Comprising Eggs, a' la Tripe.

au gratin.

,, Brouilles with Truffles, Ac. Omelet, with Fine-herbs.

with Shalots.

with Parmesan Cheese.

with Kidneys.

with Oysters. Poached Eggs, with Anchovy Toast.

with Ham.

Eggs, d la Dauphine.

,, l' Aurore.

with Nutbrown Butter.

Eggs, a la Suisse. Maccaroni, a l' Italienne.

with Cream.

on gratin.

d la Florentine.

Nouilles, d la Paler me.

d la Vanille.

Indian Sandwiches. Anchovy Sandwiches. Italian Salad. Russian Salad. German Salad. Noukles, or Niochi, d la Viennoiss.

1193. Eggs, A La Tripe

Boil eight eggs hard, immerse them in cold water for three minutes, take off the shells, cut them in rather thick slices, and put these into a stewpan. Next, cut three small onions in slices, separating the folds in rings; these must be first parboiled in water, and then after being boiled in white broth, should be drained on a sieve and placed with the eggs; add two ragout-spoonfuls of good Bechamel sauce (No. 5), as much garlic as can be held on the point of a knife, a pinch of mig-nionette pepper, a little nutmeg, and the juice of a lemon : toss the whole together over the stove-fire, and when the eggs are quite hot, dish them up in a conical form; garnish round with croutons or fleu-rons, and serve.

1194. Eggs, Au Gratin

Boil the eggs hard, and when done, take off the shells, cut them in slices, and set them aside on a plate. Next, put a large ragout-spoon-ful of white sauce into a stewpan to boil over the stove-fire, and when it is sufficiently reduced, add two ounces of grated Parmesan cheese, a small pat of butter, a little nutmeg, mignionette-pepper, the yolks of four eggs, and the juice of half a lemon; stir this quickly over the stove until it begins to thicken, and then withdraw it from the fire. Place the eggs in close circular rows in the dish, spread some of the preparation in between each layer, observing that the whole must be dished up in the form of a dome; smooth the surface over with the remainder of the sauce, strew some fried bread-crumbs mixed with grated Parmesan cheese over the top, put some fried croutons of bread or fleurons round the base, and set them in the oven to bake, or grat-inate for about ten minutes, then send to table.

1195. Eggs, Brouilles, With Truffles

Break eight new-laid eggs into a stewpan, to these add four ounces of fresh butter, two ounces of truffles (cut up in very small dice, and simmered in a little butter), a gill of cream, a small piece of glaze, a little nutmeg, mignionette-pepper, and salt; stir this quickly with a wooden spoon over the stove-fire until the eggs, etc, begin to thicken, when the stewpan must be withdrawn; continue to work the eggs with the spoon, observing, that although they must not be allowed to become hard, as in that case the preparation would be curdled and rendered unsightly, yet they must be sufficiently set, so as to be fit to be dished up: to effect this it is necessary to stick the croutons or fleurons round the inner circle of the dish with a little flower and white-of-egg paste; dish up the eggs in the centre of these, and serve.