(3031). Stuffed Eggs (Oeufs Farcis)

Choose seven or eight large, fresh and very white eggs; saw off the top of the shell on the roundest end so as to make an opening three-quarters of an inch wide; empty the eggs into a bowl, wash the shells and leave to drain well. Beat the eggs up lightly, add to them a few spoonfuls of rich raw cream, four spoonfuls of powdered lady lingers, six or seven spoonfuls of powdered sugar, some cinnamon and a grain of salt. Butter liberally the bottom of a flat saucepan, pour in the eggs and thicken while stirring over a slow fire, the same as for scrambled eggs. When the preparation is done to perfection, mix in two or three spoonfuls of lady fingers cut up in small dice, and with this fill the shells one by one; lay each one when done into a separate egg cup: cover the opening with a small pyramid of the same cake cut small, and dress the egg cups on a dish.

(3032). Eggs With Cream, Meringued (Oeufs A La Creme Mermgues)

Have seven or eight eggs in a bowl, beat, them well, then run them through a sieve; add six ounces of sugar partly flavored with vanilla and eight pulverized macaroons; dilute the whole with a pint of raw cream, and stir the preparation on the fire for a few moments to warm it. then pour it at once into a souffle saucepan (Fig. 182), or simply a buttered pie plate (Fig. 183); let it poach in a bain-marie in a slack oven, and as soon as it becomes firm take it from the water and leave stand till cold; then cover the entire surface with apricot marmalade (No. 3675). Cover over with a layer of Italian meringue (No. 140) flavored with kirsch, smooth nicely and dredge the top with pulverized macaroons; let stand for a few moments in a slack oven and glaze it with sugar.

(3033). Eggs With Coffee Cream Meringued (Oeufs A La Creme Au Cafe Meringues)

Break seven or eight eggs in a vessel, beat and strain through a sieve; add a grain of salt, two spoonfuls of sugar, twelve pulverized lady fingers, four gills of raw cream and one gill of very strong coffee. Stir the preparation for two minutes on the fire, then pour it into a, buttered tart dish; let it set in a bain-marie or slack oven and remove as soon as firm. When nearly cold cover over with a layer of Italian meringue (No. 140) flavored with cognac, smooth nicely and besprinkle with pulverized lady fingers; poach for a few moments in a slack oven, glazing over with sugar.