Myra's cookery book

Put the sauce on a hot dish. 7... Arrange the eggs on it, and put a spoonful of the sauce on each half egg- Note — F.ggs arc served n the same way with thick anchovy sauce, r 242 MYRA'S COOKERY BOOK. 7-STUFFED EGGS. Order. Ingredients. Quantities. Method. I... Eggs 8 Boil hard, shell, and cut in half length- ways. 2... Scoop out the yolks and pound them in a mortar. 3--- Crumb of bread 4 oz. j Soak the piece of bread in milk, / squeeze and pound with the 4... Milk ... ) yolks. 5... Butter ... Add the same weight as the yolks. 6... Parsley A few sprigs Chop fine and add. 7... Eschalots 2 or 3 ... Chop and add. 8... Pepper and salt Add. 9... Nutmeg ... Grate a little over, and mi.x well together. 10... Yolks of eggs 2 Beat up and add to the pounded yolks, &c. II... ... Mix well and press through a hair sieve. 12.,. ... ... Put some of this mixture in each of the hard boiled whites of eggs and pile it up. 13... ••• ... Spread the remainder on a baking dish and lay the halves of egg on it. 14... ... Put the dish on hot coals, and cover with a pan of hot coals. 15... ... When nicely browned serve very hot. 8. — EGGS, Vccossaise. Order. Ingredients. Quantities. Method. 1.. 2.. 3- 4.. 5-- G.. Eggs Ham Fat bacon . Butter Onion Parsley Sweet herbs. 6 I oz. I oz. I oz. I A few sprigs Same quantity Boil hard and shell. Chop all the ingredients very fine, and then pound quite smooth in a mortar. 243 EGGS, OMELETS, Ah-D CUSTARDS. EGGS, d I’ecossaise — [continued). Order. Ingredients. Quantities. Method. 8... Yolks of n Beat up. g... Pepper, salt, and nutmeg A pinch of each Add to the beaten yolks. 10... Cayenne pepper A small pinch Add. II... ... Mix with the pounded ingredients to moisten them. 12... ... ... Cover the hard boiled eggs with the forcemeat. 13... Egg I Beat up the yolk and white together. 14... Bread crumb ... Dip the eggs in the beaten egg. 15... ... KoU the eggs in. 16... Boiling fat ... Fry a good colour and serve very hot. 9-EGGS. brouilUs, or mumbled. Order. Ingredients. Quantities. Method. T... Butter 2 OZ. Melt in a stewpan. 2... Eggs 6 Break into a basin and beat up. 3- Pepper and salt ... ... Add to the eggs. 4... Chopped parsley I dessert spoonful Add. 5- Milk I dessert spoonful Add and mix well. 6... Pour the beaten eggs on the hot butter and stir well over the fire. 7... Fried sippets ... When the eggs are set, but not hard, serve. 8... Garnish the dish. befo?Jlfandyifason%"d,\'nd'chSid ““'<'=‘1 R 2 244 Myra'S cookery book. 10.— EGGS, siir le plat. Order. Ingredients, Quantities. Method, I... Fresh butter I oz. Spread on the bottom of a dish that can go on the fire. There are tin enamelled dishes made on purpose. 2... Salt and pepper ... Sprinkle over. 3--- Fresh eggs ... 4 Break them carefully into the butter, taking care not to break the yolk, and arrange them regularly. 4... ... Put the dish on hot cinders for ten minutes. 5... • 4 « . • • Serve oa the same dish. ll.-OMELET au.x fines lierbcs. Order. Ingredients. Quantities. Method. I... Parsley I 2... 3--- Bayleaf Chives 1' Chop fine and mix together. 4... Cress If liked ... 1 Break into a basin and beat them 5- Fresh eggs ... 6 well. 6... Salt and pepper )