1112. How To Dress Eggs (Poached)

Break your eggs separately in cups, have ready a large stewpan half full of water, pour into it a little vinegar and salt, let it simmer, then put in your eggs, not too many at a time, some like them done less than others, therefore boil them accordingly; have ready by your side a. dish with warm water, and when your eggs are sufficiently done put them into this clean water, trim them smooth and round, dish them on pieces of toast buttered; if for dinner, upon prepared spinach or potatoes.

1113. Buttered Eggs, A Catholic Dish

Break six whole eggs in a stewpan, just dissolve a quarter of a pound of butter by standing the basin in hot water, when all dissolved, beat up the eggs and add the butter to them, have on the fire another stewpan sufficiently large enough to hold the one you have the eggs and butter on, half fill the large stewpan with water setting the small stewpan into it, keeping it stirred one way all the time, but do not let it boil, you will spread it on neatly cut toasts.

1114. Egg Balls

Boil four eggs hard, take out the yolks and pound them, add to them a few bread crumbs, and pepper and salt, and the yolk of one raw egg, mix them all well together, take them out, and with flour on your hands roll them into balls, boil them for two minutes.

1115. Eggs, Gratin Of, With Cheese

Take some grated bread, Parmesan cheese also grated, a piece of butter, the yolks of two eggs, nutmeg, and pepper, mix these together and spread them over the bottom of a dish, set it over a gentle fire to make a gratin, on which break ten eggs, sprinkle Parmesan cheese over the surface, finish cooking it, and brown it with the salamander.

1116. Eggs Maitre D'Hotel

Butter eight small round moulds, sprinkle the insides with some fine chopped parsley and onions, or shalots and mushroom, and bread crumbs, a little pepper and salt, mix in your bread crumbs; when your moulds are well covered with all this preparation, break in a raw egg into each mould, then set them to steam for about four minutes, put a good white sauce in your dish.

1117. Scotch Eggs

Boil hard six pullet's eggs, take off the shells, then mask each egg with some raw forcemeat, rolling each egg in some grated tongue or ham, press this with your hand close to the eggs, then roll each egg in some very fine bread crumbs, then fry them a fine yellow colour, put in your dish a sharp sauce or plain gravy, or dry upon a napkin, and fried parsley.

1118. T1mbale Of Eggs

Hard boil either very small pullets' eggs, or large eggs, boil them quite hard, when done and cold, which will soon be if you will put them into cold water, then take off the shell, then cut off the small end of the white, then scoop out, without breaking the white, all the yolk, which you will mix up with a spoonful of good bechamel, a little fine chopped pepper and salt, a little grated ham, or tongue, and a few bread crumbs, then fill in the eggs, set them to steam a few minutes if hot, if not, dish them either as before or a salad sauce in the dish.

1119. Plovers' Eggs

If you have them raw, put some moss in paper in your stewpanr then lay your eggs in upon it covering them with cold water, boil them about ten minutes, then lay them in cold water, send them up in the shells upon a napkin; or take off the shells and dry them, and put each either in a mould of aspic jelly, or endways upon jelly ornaments.

Take as many eggs as you think proper, according to the size of your omelet, break them into a basin with some chopped parsley and salt, then beat them well and season them according to taste, then have ready some onions chopped smail, put some butter into a frying-pan, and when it is hot, but not to burn, put in your chopped onions, give them two or three turns, then add your eggs to it and fry the whole of a nice brown, you must only fry one side, when done turn it into a dish the fried side uppermost, and serve.