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If you want to see (and eat) the biggest hard egg ever, well just read below! |
The Glasse Series No. 3 1. Asparagus Forced in French Roll (1747) 2. Oyster-Loaves (1747) 3. The Biggest Egg (1747) 4. The Ragoo of Eggs (1747) |
The famous recipes by Hannah Glasse (1708-1770), which were already very popular, when Mozart & Haydn visited England in 1760s and 1790s, and which were already famous Anglo-American dishes! |
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DIFFICULTY: Question: can asparagi grow from the soft crumb of a French roll? |
1. ASPARAGUS FORCED IN FRENCH ROLL(1747) INGREDIENTS: French rolls (3; fresh) asparagi (ca. 100; green thin type, not the thick one) egg yolks (6) cream (ca. 0.450l; fresh) butter (what necessary to fry) salt (a little) nutmeg METHOD: 1. Boil the asparagi. Add sodium carbonate to the boiling water to get a brilliant green. 2. When ready, cut a good number of tops of the asparagi and keep them ready apart. The rest of the asparagi, instead, must be cut into small pieces (like small cylinders). 3. Now cut each French roll in two, but so to have a small top-crust and a long-body-crust: the small top-crust will be used as a sort of lid or cap for the fried French roll. Decide how many tops of asparagi you want to insert in the 3 top-crusts and, with a knife, create as many holes in the top-crusts as necessary. 4. Now remove all the crumb from the inside of the two pieces of crust of the 3 French rolls. Then fry the 6 pieces of crust in butter until brown. 5. Now pour the cream with the finely beaten egg yolks, the salt and the nutmeg into a saucepan. Stir on slow fire, until the cream is well thick. Then pour the chopped up asparagi (not the asparagi tops!) into the cream. Adjust the salt. 6. When the cream is ready in this way, pour it into the French rolls crusts to fill them. Then insert the asparagi tops into the French rolls top-crusts, as if they were growing from the bread itself! 7. Put the top-crusts so prepared onto the French rolls crusts, as they were a lid or a cap, and serve the asparagi French rolls. |
ASPARAGUS FORCED IN FRENCH ROLE.
Take three French Roles, take out all the Crumb, by first cutting a Piece of the Top-crust off; but be careful that the Crust fits again the same Place. Fry the Roles brown in fresh Butter, then take a Pint of Cream, the Yolk of six Eggs beat fine, a little Salt and Nutmeg, stir them well together over a slow Fire, till it begins to be thick. Have ready a hundred of small Grass boiled, then save Tops enough to stick the Roles with; the rest, cut small and put into the Cream, fill the Loaves with them. Before you fry the Roles, make Holes thick in the Top-crust to stick the Grass in; then lay on the Piece of Crust, and stick the Grass in, that it may look as if it was growing. It makes a pretty Side-dish at a second Course. |
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2. OYSTER-LOAVES (1747)
INGREDIENTS: French rolls (3; fresh) oysters (ca. 0.250l; fresh) wine white (1 glass; an Alsatian wine) mace (a little beaten) nutmeg (a little grated) butter (ca. 150g; unsalted, fresh; rolled in flour) METHOD: 1. Cut the 3 French rolls in two and remove the crumb, as is demonstrated in the previous recipe. Fry them in butter, as is done in the previous recipe. In this case the top-crusts need not holes to bear the asparagi tops. 2. Now stew the oysters in their own liquor. Then put the oysters only in another sauce-pan. Strain the liquor to them. Add 1 glass of white wine, the mace, the grated nutmeg, the butter rolled in flour. Adjust the salt to taste. Let it stew on a slow fire until the sauce is ready. 3. If you want, you can add, to this sauce, the rubbed crumbs of 2 of the French rolls and well mix them up with the oysters and the rest of the recipe. 4. Pour this sauce of oysters into the French rolls, close and serve them. |
TO MAKE OYSTER-LOAVES. Fry the French Roles as above, take half a Pint of Oysters, stew them in their own Liquor, then take out the Oysters with a Fork, strain the Liquor to them, put them into a Sauce-pan again, with a Glass of White Wine, a little beaten Mace, a little grated Nutmeg, a quarter of a Pound of Butter rolled in Flour, shake them well together, then put them into the Roles; and these make a pretty Side-dish for a first Course. You may rub in the Crumbs of two Roles, and toss up with the Oysters. |
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3. THE BIGGEST EGG (1747)
INGREDIENTS: eggs (20; fresh) bladders (2; of different dimension; to boil the eggs in) METHOD: 1. Part all the yolks from the whites. Strain them both separate through a sieve. 2. Fill the smaller bladder with all the 20 yolks and shape it in the form of a ball. Then boil them hard. 3. Now fill the bigger bladder with the whites. Position into it the hard boiled ball of yolks. Shape the bladder in the form of an oval. Then boil the whites with the big yolk hard. 4. Now you have a big hard boiled egg of 20 eggs, you can use as side dish and decoration in many ways (entire, cut into two halves, cut into slices, etc.). 5. AN ALTERNATE SIMPLER VERSION Separate 5 or 6 egg yolks and mix them up and put them into a smaller bladder in the shape of a ball. Boil them hard. You need not the whites, because you can use the big yolk alone as side dish or decoration, especially with the Ragoos. |
TO MAKE AN EGG AS BIG AS TWENTY.
Part the Yolks from the Whites, strain them both separate through a Sieve, tye the Yolks up in a Bladder, in the Form of a Ball; boil them hard, then put this Ball into another Blader, and the Whites round it; tye it up oval Fashion, and boil it. These are used for grand Sallads. This is very pretty for a Ragoo, boil five or six Yolks together, and lay in the Middle of the Ragoo of Eggs; and so you may make them of any Size you please. |
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4. THE RAGOO OF EGGS (1747)
INGREDIENTS: eggs (12; fresh; hard boiled) mushrooms pickle (ca. 0.150l; chopped very fine) truffles and morels (ca. 15g; boiled and finely chopped up) parsley (chopped up) mace (beaten; a little) nutmeg (a little) water (ca. 8 tablespoons; fresh) wine red (ca. 0.120l; a merlot type) one of the old style ketchups (1 tablespoon; see recipes here at MozartGourmet at September 2017) butter (1 "big wallnut" piece; rolled in flour) salt pepper bread crumbs (fried in butter; the quantity to cover ca. abit more than 24 white halves of eggs) METHOD: 1. Remove the shells of all the 12 hard boiled eggs. Then, with a little knife, cut the whites in two halves, so that the balls of the yolks, instead, remain intact. 2. Boil the truffles and morels in 4 tablespoons of water. When ready, chop the truffles and morels very fine and keep the remaining water. 3. Now put chopped pickle mushrooms into a saucepan with 3 tablespoons of water, the red wine, the mace, the nutmeg, the old style ketchup and the butter into a saucepan. Add the chopped up truffles and morels with their remaining water. Stir all together and let it boil, until ready. Adjust salt and pepper. 4. Position the yolk balls and the white halves onto a plate. The hollow parts of the whites uppermost. 5. Use the bread crumbs to fill the egg whites. Then pour the mushroom sauce onto the eggs. Garnish the plate with the rest of the bread crumbs, onto the sauce itself. 6. AN ALTERNATE VERSION At the end, you can add, as a central decoration/side dish, the colossal egg, described in the previous recipe. |
A RAGOO OF EGGS.
Boil twelve Eggs hard, take off the Shells, and with a little Knife very carefully cut the White a cross long-ways, so that the White may be in two Halves, and the Yolk whole. Be careful neither to break the Whites, nor Yolks, take a quarter of a Pint of Pickle Mushrooms chopped very fine, half an Ounce of Truffles and Morells, boiled in three or four Spoonfuls of Water, save the Water, and chop the Truffles and Morells very small, boil a little Parsley, chop it fine, mix them together with the Truffle Water you saved, grate a little Nutmeg in, a little beaten Mace, put it into a Sauce-pan with three Spoonfuls of Water, a Gill of Red Wine, one Spoonful of Ketchup, a Piece of Butter, as big as a large Wallnut, rolled in Flour, stir all together, and let it boil. In the mean time get ready your Eggs, lay the Yolks and Whites in Order in your Dish, the hollow Parts of the Whites uppermost, that they may be filled, take some Crumbs of Bread, and fry them brown and crisp, as you do for Larks, with which fill up the Whites of the Eggs as high as they will lye, then pour in your Sauce all over, and garnish with fry’d Crumbs of Bread. This is a very genteel pretty Dish, if it be well done. |