Cassell's dictionary of cookery

Egg Sandwiches.— Boil some eggs hard as if for a salad. When quite cold, cut them into thin slices, sprinkle with pepper and salt, and place the slices between nicely-prepared bread and butter. This is a convenient and delicate preparation for a journey taken in haste. Egg Sauce. — Blend two ounces of good fresh butter with a dessert-spoonful of flour ; put the mixture into a small saucepan with a wineglassful of water ; or, if the sauce be intended for salt fish, of the liquor in which the fish was boiled ; see that it is not too salt, a fault which a little, milk or water will remedy. Simmer, but do not boil. When ready to boil, draw the saucepan from the fire, and stir in two ounces more of butter and two or three hard-boiled eggs cut small. Time, one minute to simmer. Probable cost, 6d. for this quantity. Egg Sauce for Calf's Head. — Take half a pint of veal or any white broth, thicken it with an ounce of butter blended with an ounce and a half of flour ; add, when it boils, some minced parsley, three eggs boiled hard and chopped separately, yolks from whites, a little cayenne pepper, and a squeeze of lemonjuice. Take the sauce off the fire, and stir into it another ounce of butter. Serve in a tureen. Time, twenty minutes to boil the eggs. Probable cost for this quantity, 8d. Sufficient for a tureenful. Egg Soup.— Put the beaten yolks of two eggs into a bowl with two ounces of butter ; pour boiling water on the eggs, stirring rapidly the whole time until the butter has melted. Stir the mixture over a slow fire till it begins to simmer, then remove it from the saucepan, and throw it from one jug or bowl to another till the soup looks smooth and frothed. Once more make it hot, and send it to table. The above is a good meagre soup, but it may be much improved by using broth instead of water. Probable cost, 6d. per quart. Egg Toast. — Place a bowl containing three ounces of good butter in boUing water, and stir until the butter is quite melted ; mix it with four well-beaten eggs, and put them together into a saucepan, keeping it- moving round in one direction until the mixture becomes heated; then pour it quickly into a basin, and back again into the saucepan. Eepeat this until it is hot, but on no account must it be boiling. Have ready some slices of buttered toast, lay the mixture of egg thickly over, and serve very hot. Time, about five minutes. Probable cost, lOd. Sufficient for two persons. Egg Vol-au- Vents. — Mince two truffles and put them into a stewpan with two tablespoonfuls of thick cream ; add four eggs that have boiled twenty minutes, chop them small ; season with salt, pepper, and nutmeg. Have ready some paste-cases, and when the mixture has simmered five minutes, fill them and serve hot. Sufficient for six cases.