Oeufs A La Flamande - Eggs The Flemish Fashion

Braze some Cabbage-lettuces, being tied, and well seasoned: When done, drain, and put them whole on the Dish separately; cut Eggs into two, and put a half upon each Lettuce; the Yolks should not be boiled very hard, but just like Marrow: Serve a little Cullis and Butter Sauce upon them.

Oeufs A La Paysanne. Eggs The Country Fashion

The Eggs must be boiled neither hard nor soft, and then spread upon Bread. - It is as common for the poor people in Flanders to give this to their children, as it is to give them Bread and Butter in England, Oeufs d la Mode. A-la-Mode Eggs.

Simmer a handful of Bread Crumbs in good fat Broth, and when it is quite thick, and no liquid remains, take it off the Fire; chop a good slice of Bacon, ready-boiled, to mix with it, and add a spoon-ful of a la Mode Beef Sauce not too high seasoned, one dozen and a half of Yolks of Eggs beat up, and six of the Whites; also a little pounded Coriander, Pepper and Salt, if the Sauce does not give it taste enough; mix all together very well, garnish a deep Stew-pan with slices of Lard all round, put the prepa-. ration into it, and bake it in the Oven: When done, turn it over gently, take off the Bacon, wipe the Fat with a Cloth, pour a brown Glaze over, and let it cool before using.

Oeufs Glac'es Glazed Eggs

Boil a little Broth in the Dish you intend for Table, break the Eggs into it as for poaching, and sprinkle a little Pepper and Salt over them; keep them only a moment over the Fire, for the Yolks should not be hard; boil also a few raw Yolks and Cream beat up together till pretty thick, pour this upon the Eggs, and rasp Parmesan Cheese over all; lay on a few small bit of Butter, and glaze with a hot Salamander.

Oeufs Au Pere Simon, Father Simon, Or Gaffar Any Thing

Make a Sauce with chopped Parsley, Shallots, Pepper, Salt, a little Ginger-powder, a good bit of Butter rolled in Flour, a spoonful of white Wine, and as much good Cullis; boil these a moment, then add a good Squeeze of Seville Orange: Serve this Sauce upon poached Eggs.

Oeufs Au Coulis De Legumes. Eggs With Cullis, Or Garden-stuff Porridge

Make a Porridge of Green Pease, or of Lentils, properly seasoned; leaving a few whole ones in it, to shew what it is: Serve poached Eggs upon it.

Oeufs En Caisses. Eggs In Paper-cafes

Mix some chopped sweet Herbs, with a bit of Butter, Pepper and Salt; put a little of this Farce into the bottom of each Paper-cafe, break an Egg thereon, lay some more of the Farce upon the Eggs, and strew Bread Crumbs over; broil over a gentle Fire, and colour the top with a hot Shovel: They must be as soft as if boiled in the Shells.

Oeufs A La Vestale - Virgin Eggs, From Being White, Unsoiled, Etc. Etc

Boil half a pint of Cream, and as much Milk, with a bit of Lemon-peel, Sugar, and a pinch of Coriander-feed, and reduce it to half: When it is al-most cold, mix some sweet pounded Almonds with it, two or three bitter ones, and five or six Yolks of Eggs; sift it in the Table-dish, and bake it between two slow Fires as a Cream, Oeufs au Salmi.