Cookery for every household

Take five ramekin cases or dariole moulds and grease them carefully with clarified butter. Chop the ham finely, mix it with the chopped parsley, and coat the moulds with this mixture. Then break a fresh egg carefully into each, and season with pepper and salt. Pour about a tea-spoonful of cream over each, and put a small piece of butter on the top. Place the moulds in a tin with hot water to reach halfway up the sides, and poach in the oven until set. Have ready five neat rounds of hot buttered toast, turn the eggs out on the top of these, and garnish with sprigs of parsley. A little tomato sauce may be poured round. Notes. — Lightly browned bread-crumbs may be used instead of the ham and parsley. The toast may be spread with a little savoury paste or butter. Probable cost, Is. 1402. Eggs a la Tzarina (OEufs a la Tzarina) 6 eggs. 1 lb. spinach. 1 oz. butter. 2 yolks of eggs. \ pt. white or bechamel sauce. Seasoning. \ oz. butter. Prepare and cook the spinach as directed in Recipe 529, press it as dry as possible, and rub it through a fine sieve. Reserve about 1 tablespoonful of this puree for the sauce, and put the remainder into a saucepan with the butter. Cook for a minute or two over the fire to dry up any surplus moisture, mix in I or 2 table-spoonfuls of thick white or bechamel sauce, and bring to the boil. Then remove the saucepan from the fire, add the yolks of eggs, and season to taste. Grease half a dozen tartlet tins, fill them with the spinach mixture, and poach carefully until firm to the touch. The Eggs. — Grease six dariole moulds, break an egg carefully into each, season with pepper and 1403. CEufs Mollets (Soft-boiled Eggs) These are similar to poached eggs, only they are cooked in their shells. The eggs must be very fresh. Place them in boiling water, and let them boil steadily for 5 minutes. Then lift them out, and let them lie in cold water for 10 minutes. Remove the shells very carefully, and if the eggs are not required at once put them back in the cold water. If to be served hot, reheat them in hot and slightly salted water, or in hot stock or milk. These may be served according to any of the directions given for poached eggs. 1404. (Eufs Mollets & 1' Allemande 6 eggs. 6 croutes of bread i Allemande sauce. Melted butter. | Cooked spinach. Cook and shell the eggs as directed above, and keep them warm in hot water slightly salted. Prepare six oval croutons of bread, J-inch thick and a little longer than the length of the egg, and hollow them out in the centre. Dip them in melted butter, and brown them in the oven. Have ready also some allemande sauce (Recipe 706) and some well-cooked spinach. To Serve. — Place the eggs on the bread croutes, and arrange them in a circle on a hot dish. Pile the spinach in the centre, and pour the sauce over the eggs and round the dish. Note. — This dish admits of many variations by using different sauces and different vegetable purges. A nice savoury mince may also be put in the croute before placing on the egg. Probable cost, Is. 2d. 1405. (Eufs Mollets & la Diable 6 eggs. 1 oz. butter. 1 dessert-sp. flour. 1 gill brown stock. 1 dessert-sp. Worcester sauce. 2 table - sps. tomato puree. 1 dessert - sp. chopped chutney. 1 table-sp. ketchup. 1 tea-sp. chilli vinegar.