|Fortification of Louisbourg, Nova Scotia|
|Main Street, Louisbourg|
|Town Square, Louisbourg, Nova Scotia|
"egg white mixed with quicklime, a bit of cement, some pitch and crushed/powered egg shell gives a strong mastic compound to repair broken porcelain."
Quote from Menon, La cuisiniere bourgeoise:
"On the dish in which you are serving, spread butter to the thickness of a knife blade, on this put pieces of bread cut very thin and also thin slices of gruyere cheese, then 8 or 10 eggs; season with a little salt, nutmeg, pepper; cook in a low oven."
***Remembering that 'low oven' meant more or less away from the hottest part of an open fireplace!***
Here is the Recipe for Eggs a la bourgeoise that I just made for lunch:
1 tbsp Butter
5-6 thin slices Bread, crusts removed
6 thin slices Gruyere Cheese
Pinch of Nutmeg
Salt & Pepper to taste
Butter a pie plate and
place layer of bread, rolled flat with rolling pin, in the plate. I used multi-grain...
Top with thin layer of cheese; I used mozz & cheddar mixed and shredded it, about one cup...
before breaking 5 eggs over the cheese.
|Nutmeg, salt and pepper|
|see the cheese underneath the eggs?|
|eggs were firm; food was simple, tasty and very easy to make|
Try this yourself and comment on how it went, I'd love to hear how you liked it.
Enjoy an egg dish that was popular 200 years ago!