The exhibition cookery book

Break the eggs into a basin, season with pepper and salt, beat up well, and add the cream and the mushrooms (chopped finely). Melt the butter in a stew-pan, pour in the mixture of egg, cream, etc., and stir over the fire until the eggs begin to set. Have ready the toasted bread, well buttered, on a hot dish, pour the prepared eggs over the toast, and serve hot. Great care must be exercised not to over-cook nor under-cook the mixture, otherwise this dish will be spoilt. A few thin slices of streaky bacon nicely fried served round this dish will be found a great improvement if the dish is intended for breakfast. 22 1. SAVOURY EGGS ON TOAST. 4 — 6 poached eggs 1 tablespoonful of anchovy paste Pepper and salt 1.^ ozs. butter 2 firm tomatoes Chopped parsley Toasted bread Poach the eggs very carefully in slightly salted water containing also a little lemon juice, and trim them neatly. Mix the anchovy paste with the butter, cut the tomatoes into 4 — 6 nice slices, and remove the skin. Stamp out as many rounds of toasted bread as there are eggs, and spread the toast with anchovy butter. The round of toast should be the same size as the poached eggs. Place a round of tomato on top of the toast, and put an egg on each. Season with pepper. Sprinkle with chopped parsley, and serve hot or cold. TI3K EXHlBmO^^ COOKEllY BOOK. 2 2 2. ANCHOVY PATTIES. 12 anchovies 1 yolk of egg Cayenne 4 lb. puff paste 2 ozs. grated parmesan cheese Parsley Scrape, wipe and bone one dozen Gorgona anchovies, roll out some short paste or remnants of puff paste rather thin, enclose each anchovy neatly in the paste; place them on a baking sheet, brush them over with the beaten yolk of egg, mark slightly with a knife, sprinkle some grated Parmesan cheese and a pinch of cayenne over each. Bake them in a quick oven for ten minutes. Dish them up on a folded napkin, garnish with parsley, and serve quickly. Cut some slices of stale bread stamp out round or oval shapes by means of a paste cutter, and fry them a light brown in hot fat. Fry a finely chopped shallot in half an ounce of butter, put in the ham finely chopped, and stir over the fire till quite hot ; then add the yolks of eggs and the cream, season with pepper, and stir till it thickens. Pour about a tablespoonful of the mixture on to the croutes, sprinkle over with finely chopped parsley. Dish up and send to table very hot. 223. HAM CROUTES. 8 — 9 fried bread croutes h oz. butter 2 yolks eggs Pepper C — 8 oz. cooked bam 1 shallot Chopped parsley gill cream io8 TIIK KXJHBrriON COOKERY HOOK. 224. SAVOURY TONGUE CROUTES. <) — S p.roiites of fried bread li oz. butter 2 firm tomatoes 1 tablespoont'ul cream Pepper and salt 4 slices cooked ox tongue 1 oz. anchovy or bloater paste 1 egg Fried parsley Cut the tongue to the size of the croutes. Mix the anchovy or bloater paste with half an ounce of butter, and spread the croutes with it ; place the slices of tongue upon this. Break the eggs into a stew-pan, beat it well, and add the cream and half an ounce of butter ; season to taste. Stir over the fire until it thickens, pour a little over each croiite, and place a slice of tomato on top of each. Divide the remaining half ounce of butter into little bits, and put on the tomato. Set the croutes in a hot oven for a few minutes. Dish up and garnish with fried parsley, and serve very hot.