Friday, April 13, 2018

White House Baked Eggs on Toast with Gravy (1887)

"Toast six slices of stale bread, dip them in hot salted water, and butter them lightly.  After arranging the bread on a platter or deep plate, break into a bowl enough eggs to cover them. Slip over bread so the eggs don't break. Sprinkle the eggs with salt and pepper.

"Turn over the bread and eggs some kind of thickened gravy--- either chicken or lamb, cream, or a bechamel sauce (see below). 

"Bake in a hot oven until the eggs are set, or about five minutes."

White House Bechamel Sauce
"Put three tablespoonfuls of butter in a sauce-pan; add three tablespoonfuls of sifted flour, quarter of a teaspoonful of nutmeg, ten pepper-corns, a teaspoonful of salt. Beat all together, then add to this three slices of onion, two slices of carrot, two sprigs of parsley, two of thyme, a bay leaf, and half a dozen mushrooms cut up. 

"Moisten the whole with a pint of stock or water and a cup of sweet cream. Set it on the stove and cook slowly for half of an hour, watching closely that it does not burn. Strain through a sieve." 

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" White House Recipes
White House Peach Fritters (1887)
White House Cream of Asparagus Soup (1887)

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