A second Dudley book of cookery and other recipes

Heat some oil in an omelet pan until it begins to smoke slightly ; break the egg on a plate ; season it well and let it slide gently into the pan ; then with a wooden spoon quickly cover up the yolk with the solidified portions of the white, in order to keep the yolk soft. Drain the egg on a piece of stretched linen and proceed in the same way with the other eggs, until the required number is cooked. Serve the eggs on a hot dish, with fried bacon laid round them. POACHED EGGS WITH TOMATO TOIL up a pint of tomato sauce in a saute pan. Skim, if necessary, and drop in carefully five or six eggs. Cook them until the whites are firm, basting them well all the time with the sauce. Lift them out very carefully, trim and dish them up on a piece of fried or toasted bread. Pour over the sauce, which must have been seasoned with minced shallot, salt and pepper, and serve very hot. POACHED EGGS A LA REINE MINCE finely half a pound, or more, of cold cooked chicken, turkey, rabbit, pheasant or veal, freed from skin, bone and gristle. Fry this in a little butter and moisten with sufficient B6chamel sauce to make a nice creamy mince. Keep hot. Poach, in slightly salted water, as many eggs as required and trim them neatly. Put the mince into a dish and place upon it neatly the eggs. Surround the dish with small half-moon slices of bread fried in clarified butter, and serve hot. If liked, a little grated Parmesan cheese can be sprinkled lightly over the dish, and slightly browned in the oven or salamander. EGGS WITH BROWN BUTTER PUT half an ounce of butter into a small omelet pan, and cook it until it is almost black ; break the eggs into it, season and cook ; then tilt them gently on to a dish, and sprinkle with a few drops of vinegar. Great care must be taken not to break the yolks of the eggs. Another method is to poach the eggs in a dish, as usual, and then cover them with one-quarter of an ounce of prepared black butter and a few drops of vinegar, which should be added after the butter. POACHED EGGS VIN BLANC POACH carefully six to eight eggs in slightly salted water, flavoured with white wine and a few drops of lemon juice. Have ready as many fried croutons as there are poached eggs. Take up the eggs, trim them neatly and place one on each crouton ; then dish up. Have ready a sauce prepared with one gill of reduced white wine, an ounce and a half of meat glaze and one ounce of butter. The butter must be whisked in in very small quantities at a time and must not be allowed to boil. Season with a good pinch of cayenne or red chron pepper. Mask the eggs with the sauce, which must be thick enough to cover them entirely. Sprinkle a little finely chopped parsley over each egg, and serve quickly and very hot. EGGS WITH BLACK BUTTER MELT half an ounce of butter in a fireproof dish ; break into it four or five eggs ; place in a hot oven for about five minutes ; then pour over half an ounce of butter, cooked to a light brown colour, flavoured with a few drops of tarragon or chilli vinegar. Sprinkle with a few dried breadcrumbs, and serve. COAT four lightly poached eggs with Mornay