The new century cookery book

1892. GEufs a la Dreux. — 6 eggs, \ lb. lean ham (cooked), 1 dessertspoonful chopped parsley, \ oz. butter, \ gill cream, salt and pepper., cayenne, six rounds of buttered toast. Butter thickly six deep patty-pans, chop the ham finely and mix with the parsley, sprinkle well the patty-pans with this, so as to completely cover the inside of each pan, break an egg carefully into each pan, season with a pinch of salt, pepper, and cayenne, and divide the cream equally on top of each egg ; put also a tiny piece of butter in each. Put the tins in a saute-pan three-parts full of boiling water, place in the oven, and poach until the whites are completely set. Have ready some rounds of buttered toast as nearly as possible the size of the patty-pans, turn out the pans and dress them carefully on the toast, dish up, and serve very hot. 1893. Œufs à la Milanaise. — 6 eggs, 3 tablespoonfuls grated Parmesan cheese, 1 tablespoonful cream, toasted bread, pepper, about \ gill tomato sauce (No. 271), 1 \ oz. butter. Break the eggs into a basin, beat up well with a tablespoonful of grated Parmesan cheese and the cream, add a pinch of pepper. Divide this into four equal parts. Melt a little butter in an omelet-pan, pour in one part and make into a small omelet, taking care that the omelet is of a nice cushion shape. Proceed thus until four omelets are made. Roll each in Parmesan cheese, put them on an oval shape of buttered toast, sprinkle the surface with more Parmesan, put them on a bakingsheet, and place in a hot oven for two minutes. Dish up on a hot dish, pour round with hot tomato sauce, and serve. 1894. Œufs brouillés aux Pointes d'Asperges. — 6 eggs, 1 gill asparagus tips, 2 oz. butter, 1 tablespoonful cream, salt, pepper, and nutmeg. Boil the asparagus tips in salted water until tender, drain well, put them in a saute-pan with an ounce of melted butter, and saute over the fire for five minutes. Break the eggs in a basin, add the cream, season with a little salt, a pinch of pepper, and a grate of nutmeg, beat up well, put it in a stewpan with the remaining ounce of butter, stir over the fire for a little while, then add the asparagus, stir again until the eggs begin to set. Dish up on a hot dish, garnish with parsley, and serve. Slices of cucumber in place of asparagus points will be found a nice change. A pinch of caster sugar should be added when sauteing if cucumber is used. 1895. Œufs à la Boston. — 6 eggs, oz. butter, ^ large onion, 1 teaspoonful flour, 1 gill milk or cream, 2 oz. chopped cooked ham, salt, pepper, and nutmeg, % gill Madere sauce (No. 237 a). Peel and slice the onion and fry it in an ounce of butter to a golden colour, sprinkle in the flour, stir long enough to cook the flour, moisten with the milk or cream, season with a pinch of salt and half a pinch each of pepper and nutmeg. Separate the yolks from the whites of eggs and put the yolks with the onions &c., stir well and add one ounce of chopped ham. Beat the whites of eggs to a stiff froth and mix carefully with the above. Butter a round baking-tin or gratin-dish, dress the mixture neatly on it, sprinkle the top with chopped ham, bake in a hot oven for fifteen minutes ; when done, turn out on a hot dish and serve with Madere sauce. 1896. Scrambled Eggs. — 6 eggs, ½ gill cream, f oz. butter, salt and pepper to taste, toasted bread (buttered).