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Japanese Eggs

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.

Japan. Associated with Japan by a demonym leading its title: Japanese (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Carefully boil one cup of rice, drain dry.
  2. Make a half pint of cream sauce, add to it a teaspoonful of grated onion and a teaspoonful of chopped celery.
  3. Poach the desired number of eggs.
  4. Put the rice in the center of a platter, cover it with the eggs, pour over the sauce.
  5. Dust the dish with parsley, and send at once to the table.
  6. The edge of this dish may be garnished with broiled sardines or carefully broiled smoked salmon.