1203. Eggs, A L'Aurore

Boil the eggs hard, remove the shells, and cut each egg into halves, lengthwise; take the yolks out and place them on a dish, shred the whites up in fine strips and put these into a stewpan with some Aurora sauce (No. 41), toss them over the fire until quite hot, and then dish them up in the centre of a border of croutons previously stuck round the bottom of the dish. First place a layer of the whites, then shake a little grated Parmesan cheese, after which rub some of the yolks through a wire sieve upon this, and so on, repeating the same until the whole is used up, finishing with the yolks of eggs, resembling vermicelli. Put the entremets in the oven to be baked of a bright-yellow color, and then serve.

1204. Eggs, With Nutbrown Butter

Put four ounces of butter into an omelet-pan over the fire : as soon as it begins to fritter, break the eggs into it, without disturbing the yolks; season with pepper and salt, fry the eggs over the fire for five minutes, and then remove them gently on to their dish. Next, put two ounces more butter into the pan, fry it of a brown color, then add two table-spoonfuls of French vinegar, boil the whole together for two minutes, pour it over the eggs, and serve.

1205. Eggs, A La Suisse

Spread the bottom of a silver dish with two ounces of fresh butter, cover this with rather thin slices of fresh Gruyere cheese, break eight whole eggs upon the cheese, without disturbing the yolks; season with grated nutmeg, mignionette-pepper, and salt; pour a gill of double cream on the surface, strew the top with about two ounces of grated Gruyere cheese, and set the eggs in the oven to bake for about a quarter of an hour: pass the hot salamander over the top, and serve with strips of very thin dry toast separately on a plate.

1206. Maccaroni, A L'Ltalienne

Break up the maccaroni in three-inch lengths, and put it on to boil in hot water, with a pat of butter, a little mignionette-pepper and salt; when done, drain it on a napkin, and as soon as the moisture is absorbed, dish it up in the following manner: - First, put two large ragout-spoonfuls of good tomata sauce into a stewpan, and boil it over the stove-fire; then add two pats of fresh butter with as much glaze, and work the whole well together; next, strew a layer of the macca-roni on the bottom of the dish, then pour some of the sauce over it, and strew some grated Parmesan cheese over this: and so on, repeating the same until the dish is full enough ; strew some grated cheese over the top, put the maccaroni in the oven for five minutes, and then serve while it is quite hot.

1207. Maccaroni, With Cream

Boil one pound of maccaroni, and when done, cut it up in three-inch lengths, and put it into a stewpan, with four ounces of fresh butter, four ounces of grated Parmesan cheese, and a similar quantity of Gruyere cheese also grated, and a gill of good cream; leason with mignionette-pepper and salt, and toss the whole well together over the stove-fire until well mixed and quite hot, then shake it up for a few minutes to make the cheese spin, so as to give it a fibrous appearance, when drawn up with a fork. The maccaroni, when dished up, must be garnished round the base with fleurons of pastry, and then served.