Piquante-Sauce

Dish hard-boiled eggs as for fines heroes, and turn over them a piquante sauce; serve warm. They may be served in the same way with any other sauce.

Stuffed, Or A L'Aurore

Cut six hard-boiled eggs in two lengthwise; take the yolks off the whites; chop them fine with six or eight sprigs of parsley, put both eggs and parsley in a bowl; add salt, pepper, a little nutmeg grated, a piece of the soft part of bread soaked in milk and squeezed, three ounces of butter, mix the whole well. Then with the mixture fill the whites, that is, the place where the yolks were; fill a little more than full, so that all the mixture will go into and upon the twelve halves. Lay in a saucepan a puree of spinach or of sorrel, or of any other vegetable, according to taste ; lay the halves of eggs on it, the mixture upward; put for ten minutes in the oven, and serve warm.

In Boxes

Fold note-paper so as to make a kind of square box without a cover; put half an ounce of butter in it with a pinch of chopped parsley; lay it on a grid-iron and on a slow fire, break an egg in it, and when nearly done add salt and bread-crumbs, to taste; serve warm when done.

With Cheese

Prepare as the above; add grated cheese at the same time you add salt and bread-crumbs; finish the cooking, and serve warm.

Au Gratin

Chop fine six or eight sprigs of parsley, a shallot if handy, or a small onion, half an ounce of the soft part of bread, an anchovy, and then mix the whole well with two ounces of butter; mix again with two yolks of eggs, place the mixture in a tin dish, place on a slow fire, and when getting rather dry break half a dozen eggs over it, dust with bread-crumbs, season with salt and pepper, and when nearly done spread two yolks of eggs beaten, with a teaspoonful of water over the whole, and serve warm.

With Ham

Prepare as scrambled eggs with the exception that you put in the pan, at the same time you put in the eggs, four ounces of boiled ham cut in dice. Serve the same.

With Milk, Water, Or Cream

These three names are wrongly applied to eggs in many cook-books; they are creams, and not eggs.

Ham And Eggs

There are several ways of preparing this good dish; the ham may be raw or boiled ; in slices or in dice; mixed with the eggs, or merely served under. Fry the ham slightly, dish it and then turn fried eggs over it; or fry both at the same time, the eggs being whole or scrambled, according to taste.

With Asparagus

Cut in pieces, about a quarter of an inch long, a gill of the tender part of asparagus, throw it in boiling water with a little salt; boil as directed, and drain. Beat eight eggs just enough to mix the yolks with the whites; put them in a stewpan, season with a pinch of grated nutmeg, salt, and pepper; add also a tablespoon-ful of warm water, set on a slow fire, stir till they are becoming thick; then add four ounces of butter, stir five minutes longer; add the gill of asparagus; simmer about five minutes longer, and serve.