In honor of the Holy Days of September, an 8-day festival once kept by Huguenots in 1713 beginning on the first Friday evening in September [as evidenced by their liturgy], I give you eggs [poached] in gravy, known as Oeufs à la Huguenote. This is a perfect dish to celebrate EOMEOTE, end-of-the-month-egg-on-toast-eggstravaganza.
Eggs with Gravy or à la Huguenotte
Let some mutton-gravy or any other sort be put into a hollow dish, and when 'tis hot,; break your eggs into it either au Miroir [To break egg on a mixture of moderately hot butter and oil {otherwise, gravy}. To finish with the furnace so that a film is formed on the yellows.] or mingled together [scrambled]: season them with salt, nutmeg and lemmon-juice, and pass the red-hot fire-shovel [salamander] over them, to give them a good color.
Use toast or bread to sop up every unctious drop--a truly decadent dish of soul food!
The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 117.
Oeufs au jus, ou à la Huguenote
Mettez jus de mouton ou autre, sur une assiette creuse; & étant chaud, cassez-y vos oeufs, ou au miroir, ou broüillez; assaisonnez de sel, muscade, jus de citron; & passez la péle rouge par-dessus pour leur donner couleur.
Le cuisinier royal et bourgeois, Massialot. Paris, 1691, p. 451-2.
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