Cookery for every household

Stuff the eggs according to any of the above recipes, and roll them in a very little flour to dry them. Then egg and bread-crumb them, and fry in boiling fat until a nice brown colour. Serve piled up on a hot dish with a dish paper under them, and garnish with parsley. 1347. Stuffed Eggs with Artichokes (CEufs Farcis aux Artichauts) 1 doz. eggs. 8 artichoke bottoms. 2 oz. butter. Seasoning. \ pt. white sauce. 2 table-sps. grated cheese. 1 table-sp. breadcrumbs. Hard-boil the eggs and leave them in cold water until they are wanted. Then shell them, and with a small round cutter cut away a small piece of the white from the side of each, just large enough to allow the yolk to pass. Pound the yolks in a mortar with half the butter and two of the artichoke bottoms. Seasoning to taste, and rub through a fine sieve. A little chopped truffle may now be added if wished. Now fill the eggs with this mixture, rounding it smoothly on the top. Saute the remaining artichoke bottoms in a small quantity of butter, and place them on a fireproof dish. Place an egg on the top of each, being careful that it lies steadily, cutting away a piece of the artichoke or egg, if necessary. Sprinkle the eggs with a little grated cheese, and mask them with some thick white or bechamel sauce. Sprinkle more cheese and a few bread-crumbs on the top, lay on a few small pieces of butter, and brown in the oven or under the grill. Note. — If liked, a ragoilt of mushrooms may be served in the centre (Recipe 516). Preserved artichoke bottoms can be used for this. If they are large, six will be sufficient. Trim them a little smaller with a round cutter, and use the trimmings to mix with the yolks of eggs. Probable cost, 2s. 1348. Eggs a l’Aurore (CEufs a l’Aurore) 4 hard-boiled eggs. J pt. white or bechamel sauce. A little butter. 1 tea-sp. chopped parsley. Salt. Pepper. 4 table - sps. grated cheese. 2 table - sps. tomato sauce. pinch of nutmeg. Cut the hard-boiled eggs in halves lengthwise, and spread them on the cut side with some of the potato mixture. Make them as much as possible the size and shape of the original egg- Then brush the pieces over with beaten egg and toss them in fine white bread-crumbs with which a little parsley has been mixed. When all are ready, fry them in boiling fat (see p. 248) to a pretty brown colour. Dish the eggs on a border of cooked spinach, and pour tomato or any other suitable sauce round. Probable cost, Is. DISHES WITH HARD-BOILED EGGS II. Cold Shell the eggs and cut them in halves crosswise. Remove the yolks, and cut a small piece off the whites to make them stand like little cups. Put three of the yolks into a basin with the trimmings of white, a piece of butter the size of a walnut, the chopped parsley, and a good spoonful of the white sauce. Season with pepper and salt, and work all together with a wooden spoon until smooth and thoroughly blended. Fill the little white cups with this mixture, pile it high in the centre, and smooth over like a dome. Now add half the grated cheese to the remainder of the white sauce (this sauce should be of a good thick consistency), put the mixture at the foot of a fireproof dish, and stand the prepared eggs in it. Sprinkle with the remainder of the cheese and a little melted butter, and brown quickly in a hot oven.