Eggs Monte Bello
A historical recipe from Many Ways for Cooking Eggs, by S. T. Rorer.
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.
Source and licence
From Many Ways for Cooking Eggs, by S. T. Rorer. Digitised by Project Gutenberg, eBook #6429 (https://www.gutenberg.org/ebooks/6429). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- 6 eggs 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of strained tomato 1 teaspoonful of onion juice 1/2 teaspoonful of salt 1 saltspoonful of pepper Put about two quarts of water into a small deep saucepan;
- when boiling very hard drop in, one at a time, the eggs.
- In dropping them in, the white will fold over the yolk and make the eggs round.
- Push them to the back of the stove to stand for two minutes.
- Lift them with a skimmer, dip them in an egg beaten with a tablespoonful of water, dust them with bread crumbs and fry them in deep hot fat.
- You cannot use a frying basket.
- Just drop them in the fat, and as they are browned lift them out onto soft paper to drain.
- Rub the butter and flour together, add the tomato and seasoning;
- when boiling dish the eggs on a heated platter, pour around tomato sauce and send to the table.