Harper's cook book encyclopædia

of gravy, and stir till thick. Cut the eggs into quarters, and lay them gently in the gravy. Shake the pan round, then throw in a small cupful of cream; shake the pan again, but do not break the eggs. When the sauce is thick and fine, put the eggs on a dish and serve with the sauce thrown over, and a garnish of lemon round the dish. Time, ten minutes to boil eggs, ten minutes to prepare the fricassee. Eggs, Fried. — The frying - pan should be scrupulously clean, or the white part of the eggs will be spoiled. Dripping, butter, or oil majT be used. Break the eggs first into a cup, and slip each one into the pan as soon as it is hot. As the eggs fry, raise their edges with a slice, give them a slight shake, and ladle a little of the butter over the yolk. In two or three minutes they will be done ; take them out and pare off the rough edges. Serve on slices of bacon, or lay them in a dish with bacon or ham as a garnish. Eggs, Frothed. — Mix the juice of a lemon with a table-spoonful of water, and beat up with it the yolks of eight eggs and the whites of four. Sweeten to taste, and add a pinch of salt. Put the mixture into an omelet-pan and fry carefully. Have ready four whites of eggs whipped with I lb. of fine sugar to a high froth, and flavored with vanilla or lemon. Place the omelet on a dish, and heap the frothed egg over it. Brown it lightly in an oven or before the fire. Time to fry, about five minutes. Eggs au Gratin. — Chop very fine an anchovy, a shallot, and a sprig of parsley, and mix them with three yolks of eggs to a small cupful of bread-crumbs and 2 ozs. 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 the 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. Eggs and Gravy. — Put a young, well-fed fowl into a stewpan with 4 ozs. of butter, some spice, a fagot of herbs, and half a dozen small onions ; let it brown slightly and equally ; add half a pint of stock, close the lid tightly, and finish the cooking over a very slow fire. Parboil the liver of the fowl in some good gravy, remove it, and poach half a dozen eggs in the same liquor. Rub down the liver to a paste, and use it to thicken the gravy in which the fowl has been stewed. Place the fowl on a hot dish, with balls of spinach round it ; lay a poached egg on each ball, flattening it with the back of the knife, pour the gravy over the fowl, and serve hot. Time, one hour to stew the fowl. Eggs a la Gruyere. — Melt x/\ lb. of Gruyere cheese in a stewpan over a slow fire, with a small quantity of butter, a quarter of a pint of veal stock, a seasoning of finely minced chives, parsley, grated nutmeg, and salt. Add, as soon as the cheese has been well stirred with the other ingredients, four well-beaten eggs, and stir till the herbs are sufficiently done. Serve with sippets of toasted bread.