Cassell's dictionary of cookery

Eggs and White Sauce.— Cut five hardboiled eggs in halves, so as to form cups of the whites when the yolk is removed. Mix the yolks to a paste with a table-spoonful of cream and an ounce of butter ; add to it a tea-spoonful of minced onion and parsley, and when well flavoured with salt and cayenne, fill the whites and set them over steam till quite hot. Pare off the pointed tips, as before directed {see Eggs a la Bonne Femme), that they may stand steadily on the dish. Serve in white sauce. Time, ten minutes to boil eggs. Eggs, as Snow. — Separate the yolks from the whites of six eggs. Beat the whites to a froth, with a little finely-powdered sugar. Have ready a full pint of new milk well sweetened and flavoured with vanilla, orange-flower water, or rose-water. When it boils, drop in, one by one, table-spoonfuls of the frothed egg, and when set, remove each with a sHce. By varying the quantity dropped in, a handsomer dish will be obtained than by keeping to one uniform size. Arrange the patches of snow on a large dish, and group the large ones in the centre. If the milk has cooled a little, mix the egg-yolks slowly and very gradually with it till all is used, and it has become thick. Pour this amongst and around, but not over the snow. Serve cold as a supper dish. Eggs (au Gratin). — Chop very fine an anchovy, an eschalot, and a sprig of parsley, and mix them with three yolks of eggs to a small cupful of bread-crumbs and two ounces of butter; season with salt and pepper. Have ready a hot dish ; butter it well, and strew the mixture over the bottom. Place the dish in a Dutch oven, and brown it slightly; then break half a dozen eggs into separate cups and slide them neatly on to the dish, after which return it to the oven for three minutes, or until the whites have set. Serve immediately. Probable cost. Is. 3d. Sufficient for three persons. Eggs (au Miroii-). — Spread butter upon a dish that can be set on the fire ; break the egg over it, adding salt, pepper, and two spoonfuls of milk ; place it on a slow fire, with a red-hot shovel over it, and serve when the eggs are set. Or, cut some asparagus tops into pieces Hke peas; boil them a quarter of an hour, then take them out, and put them into a stewpan, with a bunch of parsley, chives, and a piece of butter; set them over a slow fire, put in a pinch of flour, add a little water, and let them stew, seasoning with salt and sugar. When done, put them into the dish they are to be served in, and break over them some eggs, seasoned with salt, pepper, and nutmeg. Set them for a short time over the fire, press a red-hot shovel over, and serve the yolks soft. Eggs, Beating. — This is best done with rods of wood in a shallow, flat-bottomed pan ; bestow the beating with short, quick, downward strokes, without moving the elbow, which should be kept close to the side. When the EGG ( 199) S6G foaming and bubbles disappear, and the beaten eggs assume the appearance which has been weU described as that of a rich boiled custard, your task will have been very well accomplished. Kent's egg-beater is an excellent little instrument which greatly facilitates this process.