Cookery for every household

Cook and shell the eggs as directed above, reheat them, place them on a hot dish, and strain over them the following sauce. Melt the butter in a small saucepan and blend the flour with it. Pour in the stock, and stir until boiling. Add the seasonings, regulating them according to taste. Allow the sauce to simmer for 10 minutes and it will be ready. Notes. — The eggs may, if liked, be placed on slightly hollowed-out croutes of fried bread. Poached, fried, or hard-boiled eggs may be devilled in the same way. Probable cost. Is. 1406. Surprise Eggs (CEufs en Surprise) 4 or 5 eggs. PuS pastry. Egg and bread-crumbs. Soft-boil the eggs and lay them in cold water. Then remove the shells very carefully, and sprinkle the eggs with pepper and salt. Roll out some scraps of puff pastry very thinly, and cut out as many oblong-shaped pieces as there are eggs. Wrap up each egg in a piece of pastry, sealing the joins with a little beaten egg. Cut off any superfluous pastry with a pair of scissors, and do not make it too thick in any one part, or it will not cook sufficiently. Now brush the eggs over with beaten egg, and toss them in fine bread-crumbs or finely-crushed vermicelli. Fry them in boiling fat to a golden brown colour, drain well, and serve hot, garnished with parsley. Note. — The round of pastry may be lightly coated with some savoury paste, such as shrimp or sardine, before wrapping up the egg in it. Probable cost, lOd. 1409. Plovers’ Eggs, to Cook and Serve These are looked upon as a great delicacy, and as a ride fetch a high price. They are very rich in flavour, and the white ha3 a decided bluish tinge, which gives the egg a very dainty and pretty appearance. Plovers’ eggs are usually hard-boiled and served either hot or cold, the latter from preference. They will require about 10 minutes to cook, and should then be placed in cold water until required. There are different ways of serving these eggs, but the simplest methods are the best. Cold they are often served in their shells in a little moss-lined basket, or shelled and used as a garnish for a simple green salad. Or another simple mode is to place each egg on a small oval-shaped piece of brown or white bread and butter and to garnish it round with a little savoury butter, such as maitre d’hotel, shrimp, ham butter, &c. (see p. 193), forcing this out through a small paper cornet, and then to serve them garnished very lightly with mustard and cress or watercress. It is not so usual to serve plovers’ eggs hot, but they may be, if preferred, by reheating them in any good sauce and serving them with the sauce poured over them or en casserole. 1407. Eggs in Tomatoes, 1 ((Eufs & la Mazarine) 6 tomatoes. 6 eggs. 1 dessert - sp. chopped parsley. 1 tea-sp. chopped onion. Salt. Pepper. 1 oz. butter. A few bread-crumbs.