handful very fine, dry bread-crumbs.
Pepper and salt, and a little parsley minced fine.
3 table-spoonfuls butter or dripping.
1 cup broth, or drawn butter, in which a raw egg has been beaten.
Cut the boiled eggs when perfectly cold, into rather thick slices with a sharp, thin knife; dip each slice into the beaten egg; roll in the bread-crumbs which should be seasoned with pepper, salt and minced parsley. Fry them to a light-brown in the butter or dripping, turning each piece as it is done on the under side. Do not let them lie in the frying-pan an instant after they are cooked. Drain free from fat before laying them on a hot dish. Pour the gravy, boiling hot, over the eggs, and send to table.
Stirred Eggs.
6 eggs.
3 table-spoonfuls of gravy—that made from poultry is best.
Enough fried toast, from which the crust has been pared, to cover the bottom of a flat dish.
A very little anchovy paste.
1 table-spoonful of butter.
Melt the butter in a frying-pan, and when hot, break into this the eggs. Stir in the gravy, pepper and salt to taste, and continue to stir very quickly, and well up from the bottom, for about two minutes, or until the whole is a soft, yellow mass. Have ready in a flat dish the fried toast, spread thinly with anchovy paste.
Heap the stirred egg upon this, and serve before it has time to harden.
Scalloped Eggs (Raw).
6 eggs.
4 or 5 table-spoonfuls of ground or minced ham.
A little chopped parsley.
A very little minced onion.
2 great spoonfuls of cream, and 1 of melted butter.
Salt and pepper to taste.
½ cup of bread crumbs moistened with milk and a spoonful of melted butter.
Line the bottom of a small deep dish, well-buttered, with the soaked bread-crumbs; put upon these a layer of chopped ham, seasoned with the onion and parsley. Set these in the oven, closely covered, until they are smoking hot. Meanwhile, beat up the eggs to a stiff froth, season with pepper and salt, stir in the cream and a spoonful of melted butter, and pour evenly upon the layer of ham. Put the dish, uncovered, back into the oven, and bake five minutes, or until the eggs are “set.”
Scalloped Eggs (Hard-boiled).
6 eggs boiled, and when cold, cut into thin slices.
1 cupful fine bread-crumbs, well moistened with a little good gravy and a little milk or cream.
½ cup thick drawn butter, into which has been beaten the yolk of an egg.
1 small cupful minced ham, tongue, poultry, or cold halibut, salmon, or cod.
Pepper and salt to taste.
Put a layer of moistened crumbs in the bottom of a buttered baking-dish. On this lay the sliced eggs, each piece of which must have been dipped in the thick drawn butter. Sprinkle the ground meat over these, cover with another layer of bread-crumbs, and proceed in like manner, until the egg is all used up. Sift on the top a good layer of dry bread-crumbs. Cover the dish with an inverted plate, until the contents are heated through, then remove the plate, and brown the top upon the upper grating of the oven.
Whirled Eggs.
6 eggs.
1 quart of boiling water.
Some thin slices of buttered toast.
Pepper and salt to taste.
A table-spoonful of butter.
Put the water, slightly salted, in a saucepan over the fire, and keep it at a fast boil. Stir with a wooden spoon or ladle in one direction until it whirls rapidly. Break the eggs, one at a time, into a cup, and drop each carefully into the centre, or vortex of the boiling whirlpool, which must be kept in rapid motion until the egg is a soft, round ball. Take it out carefully with a perforated spoon, and put it on a slice of buttered toast laid upon a hot dish. Put a bit of butter on the top. Set the dish in the oven to keep it warm, and proceed in the same way with each egg, having but one at a time in the saucepan. When all are done, dust lightly with salt and pepper, and send up hot.
Poached Eggs à la Bonne Femme.
6 eggs.
1 teaspoonful of vinegar.
½ cup nice veal or chicken broth.
Salt and pepper to taste.
½ cup butter or dripping.
Rounds of stale bread, and the beaten yolks of two raw eggs.
Prepare the bread first by cutting it into rather large rounds, and, with a smaller cutter, marking an inner round on each, leaving a narrow rim or wall on the outside. Excavate this cautiously, not to break the bottom of the cup thus indicated, which should be three-quarters of an inch deep. Dip each round thus prepared in the beaten egg, and fry quickly to a yellow-brown in hot butter or dripping. Put in order upon a flat dish, and set in the open oven while you poach the eggs.
Pour about a quart of boiling water into a deep saucepan. Salt slightly, and add the vinegar. Break the eggs into a saucer, one at a time, and, when the water is at a hard boil, slide them singly into the saucepan. If the yolk be broken in putting it in, the effect of the dish is spoiled. When the whites begin to curdle around the edges, lessen the heat, and cook slowly until they are firm enough to bear removal. Take them out with a perforated skimmer, trim each dexterously into a neat round, and lay within
