Potted Eggs

Ingredients

The yolks of 6 hard-boiled eggs, 1 ounce of butter, 1 teaspoonful of anchovy sauce, a little salt and cayenne pepper.

Method

Pound the eggs and butter well together in a mortar, then add the salt and cayenne pepper, and lastly the anchovy sauce. Must be used within a few days.

Stirred Eggs

Ingredients

6 eggs, 3 tablespoonfuls of gravy, that made from poultry is best. Enough fried toast, from which the crust has been pared, to cover the bottom of a flat dish, a very little anchovy paste, 1 tablespoonful of butter.

Method

Melt the butter in a frying-pan, and when hot break into this the eggs; stir in the gravy, pepper and salt to taste, and continue to stir very quickly, and well up from the bottom, for about two minutes, or until the whole is a soft, yellow mass. Have ready in a flat dish the fried toast, spread thinly with anchovy paste. Heap the stirred egg upon this, and serve before it has time to harden.

Scalloped Eggs

Ingredients

6 eggs boiled hard, and when cold cut into thin slices, 1 cupful fine breadcrumbs, well moistened with a little good gravy, and a little milk, 1/2 cup thick melted butter, into which has been beaten the yolk of an egg, 1 small cupful minced ham, tongue, poultry, or cold halibut, salmon, or cod. Pepper and salt to taste.

Method

Put a layer of moistened crumbs in the bottom of a buttered baking-dish; on this lay the sliced eggs, each piece of which must have been dipped in the thick melted butter. Sprinkle the ground meat over these, cover with another layer of breadcrumbs, and proceed in like manner until the egg is all used up. Sift on the top a good layer of dry breadcrumbs. Cover the dish with an inverted plate until the contents are heated through, then remove the plate and brown the top upon the upper grating of the oven.

Whirled Eggs

Ingredients

6 eggs, 1 quart boiling water, some thin slices of buttered toast, pepper and salt to taste, a tablespoonful of butter.

Method

Put the water, slightly salted, in a saucepan over the fire, and keep it at a fast boil.

Stir with a wooden spoon or ladle in one direction until it whirls rapidly. Break the eggs, one at a time, into a cup, and drop each carefully into the centre or vortex of the boiling whirlpool, which must be kept in rapid motion until the egg is a soft, round ball. Take it out carefully with a perforated spoon, and put it on a slice of buttered toast laid upon a hot dish. Put a bit of butter on the top, set the dish in the oven to keep it warm, and proceed in the same way with each egg, having but one at a time in the saucepan. When all are done, dust lightly with salt and pepper, and send up hot.

Eggs Poached With Mushrooms

Ingredients

6 eggs, 1 teacupful of cold chicken or other fowl minced fine, 2 tablespoonfuls of butter, about a cupful of good gravy (veal or poultry), 2 dozen mushrooms of fair size, sliced, some rounds of fried bread, 1 raw egg beaten light.

Method

Mince the cold meat very fine and work into it the butter with the beaten egg. Season with pepper and salt, and stir it over the fire in a saucepan until it is smoking hot. Poach the eggs, and trim off the ragged edges. The fried bread must be arranged upon a hot flat dish, the mince of chicken on this, and the eggs upon the chicken. Have ready in another saucepan the sliced mushrooms and gravy. If you use the French champignons - tinned - they should have simmered in the gravy fifteen minutes; if fresh ones, you should have parboiled them in clean water as long, before they are sliced into the gravy, and stewed ten minutes in it. The gravy must be savoury, rich, and rather highly seasoned. Pour it very hot upon the eggs.