Cookery

Oysters (Baked). — Cboose fairly large ones; when opened loosen them from the shell, put on each a tiny piece of butter, a pinch of finely-chopped herbs, and some salt and pepper with a suspicion of cayenne ; bake them in the oven and serve them on a serviett c. All fish that can be filleted, or the cold remains of which can be suitably flaked, can be gratined with Driessauces, and any kind of fish can be prepared with the matelote. EGGS AND POTATOES. CHAPTER VI. EGGS AND 1> O T ATOE S. Omelet (Plain).— Break some eggs into a basin, season with salt and pepper, put in two or three little pieces of butter, and beat with a fork. Meantime have some butter heating in a clean frying pan over the tire, and as soon as it begins to smoke throw in the contents of the basin, which will immediately spread all over the pan. Hold the handle all the time with the left hand, shaking the pan a little, so that there is no risk of burning, and with the right, b\ means of a fork or palette knife, lift the eggs gently from the pan, working steadily all round the utensil. hen the underneath part is just set, and before the centre becomes stiff, slip the omelet to the edge of the pan to turn it, and quickly reverse it on to the hot dish in which it should at once be sent to table. Ihe great mistake generally made in the manufacture of omelets is that the operator is apt to forget that the eggs really go on setting after they have left the pan, and should therefore be put into the dish whilst they are still almost liquid in the middle of the omelet. This omelet can be varied ad infinitum with the addition of fines herhen, chopped bacon, mushrooms, kidney, sardines, anchovies, etc., etc. Staffed Omelet. — Mix a little Hour with the eggs and seasoning, as this should be rather more like a pancake than an omelet pure and simple. Have ready, thoroughly minced, the cold remains of any fish, fowl, or meat, together with finely-chopped herbs and onions, rather hot seasoning moistened with the yolk of an egg, and, if necessary, a spoonful or so of stock. Fry the eggs, etc., in a small pan, spread the mixture over it, fold it, and dish it up ; or if more than one is required, send them in one by one as soon as they are ready, as they should be eaten very hot. Cheese Omelet. — Allow one egg, and one tablespoonful of flour to each person. Beat this together with plenty of seasoning, add a handful of grated Gruyere or parmesan cheese, and fry a good colour. Fold and serve. Bonnediame (Plain). — Stir together in a basin throe or four eggs, a quarter of a pound of grated cheese, salt, a pinch of cayenne, and either a gill of cream or a cupful of sour milk. Have ready some hot butter in a gratin dish, put into this a few slices of bread let them slightly brown ; then pour over each one a layer of the above mixture; bake in a brisk hot oven till just set, and serve very hot. Scrambled Etjtj s.— Beat up three or four eggs with a teacupful of milk, add salt and pepper to taste ; have ready some hot butter in a small saucepan, pour in the mixture and stir over the fire till it is just beginning to set, and has attained the consistency of cream. Serve on fried or plain toast. EGGS AND POTATOES.