The victory cookery book

Method.—Slice the eggs, mix the white sauce and tomato sauce together, place a_ little on a dish, arrange the sliced egg, cover — with sauce, sprinkle with crumbs or chopped yolk of hard-boiled egg, and bake lightly in an oven or under a grill. Omelette with Dried Eggs Omelettes are made as well with dried eggs as with fresh. The eggs should be beaten till thoroughly blended but not frothy. Season with salt and pepper and any addition potato, shrimps, chopped fish, vegetables, | i | desired, such as parsley, cheese, minced ham, | i) | EGG DISHES 207 ete. Only 4 oz. fat should be used for 2 or 8 eggs—more fat spoils the omelette. Have the fat hot in the pan before adding the eggs. Be careful when using dried eggs not to add more water than three times the weight of egg, otherwise the mixture will separate in the cooking, and they must be thoroughly soaked for at least 12 hour's and be quite smooth. Baked Marrow or Cucumber and Egg Materials.—1 marrow, thick white sauce (see p. 41), a little grated cheese, tomato or other sauce, seasoning to taste, 1 egg (hard boiled), a little flour and frying batter or crumbs, some mashed potato. Method.—Cook the marrow (see p. 149), but keep fairly firm, drain, and trim the _ pieces 2 inches by 2 inches. Mash the trimmings, which boil with a thick white - sauce as stiff as possible, mix with grated cheese and season highly, as without this marrow is insipid. Cut the egg into dice or chop finely, or, if desired, slice it. Put this into the sauce and sandwich the two slices of marrow together. It is essential that the marrow should be well dried, other- wise the pieces will not hold together. When 208 THE VICTORY COOKERY BOOK cold pass through flour, and also through frying batter, or through coating batter and — breadcrumbs, and bake in a hot oven to a golden colour. Serve with tomato or other sauce. This dish may be garnished with mashed potato or other vegetable; and — instead of egg, minced or sliced meat or nuts _| may be used. | Poached Eggs with Peas Purée Baked Materials—Peas, seasoning to taste, a — little fat or milk, some poached eggs, white — sauce (see p. 41), grated cheese. pany Method.—Steam the peas, and when done ~ pass through a sieve. Split peas are the best for this purpose. Season, and add a > little fat and milk. Make a bed of this on a baking-dish (fireproof), place on it a number — of poached eggs, well drained and cooked — not more than 8 minutes, sauce over with — thick white sauce, which should be boiling — hot, or when placed in the oven it will become ~ thin, and then the sauce will run down off © the eggs, spoiling the appearance of the dish, _ and hardening the eggs during the process | of baking. Sprinkle with grated cheese, and — bake quickly to a nice brown colour. | EGG DISHES 209 Eggs Poulette Materials.—2 hard-boiled eggs, } oz. of fat, 1 onion, $ pint white sauce (see p. 41), a few sliced cooked mushrooms, a few drops of - lemon juice, a little chopped parsley. Method.—Slightly fry the onion in the fat ~ and cut in slices, and mix this with the white _ sauce and cook till the onions are done. Add the mushrooms and lemon juice. Slice the eggs, mix all together, heat thoroughly, and dish up with chopped parsley sprinkled on top. Scrambled Eggs with Bread Sauce