CookEat Recipe
Shirred Eggs Swiss
Twelve eggs in six dishes over Swiss cheese sauce with brown vinegar butter. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2279. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the selected Swiss/Emmental cheese and verify 74°C in the egg dishes. Keep both butter allocations and both seasoning allocations distinct; printed cooking times are historical guides. Limites : Light tablespoon flour has no exact mass, pan/dish capacity and cooking time are unmeasured, and sauce/finish quantities across six dishes are not individual serving quantities.
Method
Steps
Step 1
Heat ONE tablespoon melted butter with ONE LIGHT tablespoon flour, stirring for one minute. Add 178 mL milk, THREE saltspoons salt, ONE saltspoon cayenne and HALF saltspoon grated nutmeg; mix to boiling. Add TWO tablespoons grated Swiss/Emmental cheese and cook for two more minutes. Divide the actual sauce evenly among SIX shirred-egg dishes.
Step 2
Crack TWO eggs into EACH dish. Distribute the SEPARATE half teaspoon salt and TWO saltspoons white pepper over all twelve eggs. Bake using three minutes as the guide, continuing until each egg dish reaches 74°C.
Step 3
Brown the SEPARATE 28 g butter in a black frying pan, add ONE tablespoon vinegar and shuffle the pan. Pour this finish evenly over the six egg dishes and serve.
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