Stuffed Eggs

Cut some hard-boiled eggs in half, mince the yolks with a few olives and capers, some anchovies thoroughly washed, a few truffle trimmings, and a little tarragon, add some pepper, and fill each half egg with this mixture. Pour some liquefied butter over, and warm them in the oven. Then place each half-egg on a round sippet of bread fried in butter to a light yellow color, and serve.

Buttered Eggs

Break 4 eggs into a basin, and beat them well; put 2 oz. butter and 2 tablespoonfuls cream into a saucepan; add a little grated tongue, pepper and salt to taste; when quite hot, add the eggs, stir till nearly set, then spread the mixture on pieces of buttered toast and serve.

Fried Eggs

Melt a piece of butter in a 6mall frying-pan, break 2 eggs in it carefully so as not to break the yolks; when nearly set, slip them out on a hot dish, pour the butter over them, sprinkle with salt and pepper, and serve.

Fried Eggs with Tomatoes

Melt a small piece of butter in a saucepan, put to it a small quantity of French tomato sauce, add pepper and salt to taste, and when quite hot turn it out on a dish, disposing on it the eggs fried in butter.

Sippets (Fried)

Cut out of a loaf slices from 1/4 to 3/8 in. thick, shape them into triangles or arrowheads, all of a size; put some butter in a frying-pan, and when quite hot lay the sippets in it; turn them frequently, adding more butter as it is wanted, and taking care that they are all fried to the same golden color. A readier way, but producing not so nice a sippet, is to lay the pieces of bread in the frying-basket, and dip it in a saucepan full of boiling fat. They must afterwards be laid in front of the fire to drain.