Harper's cook book encyclopædia

Eggs a la Carmelite. — Chop some sorrel, a little parsley, and two or three small boiled onions together ; add the yolks of six hard-boiled eggs, chopped separately ; season with pepper and salt, and mix with a little melted butter. Fill the whites of the eggs, which should be divided in halves, lengthways, with this mixture, and warm them thoroughly in a white sauce composed of 2 ozs. of butter and a quarter of a pint of cream, with a blade of mace to flavor. If flour be used it should be only sufficient to prevent the butter from oiling. Serve with a little lemonjuice squeezed into the sauce. Time, twenty minutes to boil eggs. Eggs a la Creme. — Hard - boil twelve eggs ; slice them thin in rings. In the bottom of a large baking-dish place a layer of grated bread-crumbs, then one of the eggs ; cover with bits of butter, and sprinkle with pepper and salt. Continue thus to blend these ingredients until the dish is full ; be sure, though, that the crumbs cover the eggs upon top. Over the whole pour a large teacupful of sweet cream, and brown nicely in a moderately heated oven. Eggs, Curried. — Boil .six eggs hard, throw them into cold water, and remove the shells. Cut each egg into four thick slices. Put two tablespoonfuls of butter in a frying-pan, and when it melts stir into it a small onion, minced. As this browns, add a table-spoonful of flour into which you have rubbed a teaspoonful of curry powder. Stir until well blend- ed, pour in gradually a cup of veal or chicken stock, and stir to a smooth sauce, then add two table-spoonfuls of cream, and bring to the boilingpoint. Lay the sliced eggs in this sauce, salt to taste, and cook until the eggs are thoroughly heated. Eggs, Devilled. — Cut four hardboiled eggs into halves ; remove the yolks without breaking the whites ; mix the yolks with a teaspoonful of anchovy sauce, a little cayenne pepper and salt, and fill the white cups with it ; set them to stand, by cutting off the pointed tip, on a dish, surround them with small cress and finely cut lettuce. Eggs Dropped in Milk. — Put one cupful of milk in the chafingdish over hot water. Break several eggs, one at a time, into a saucer, and slip each one into the hot milk. Dip the milk over the eggs with a spoon, being careful not to break the yolks. When the white is firm, remove each egg to a slice of hot buttered toast, moisten with a little hot milk, and serve. Eggs a la Duchesse. — Flavor one quart of milk with vanilla or orangeflower water ; or, if preferred, boil it with lemon-rind, cinnamon, and laurel leaves till the flavor is extracted ; sweeten to taste, and when boiling have ready the whites of four eggs beaten to a froth. Drop these from a spoon into the boiling milk, turn the eggs until they are done, and then place them io drain. Send them to table in a glass dish, with a custard made with the yolks and some of the milk (with additional flavoring if required) poured over them. Time, two minutes to poach the whites. Eggs, Fricasseed. — Boil three eggs hard, and lay them in cold water. Melt a slice of butter in a stewpan, and throw in a small onion, finely chopped ; fry till soft. Mix a dessertspoonful of flour with the butter to a smooth paste, add two table-spoonfuls Eggs, Fried Eggs au Miroir