Oeufs A La Bagnolet

This is the common poached Eggs, served with a Viniagrette, viz. sharpish Sauce, and minced ready-boiled Ham strewed upon the Eggs.

Oeufs a la Robert, done with Onions fried in Butter, and served with Mustard, as a Sauce Robert.

Oeufs a la Mouillette, boiled in the Shells, or prepared after this manner to serve in the Shells: Break them at one End, and only use the Yolks, which beat up a small time, with a little Cream, Salt and Pepper, if agreeable; put it back into the Shells to serve hot, either in Stands, or a Paste with holes, prepared for that purpose: Serve with bits of Bread fried in Butter. They are called the Mouillette, viz. to wet, or dip in.

Oeufs Au Gratia Au Parmesan, Eggs With Parmesan Cheese, Etc

Make a little Farce of what you think proper, with Cullis and Butter; put it into the bottom of the Dish on a slow Fire; break the Eggs upon it as for poaching, strew rasped Parmesan Cheese over, and give them colour with a hot Shovel; the Yolks must remain as tender as poached Eggs. - They are also done au Gratia, (viz. catching) upon a silver Dish, without any Farce under, only a little Butter, Pepper and Salt, and coloured after the same manner. - It is customary enough to pour a little burnt Butter and Vinegar upon them when done without Cheese, either whole or beat up.

Oeufs Au Prevot, As Sheriff, Or Judge-advocate, Etc

Have a little Salpicon Farce or Ragout ready prepared, made with pickled Pork, Mushrooms, Onions, and proper Seasoning; rub the Table-dish with some fresh Hog's Lard, and break the Eggs upon it whole as the last, adding Pepper and Salt; bake on a slow Fire, and pour a little melted Lard over, as they are doing: When done pretty hard, pour the Fat out of the Dish, add a good Lemon Squeeze upon the Eggs, and then the Ragout, to hide them.

Oeufs A I'etuvee. Stewed Eggs

Break the Eggs in hot Friture, as is done in hot Water for poaching, turn them about with a Skim-mer to make them round, and fry of a fine brown colour; have some Carp-roes and Onions stewed together, and properly seasoned; put the Eggs into the middle of the Dish, and the Ragout round, pouring the Sauce equally upon the Eggs; garnish the Dish round with fried Bread.

The Eggs being fried so, are also served with fried Bacon, fried Parsley, and a sharp Sauce under; and are then called Oeufs au Lard, viz. Bacon and Eggs: The same, if done in a Frying-pan, with a bit of Butter under each Egg, as is common every where.

Oeufs A La Coque, In The Shells

See Oeufs a la Mouil-lette. You also make sham Eggs, by filling the Shells with any sorts of Cream ready prepared.

Des Oeufs frits, & des Oeufs pochés, a ce que l' on veut.

Of Fried And Poached Eggs, To Any Sauce Or Ragout

Eggs for poaching ought to be very fresh, or they will never look well; put some Vinegar and a little Salt into the Water, and break the Eggs into it while it boils hard; boil the Eggs but a moment, turn them about with a Skimmer, and leave them a little while in the Water after it is taken off the Fire, and cover the Pan; pare them properly as you take them out; dip them again in the hot Water, and drain upon a Cloth: Serve upon any sort of (tewed Greens; (Sorrel or Spinach are the most in use, but may be done with Endive, or any kind of Lettuces); they are also served upon a Ragout of Minced-meat of any sort, or with a little Cullis Sauce and a little Vinegar, or a Lemon Squeeze. - Fried Eggs are used to the same purpose, either fried round in Hog's Lard Friture, or with Butter in a Frying-pan.