Breakfasts, luncheons, and ball suppers

Melt in an enamelled saucepan two ounces of butter, add a table-spoonful of cream, remove it from the fire, and break into the saucepan four eggs ; flavour with pepper and salt, put the saucepan on the fire, and stir the whole with a wooden spoon until the mixture mixes like custard, being careful it does not curdle. Fry in butter some toast in sc]^uares of three inches, and put a table-spoonful of the mixture on each, and serve with three or four table-spoonfuls of Clear Brown Sauce (No. 35), slightly reduced. EGGS AND OMELETS. 73 BUTTERED EGGS WITH SHRIMPS, MUSHROOMS, TRUFFLES, ASPARAGUS, OR TOMATOES. No. 15. Buttered eggs can be prepared in the same way with picked shrimps warmed in milk, and mixed with a table- spoonful or two of Bechamel Sauce (No. 34), and put in the centre of the egg on each piece of toast ; a puree of kippered haddock, chopped truffles, or sauted mushrooms can be substituted for shrimps, or points of asparagus boiled and covered with butter, or the whole can be masked with a puree of fresh tomatoes. bouchAes of buttered eggs au g rat in, CHAMPIGNON, ASPARAGUS, ETC. No. 16. The inside of some small halfpenny rolls (No. 4) can be taken out and the rolls put in the oven again until crisp, when they can be filled with the buttered eggs, and either shrimps, truffles, mushrooms, asparagus points, or a spoon- ful of Maitre d’Hotel Butter put in the centre, and masked with a few fried bread-crumbs and served very hot. POACHED EGGS. No. 17. ^ Fill a long shallow saucepan with hot water and let it boil up, add for each pint of water a tea-spoonful of vinegar ; when boiling, break into the pan as many eggs as are re- quired, being careful not to break the yolk, or to let two touch each other. Let them poach until the white is set, when take each egg out with an egg-slice, let each egg drain, and put it on a piece of buttered toast three inches square. If the outside of the egg is ragged, trim it neatly before serving-. o 74 breakfasts, LUxNCHEONS, AND BALL SUPPERS. EGGS, FRIED. No. i8. Warm in a frying-pan two ounces of butter, and let it come to the boil without colouring ; break carefully into it as many eggs as are required, sprinkle with pepper and salt, and fry until the whites are set ; take them out with an egg- slice, and arrange in the dish on which they are to be served either with bacon, or puree of tomato, or Mait're d^Hotel Sauce (No. 38), or Bechamel Sauce (No. 34), or Fine Herbs Sauce (No. 49), or Au Jus with Clear Brown Sauce (No. 35). EGGS AUX FINE HERBS A LA CR£ME. No. 19. Small earthenware cups with handles are made es- pecially for serving eggs cooked in the following way : Put into each cup a quarter of an ounce of butter, put the cup in the oven and melt the butter ; take the cups out and break an egg into each, dust with pepper and salt, put them into the oven until the whites are set, and if the bottom should get cooked before the top, which is sometimes the case if the heat in the oven is not equal, pass a salamander over the top, which will have the desired effect; mask with Fine Herbs Sauce (No. 49), or Bechamel Sauce (No. 34), sprinkle with some fried bread-crumbs and serve hot. OMELETS, TO FRY. No. 20. Mix smoothly in a basin three eggs, add a table-spoon- ful of cream, half a tea-spoonful of mustard, a sprinkling of pepper and salt, and mix the whole well together.