Oeufs Au Macarons

Done like a Cream, with Maca-roni-drops bruised, Orange-flowers preserved, Sugar and Cream.

Oeufs au Jus. Poached, and served, with Gravy Sauce.

Oeufs D L'ecarlate

Reddened with the Spawn of Craw-fish or Lobsters, sifted like a Cream, and finished in the same manner; garnish the Dish with the Tails.

Oeufs A La Grand-mere; Grand-mother

Beat up with a little Gravy and Cullis, sifted in a Stamine, finished like a Cream, and served with a little Gravy upon them.

Oeufs a l'Espagnole, Done as the last, all to a bit of Partridge, and one Shallot pounded; sifted as the former, and finished in the same manner.

Oeufs De Plusieurs Façon Au Gobelet

In Cups, as Cus-tard, to different odours and tastes.

Oeufs Au Plat En Ragout

Done in the Table-dish, with a .Ragout of Asparagus, Pease, or any other sorts of Garden-stuff.

Oeufs En Petit 'timbale Diversifies

Prepared as for the Poupeton, only done in smaller moulds: Serve with what Sauce you please.

Oeufs Au Verjus

With Verjuice Sauce; the Dish gar-nished round with Verjuice, or other Grapes, being first scalded a moment.

Oeufs En Piedesteaux. Pedestal

See Oeufs d la Coque, Page 482.

Oeufs En Salade

Mixed with any sorts of Sallading when hard boiled; or by themselves, with only chopped sweet Herbs, dressed as a Sallad.

Oeufs Au Gratin De Pistache

Poached in Sugar-syrup, and served upon a Gratin made of Cream, Bread Crumbs, and chopped Pistachio-nuts, with a few hard Yolks.

Oeufs A La Sauce D'oseille

One or two spoonfuls of Sorrel Juice, to make a Sauce with Butter, two raw Yolks, Pepper, and Salt; to serve upon poached Eggs.

Oeufs En Fricassee De Poulets

The same Sauce and Sea-soning as is done for Chicken fricassee, made pretty thick, to serve upon poached Eggs.

Façon De Faire Les Petits Oeufs Pour Garnir

How to make small Eggs or little Bullets for garnishing.

Pound six hard Yolks of Eggs with two raw ones; when well mixed, add a little Pepper and Salt, according to what use they are intended for; roll this into little bullets like marbles, some larger, some less, to imitate the groups found in Pullets, and then roll them in Flour to make them more or less hard. - They serve to garnish Pies or Ragouts of any sorts.

Bouillie - Bouillie

Pap or thick Mick. Mix a little Flour by degrees in Milk, (and half Cream, if agreeable) a little Salt and Sugar; simmer a long while on a slow Fire, stirring continually: When it is almost done, put the Dish you intend to serve it in upon the Fire, and a few spoon-fuls of Bouillie into it, to catch a little at bottom as a Gratin; pour the remainder upon it: Serve it in its natural colour, or colour it with a hot Shovel like a Cream.