The Dudley book of cookery and household recipes

Huntley and Palmer’s water biscuits. Spread each one with a good layer of fresh butter, a little cayenne, and Parmesan cheese. Put in a very hot oven. When taken out put a small piece of butter on each and serve very hot. EGG AND BREAKFAST DISHES If I were to fast for my life 1 would eat a good breakfast in the morning. Such dainties to them their health it might hurt — Ifs like sending them ruffles^ when wanting a shirty Who mixed reason with pleasure and wisdom with mirth. Ketaliation ¥ Better ill- fed than ill-bred. Highly fed and lowly taught. Shakespeare No one is so laughable as when he is hungry. Plautus / suspect that hunger was my mother. Plautus Breakfast makes good mermry. Rabelais Whatsoever was the father of disease^ an ill diet was the mother. A good honesty wholesome^ hungry breakfast. IZAAK WALTON Yet who can help loving the hand that has taught us six hundred and eighty-five ways to dress eggs ? Moore Meals and Matins hinder no man's journey. From the Latin Eggs badly boiled are good things spoiled. He that would eat a good dinner let him eat a good breakfast EGGS A L'AURORE For Six Persons Make a good Bechamel sauce — about a pint — and season. Add one gill of thick cream. Boil six eggs for ten minutes, shell them and cut the whites into fine shreds, and mix them in the sauce. When hot and well mixed pour into a fireproof dish — pass the yolks through a coarse hair sieve — shake this over the mixture lightly, add a few bits of butter on the top and place in the oven till hot. ANOTHER RECIPE FOR EGGS AURORE For Three Persons r 1 1 AKE three-quarters of a pint of boiling milk — infuse in it during half an hour one onion, one carrot, one bay leaf, thyme and two bunches of parsley. Melt two ounces of butter and two tablespoonsful of flour — mix well and pour it on the boiling milk until it becomes a creamy sauce, stirring it all the time. Boil six eggs (very fresh) for eight minutes. When your 2 A 189 sauce is ready pass it through the muslin and add a good-sized piece of butter. Cut the eggs as fine as possible (suppressing a little of the white), mix the white with the sauce. Put into a well-buttered fireproof dish, powdering the top of the mixture with some hard-boiled yolk of egg which you have passed through the sieve. Put into the oven for a few minutes to brown, taking care that the oven is not too hot, and serve. ¥ OEUFS A LA SUISSE Break a very fresh egg into a cup (or small pan made for the purpose) sprinkle over it a pinch of salt and pepper. Pour over it enough rich milk or thin cream nearly to cover the egg. Place it in the oven to poach for three or four minutes and serve quickly. A very little Parmesan cheese sprinkled over the egg before the milk is added is considered by some to be an improvement. The cup must be buttered before the egg is broken into it. EGGS BECHAMEL Take six new laid eggs, boil for ten minutes. Remove the shells and cut the eggs into quarters longways. Make a creamy Bechamel sauce with a gill of cream added and a little salt, and grated Parmesan cheese. Place the quarters of eggs in a fireproof dish,