and a well-made
tomato or cream sauce. Loosen the eggs from the cups with a knife,
turn each out onto a round of toast, arrange neatly on a heated
platter, fill the bottom of the platter with cream or tomato sauce,
garnish the dish with nicely seasoned green peas and serve at once.

EGGS COQUELICOT
Grease small custard or timbale cups and put inside of each a cooked
Spanish pepper. Drop in the pepper one egg. Dust it lightly with salt,
stand the cups in a pan of boiling water and cook in the oven until
the eggs are “set.” Toast one round of bread for each cup and make a
half pint of cream sauce. When the eggs are “set,” fill the bottom of
the serving platter with cream sauce, loosen the peppers from the cups
and turn them out on the rounds of toast. Stand them in the cream
sauce, dust on top of each a little chopped parsley and send to the
table.
EGGS SUZETTE
Bake as many potatoes as you have persons to serve. When done, cut off
the sides, scoop out a portion of the potato, leaving a wall about a
half inch thick. Mash the scooped-out portion, add to it a little hot
milk, salt and pepper, and put it into a pastry bag. Put a little
salt, pepper and butter into each potato and break in a fresh egg.
Press the potato from the pastry bag through a star tube around the
edge of the potato, forming a border. Stand these in a baking pan and
bake until the eggs are “set.” Put a tablespoonful of cream sauce in
the center of each, and send to the table.

 

 

 

 
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EGGS A LA TRINIDAD AND MORE

22 Jan

EGGS A LA TRINIDAD
6 eggs
2 lamb’s kidneys
1 cupful of fresh bread crumbs
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of stock
1 teaspoonful of kitchen bouquet
1/2 teaspoonful of salt
1 saltspoonful of pepper
Split the kidneys, cut out the tubes; scald them, drain, and cut them
into thin slices. Put the butter into a saucepan, add the kidneys,
toss until the kidneys are cooked, then add the flour, stock, kitchen
bouquet, salt and pepper; stir until boiling. Grease a shallow granite
or silver platter, break into it the eggs, sprinkle over the bread
crumbs and stand them in the oven until the eggs are “set,” then pour
over the sauce, arrange the kidneys around the edge of the dish and
send at once to the table.

EGGS ROSSINI
6 eggs
4 chicken livers
12 nice mushrooms
1/2 cupful of stock
1/2 teaspoonful of salt
1 dash of pepper
Put the stock in a saucepan and boil rapidly until reduced one-half,
add a drop or two of browning. Throw the chicken livers into boiling
water and let them simmer gently for ten minutes; drain. Slice the
mushrooms and put them, with the livers, into the stock; let them
stand until you have cooked the eggs. Put a tablespoonful of butter in
the bottom of a shallow platter; when melted break in the eggs, stand
them in the oven until “set,” garnish with the livers and mushrooms
and pour over the sauce.

EGGS BAKED IN TOMATO SAUCE
Make a tomato sauce. Pour one-half in the bottom of a baking dish or
granite platter, break in from four to six fresh eggs, cover with the
other half of the sauce, dust the top with grated cheese, and bake in
a moderate oven until “set,” about fifteen or twenty minutes. Serve
for supper in the place of meat.

EGGS A LA MARTIN
Make a half pint of cream sauce. Put half of it in the bottom of a
baking dish or into the bottom of ramekin dishes or individual cups.
Break fresh eggs on top of the cream sauce, dust with a little salt
and pepper, pour over the remaining cream sauce, sprinkle the top with
grated cheese, and bake in a moderate oven until the cheese is browned
and eggs are “set.” Serve in the dish or dishes in which they are
cooked.

EGGS A LA VALENCIENNE
6 eggs
1 pint of dry boiled rice
1/2 pint of strained tomato
2 mushrooms
2 tablespoonfuls of grated Parmesan cheese
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 saltspoonful of grated nutmeg
1/2 teaspoonful of paprika
1 teaspoonful of salt
1/2 saltspoonful of pepper
Rub the butter and flour together, add the strained tomato, stir until
boiling, add the mushrooms, sliced, salt, paprika, nutmeg and pepper.
Take a granite or silver platter, put in two tablespoonfuls of butter
extra, let the butter melt and heat; break into this the eggs, being
very careful not to break the yolks. Let the eggs cook in the oven
until “set.” Then put around the edge of the dish as a garnish the boiled rice,                                                                                          pour over the eggs the tomato sauce, dust the top with
the Parmesan cheese and send at once to the table.

More ways to cook eggs

22 Jan

EGGS A LA REINE
6 eggs
1/2 pint of chopped cold cooked chicken
1/2 can of mushrooms
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1/2 pint of milk
1/2 teaspoonful of salt
1 saltspoonful of pepper
Use ordinary shirring dishes for the eggs; butter them, break into
each one egg, stand these in a pan of boiling water and in the oven
until they are “set.” Rub the butter and flour together, add the milk,
stir until boiling, add the salt, pepper, chopped chicken and
mushrooms, and put one tablespoonful of this on top of each egg and
send at once to the table. This is also nice if you put a
tablespoonful of the mixture in the bottom of the dish, break the egg
into it, and then at serving time put another tablespoonful over the
top.

EGGS AU MIROIR
Cover the bottom of a graniteware or silver platter with fresh bread
crumbs, break in as many eggs as are needed for the number of persons
to be served. Put bits of butter here and there, stand the platter
over a baking pan of hot water in the oven until the eggs are “set,”
dust them with salt and pepper and send them to the table.

EGGS A LA PAYSANNE
6 eggs
1/2 cupful of cream
2 tablespoonfuls of grated onion
1 clove of garlic
1/2 teaspoonful of salt
1 saltspoonful of pepper
Add the onion and the garlic, mashed, to the cream; pour it in the bottom of a baking dish, break on top the eggs, dust with salt and pepper, stand the baking dish in a pan of water and cook in the oven
until the eggs are “set.” Serve in the dish in which they are cooked.

 

Different ways to cook eggs

22 Jan

EGGS AND CRUMBING
To do this successfully one must prepare a mixture, and not use the
egg alone. If an egg mixture or a croquette is dipped in beaten egg
and rolled in cracker crumbs and dropped into fat, it always has a
greasy covering. This is the wrong way. To do it successfully and have
the articles handsome, beat the egg until well mixed, add a
teaspoonful of olive oil, a tablespoonful of water and a dash of
pepper. Dip the articles into this mixture, and then drop them on
quite a thick bed of either sifted dry bread crumbs or soft white
bread crumbs.
I prefer sifted dry bread crumbs for croquettes, and soft white crumbs
for lobster cutlets and deviled crabs.

SHIRRED EGGS
Cover the bottoms of individual dishes with a little butter and a few
fresh bread crumbs; drop into each dish two fresh eggs; stand this
dish in a pan of hot water and cook in the oven until the whites are
“set.” Put a tiny bit of butter in the middle of each, and a dusting
of salt and pepper.
EGGS MEXICANA
Put two tablespoonfuls of butter in a saucepan. Add four
tablespoonfuls of finely chopped onion and shake until the onion is
soft, but not brown. Then add four Spanish peppers cut in strips, a
dash of red pepper and a half pint of tomatoes; the tomatoes should be
in rather solid pieces. Add a seasoning of pepper and salt. Let this
cook slowly while you shir the desired quantity of eggs. When the eggs
are ready to serve, put two tablespoonfuls of this sauce at each side
of the dish, and send at once to the table.
EGGS ON A PLATE
Rub the bottom of a baking dish with butter. Dust it lightly with salt
and pepper. Break in as many fresh eggs as required. Stand the dish in
a basin of water and cook in the oven five minutes, or until the
whites are “set.” While these are cooking, put two tablespoonfuls of
butter in a pan and shake over the fire until it browns. When the eggs
are done, baste them with the browned butter, and send to the table.
EGGS DE LESSEPS
Shir the eggs as directed. Have ready, carefully boiled, two sets of
calves’ brains; cut them into slices; put two or three slices between
the eggs, and then pour over browned butter sauce.
EGGS MEYERBEER
To each half dozen eggs allow three lambs’ kidneys. Broil the kidneys.
Shir the eggs as directed in the first recipe. When done, put half a
kidney on each side of the plate and pour over sauce Perigueux.

THE WEBSITE IS CLOSED

22 Jan
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