Oeufs Au Point- Du-jour - Eggs Of A Fine Colour - (point-du-jour, Signifying The Dawn Of Day)

Put a quarter of a pound of Ham into dice, and simmer it with a little bit of Butter till it is done; roll well-poached Eggs in pretty thick Batter, made of Flour, Wine, Salt, and a little Oil; then strew the bits of Ham thereon, and fry them in Hog's Lard: Serve with fried Parsley.

Oeufs En Crépine, A Ce Que L' Ont Veut

Eggs in Cowl to what you please. Put bits of Cowl large enough to wrap a poached Egg therein, with a little ready-prepared Farce of any kind, Minced-meat, stewed Greens, or. Onions fried in Butter, as for Sauce Robert; roll them up, dip them in Yolks of Eggs, and bake in the Oven about a quarter of an hour in a Baking-dish: Serve with what Sauce you please; that most used is Cullis Sauce, made pretty relishing or sharp with Lemon-juice, Oeufs au Zephir. Puffed, or raised Eggs. Separate the Whites and Yolks of eight Eggs carefully, without breaking the Yolks; froth up the Whites; cover one of the Yolks carefully in a spoonful of it, and so proceed till all the Yolks arc covered; then slide them gently off into a hot Friture, one after another: Serve with much the same Sauce as the last.

Oeufs Au Président

Dip well-drained poached Eggs in Yolks beat up, strew Parmesan Cheese rasped, and Bread Crumbs over them, and fry a moment in very hot Friture: Serve with fried Parsley.

Having already dwelt as long upon Egg Articles as can be either pleasing or instructive, I shall only take such notice of the remainder of Receipts as will give a general idea of them. These varieties are more properly calculated for Popish countries, where a great number of Meagre Dishes are necessary: At the same time I shall give the names of them, that none may be deceived by pompous titles upon a Bill of Fare, Which, after all, are frivolous in themselves, and easy in the execution.

Oeufs Au Celadon, Sea-green Eggs. Poached In Water, And Made Green With Pounded Spinach - Oeufs Au Verd-pre. Pale Or Meadow-green Sauce

Oeufs d la Charmante. Mashed with a little Sugar-caramel and Cream, called Charmante, viz. handsome, from the different colour given by the Caramel and Cream.

Oeufs A La Nonette, From Nuns. See Oeufs Au Lait, Oeufs Au Vin De Champagne

Beat up with a glass of white Wine, or done with Onion Ragout, with Wine in it; the Eggs are boiled hard, cut into quarters, and warmed in it.

Oeufs En Poupeton A La Crème

Poupeton from Poupe-toniere; a Stew-pan so called, for being made round and deeper than usual. - See Oeufs a la Creme; done as a Cake; the difference is only the addition of Onions first prepared in Butter.

Oeufs en Capote, A Great-coat; hid or masqueraded with the Whites frothed, and chopped sweet Herbs, much as those au Miroir.

Oeufs accompagnes, viz. garnished with something else; done upon the Table-dish, with bits of fried Bread and Bacon between each Egg.