A bit of bacon the size of a walnut ; A little pepper, and a very little salt✪ Boiled Cheese. Cut the cheese very small, and let it melt in the cream over the fire, then stir in the yolk of one Q.^g. Serve on toast cut into squares or circles ; or in little china souffle cups, a slice of toast being laid at the bottom of each cup. The cups used must be of the smallest size made. Eggs.— Omelettes. There should be a small frying-pan kept entirely for omelettes and pancakes. It should never be washed, but wiped dry with clean paper or a cloth immediately after using. Take six or eight fresh eggs, break them, yolks and whites, into a basin, with a little salt and a spoon- ful of cold water. Beat them with a knife till they are thoroughly blended. Meanwhile the omelette pan must be on the stove with butter in it, and just before the butter boils, throw in the eggs ; just freeing the edges from the pan, so that they do not become frothy. When the eggs have nearly set, double the mixture up, so that it looks like an oval cushion. Let it take a golden colour, and dish up on an oval dish. Some EGGS. 255 people like a rich but clear meat gravy sent up round the omelette — a taste not to be commended. Fine herbs chopped fine, truffles or mushrooms chopped, or kidneys may be mingled with the eggs before frying. Eggs on China (su?- h plat). A fireproof china dish is to be put on the stove with some butter in it ; as soon as the butter is melted, three or more eggs are to be carefully broken into the dish. A little care is needed so that each yolk may be surrounded with white. Let the eggs remain long enough for the white to set, but not for the volk to harden ; sprinkle slightly with salt and pepper. Send up in the same dish. Broken Eggs and Asparagus Points. Take eight yolks and four whites of eggs. Stir thoroughly, always turning in the same direction. Throw in cooked asparagus tips (or chopped truffles). Have a stewpan ready, with either butter or broth enough to prevent the eggs from burning, and cook them in it. These eggs must be of the consistency of porridge, not of soup. Serve in a deep dish with croutons round. Canapes of Egg. Take six hard-boiled eggs, shell them, cut them lengthways, and take out the yolks, stir a large tablespoonful of flour quite smoothly into half a pint of water. Take three of the yolks, 4 ozs. fresh butter, 256 EGGS. 3 ozs. sardines, which must be washed, boned, and cut into small dice, and some parsley or chibbal chopped fine. Stir it without ceasing over the fire till it becomes a thick cream, taking care not to let it boil. Pour this while hot into a dish, upon which the whites of the eggs have been arranged. Pound the yolks of the three remaining eggs in a mortar with butter the size of a nut, and some salt. Rub it through a sieve over the whole, and serve. Eggs in Cases. The little china souffle cases are those intended for this dish. Butter the inside, and half fill with breadcrumbs which have been browned in butter, and which are seasoned with pepper, salt, and chopped parsley. Break an ^gg into each case, and cook in the oven or in a bain-marie, with water, not higher than the rim of the cases. CEufs Brouilles k I'lndienne.

AI-modernized reading of the original text

A bit of bacon the size of a walnut ; A little pepper, and a very little salt. Cut the cheese very small, and let it melt in the cream over the fire, then stir in the yolk of one egg. Serve on toast cut into squares or circles ; or in little china souffle cups, a slice of toast being laid at the bottom of each cup. The cups used must be of the smallest size made. Eggs.— Omelettes. There should be a small frying-pan kept entirely for omelettes and pancakes. It should never be washed, but wiped dry with clean paper or a cloth immediately after using. Take six or eight fresh eggs, break them, yolks and whites, into a basin, with a little salt and a spoonful of cold water. Beat them with a knife till they are thoroughly blended. Meanwhile the omelette pan must be on the stove with butter in it, and just before the butter boils, throw in the eggs ; just freeing the edges from the pan, so that they do not become frothy. When the eggs have nearly set, double the mixture up, so that it looks like an oval cushion. Let it take a golden colour, and dish up on an oval dish. Some EGGS. 255 people like a rich but clear meat gravy sent up round the omelette — a taste not to be commended. Fine herbs chopped fine, truffles or mushrooms chopped, or kidneys may be mingled with the eggs before frying. Eggs on China (su?- h plat). A fireproof china dish is to be put on the stove with some butter in it ; as soon as the butter is melted, three or more eggs are to be carefully broken into the dish. A little care is needed so that each yolk may be surrounded with white. Let the eggs remain long enough for the white to set, but not for the volk to harden ; sprinkle slightly with salt and pepper. Send up in the same dish. Broken Eggs and Asparagus Points. Take eight yolks and four whites of eggs. Stir thoroughly, always turning in the same direction. Throw in cooked asparagus tips (or chopped truffles). Have a stewpan ready, with either butter or broth enough to prevent the eggs from burning, and cook them in it. These eggs must be of the consistency of porridge, not of soup. Serve in a deep dish with croutons round. Canapes of Egg. Take six hard-boiled eggs, shell them, cut them lengthways, and take out the yolks, stir a large tablespoonful of flour quite smoothly into half a pint of water. Take three of the yolks, 4 ozs. fresh butter, 256 EGGS. 3 ozs. sardines, which must be washed, boned, and cut into small dice, and some parsley or chibbal chopped fine. Stir it without ceasing over the fire till it becomes a thick cream, taking care not to let it boil. Pour this while hot into a dish, upon which the whites of the eggs have been arranged. Pound the yolks of the three remaining eggs in a mortar with butter the size of a nut, and some salt. Rub it through a sieve over the whole, and serve. Eggs in Cases. The little china souffle cases are those intended for this dish. Butter the inside, and half fill with breadcrumbs which have been browned in butter, and which are seasoned with pepper, salt, and chopped parsley. Break an egg into each case, and cook in the oven or in a bain-marie, with water, not higher than the rim of the cases. CEufs Brouilles k I'lndienne.

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