CookEat Recipe
Shirred Eggs, Epicurienne
Shirred Eggs, Epicurienne Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2488. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the selected fresh raw veal kidney and the own documented 74°C offal and egg controls. The two five-minute guides are not endpoint proofs; keep both seasoning allocations separate. Limites : Whole kidney mass and trimming loss, sauce recovery, six-dish depth, sherry retention and actual cooking times remain unknown.
Method
Steps
Step 1
Remove skin and fat from ONE fresh raw veal kidney and cut quarter-inch square pieces. Fry in one tablespoon butter for the five-minute guide, continuing to the selected 74°C offal endpoint. Sprinkle ONE teaspoon flour and stir. Add HALF tablespoon sherry,118 mL milk,59 mL cream, THREE saltspoons salt and ONE saltspoon cayenne; mix and boil for the five-minute guide, verifying 74°C in the kidney sauce.
Step 2
Divide the actual kidney mixture evenly among SIX shirred-egg dishes. Crack TWO fresh eggs into EACH. Divide the SEPARATE half teaspoon salt and TWO saltspoons pepper over all twelve eggs. Bake using five minutes as the guide, continuing until the egg centres reach 74°C with set whites and yolks; serve hot.
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