Oeufs A La Tripe A La Creme, Fricassee Of Eggs

Put a good bit of Butter into a Stew-pan, with chopped Parsley, Shallots, Mushrooms, Pepper and Salt: When the Seasoning is done enough, put Cream to it according to the quantity of Eggs intended, which are first hard boiled, and each cut into six or eight fillets; put the Eggs to it, with a little Flour to thicken the Sauce, which ought to be very short.

Oeufs En Fillets, A La Moutarde - Eggs In Fillets, With Mustard

The first preparation is done with Onions instead of sweet Herbs, and Onion Gravy instead of Cream, with a glass of white Wine, Pepper and Salt, and then finished as the last; add Mustard sufficiently when ready to serve. - This is also done by cutting an Omelet into fillets, as is commonly done with Pigs Ears, and putting it into the Sauce just long enough to warm without boiling.

Oeufs D La Tripe Aux Petits Pois. Eggs With Stewed Pease - Oeufs D La Tripe Aux Concombres. Eggs With Stewed Cucumbers - Oeufs Farcis Aux Concombres - Eggs Stuffed With A Cucumber Ragout

Cut the hard Eggs in two, without breaking the Whites; pound the Yolks with Bread Crumbs soaked in Cream, a little Butter, chopped Parsley, Shallots, Mushrooms, Pepper and Salt; mix it well with raw Yolk, fill the Whites with it, smooth them with a knife dipped in Yolks, and strew Bread Crumbs over, with a few drops of melted Butter; bake in the Oven just long enough to give them a good colour, and serve upon stewed Cucumbers.

Hard Eggs are mixed with any kind of Pickles or Preserves, as Girkins, small Melons, Peaches, Nectarines, etc. Cut the Fruit in the same manner as the Eggs, and scald them a little while in hot Water to take out the strength of the Vinegar and Salt.

Oeufs D La Farce - Hard Boiled Eggs

The Eggs are each cut into four to garnish stewed Greens, as is done with poached Eggs. This is commonly called a Farce, from being done with as little Sauce as possible.

Oeufs Au Miroir. Eggs As Clear As A Looking-glass

This has been explained in Oeufs au Gratin, in the last direction of that Article.

Oeufs Au Beurre Noir. Eggs Fried In Burnt Butter

The Butter must be prepared before the Eggs are broken into it, and the tops coloured with a hot Shovel; a little Vinegar should be added to the Butter for Sauce.

Oeufs A La Duchesse. Eggs The Duchess's Fashion

Boil some Cream and Sugar, with a few drops of Orange-slower Water, and a bit of Lemon-peel; poach the Eggs in it, and reduce the Cream for Sauce to serve upon them.

Oeufs Au Halt - Eggs With Milk

Beat up a spoonful of Flour, with three whole Eggs (both Yolks and Whites), a little Salt and Sugar, rasped Lemon-peel, Orange-slower Water, and a little Milk; put the Table-dish upon a moderate Stove, rub the bottom with Butter, and pour the preparation thereon when it is pretty hot; leave it on the Fire a few minutes, and colour the top with a hot Shovel.