The new century cookery book

Break the eggs into a basin, add pepper and salt, beat with a fork until the yolks and whites are thoroughly mixed. Put it in a stewpan with the butter and cream, stir over a brisk fire until the mixture begins to set. Have ready a square piece of toasted bread well buttered, cut each into quarters, and put neatly on a hot dish ; turn the egg mixture on to this, garnish with a few sprigs of fresh parsley, and serve. Or, instead of dressing the eggs on toast, put the mixture, heaped up, in the centre of a dish, and garnish with sippets of toasted bread. 1897. Œufs brouillés aux Anchois. — 6 eggs, 1 teaspoonful anchovy essence, 1 \ oz. butter, 2 tablespoonfuls cream, 6 Gorgona anchovies, a pinch of cayenne pepper and salt, toasted slices of bread, parsley for garnish. Wipe the anchovies with a damp cloth, remove the fillets, and cut into strips. Cut the toast in oblong slices about three inches long and two inches broad, and butter them. Beat up the eggs ; put them, together with the anchovy essence, an ounce of butter, and the cream, in a small stewpan ; add a pinch of cayenne, and salt to taste. Stir over the fire until the mixture begins to set ; put an equal quantity on the buttered side of each piece of toast ; lay the strips of anchovies across each in the shape of lattice-work ; place a caper in each cavity ; dish up, put the dish in the oven for a few minutes, garnish with parsley, and serve hot. 1898. Œufs brouillés aux Truffes (Scrambled Eggs with Truffles). — 6 eggs, oz. butter, 1 large truffle, ^ glass Marsala, salt, pepper, nutmeg, 1 slice toasted bread. Cut the truffle into fine shreds ; put in a stewpan with the wine and a tiny piece of butter ; cover and reduce the liquid to about half its quantity. Break the eggs into a basin ; season with salt, pepper, and a pinch of grated nutmeg ; mix thoroughly. Melt the butter in a stewpan, pour in the eggs, stir over the fire until the mixture begins to set ; then add the truffle &c., quickly. Mix well together ; stir over the fire for another minute ; then turn on a hot dish on a slice of buttered toast ; dress in a heap, garnish with a few sippets of toast, and serve. Note. — Cooked ham, tongue, mushrooms, peas, asparagus points, &c., may be used as a change, in place of the truffles, but for cooked vegetables the wine should be omitted and replaced with cream. 1899. Œufs brouillés à la Turque (Scrambled Eggs, Turkish Style). — Break six to eight eggs into a basin, season with pepper and salt and a teaspoonful of chopped parsley. Whisk them well and stir into a stewpan containing an ounce of melted butter ; stir over the fire till the eggs are set enough to be turned out, then dress them in the form of a border on a hot round dish. Have ready a saute of chicken livers (finely sliced and tossed in butter, flavoured with shallot and parsley and suitably seasoned) ; put these in the centre of the dish, pour some hot tomato sauce (No. 271) round the base of the dish, and send to table immediately. 1900. Œufs garnis à la Coquette. — 5 neio-laid eggs, 1 oz. butter, about ^ gill cream, 2 oz. lean ham or tongue, salt, cayenne, and nutmeg.