Vinegar Butter

Vinegar Butter

Ingredients:
4 eggs
1 teaspoon vinegar

Directions:
Put one tablespoon butter in a hot chafing−dish; when melted, slip in carefully four eggs, one
at a
time. Sprinkle with salt and pepper, and cook until whites are firm. Remove to a hot platter,
care
being taken not to break yolks. In same dish brown two tablespoons butter, add vinegar, and
pour over eggs.
11
Eggs à la Caracas
2 ozs. smoked
dried beef
Few grains cinnamon
Chapter XXXV − RECIPES FOR THE CHAFING−DISH 652
The 1918 Fanny Farmer Cookbook
1 cup tomatoes
Few grains cayenne
1/4 cup grated
cheese
2 tablespoons butter
Few drops onion
juice
3 eggs
Pick over beef and chop finely, add tomatoes, cheese, onion juice, cinnamon, and cayenne.
Melt
butter, add mixture, and when heated, add eggs well beaten. Cook until eggs are of creamy
consistency, stirring and scraping from bottom of pan.
12
Union Grill
Clean one pint of oysters and drain off all the liquor possible. Put oysters in chafing−dish, and
as
liquor flows from oysters, remove with a spoon, and so continue until oysters are plump.
Sprinkle with salt and pepper, and add two tablespoons butter. Serve on zephyrettes.
13
Oysters à la D’Uxelles