Eggs Suzette
From Many ways for cooking eggs (1907).
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A historical recipe
Many ways for cooking eggs, by S. T. Rorer (1907).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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
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- 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 centre of each, and send to the table.
Plating
Cookware for this recipe
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Chef's knife