Cassell's dictionary of cookery

Eggs, Poached (another way).— Remove the skin from a boiled or roast chicken, and jjound the meat in a mortar with two ounces of good fresh butter. Bind it with the beaten yolk of an egg, and put it in a stewpan by the side of the fire to get hot through. Have ready a slice of bread nicely fried in butter, and four or five eggs poached. When the chicken mixture is hot, place it on a dish with the eggs over it, and the sippets of fried bread with slices of grilled truffle arranged alternately as a garnish. Time, ten to twelve minutes ; to poach eggs, about three minutes and a haK. Sufficient for three or four persons. Eggs, Poached in Gravy.— Take quite fresh eggs, break half a dozen into separate tea-cups, and slip each very gently into a stewpan of boiling water, one pint in quantity, to which has been added a wine-glassful of vinegar and a tea-spoonful of salt, previously boiled, but set to cool. Put the stewpan over the fire, and as the eggs set, remove them with a slice into a large flat dish of cold water. When required for table, trim, drain, and warm them in a rich brown gravy. Probable cost, 7d. or 8d. Sufficient for three persons. Eggs, Poached with Cream.— Put half a gill of cream into a small saucepan, and season it with salt, pepper, and pounded sugar to taste. Let it warm gradually, and when ready to boU, remove it from the fire and stir in an ounce of butter ; keep moving the saucepan round until the butter is dissolved. Have ready four or five fi-esh eggs poached ; lay them on a dish, pour the sauce quickly over, and serve. Time, three to four minutes to poach the eggs. Probable cost, 9d. Allow two eggs for each person. Eggs, Potted.— Pound the hard-boiled yolks of twelve eggs with a blade of mace. Mix them to a paste with two ounces of good fresh butter, and season with two tea-spoonfuls of salt and one of white pepper. Have ready some small pots, and chop the whites of the eggs very small. As the pots are being filled with the paste, strew in the chopped whites, and cover over the tops with clarified butter. Time, ten minutes to boil eggs. Probable cost, Is. 6d. for this quantity. Eggs, Preserved.— Whatever process be adopted, the eggs should always be newly laid. A solution of gum arable, if not too expensive, will be found to answer well. Smear the eggs thoroughly, and, when dry, cover with powdered charcoal, bran, or sawdust. They may also be preserved by plunging them ia a net in boiling water for about twenty seconds, and then packing in bran, &c. To keep a longer time, make a solution of quick-lime, salt, and cream of tartar, in the proportion of three pounds of Hme, one ounce of cream of tartar, and half a pound of salt, to about five or six quarts of boiling water. Wlien quite cold, cover the eggs with the solution, and throw a thick covering over the vessel. Salt, as in all cases of food preservation, is EGG ( 202 ) EGG