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Monday, June 30, 2008

Hachis d’œufs sans malice

Eggs minced without mischievousness [non-deviled?].

Cut hard-boiled eggs in two; keep one good half of each and chop the other whites with the yolks, & moisten mixture with good cream, season with salt and pepper to taste; serve mixture in an egg half on a piece of bread [toast] topped with a sauce made of chopped parsley, scallions, mushrooms [optional], fresh, sweet butter [of Vamvre or Vanvres] and lemon juice.
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Hachis d’œufs sans malice.

Vous avez des œufs durs desquels vous ôtez la moitié des blancs, & hachez l’autre moitié avec les jaunes; vous y mettez persil, ciboules, champignons passés & hachés dedans, & le mouillez de bonne crème, assaisonnez de bon gout; sur la fin vous y mettez un pain de beurre de Vamvre, manié, pour lier le tout, jus de citron, & servez.

Le Cuisinier Gascon. A Amsterdam. 1740, p 45.

"Bourbon, Louis-Auguste de Bourbon, Prince de Dombes. Le Cuisinier Gascon.
“Amsterdam”, s.n. 1740. 12mo. [iix], 208p. Woodcut headpieces & woodcut title vignette signed N.Contemporary mottled calf (crown & base neatly restored), spine & red morocco label gilt. *PRINCELY RECIPES. FIRST EDITION: THE FIRST PUBLISHED COLLECTION OF RECIPES WRITTEN BY A ROYAL CHEF. The Prince des Dombes was “an amateur cook who often ‘officiated’ at Louis XV’s ‘Petit Soupers’” (Simon). The Count de Charolais and Marie Leczinska also labored in his kitchen: King Stanislas made his own baba au rhum! The prince imaginatively named his dishes — Yeux de veau farcis au gratin, Poulet à l’allure nouvelle en Chauve souris en culotte, Bignets bacchiques, Hachis d’œuf sans malice…. He wryly dedicated the book to himself." citation

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