Curried Eggs

Slice two onions, fry them brown in a little butter, add a pint of broth and a tablespoonful of curry powder; stew till quite tender. Thicken a cup of cream with some arrowroot or rice-flour; mix it with the broth, etc.; simmer a few minutes, and add six or eight hard-boiled eggs cut into slices; heat them thoroughly in the sauce, but do not let them boil.

Oeufs Au Bouillon

Put into a stew-pan six yolks of fresh eggs and two whites, with six spoonfuls of good stock; mix all well together, and pass it through a sieve. Butter some small moulds; let them drain and cool; pour the eggs into the moulds and set them in a pan of boiling water on the fire. When they have properly taken, turn them out with care on a dish, and serve with a rich gravy round them.

Les Oeufs En Fricassee

Tut a piece of butter in a stew-pan with some finely-minced parsley and green onions, a teacupful of broth, and a shake of flour; reduce it a little and skim it well. Boil some eggs hard, cut them in slices not too thin, and put them in with a little salt and pepper. Beat up the yolk of an egg in a small cupful of cream; add this to the rest, and the juice of half a lemon. Mix well, make very hot, and serve with sippets of toasted or fried bread.

Oeufs Farcies

Boil some fresh eggs hard; cut them carefully in halves lengthways, first removing the shell; take out the yolks and beat them up with a bit of butter, some breadcrumbs soaked in milk and squeezed dry, a little minced parsley, pepper and salt. Add cream enough to moisten the paste, fill the whites to the original shape of the egg, cover the top with bread-crumbs, and fry in butter of a light brown.

Oeufs Sur Le Plat

Break five or more fried eggs carefully into a dish, so that the yolks are at equal distances from each other. Pour a little hot butter on them, either browned or not. Strew them lightly with bread-crumbs, and put them into a moderate oven till the white is well set.

Oeufs En Puree

Boil some fresh eggs hard; let them get cold; take out the yolks and beat them in a mortar with butter, pepper, salt, and the yolks of three raw eggs; chop the whites small, and stew them a few minutes in a little good gravy without letting them boil; pass the yolks through a colander into the dish they are to be served in. Arrange the whites round, garnish with sippets of bread dipped in egg, place the dish in an oven, and serve as soon as it is browned.

Fried Eggs

Put into a frying-pan some olive-oil or butter; set it over the stove, and when it boils raise the handle of the pan that the liquid may run to one side. Break an egg carefully into the pan, and with a pierced ladle throw the boiling oil or fat over the egg, which will cause the white to boil up and cover the yolk. As soon as one is cooked, take it out with the strainer, and do another in the same way, till you have enough. Take care to keep them hot. They should be a nice light brown, and may be served with a puree of tomatoes, a sauce piquante, or a good gravy, and seasoned with pepper and salt.

Oeufs Au From Age

Place in the dish you will serve them in, and which must be strong enough to resist the fire, a piece of butter, a little oil, and some slices of good rich cheese. When it is melted, break whole eggs into it, put the dish in the oven or before the fire. When the white sets, sprinkle grated cheese and pepper on them. Brown at the top, and serve as hot as possible.

Oeufs Aux Truffes

Mince fine a slice or two of bacon; put it with a little butter in a saucepan over a slow fire. When it has cooked a few minutes, pour it into the dish the eggs are to be served in; add a spoonful of gravy and a little white wine... Break into it the quantity of eggs you require, being careful not to break the yolks; add salt, pepper, and a little nutmeg. When they are quite set, strew over the top minced truffles, which have been previously stewed in butter.