Poached Eggs With Sorrel Or Endive

Take a slice of bread round a loaf, and cut it to-cover three parts of the inside of a dish; then fry it in boiling lard till of a light colour, drain it dry, and lay it in a warm place. Then wash and chop sorrel, squeeze and put it into a stewpan with a bit of fresh butter, cayenne pepper, and a table spoonful of essence of ham; simmer it till done, thicken it with flour and water, boil it five minutes, butter the toast, poach the eggs, and drain them; then lay them over the bread, put the sorrel sauce round, and serve them up very hot.

Buttered Eggs

Break twelve eggs into a stewpan, add a little parsley chopped fine, one anchovie picked and rubbed through a hair sieve, two table spoonfuls of consume or essence of ham, a quarter of a pound of fresh butter made just warm, and a small quantity of cayenne pepper. Beat all together, set them over a fire, and keep stirring with a wooden spoon till they are of a good thickness, and to prevent their burning. Serve them up in a deep dish with a fresh toast under them.

Fried Eggs, Etc

Take slices of ham or rashers of bacon and broil, drain, and put them into a deep plate. Have ready a little boiling lard in a stewpan, break the eggs into it, and when they are set, turn and fry them not more than two minutes. Then take them out with a skimmer, drain them and serve them up very hot over the bacon or ham. Put a strong cullis, with a little mustard and vinegar (but no salt) in it, under them.

Eggs A La Trip

Boil the eggs gently five minutes, then peel, wash, and cut them into halves; put them into a stewpan, add a little warm strong benshamelle, and a small quantity of parsley chopped very fine. Simmer them over a fire a few minutes, and serve them up plain, or with fried oysters round them.

Omlet Of Eggs

Break ten eggs, add to them a little parsley and one eschalot chopped fine, one anchovie picked and rubbed through a hair sieve, a small quantity of grated ham, a liitle pepper, and if approved may be added two ounces grated parmezan cheese, mix them well together. Have ready an iron fryingpan, which has been prepared over a fire with a bit of fresh butter burnt in it for some time, in order that the eggs might not adhere to the pan when turned out. Wipe the pan very clean and dry; put into it two ounces of fresh butter, and when hot put in the mixture of eggs: then stir it with a wooden spoon till it begins to thicken, mould it to one side of the pan, let it remain one minute to brown, put a stewpan cover over it, and turn it over into a dish, and if approved (which will be a good addition) pour round it a little strong cullis, and serve it up very hot.

There may be added also, a small quantity of boiled tops of asparagus or celery, some fowl, or oysters, or other ingredients, pounded and rubbed through a sieve, with a table spoonful of cream and one of ketchup. Then add the pulp to the eggs, beat them well together, and fry them as above. Or the mixture, instead of being fried, may be put over a tire and stirred til! it begins to thicken; then put it on a toast, colour it with a hot salamander, and serve it up with a little cullis or benshamelle, or green truffie sauce underneath

Fricassee Of Tripe (White)

Cut the tripe into small slips, and boil in a little consume till the liquor is nearly reduced; then add to it a leason, of two yolks of eggs and cream, a small quantity of salt, cayenne pepper, and chopped pasley. Simmer all together over a slow fire for five minutes, and serve it up immediately. Or instead of the leason, etc. a little benshamelle and chopped parsley may be added.

Fricassee Of Tripe (Brown)

Cut the tripe into shapes with cutters; then add mushrooms chopt fine, a little scalded parsley chopt, an anchovie rubed through a hair sieve, a spoonful white wine, a spoonful ketchup, and a gill cullis, seasoned to the palate; stew the tripe gently till done, and serve it up with leaves of puff paste baked and put round.

Lambs' Tails And Ears

Scald four tails and five ears very clean, and braise them in a pint veal stock. When the tails are half done, take them out, egg and breadcrumb them over, and broil them gently. Let the ears be stewed till three parts done, and nearly reduce the liquor; then add cullis, stew them till tender, and serve them up with the sauce in the center of the dish, the tails round them., and a bunch of pickled barberries over each ear. Or the tails and ears may be stewed in a little stock till tender; then add a leason of eggs and cream, and serve them up with twelve heads of large asparagus cut three inches long, boiled till done, and put over plain. Let the heads be preserved as green as possible.

Curried Atlets

Take slices of throat sweetbreads, and slices of veal or mutton of the same size; put them into a stewpan with a bit of fresh butter, a table spoonful of currie powder, the juice of half a lemon, and a little salt. Set them over a slow fire, and when they are half done add to them blanched and bearded oysters with their liquor free from sediment, Simmer all together five minutes, lay them on a dish, and when cold put them alternately on small wooden or silver skewers. Then dip them in the liquor, strew fine breadcrumbs on each side, broil them over a clear fire till of a brown colour, and serve them up with some currie sauce under them.

N. B. The slices of sweetbread, oysters, veal and mutton, to be of an equal number.