The Dudley book of cookery and household recipes

pour the sauce over them until the dish is full. Lastly sprinkle a very little more grated Parmesan over them and add some pieces of butter. Place the dish in the oven to brown a golden colour and serve very hot. ¥ EGGS A LA TURQUE Take some cocotte pots and place in the bottom of each a little finely chopped chicken liver seasoned. Break into each pot a new-laid egg. Cover the egg with a little good consomme essence, a drop of lemon juice and a leaf of tarragon. Let poach in the oven and serve very hot for lunch. ¥ RUMBLED EGGS FOR EIGHT PERSONS Take four whole eggs and the yolks of two, six ounces of butter and a tablespoonful of water. Put these in a stewpan and season with salt and pepper. Stir over the fire with a whisk till the mixture thickens. Stir in a little more butter if required. Either serve plain or on toast, or mix in half a pint of picked shrimps some grated ham or sauted kidney, which should have been previously cooked, and mixed with a little good essence. EGGS GRATIN 1 1 1 AKE six new-laid eggs and boil them for seven minutes. Place them in their shells in cold water for a short time, then break off the shells, being very careful not to break the white of the egg. Have ready some croutes the size and shape of the eggs hollowed in the centres, and fried in butter a golden brown. Soak the croutes with white wine ; let this dry, and fry the croutes crisp again. Place an egg on each croute, and cover over with a very good cream sauce made with Bechamel sauce, half a gill of cream, and two tablespoonsful of grated Parmesan cheese. Season, sprinkle a little more Parmesan cheese over the eggs, and lay on them some small pieces of butter. Place this under a grill to get very hot and to gratin, but not to harden the eggs. DEVILLED HAM MIX sufficient plain mustard with salt, black pepper, cayenne pepper, a few drops of Worcester sauce, water, and one tablespoonful of mayonnaise to make a paste thicker than ordinary mustard when mixed. Have thin slices of fat cooked ham, and spread the above paste thickly on one side, then place on, or in, a gridiron. Grill the paste side firsts then the plain side, and serve very hot. You will find that the paste side colours very quickly on account of the mayonnaise. Sauce to serve separately Take a spoonful of good curry sauce. Add a little Bengal chutney and sufficient mustard paste to taste, and boil all together. A little tomato sauce can be added if liked. AN EXCELLENT RECIPE FOR DEVILLED CHICKEN OR GAME Take about two ounces of butter, half a tablespoonful of mustard, a tablespoonful of flour, pepper, and salt. Mix well together on a plate with a pallet knife, then add one large tablespoonful of Harvey sauce and one of Lea and Perrin’s Worcester sauce. Mix well. Mask over your pieces of chicken or game. Then take each piece and dip it in egg and bread crumb. Butter it well and and place it under a grill till golden brown. Serve with a few drops of demi-glaze over it. RECIPE FOR GRILL First grill chicken, game, or bones of lamb or mutton in a good quantity of fresh butter. Make following sauce : a small quantity of Worcester, a little mustard, and a small quantity of Bengal Club chutney. Put these ingredients into a saucepan, make them hot,