Eggs In Cocottes

Take some small china cups (called cocottes) and break a new-laid egg in each with a little butter; sprinkle over a little salt and pepper, set them on hot ashes and salamander the tops until the eggs are done and quite soft. Serve in the cups.

Eggs In Jelly

Boil ten or a dozen eggs until quite hard; then peel and cut into halves, lengthwise. Take as many patty-pans as there are halves of eggs, put in each pan half an egg. and pour over sufficient savory jelly to cover it; lay a thin slice of ham over each, and leave them until quite cold and the jelly is set. Turn the jelly out onto an ornamental dish, garnish with a few sprays of parsley, and serve.

Eggs In Shells

Put into a basin a teacupful of breadcrumbs; add a teacupful of finely-minced tongue or ham, a little salt, pepper, ground mustard, melted butter and chopped parsley; then work the mixture to a smooth paste with a little hot milk, and spread it on table shells; break some eggs carefully, put one on each shell; sprinkle over the top biscuit or cracker crumbs, and add a little salt and pepper; pour a dessertspoonful of liquefied butter on each and bake for five minutes, or until the eggs are firm Arrange the shells on a dish, garnish with fried parsley, and serve.

Eggs, Italian Style

Boil some eggs hard, cut them in halves, take out the yolks, weigh them, and put them in a mortar with an equal weight of butter, and pound together with a little breadcrumbs soaked in milk or cream, chopped parsley, one anchovy, a little chopped onion, grated nutmeg, pepper and salt. Put the mixture into a saucepan, and cook to a thick paste, adding a little cream or gravy. Fill the cavities of the whites with this, and serve cold with a salad, or hot in sauce, or on a puree of vegetables.

Eggs, Leo XIII

Make a Duchess potato preparation and form it into the shapes of chicken fillets; just when ready to serve, brown them in butter. Place them as a border on a round dish and over them lay a soft egg on each, between each egg put a very white, cooked cockscomb. Fill the center of the dish with a garnishing composed of cocks' kidneys, mushrooms and olives mixed with supreme sauce. Glaze the surface with a salamander and serve.

Egg-Loaf, Princess Style

Butter thickly a small charlotte mould, decorate the bottom and sides with cooked asparagus tops, thoroughly dried on a cloth. Take two glassfuls of supreme sauce, to it add four finely-chopped hard-boiled eggs and six raw yolks of eggs, season it well. Fill the mould with this preparation and steam it for thirty minutes. Turn the loaf out onto a round dish, decorate around with fried bread croutons, laying a poached egg on each one, cover with half glaze sauce, and serve.

Eggs, Lyonese Style

Put into a saucepan of water half a dozen of eggs and boil until hard. Peel and chop fine two medium-sized onions, put them into a stewpan with butter, and fry until brown; pour half a pint of broth over the onions; season with salt and a small quantity of grated nutmeg, boil gently and stir now and then until reduced to a rather creamy thickness. Peel the hard-boiled eggs and chop the whites. Put the latter into the sauce, boil up once, and then turn the whole out onto a hot dish. Garnish with the yolks of the eggs and small, baked puff paste cakes, and serve very hot.