A second Dudley book of cookery and other recipes

sauce, and sprinkle them well with grated Parmesan and Gruyere cheese mixed with fine raspings ; then transfer them to some croutes of bread fried in lard or dripping. Mask the eggs over with warm butter, and place under a grill to brown, or place them in an open hot oven. POACH several very fresh eggs, and put them into cold water to cool. Make a very light mousse of chicken. Butter some tartlet moulds and mask them with the chicken farce. Trim the eggs nicely, and place one in each mould, and poach in a gentle oven for five minutes. Unmould, and place each egg on croutons of fried bread. Place a slice of truffle or of very white mush-POACHED EGGS MORNAY CEUFS SARAH BERNHARDT room on top of each, and sauce over with a good half-glaze. Serve the eggs placed round a dish with asparagus points or small fresh green peas in the centre. White sauce should be served separately in a boat. EGG AND ASPARAGUS TARTLETS ARNISH the bottoms of some tartlet crusts with small green asparagus cut into pieces and cooked, and six green asparagus heads about one and a half inches in length, arranged in the tartlets in the form of a star. Place a poached egg, well coated with cream sauce, mixed with half its volume of asparagus puree, upon each tartlet, and serve very hot. Garnish with fried parsley round the dish. rPlHE secret of success in cooking an omelet is -■*- swiftness. The fire must not be too hot. Beat well with a fork two eggs — or more, according to number of persons. Add salt and pepper and half a teaspoonful of water. Put a piece of butter into a frying-pan, and let it get OMELET thoroughly hot ; then pour in the eggs. After a few seconds, pass a fork under the omelet, and as soon as it is cooked turn over on one side so that the pan is half empty. Turn on to a hot dish in such a manner that the side which was touching the pan will become the upper portion of the omelet. The omelet can be flavoured with finely chopped parsley, or made with mushrooms, also finely chopped ; or minced kidneys, or tomatoes. EGGS A LA TRIPE IdOR six eggs — finely mince two onions, and -L stew them in fresh butter, keeping them white ; sprinkle with a little flour, and moisten with a pint of boiling milk to make a smooth creamy white sauce, and cook gently for twenty minutes. Then pass this through a fine wire sieve or tammy, and transfer the preparation to a saucepan, and heat it well. The eggs must be poached hard, and cut into nice slices or quarters, and the sauce poured over very hot. Serve in an earthenware dish. EGG AND TOMATO RAMEKINS OlX eggs, three tomatoes, six slices of bacon, ^ four pieces of buttered toast, one dessertspoonful of chopped parsley, one tablespoonful of finely chopped ham and one ounce of butter.