Eggs a la Rorer
A historical recipe from Many Ways for Cooking Eggs, by S. T. Rorer.
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A historical recipe
Many Ways for Cooking Eggs, by S. T. Rorer. Project Gutenberg eBook #6429.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Toast rounds of bread, one for each person.
- Butter them.
- Heat, in boiling water, the choke of a French artichoke, one for each slice of bread.
- Make sauce Hollandaise, and put one artichoke bottom on each slice of bread on a heated platter.
- Put in the center a poached egg and pour over the sauce Hollandaise.
- Garnish the dish with nicely cooked French or fresh green peas.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board