fry some butter; a quarter of a pound will do for a dozen of eggs. When the butter is completely fried, pour it over the eggs, and then put them into the frying-pan, which keep at a little distance from the fire, for fear the eggs should stick. When they are done at the bottom, use the salamander for the top, till they turn white. Then dish without breaking them, and pour over them a little vinegar.

635. Eggs au Miroir.

Butter the dish in which you are to send up the eggs, break eight of them, but mind that they are fresh; season with pepper and salt: then cut small pieces of butter over the eggs, and use the salamander, and a small fire under, till they are quite white. They must not be too much

done.

636. Poached Eggs.

Boil some water with a little vinegar. Take some fresh eggs, and break the point of the shell with your knife, that the egg may drop into the water without breaking. Turn with the shell to gather all the white round the yolk. Never poach more than four at a time. As soon as they are done, take them out, one at a time, and throw them into cold water. When you have poached the number you want, pare them well. Then with your finger rub them gently over in the water, that they may be very neat and white. They must be very soft. These serve for a great number of first and second course dishes. They may be served with sorrel, spinach, veal gravy, clarified gravy, &c., &c.

637. Poached Eggs Fried.

You must have a sauté-pan made on purpose for this dish, with little round holes in it, to fry the eggs in boiling oil. They fry better and are drier, when you use oil instead of butter. Fry them soft, but of a very brown

colour, and before you send them up, powder a little salt over, and glaze them.

638. Eggs à la Tripe-(in Tripe manner.)

Make a little thickening (No. 15), with flour and butter; fry a few chopped onions in the same stewpan before the roux is made brown. Moisten with some good boiling milk, pepper, and salt. Let the flour and onions be well done, and keep the sauce rather thick. Next have ten eggs boiled hard, cut them in quarters or in round slices, and put them into the sauce. Stir gently, that the yolk may not separate from the white, and serve up.

639. Eggs à la Maître d'Hôtel-(Steward's way.) Make a little white roux as above. Moisten with some good boiling milk, pepper and salt: let these stew for half an hour. Throw a quarter of a pound of fresh butter into the sauce, with a little parsley chopped very fine. Cut the eggs into the sauce, and send up to table quite hot. Add the juice of a lemon.

640. Eggs à l'Aurore—(Aurora's.)

Cut a dozen of hard eggs in two; take the yolks from them, which strain through a hair sieve, then make a sauce as follows: mark, in a stewpan, a quarter of a pound of butter, half a spoonful of flour, with pepper and salt, a little nutmeg, and half a pint of cream. Then stew this sauce till thick, but do not let it boil. Chop half the whites of the eggs, and throw them into the sauce. Next dish the whites, pour the yolks over them equally, baste them with a little butter, and use the salamander. Then serve up.

541. Eggs in surprise.

Cut a dozen and a half of eggs (boiled hard) in two. Take all the yolks and pound them in a mortar, with a

quarter, or, if you choose, with half a pound of butter, with which mix a little cream, pepper, salt, and grated nutmeg. When you have pounded about half an hour, add two raw eggs to thicken the farce (forcemeat). Then pare out the inside of the whites, and fill one-half of them again with the farce. Next mix some chopped parsley with part of the farce, and fill the other half of the eggs. Erect a little dome in the centre of the dish with some of the farce, and trim it all round with the stuffed eggs; contrive to give them a pleasing appearNext put them into an oven for ten minutes, and send them up quite hot. In paring the inside of the whites, you must leave only just enough to keep in the farce.

ance.

642. Croquettes of Eggs.

Cut the white of a dozen and a half of eggs (boiled hard) into small dice. Strain the yolks of six eggs through a hair sieve. Cut a couple of onions into dice, sweat them white in a quarter of a pound of butter, then put a spoonful of flour to fry; moisten with boiling milk, and season with salt and pepper. Next throw both the whites and yolks into the sauce. Let them cool, and cover them with crumbs of bread, as you do all other croquettes. If you were to put in all the yolks, the croquettes would get too dry; the remaining yolks may be used for salads, &c. Season of a good taste, and put fried parsley in the middle.

643. Andouilles of Eggs—(Hog's Puddings of Eggs.)

Cut the whites of eggs boiled hard into fillets as long as you can make them; cut a few truffles, onions, and mushrooms the same, sweat the whole, except the eggs, in a little butter. When done, put the ingredients in a hair sieve to drain the butter. Next make a cream sauce (see No. 590), which must be rather thick; mix the liquor in which the truffles, &c., have been sweated with the sauce, and set them boiling. When it is thick enough, put the fillets of eggs into it, and let it cool over ice. Make

two boudins, which you dip into an omelet, as you do the queen's puddings (No. 342). Fry them and send them up with fried parsley between the boudins. All the preceding dishes, from No. 634 to this last, are firstcourse dishes.

644. Eggs à la Neige—(in the manner of Snow.` Beat some whites of eggs, which boil in milk, with a little salt. Cut them all of a size with a spoon, and drain them. Then boil a pint of cream. When it boils, throw in the thin outside peel of half a lemon, a little sugar, and a very small quantity of salt; let the lemon steep. Then beat the yolks of four eggs with the cream, and let it thicken on the fire. When the cream is thick enough, strain it through a tammy, and mask the eggs à la neige with this sauce. Another time, instead of lemon use rose leaves, or almond laurel; although in England the latter is considered poisonous, a small quantity is never injurious.

645. Les Cocottes.

Put a little fresh butter at the bottom of small China

cups, called cocottes. Break a fine new-laid egg over the butter, with a little salt and some coarse pepper. Lay these over some red-hot ashes, and then use the salamander till the eggs are done soft.

646. Eggs brouillés.

There are various sorts of eggs brouillés, namely,-with mushrooms, with stalks of artichokes, with truffles, with cucumbers, with verjuice, with broth, and with asparagus heads, which are made as follows:

Break eight eggs into a clean stewpan with two ounces of butter, and a little salt and pepper; beat the eggs till the whites and yolks are well blended. Then put the stewpan on a slow fire, and keep constantly stirring with a wooden spoon; mind that the eggs brouillés are never to be grumous or clotted. A spoonful of broth or sauce

makes them more delicate, and add whatever to put in it, from the various names above.

647. Eggs and Bacon.

you intend

This may appear a common and vulgar dish. It is, however, very palatable, and well calculated for the keen appetites generated by shooting or the chase. Prepare it as follows:-Break with great care the number of eggs you intend to fry, (more than ten or twelve will never fry well,) without injuring the yolks; fry the butter till it becomes very hot, and throw the eggs gently in the pan; fry them very well, but do not let them be too much done; add some salt and pepper, and with the salamander slip the eggs dexterously on a dish; fry some bacon separately, and put it round the eggs. Serve very hot.