Monday, June 20, 2011

Eggs brouille

The everyday cookbook circa 1887

Six eggs, half a cupful of milk, or, better still cream; two mushrooms, one tablespoonful of salt, a little pepper, three tablespoonfuls of butter, a slight grating of nutmeg.
Cut the mushrooms into dice, and fry them for one minute in one tablespoonful of the butter.
Beat the eggs, salt, pepper, and cream together, and put them in a saucepan. Add the butter and mushrooms to these ingredients.
Stir over a moderate heat until the mixture begins to thicken.
Take from the fire and beat rapidly until the eggs become quite thick and creamy.
Have slices of toast on a hot dish.
Heap the mixture on these, and garnish with points of toast.
Serve immediately

No comments:

Post a Comment