A second Dudley book of cookery and other recipes

Butter well six small china ramekin cases ; sprinkle the bottom of each with chopped ham and parsley. Break an egg into each ramekin case ; place them in a saute pan, half-filled with boiling water ; cover with buttered paper and steam in the oven for about five minutes, or until the eggs are set. Cut the tomatoes in halves, season and put them in a saute pan in a hot oven ; put a very little piece of butter on each, and cook until they are tender. Toast the bread, and cut it into rounds ; fry the bacon ; lay half of a tomato on each round of toast. Unmould the egg ramekins on to the tomato ; arrange these neatly on to a hot dish, with the fried bacon laid round the tomatoes, and serve. % SCOTCH EGGS FOUR hard-boiled eggs, one pound of finely chopped sausage-meat, one gill of tomato sauce, raw egg, parsley, frying fat and breadcrumbs. Remove the shells from the eggs ; dip them in flour and cover completely with a layer of sausagemeat ; brush all over with beaten egg ; roll in breadcrumbs and fry a nice light brown colour in hot fat. Take up as soon as done ; drain them on a cloth or paper and cut in halves lengthways. Range the eggs, cut side up on a dish, with a little mashed potato under each egg. Garnish with fried parsley, and pour the tomato sauce, very hot, round the eggs, and serve. * CURRIED EGGS FOUR eggs, one ounce of butter, three-quarters of an ounce of flour, one onion, half an apple, two teaspoonfuls of curry powder, one and a half gills of white stock, salt and boiled rice. Boil the eggs for ten minutes ; shell them and place in a basin of cold water. Cut two of the eggs into four rounds and each round into two. Cut up smaller the other eggs ; peel the apple and onion, and chop finely. Melt the butter in a saucepan and fry the onion and apple a golden brown. Put in the curry powder, flour and a little salt ; stir over the fire for a few minutes ; then add the stock gradually ; simmer gently for about ten minutes. Put in the chopped pieces of egg and allow to get hot ; turn the curry on to a hot dish and arrange round it the boiled rice. Serve any sauce that may be over in a sauceboat. COOK some slices of hard-boiled eggs in a rich cream sauce ; fry some slices of Spanish onion. Serve arranged in a dish, and sauced with rich cream sauce. CUT some hard-boiled eggs in half, lengthways, and remove the yolks. Chop finely some shallots, parsley, sorrel and the yolks of the eggs. Season with grated peppercorns and salt. Fill the halves of the whites of the eggs with the mixture and bake in the oven. Serve with fried parsley as a garnish. EGGS A LA NORMANDE SAVOURY EGGS ANOTHER METHOD OF COOKING EGGS (GEORGETTE) TAKE some fine large potatoes in the oven ; cut each potato in half, lengthwise, with the point of a small knife, and remove the pulp. Cook the interior of each half potato with a fine chicken mincemeat mixed with cream and well seasoned. Place a poached egg, coated with Aurora sauce, in each, and serve very hot. AURORA SAUCE INTO one half-pint of boiling veloute, put the same quantity of very red tomato puree and mix the two. Let the sauce boil a little ; pass it through a tammy and finish it away from the fire with three ounces of butter whisked into it. % EGGS GEORGETTE