Myra's cookery book

.\dd the fish, stir all well together and serve. EGGS, OMELETS, AMD CUSTARDS. 239 SECTION XL— EGGS, OMELETS, AND CUSTARDS. ■ ■■ ■ 0 — 'I — — c l.-EGGS, boiled. Order. Ingredients. Quantities. Method. I... Water Boil in a saucepan. 2... Eggs ... Put them in the saucepan when the water boils. 3- ... ... Let them boil 3 minutes. 4... ... ... ... ... Serve them on a napkin or in egg cups. Note— The fresher eggs arc, the longer they will take to boil. 2.-HARD-BOILED EGGS. Order. Ingredients. Quantities. Method. I... Water Boil in a saucepan. 2... Eggs ... Put them in the saucepan when the water boils. 3" Cold water ... ... Let them boil 15 minutes. 4... ... Pour into a deep dish. 5... Take out the eggs from the boiling water and plunge them into the cold. 6... ... Let them get cool, then shell them. 7... Salt ... Cut them in quarters and serve them on tomato sauce. 8... Sprinkle over. 240 MYRA'S COOKERY BOOK. 3.-FRIED EGGS, Order. Ingredients. Quantities. Method. I... Butter 3 oz. ... Melt in a fryingpan and let it brown. 2... Eggs 6 Break carefully one by one into the pan, and prevent them spreading. 3" Salt ... ... Sprinkle over. 4... • •• • • • ... ... When they are a nice colour take them out with a skimmer and put them on a hot dish. Note. — French cooks make the following addition to fried eggs. 5- Eschalot 1 Mix and throw into the butter that 6... chopped Bread crumbs j remains in the pan. 7 — Salt Sprinkle over and stir. 8... Water ... . . I Add a few drops. g... Vinegar ... ... Add 3 drops. 10... • • • • • • ... ... Pour this sauce over the eggs and serve hot. 4. -POACHED EGGS, Order. Ingredients. Quantities. Method. I... Water I pint ... ) 2... 3"' Salt Vinegar I spoonful I wine glass y Boil in a saucepan J full. 4... ... Let it boil fast. 5... Eggs 6 Break them carefully one by one into the saucepan. 6... ... • . « ... With the skimmer gently draw the white over each yolk. 7... ... ... ... One minute ought to suffice to set the eggs. 8... ... « • • • . . Move the pan a little on the fire, and let the eggs simmer for 2 or 3 minutes. Take them out with a slice. 0..- Trim, drain and serve on ip folded napkin, or on spinach, or other vegetable. EGGS, OMeLETE, and CUSTARDS. 241 5.-P0ACHED EGGS, en matelote. Order. In^edients. Quantities. Method, 1 ... Wine i pint ... Put in a saucepan. 2... Water i pint ... Add. 3” Sweet herbs... A bunch Add. 4... Onion I stuck with cloves Add. 5... Pepper and salt ... ... Add. 6... Garlic I clove Add if liked. 7... ... Boil for 15 minutes. 8... ... ... Take out the herbs, &c. g... Eggs G Break into the sauce and poach one by one, taking them out when done. 10... Fried sippets Place on a dish, put the eggs on the top and keep them hot. II... Butter I oz. ) 12... Hour I tea spoonful ^ Work together and add to the sauce. 13... ... ... Reduce the sauce, strain, and pour it over over the eggs, and serve very hot. 6.-EGGS d la moutarde. Order. Ingredients. Quantities. Method. 1... Butter 2 OZ. Melt in a saucepan. a... Mustard I tea spoonful Add and mix well together. 3- Vinegar A few drop s Add. 4- Pepper and saK Add. 5- Eggs 6 Boil hard, shell, and cut in half lengthways. 6... ... ...