Eggs Washington
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.
Ingredients 3 ingredients
- a half pint of crab meat
- a half pint of cream sauce
- a tablespoonful of the crab mixture
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.
- 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.
Method
Chef Wood
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- Add a half pint of crab meat to a half pint of cream sauce.
- Season with salt and pepper.
- Have ready either bread pates or pates made from puff paste.
- Put a tablespoonful of the crab mixture in the bottom of each.
- Break in an egg.
- Stand in the oven until the egg is "set." Or you may poach the eggs and slide them into the pate.
- Pour over the remaining quantity of crabmeat sauce, and send at once to the table.
Plating
Cookware for this recipe
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Saucepan