The complete cook book

First, make small toasts about two and one-half inches in diameter, and one inch thick, fry them in butter, lay over a coat of "pate de foie gras" about one-quarter inch thick, taking care to leave a hole in the middle. Second, dispose them on a warm dish and place upright on each toast in the hole managed in the "pate de foie gras" an egg poached and carefully shelled. Third, let melt in a saucepan one-quarter pound of "jelly of meat" and one-quarter fresh butter, mix well the whole; don't allow to boil and pour over the eggs. BAKED EGGS. To make a very pretty dish of the baked eggs, slightly salt the whites, beat to a stiff froth and spread upon a well-buttered platter. Make little cavities here and there upon the surface and into them drop the yolks. Bake in a very moderate oven until the whites are a light brown. VERMICELLI EGGS. Vermicelli eggs make a most attractive dish, are easily prepared and very delicious. Boil four eggs twenty minutes; when cold, separate the yolks from The Complete Cook Book. 187 the whites, and mince whites fine. Cut six rounds of bread and toast in the oven until a delicate brown, not too hard. Make a cream sauce of one tablespoonful of butter, one heaping tablespoonful of flour, one pint of milk, one teaspoonful of salt, pinch of pepper. Add the minced whites to the sauce and pour boiling hot over the toast. Rub the yolks though a fine sieve over all. EGGS, AU GRATIN, FOR LENT. Boil the eggs hard, peel and cut them in slices, and lay them in a deep dish in close circular rows. Make a sauce of a tablespoonful of butter, the yolks of four eggs, a little grated cheese and half a cup of sweet milk. Stir this over the fire until it thickens, pour it over the eggs, strew some bread crumbs on the top, and bake for about ten minutes; then send to the table hot. OMELETS. There are only a chosen few who make a good plain omelet. First of all, promptitude and decision are absolutely necessary qualifications. Next you should have a thick-bottom sheet-iron pan that is perfectly smooth, and keep it for omelets only. It should never be washed, but cleaned either by scrubbing it with salt or by putting fat in it and when it becomes boiling hot pour off the fat and rub the pan with soft paper until bright. Never turn an omelet, but push it and roll it with either a skimmer spoon that has a flat blade with holes, or with a limber, broad-bladed knife. Wash the butter in which they are cooked, as any salt left in it will spoil your omelet. An omelet when done should be a fawn color or simply a golden brown, never burned. Add salt and pepper at the last moment, as salt toughens the eggs if put in too soon. Have the butter heated to a gentle heat. Fierce heat scorches the eggs. PLAIN OMELET. Break into a bowl four eggs, and with a fork beat until the whites and yellows are thoroughly mixed, or 1 88 The Complete Cook Book. give a dozen vigorous strokes. Add one tablespoonful of boiling water to each egg and beat for a moment until mixed, and last of all add a lump of butter the size of a marble. Place in your omelet pan a tablespoonful of clarified butter, and when just hot enough to color the eggs, pour in your omelet, shake it over the fire, raise it as it cooks with your skimmer spoon, and as the omelet sets dust it quickly with salt and pepper, gently roll it in an oblong shape, slide it into a hot dish, pour a teaspoonful of melted butter over it and serve immediately. A little practice will make you perfect. This is the basis of all omelets. Vary them by substituting different seasonings. Parsley, grated ham, chopped onion cooked a little, grated cheese, asparagus tips, minced green peppers cooked slightly, mushrooms, chicken livers, lobster, shrimp, tongue, sardines, or any seasoning that may suit the individual taste. OMELET SOUFFLE.