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Fried Eggs with Creole Sauce
Fried Eggs with Creole Sauce Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2452. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the selected butter branch of the complete No 507 sauce and verify 74°C in the egg dish. Preserve the single sauce preparation and its unmeasured actual allocation. Limites : Tomato size, sauce recovery/applied amount, twelve-egg pan geometry and cooking time remain unknown. No fixed sauce output or whole-batch allocation to one pictured portion.
Method
Steps
Step 1
Prepare No 507 ONCE: finely slice one white onion, six shallots and two green peppers; brown lightly in ONE tablespoon BUTTER for eight minutes. Add HALF a small finely chopped garlic clove and one tablespoon flour, then six peeled, seeded and chopped fresh red tomatoes, one teaspoon EACH salt and sugar, SIX canned mushrooms sliced, and half teaspoon EACH chopped parsley and chives. Stir and cook for the twenty-minute guide until hot and integrated. Do not strain.
Step 2
Heat the SEPARATE tablespoon butter in a large black pan, carefully crack in TWELVE eggs and distribute half teaspoon salt and two saltspoons pepper. Fry for one minute, then oven-cook for the five-minute guide, continuing to 74°C with set whites and yolks. Glide onto a hot dish and pour the actual finished sauce from the SAME No 507 preparation over the eggs; its applied amount is unprinted.
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