The new century cookery book

Procure five small china souffle cases ; butter them well ; put a small piece of butter in each of them, also a tablespoonful of cream, a pinch of salt, and a little grated- nutmeg ; place them on a bakingsheet in a hot oven or on the top of the stove. When the contents commence to simmer break carefully in each one egg ; put a tiny pinch of cayenne pepper in the centre of each yolk ; put back on the stove or in the oven, and allow the eggs to set lightly. Have ready the ham or tongue finely chopped, sprinkle over the white part, so as to leave the yolks free ; serve very hot. 1901. Œufs Miroirés à la Princesse.— 6 eggs, 6 rounds fried bread, 1 oz. butter, 2 oz. cooked ham or tongue, parsley , the yolk of a hard-boiled egg, asparagus-point ragout, salt and pepper. Melt the butter in a saute -pan ; break the eggs one by one into a basin and slide them into the pan, and cook them in the oven until the whites are set ; season lightly with white pepper and salt. Cut them out with a plain round cutter and place each on a crouton of fried bread. Ornament the eggs with alternate little groups of chopped ham or tongue, chopped parsley, and chopped yolk of egg (hard-boiled). Dress them neatly on a round dish ; put them in the oven just a second or two ; fill the centre with a ragout of asparagus points and serve. 1902. Œufs farcis aux Crevettes. — 4 hard-boiled eggs, 12 large or 18 small prawns, 3 Gorgona anchovies, 1-| oz. butter, 1 tablespoonful bechamel sauce (No. 202), salt, pepper, and cayenne, 1 gill tomato sauce (No. 271). Remove the shell from the eggs, cut them in halves crosswise, scoop out the yolks and put them in a mortar, add the boned anchovies and picked prawns, and pound very fine. Rub all through a wire sieve ; return to the mortar, add the butter and bechamel sauce, mix thoroughly, and season to taste. Fill up the hard-boiled whites of egg, place a prawn-head in the centre of each, sprinkle the surface with a little grated Parmesan cheese ; put them on a buttered dish or saute-pan, and bake in a hot oven for about ten minutes. Dish up neatly, sauce round with hot tomato sauce, and serve. - 1903. Œufs à la Carnot (Hot). — Trim neatly some artichoke bottoms of a nice white colour, cut the edges like a fancy border, keep warm in some dissolved meat glaze. Have ready some rather thick chicken puree, finished with a little fresh butter over the fire. Poach a fresh-laid egg for each fond, place a tablespoonful of chicken puree in the fond, trim the eggs nicely, place on top, dish up, sauce over with gravy, and serve. 1904. Fonds à la Président.— Cut the edges of a number of preserved artichoke bottoms as for fancy border, mask them over with some dissolved meat glaze into which a little aspic jelly has been introduced. Put a little chicken puree at the bottom of each fond, cut some hard-boiled eggs in halves, cut off the points evenly, place one half on each fond, on top put a small slice of truffle, mask the whole with aspic jelly, set to cool, and serve.