High-class cookery recipes

Take some mushrooms, not too large and as much of a size as possible, peel and trim them, chop up the trimmings with the shalot and parsley, saute them in the butter, add a little SAVOURIES. brown sauce, the bread-crumbs, pepper and salt. Stuff the mushrooms with this mixture, put them in the oven for about ten minutes. Place each mushroom on a croute of bread its own size, and serve very hot. Œufs à l'Aurore. Ingredients. Five Eggs, hard-boiled. Mix half a pint of good White Sauce and Tomato Sance. Yolk of one Egg, raw. One tablespoonful of Tarragon Vinegar. Salt and Cayenne. Fried croutons of Bread. Two ounces of grated Parmesan. Cut the whites of the eggs into strips, and rub the yolks through a wire sieve. Reduce the vinegar in a stewpan ; add the sauce, then the raw yolk of egg, and cook. Season, add the shredded whites, and half the cheese to the sauce, and warm them up. Turn out on to a dish; sprinkle the yolk of egg and the rest of the cheese on the top and garnish with the fried croutons. Œufs à la Bonne Femme. Ingredients. Four Eggs, hard-boiled. One ounce of Butter. One teaspoonful of chopped Tarragon. Beetroot cut into fancy shapes. Small Salad. Cut the eggs in halves and remove the yolks ; pound these with the butter and tarragon. Fill the whites with the mixture; garnish with the pieces of beetroot, and arrange on a dish with the small salad round. Œufs à Madame. Ingredients, Fresh Eggs, as required. Chopped Parsley. Croutons of Bread. Anchovy or Bloater Paste. Butter. Take some small fireproof china fondu cases, butter them well inside with fresh butter, and sprinkle them with very finely chopped parsley. Break an egg carefully into each cup, stand them up to the middle of the cups in boiling water and cook for ten minutes till quite hard. Cut some rounds of bread the size of the cups, fry these a nice brown in boiling fat, spread these croutons with anchovy or bloater paste, worked up with some butter. Turn the eggs out on to the croutons, serve very hot. Œufs à la Suisse. Ingredients, Two ounces of fresh Butter. Eight Eggs. Eight thin slices of Gruyere Cheese. Two ounces of grated Gruyere Cheese. Nutmeg. Mignonette Pepper. Salt. One gill of double Cream. A little chopped Parsley. Spread the butter on the bottom of a dish and lay the slices of cheese on it ; break the eggs upon the cheese, being careful not to disturb the yolks. Sprinkle some grated nutmeg, mignonette pepper and salt over them ; mix the chopped parsley, the cream whipped, and the grated cheese together, and pour over them ; bake in a quick oven about ten minutes. Hand very thin dry toast with the eggs. Œufs Farcis à la Russe. Ingredients. Six hard-boiled Eggs. Caviare. Tomatoes. Oil. Vinegar. Cut the eggs in half, and take out some of the yolk from the centre of each half; fill this space in with caviare, and cover over with the yolk rubbed through a sieve. Serve on slices of tomato, with a little salad oil, vinegar, and pepper and salt over them. Œufs Farcis à la Provençale. Ingredients, Four Eggs, hard-boiled. Three Anchovies, boned. One teaspoonful of Essence of Anchovy. Watercress. Two ounces of Butter. Lettuce. Cayenne and Salt.