Soyer's standard cookery

Parboil, slice and fry one large onion nearly brown, add half a pint of milk and three hard-boiled eggs cut in slices. Stir over a slow fire for two or three minutes. Beat well the yolks of two eggs with a teaspoonful of parsley (dried and chopped), one ounce of grated cheese, a little pepper and salt. Add and stir this over a slow fire for seven or eight minutes. Give one squeeze of lemon juice, and serve very hot. Savory Eggs. Boil three eggs until they are hard, then take off their shells and leave them until they are cold; then cut them in half and remove the yolks and pound these till quite smooth, mixing with them a little chopped parsley, tomato puree, salt and pepper. Slice a small piece off the tops of the whites, so that they will stand upright, and fill them with the mixture, putting a sprig of parsley into the center of each, and serve them on a bed of small salad. Egg Cutlets. Boil two or three eggs quite hard, shell, and cut into rather thick slices. Dip each slice into beaten egg, seasoned with salt and pepper and minced parsley. Fry a light brown, and take them out of the pan the minute they are done. Drain, and arrange round a pyramid of savory rice, and pour tomato sauce round. Baked Eggs. Slice six hard-boiled eggs, place a layer of them in a wellbuttered baking-dish, and sprinkle thinly with grated cheese. Then place another layer of egg, and so on, until all are used. Pour half a pint of strong white stock over the eggs and cover thickly with a mixture of breadcrumbs and grated cheese. Bake in a quick oven for ten minutes and serve in the same dish. Baked Eggs. (Another Method.) Place six sliced hard-boiled eggs in a buttered dish and pour over them a sauce made by stirring over a fire the following ingredients : — A tablespoonful of grated ham, an ounce of grated cheese, the same quantity of butter, half a cupful of stewed tomatoes, a cupful of white stock flavored with the juice of a lemon and a little nutmeg, parsley, pepper, and salt. This should be cooked twenty minutes and strained before adding to the eggs. Cover the whole with a fairly thick layer of bread crumbs and grated cheese, and bake in a quick oven. Baked Eggs. (Another Method.) Cover the bottom of a well-buttered dish with some thin slices of Gruyere cheese, and break over it eight new-laid eggs, taking care not to break the yolks. Season with a little pepper, salt, and nutmeg. Now pour a gill of good thick cream over the eggs and sprinkle with about two ounces of grated Gruyere cheese. Set the dish in an oven and bake for about a quarter of an hour. If the surface is not sufficiently browned a hot salamander can be passed over it. Strips of thin dry toast should be passed round with this dish. Baked Eggs in Cases. Take some china or paper ramakin cases, butter them well inside, chop very finely a little parsley and a small piece of onion. Mix this with some fine breadcrumbs. Sprinkle some of this mixture in the cases. Put the cases on a hot bakingsheet, break an egg on each, and cover with the rest of the mixture; put into a hot oven, and when set, but not hard, dish at once. Baked Eggs and Tomatoes.