When ready, sprinkle with the remaining yolk of egg, put through a sieve, and make a band round the dish with a little hot tomato sauce. Probable cost, Is. 1349. Eggs a la FermISre 4 or 5 hard-boiled eggs. 2 onions (Spanish). 1 oz. butter. Seasoning. I pt. milk. 1 tea-sp. flour. 1 tea - sp. chopped parsley✪ Eggs a la Fermière. Skin and scald the onions, then dry them and slice them very thinly. Melt the butter in a sauce- pan, put in the sliced onion, and fry it for a few minutes, but without browning. Now mix the flour with a little milk, and add it to the onion with the rest of the milk, pepper, and salt. Stir until boiling, and then simmer slowly until the onion is tender, stirring frequently. The mixture should be soft and thick. Turn it on to a hot dish, sprinkle with the chopped parsley, and serve the hard- boiled eggs very hot, and cut in quarters on the top. Note. — A little cream and less milk may be used if liked. Probable cost, 8d. 1350. Eggs 4 hard-boiled eggs. | lb. cooked potatoes. 1 egg. 2 oz. grated cheese. Seasoning. la Parmentier 1 tea - sp. chopped parsley. Egg and bread-crumbs,. Cooked spinach. Tomato sauce. Sieve the potatoes and beat them up with the egg and cheese, seasoning with pepper, salt, and a 1351. Sardine Eggs 4 hard-boiled eggs. 2 oz. butter. 2 or 3 drops vinegar. Cayenne pepper. 1 dessert-sp. sardine paste. Salad. Small biscuits✪ Sardine Eggs. Cut the eggs in halves across, remove the yolks, and cut a small piece off the white so that the pieces stand like little cups. Put the yolks into a mortar or strong basin with the butter, sardine paste, and seasoning, pound well, and then rub through a sieve. Spread the biscuits with some of the mixture, and fill up the egg-cups with the remainder, piling it high in the centre. Serve very cold, and garnish with cress or other small salad. Tinned sardines 'with the bone and skin removed may be used instead of the sardine paste. Notes. — This dish wall look better if the mixture is put into a forcing bag and forced into the eggs, a little being used to garnish round the sides of the biscuits. There are many varieties of this dish, as any savoury paste may be used instead of sardine flavouring. The decoration may also be varied — small pieces of pickle, ham, beetroot, or truffle cut in fancy shapes will help to give a little colour, while chopped aspic or a little fresh green salad instead of the little biscuits may serve as a bed upon which to dish the eggs. Probable cost, 10 d. 1352. Anchovy Eggs (CEufs Farcis aux Anchois) Prepare in the same way as Sardine Eggs, using 1 tea-spoonful anchovy paste and a little anchovy essence instead of the sardine paste ; or fillets of anchovy may be used instead of the anchovy paste. 1353. Cheese Eggs (CEufs au Fromage) Prepare in the same way as Sardine Eggs, adding 2 or 3 table-spoonfuls grated Parmesan instead of the sardine paste. A little made mustard should also be used to season. EGG DISHES AND OMELETS 321 1354. Curried Eggs, Cold (<Euis Froids & l’lndienne) 4 or 5 hard-boiled eggs. 1 or 2 oz. butter. 2 tea-sps. curry powder. Seasoning. 1 cupful boiled rice. 1 dessert-sp. salad oil. A few drops vine- gar. Nasturtium flowers. Capers✪ Curried Eggs, Cold.

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When ready, sprinkle with the remaining yolk of egg, put through a sieve, and make a band round the dish with a little hot tomato sauce. Probable cost, Is. 1349. Eggs a la FermISre 4 or 5 hard-boiled eggs. 2 onions (Spanish). 1 oz. butter. Seasoning. I pt. milk. 1 tea-sp. flour. 1 tea - sp. chopped parsley. Skin and scald the onions, then dry them and slice them very thinly. Melt the butter in a sauce- pan, put in the sliced onion, and fry it for a few minutes, but without browning. Now mix the flour with a little milk, and add it to the onion with the rest of the milk, pepper, and salt. Stir until boiling, and then simmer slowly until the onion is tender, stirring frequently. The mixture should be soft and thick. Turn it on to a hot dish, sprinkle with the chopped parsley, and serve the hard- boiled eggs very hot, and cut in quarters on the top. Note. — A little cream and less milk may be used if liked. Probable cost, 8d. 1350. Eggs 4 hard-boiled eggs. | lb. cooked potatoes. 1 egg. 2 oz. grated cheese. Seasoning. la Parmentier 1 tea - sp. chopped parsley. Egg and bread-crumbs,. Cooked spinach. Tomato sauce. Sieve the potatoes and beat them up with the egg and cheese, seasoning with pepper, salt, and a 1351. Sardine Eggs 4 hard-boiled eggs. 2 oz. butter. 2 or 3 drops vinegar. Cayenne pepper. 1 dessert-sp. sardine paste. Salad. Small biscuits. Cut the eggs in halves across, remove the yolks, and cut a small piece off the white so that the pieces stand like little cups. Put the yolks into a mortar or strong basin with the butter, sardine paste, and seasoning, pound well, and then rub through a sieve. Spread the biscuits with some of the mixture, and fill up the egg-cups with the remainder, piling it high in the centre. Serve very cold, and garnish with cress or other small salad. Tinned sardines 'with the bone and skin removed may be used instead of the sardine paste. Notes. — This dish wall look better if the mixture is put into a forcing bag and forced into the eggs, a little being used to garnish round the sides of the biscuits. There are many varieties of this dish, as any savoury paste may be used instead of sardine flavouring. The decoration may also be varied — small pieces of pickle, ham, beetroot, or truffle cut in fancy shapes will help to give a little colour, while chopped aspic or a little fresh green salad instead of the little biscuits may serve as a bed upon which to dish the eggs. Probable cost, 10 d. 1352. Anchovy Eggs (CEufs Farcis aux Anchois) Prepare in the same way as Sardine Eggs, using 1 tea-spoonful anchovy paste and a little anchovy essence instead of the sardine paste ; or fillets of anchovy may be used instead of the anchovy paste. 1353. Cheese Eggs (CEufs au Fromage) Prepare in the same way as Sardine Eggs, adding 2 or 3 table-spoonfuls grated Parmesan instead of the sardine paste. A little made mustard should also be used to season. EGG DISHES AND OMELETS 321 1354. Curried Eggs, Cold (<Euis Froids & l’lndienne) 4 or 5 hard-boiled eggs. 1 or 2 oz. butter. 2 tea-sps. curry powder. Seasoning. 1 cupful boiled rice. 1 dessert-sp. salad oil. A few drops vine- gar. Nasturtium flowers. Capers.

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