Take twelve hard-boiled eggs, peel off the shells, cut them transversely in halves, remove the yolks, and put them in a mortar. Skin and bone eight anchovies, moisten them together with a little butter and some breadcrumbs, with a little milk, and pound with the yolks of the three raw eggs, seasoning to taste. Fry in a stewpan two tablespoonfuls of chopped onions until brown; add a teacupful of chopped mushrooms, season with powdered sweet herbs, and sprinkle over breadcrumbs and chopped parsley; when cool, mix them with the pounded preparation. Fill the whites of the eggs with this. Melt some butter in a stewpan, put in the eggs, the cut side uppermost, and bake in a moderate oven for twenty minutes, basting now and then with butter. Put two halves together, arrange them in a circle on a dish with sprigs of parsley in the center and round the base of the eggs, and serve.

Eggs Stuffed With Anchovies

Take some hard-boiled eggs, remove the shells, chop off a thin slice from each end, cut them in halves, take out the yolks and stand each half on its end on the dish in which they are to be served. For each egg take one anchovy, remove the scales and bones, cut them up very fine and mix with the yolks, previously crushed; put all into a saucepan with a little warm butter and stir until the butter is thoroughly mixed in. Put this into the whites and serve with Dutch sauce poured over.

Eggs, Sultana

Put into a basin the yolks of three eggs with a tablespoonful and a half of olive oil and one tablespoonful of chutney, beat well and turn it out onto a dish. Break six eggs, one at a time, into a teacup, put them one by one on the sauce and set the dish in a moderate oven until the eggs are set, but not overdone. Serve on the same dish very hot.

Surprise Eggs

Break the required number of eggs into a pan of boiling water to poach, but without cooking them hard; take them out to put in a basin with a squeeze of lemon juice, finely-chopped parsley and salt, and steep for several hours; take them out again, drain, put them in batter, then into some breadcrumbs, and fry one or two at a time in boiling fat until done to a light brown. Arrange some sprigs of parsley on a dish, place the eggs on the parsley, and serve.

Curried Egg Tartlets

Line some small tartlet moulds with very fine paste and cook them in the oven after filling them with raw rice; when they are baked empty the rice and unmould and leave them in a dry place. Boil a few eggs till quite hard and cut the whites into very small dice; mix them in with some creamy curry sauce, adding a little chutney. Just when prepared to serve fill the tartlets with this preparation and bestrew them with the yolks rubbed through a sieve so that the entire surfaces are covered. Serve on a dish covered with a napkin.

Trenton Eggs

Chop up fine one dozen hard-boiled eggs; add salt, pepper, chopped parsley and a pint of cream sauce, mingling all well together. Roll this preparation into balls the size of an egg; dip them first into flour, then into beaten raw egg, and lastly in breadcrumbs, and fry in very hot fat. Dress the croquettes on a bed of mashed sweet potatoes, and pour a little tomato sauce around.