Cookery for every household

(3) By pouring a sauce over or round the egg. (4) By serving the egg on a puree of some kind. The following recipes will no doubt suggest many other tasty combinations. 1359. Poached Eggs with Cheese (CEufs PochSs au Fromage) 4 or 5 eggs. 1 gill white sauce. 3 tab.-sps. grated cheese 3 tab.-sps. bread-crumbs Pepper and salt. A little butter. Butter a flat dish, and sprinkle it with half the bread-crumbs and cheese. Poach the eggs, and place them on the top. Then pour over the sauce, and put the rest of the cheese and bread-crumbs on the top. Lay on a few small pieces of butter, and place in a hot oven to melt the cheese and lightly brown the top. Probable cost, 9 d. 1360. Poached Eggs with Curry Sauce (CEufs Poch6s a l’lndienne) Poach the required number of eggs, and serve them on round croutons of bread. Pour over them a good curry sauce (Recipe 685), and serve very hot. 1361. Egg Fritters (CEufs en Beignets) Poached eggs. Frying batter. Poach the eggs as directed in Recipe 1321, and place them in cold water. When quite cold, lift them out, drain them on a clean cloth, and season with pepper and salt. Then dip the eggs in frying batter (Recipe 1861), and fry them in boiling fat to a pretty brown colour. Drain, and serve them piled up on a hot dish, garnished with parsley. 1362. Poached Eggs with Lentils Prepare some puree of lentils as directed in Recipe 625, and put it in a hot dish. Poach the Poached Eggs with Lentils required number of eggs, and arrange them neatly on the top. 1363. Poached Eggs a la Maitre d'Hotel (CEufs a la Maitre d'Hotel) 6 eggs. I 6 pieces of hot buttered Maitre d’ hotel butter. | toast. Arrange the eggs, nicely poached, on the top of the pieces of toast. Put a pat of maitre d’hotel butter about the size of a shilling on the top of each egg, and send them to table while the butter is just melting. (For Maitre d’H6tel Butter, see Recipe 770.) Probable cost, 10 d. 1364. Poached Eggs with 4 eggs. 4 rounds hot buttered toast. | lb. cooked chicken or veal. 2 oz. cooked ham or Mince ((Eufs a la Reine) tongue. 2 table-sps. sauce OB gravy. Seasoning. Chopped parsley. Mince the meat and ham or tongue very finely, and heat it in a small saucepan with the sauce to moisten it. Season to taste, and spread this neatly on the rounds of hot buttered toast. Place a poached egg on the top of each, and sprinkle with a little finely-chopped parsley. Serve at once and very hot. Probable cost, Is. 4d. 1365. Poached Eggs with Mushrooms 4 eggs. | toast. 4 rounds hot buttered | 4 mushrooms. Choose mushrooms of a good size, wash, peel them, and remove the stalks. Put them on a greased tin or fireproof dish, sprinkle them with pepper and salt, and put a greased paper on the top. Then cook them in a moderate oven about 10 minutes. Meanwhile poach the eggs, and when ready place each one on a round of hot buttered toast and place a mushroom on the top. Note. — Another way to make this dish is to prepare a ragout of mushroom as directed in Recipe 516, to serve a little of this on each round of toast, and to place a poached egg on the top. Probable cost, lOd.