Eggs Suzette
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
- 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.