Lord Chesterfield said it was only necessary for him to see a person at table to tell if he were a gentleman. He must have had a fine opportunity for observation when boiled eggs were served. It seems nonsense (and it is nonsense) when I say that the fashionable world abroad and their imitators here consider it insufferably gauche to serve a boiled egg but in one stereotyped way, i. e., in the smallest of egg-cups. The top of the egg is cut off with a knife, and with a little egg-spoon, dipped into salt when necessary, the egg is eaten from the shell. I really can not see that it matters much whether an egg is eaten from an egg-glass, or in the little egg-cups from the shell, unless one prefers to be in the fashion, when it requires no more trouble.
Salt the water well; when it is simmering, drop lightly each broken egg from a saucer into it. Cook one egg at a time, throwing carefully with a spoon the water from the side over the egg, to whiten the top. When cooked just enough (do not let it get too hard), take out the egg with a perforated ladle, trim off the ragged pieces, and slip it on a small, thin piece of hot buttered toast, cut neatly into squares. When all are cooked, and placed on their separate pieces of toast, sprinkle a little pepper and salt over each one.
Some put into the boiling water muffin-rings, in which the eggs are cooked, to give them an even shape; they present a better appearance, however, cooked in the egg-poacher, illustrated among the cooking utensils. Poached eggs are nice introduced into a beef soup - one egg for each person at table; they are also nice served on thin, diamond - shaped slices of broiled ham instead of toast.
Delmonico serves poached eggs on toast, with sorrel sprin-kled over the tops.
This is a favorite dish abroad. It is generally a supper-dish, yet can be served at breakfast, lunch, and even as a course for dinner. The dish consists simply of thin pieces of toast, cut of equal size, buttered, and spread with a little anchovy paste, and a poached egg placed on each piece. Anchovy paste can be purchased in little jars at all the larger groceries.
Boil the eggs hard; cut them in two lengthwise, and remove the yolks, which chop, adding to them some cooked chicken, lamb, veal, or pickled tongue chopped fine; season the mixture, and add enough gravy, or the raw yolk of egg, to bind them; stuff the cavities, smooth them, and press the two halves together; roll them in beaten egg and bread-crumbs twice. When just ready to serve, dip them in a wire-basket into boiling lard; and when they have taken a delicate color, drain. Serve on a napkin, and garnish with parsley or any kind of leaves, or serve with a tomato-sauce.
Boil the eggs hard, and cut them in two; take out carefully the yolks, which mash well, adding a little finely minced onion, chopped parsley, pepper, and salt. Mash also double the quantity of bread, which has been soaked in milk; mix bread, yolks, etc., together; then bind them with a little raw yolk of egg; taste to see if they are properly seasoned. Stuff the eggs with the mixture, so that each half has the appearance of containing a whole round yolk; smooth the remainder of the mixture on the bottom of a pie-pan; arrange the halves symmetrically in this bed; brown a little in the oven.
Put the eggs on the fire in cold water, and when they come to a boil set them at the side of the fire to simmer seven minutes; then put them into cold water. When cold, remove the shells; cut them in half lengthwise with a sharp knife, taking care not to tear the whites; mash the yolks, to which add the grated cheese, vinegar, cayenne. At the cooking-school was added also a tea-spoonful of olive oil. Make a roux by putting the butter into a little saucepan on the fire, and when it bubbles mix in the flour. In another small saucepan have a wine-glassful of milk boiling, to which add enough of the roux to thicken it, and then add the yolks, and mix all together until quite hot. Now to the remaining roux add a cupful of milk, and stir until quite smooth for a sauce; fill the cavities of the whites of the eggs with the yolk preparation, rounding the tops to represent whole yolks; arrange them in a circle on a warm platter, and pour the white sauce in the centre.