Harper's cook book encyclopædia

Eggs a l’ltalienne. — Break seven or eight eggs into a saucepan, with a bit of butter in it. Add the juice of a lemon, a glass of white wine, enough pounded sugar to make them decidedly sweet, a pinch of salt, and any approved flavoring, as orangeflower water or curagoa. Then proceed exactly as with scrambled eggs. When they are set without being hard, pile them on a hot dish, dust them well with sugar, and candy it a little either under a salamander or with a red-hot fire-shovel. Eggs au Miroir. — Spread butter upon a dish that can be set on the Eggs a la Maitre d’Hotel Eggs in the Nest fire; break the egg over it, adding salt, pepper, and two spoonfuls of milk ; place it on a slow fire, with a red-hot shovel over it, and serve when the eggs are set. Or cut some asparagus tops into pieces like pease, boil them a quarter of an hour, then take them out and put them into a stewpan, with a bunch of parsley, chives, and a piece of butter ; set them over a slow fire, put in a pinch of flour, add a little water, and let them stew, seasoning with salt and sugar. When done, put them into the dish they are to be served in, and break over them some eggs, seasoned with salt, pepper, and nutmeg. Set them for a short time over the fire, press a red-hot shovel over, and serve the yolks soft. Eggs a la Maitre d’Hotel. — Slice and fry some Spanish onions in butter, but do not let them brown. Add a little flour, some hot milk, chopped parsley, salt, and white pepper, and let the sauce thicken. Cut some eggs that have been boiled for ten minutes into quarters, lay them into the sauce, and, when hot, arrange the eggs neatly in a dish and pour the sauce over them. Eggs en Marinade. — Mix equal quantities of water and good veal gravy, two table-spoonfuls of each, with a teaspoonful of vinegar and a seasoning of pepper and salt ; put it into a stewpan, and stir in gradually two well-beaten yolks of eggs. When it thickens, and before it boils, have ready half a dozen nicely poached eggs, and pour the sauce over them. Garnish with parsley. Time, ten minutes to prepare. Eggs a la Martin. — Have ready a dish that can be put into the oven and baked. It should be like a deep, ordinary soup-plate, without the wide rim. It is easy enough to find plenty such at any store. Have it heated, but not too hot. Put into a small saucepan a teaspoonful of butter. Let it melt, but be careful that it does not brown. Then add a teaspoonful of flour (or more, if it is preferred thicker), and then very slowly, after the flour is well mingled, a cup of milk or cream. Then add four tablespoonfuls of grated cheese. Stir well, and when thoroughly heated pour into the dish you have ready, and with great care (so as to keep the shape) drop into the mixture four eggs. The ordinary dish will hold about four eggs and look well, but it may be possible to find larger ones. Put at once into the oven, and when the eggs are set serve at once. A few bits of parsley make the dish look more inviting.