1 tablespoon of chopped parsley A pinch of nutmeg 1/2 teaspoon salt
Beat the whites slightly, mix them with the other ingredients; cook over a very slow fire, stirring constantly, so that the cheese may be melted by the time the eggs are cooked. In food value the dish is equal to nearly two pounds of average beef.
4 whites of eggs 1/2 cup of cream
Salt and pepper
1/4 cup grated cheese
1 tablespoon butter
Heat the butter and cream together, break in whites of eggs, and sprinkle with salt and pepper. When nearly done, add the cheese. Serve on buttered toast. Strain the cream over the toast.
2 ounces of cheese 4 whites of eggs
1 dessertspoon milk or cream 4 rounds hot buttered toast
Cayenne and salt
Line four patty tins with thinly sliced cheese, break a white in the center of each, and season with cayenne and salt; add the cream or milk, cover with grated cheese, and bake from ten to fifteen minutes. Serve very hot on the buttered toast.
2 ounces of butter
3 ounces of cheese
4 whites of eggs Salt and pepper
Whip the eggs slightly, stir in the butter in small pieces, and add the cheese and seasoning; pour into a greased dish, bake in a quick oven to set, and serve immediately.
Whites of eggs
Butter well some china ramequin cases, and sprinkle as much finely chopped parsley in them as will stick to the butter. Pour a white of an egg in each case, and poach them until set. Can be served either hot or cold.
Bake two large potatoes. When cooked take out some of the potato, and drop two whites of eggs in each, with a piece of butter, pepper and salt; then put back in the oven till set. If the potatoes are small, put one white in each potato. After the potatoes have been cut in half and hollowed out, sprinkle with salt and paprika.
Hard-boil four eggs, cut in halves, and remove yolks. Fill with the following mixture: -
Poach or hard-boil some whites of eggs, and pour over them this sauce, previously made: -
Work together one ounce of butter and two ounces of flour with a wooden spoon; put into a saucepan with one-half chopped onion, one-half carrot, a bit of celery, a sprig of parsley, one-half bay leaf, a sprig of thyme, pepper, salt and just a suspicion of nutmeg; moisten with one-half pint of milk. Stir over the fire, let boil, and strain in a basin; when wanted, stir in cream in proportion of one-half the whole quantity, and place the cooked whites in a dish, and pour this sauce over them.