Harper's cook book encyclopædia

the surface of the water, and let it boil gently about three minutes. Lay upon a dish a thin piece of toasted bread; take the eggs out carefully with a small strainer, and lay the strainer with the eggs upon a cloth for a second, to drain the water from them ; then set them carefully upon the toast and serve very hot. Eggs, Potted. — Pound the hardboiled yolks of twelve eggs with anchovy sauce. Mix them to a paste with 2 ozs. of good, fresh butter, and season with two teaspoonfuls of salt and one of white pepper. Have ready some small pots, and chop the whites of the eggs very small. As the pots are being filled with the paste, strew in the chopped whites, and cover over the tops with clarified butter. These eggs will not keep long. Eggs, Scrambled. — When the pan has been well oiled with good butter, put into it as many eggs as it will hold separately, that each yolk may be entire. When the whites have become slightly hard, stir from the bottom of the pan till done, adding a piece of butter, and pepper and salt. When done, the yolks should be separate from the whites, although stirred together. Serve on hot buttered toast with anchovy sauce, potted meat, cheese, or fish spread over it first. The eggs should be of the consistency of butter. Time, five minutes. Eggs sur le Plat. — Butter well a porcelain platter ; put over the fire ; warm one minute ; break one egg at a* lime in a separate plate, and slide them gently on the hot, buttered platter. Put a few grains of salt and pepper on each ; cook two minutes without disturbing ; eggs cooked in a small porcelain cocote are done the same way. Eggs, Stuffed. — Half a dozen eggs boiled about eight minutes ; remove the shells, and, when cool enough. IOI Eggs and Sauce Eggs, Sunshiny cut in half and remove the yolks ; cut the rounded end off each white and stand them on a deep platter; then mash the yolks smooth, with a table-spoonful of butter, some finely chopped parsley, and pepper and salt ; then take a thick slice of stale bread, and, after removing the crust, soak it thoroughly in rich milk ; squeeze a little of the milk from the bread, and mash it up with the other ingredients ; roll lightly into little balls, putting one in each half of an egg. Next make a sauce with a pint of milk, a table-spoonful of butter, one of flour, and a little pepper and salt ; cream the flour and butter together, and add the milk ; put all on the stove, and stir constantly till it thickens ; then pour the sauce over the eggs and garnish the dish with parsley. Serve, with hot raised waffles, for lunch or tea. Eggs and Sauce. — Chop finely a teaspoonful each of parsley and chives, and put them into a stewpan with 2 ozs. of butter and a little flour ; add a glass of sherry, a teaspoonful of salt, and half the quantity of pepper. When the sauce has simmered about ten minutes, have ready half a dozen poached eggs ; lay them on toast, and send to table with the sauce poured round. Sufficient sauce for six eggs.