Buttered Eggs

Put in a stew-pan two ounces of butter; break four fresh eggs into it; add a tablespoonful of chopped mushrooms or truffles, half a teaspoonful of salt, and a quarter one of pepper. Set it on the fire and stir continually with a wooden spoon till it is of a good consistency. Have ready some slices of buttered toast on a hot dish; pour the eggs on to them, and serve.

Eggs A La Bonne Femme

Cut a middle-sized onion in dice; fry them in a stew-pan with a pat of butter a light brown; add a teaspoonful of vinegar when done; then butter a dish lightly, spread the onions over it, break the eggs into it, and put the dish in the oven. When the eggs are done, strew them over with fried bread-crumbs, and serve very hot.

Eggs A La Provencale

Take the yolks of eight and the whites of five eggs; beat them well; add a spoonful of cullis or brown sauce, a little minced green onion and parsley, pepper and salt; stir it over a slow fire till it thickens; squeeze in the juice of a lemon or orange, and serve with fried bread, or put them into small moulds. When done enough, turn them out, and serve with a sauce of cullis seasoned with pepper, salt, and a little lemon-juice.

Egg Vermicelli

Boil eight yolks of eggs hard; add three ounces of butter to them; pound them together, and rub all through a coarse sieve into the dish it is to be served in, on which you have previously laid cold toast buttered.

Ham And Eggs

Cut an ounce of well-cooked ham in small dice; put it into a pan with an ounce of fresh butter and three eggs, a little pepper, and a spoonful of chopped chervil. Stir continually till the eggs are enough done. They should not be very stiff. Serve on toast.

Eggs En Caisse

Make some small paper boxes. Take a piece of butter and mix it with some stale crumbs of bread, a little minced parsley, salt, and cayenne pepper. Butter the bottoms of the boxes; then nut in some of this mixture; break an egg into each box, cover it over with breadcrumbs; see that the boxes are filled; put them on the gridiron for two or three minutes, pass a salamander over the top, and serve.

Des Oeufs Au Soleil

Poach about eight fresh eggs very nicely; take them out and put them into cold water; when they are cool lay them for about a quarter of an hour to marinade in a glass of white wine vinegar, with some sweet herbs; then dry them upon a cloth, dip them in a batter prepared with flour mixed with equal quantities of ale and water till it is of the right consistency, about the thickness of double cream. Fry them of a nice light brown in hot lard. Serve upon a bed of fried parsley.

Timbales Of Eggs Au Jus De Perdrix

Take a partridge, split it down the back, notch the breast and legs; put it into a small stew-pan with a bit of ham, an onion, a carrot, and a little parsley. Pour in a spoonful or two of broth, and let it stew gently till it is dry and brown at the bottom. Add a ladleful more broth, and let it boil gently for about a quarter of an hour. Then strain it through a linen sieve, take off the fat, add a little salt and pepper, and when cool pour in six or seven eggs previously well beaten; pass it through a tammy, and pour it into small china cups or timbale moulds. Place them in a pan of hot water; let it boil till you perceive they are set like custard; turn them out, and pour the same gravy over them.