Wholesome cookery

N.B. — These eggs are good eaten cold with a salad. 212. — Buttered Eggs. Put a lump of butter in a saucepan, break in some eggs, add pepper and salt; stir with a wooden spoon, 8G until the eggs are set. Serve at once, with or without fried sippets. 8 eggs to 1 oimce of butter will be found the right proportion. Buttered eggs can be flavoured with any material liked, such as the remains of dressed spinach, green peas, asparagus tops, tomato sauce, soubise sauce, chopped ham, stewed mushrooms. 213. — Buttered Eggs and Cheese. Proceed as above, but add 1 tablespoonful of grated Parmesan cheese to every 3 eggs. 214. — Buttered Eggs “ au Jus.” When the eggs are cooked as above, pour over them some hot clear gravy, such as the remains of gravy from roast beef or roast birds. 215. — Buttered Eggs (Spanish Manner). Peel 2 tomatoes ; fry them in some boiling oil with a little chopped onion, or shallot, or garlic. Break in 2 eggs, add pepper and salt, stir with a wooden spoon till just set, and serve quite hot. 216. — Eggs and Fine Herbs. Put in a saucepan some chopped parsley, .shallot, thyme, pepper, salt, gill of light white wine, a lump of butter, and sufficient flour to thicken; boil this a quarter of an hour. Put some hard-boiled eggs on a dish, pour the sauce over, and serve very hot. 217. — Eggs “ en Matelote.” Put in a saucepan 1 gill of red wine, 1 gill of stock; add a bunch of herbs, 1 onion (1 clove of garlic if liked), a few spices, pepper and salt ; boil all together 10 minutes. Strain the sauce, and poach, one after the other, 6 eggs ; take them out and put each egg on a fried sippet ; boil the sauce up for a few minutes. Add a lump of butter, and thicken with flour ; boil till the flour is cooked, and serve over the eggs. N.B. — A white matelote can be made in this manner : Boil some cream ; when boiling, poach some eggs one after the other in it. Flavour the cream with pepper, salt, and lemon-juice ; serve it over the eggs, and fried sippets round. The quantity of cream used must depend on the number of eggs poached, and whether a quantity of sauce is liked with them. 218. — Poached Eggs and Tomato Sauce. Have a thick tomato sauce ; when it is boiling, stir in a little butter, then poach some eggs in the sauce. Dish the eggs up; pour the sauce over them, and serve with fried sippets. N.B. — Eggs poached in béchamel, Robert, piquante, curry, and ravigote sauces are equally good. N.B. — Hard-boiled eggs simmered for a few minutes in any of the above sauces are also very good. The dishes may be varied by serving some plain boiled rice instead of fried sippets. 219. — Eggs “ aux Asperges.” Have some small tender asparagus cut in pieces ; soak them for a couple of minutes in boiling water, then put them in a saucepan with some parsley, shallot, and butter. Add a pinch of flour, and simmer together; then add a little water or stock, pepper and salt. When cooked, pour the sauce in a baking-dish ; place your raw eggs on the top, taking care not to break the yolks ; sprinkle with pepper, salt, and nutmeg. Cook in the oven till the eggs are set, and serve hot. 220. — Eggs “ sur le Plat.”