Cassell's dictionary of cookery

Egg Wine. — Boil together in a delicate saucepan one or two glasses of white wine, with half the quantity of water ; sweeten to taste, and add a little nutmeg. Beat well in a basin one or two eggs, with a spoonful of cold water to each egg; pour the boiling wine very slowly into the basin, stirring steadily all the time, and then back into the saucepan. Hold the saucepan with one hand over the fire for only a minute, and stir with the other. Do not let the contents boil or they will be spoiled. Egg wine is often made without warming the egg, in which state it is lighter, if not so agreeable to the taste. Eggs (a la Bonne Femmo) . — Get six eggs of the same size, large ones, boil them ton minutes, and when cool enough, remove the shells carefully. Divide them equally in halves, take out the yolks and cut from each the pointed tip of EGG ( 196 ) EGG white that they may stand flatly. Make tiny dice of some cold chicken, ham, boiled beetroot, and the yolks of the eggs. Fill the EGGS (a la bonne FEMME). hollows with these up to the brim, and pile the dice high in the centre — two of ham and chicken, or separately, two of boiled beetroot, and two with the hard yolks. Arrange some neatly-cut lettuce on a dish, and place the eggs amongst it. Sufficient for three persons. Eggs (a la Carmelite). — Chop some sorrel, a little parsley, and two or three small boiled onions together; add the yolks of six hardboiled eggs chopped separately; season with pepper and salt, and mix with a little melted butter. FiU the whites of the eggs, which should be di^dded in halves, lengthways, with this mixture, and warm them thoroughly in a white sauce composed of two ounces of butter and a quarter of a pint of cream, ^with a blade of mace to flavour. If flour be used it should be only sufficient to prevent the butter from oiling. Serve with a little lemon- jmce squeezed into the sauce. Time, twenty minutes to boil eggs. Probable cost, Is. 4d. Eggs (a la Creme).— Tofive or six eggs that have been weU whipped to a froth add gradually half a pint of cream, and, while mixing, flavour with a teaspoonful of salt. Butter a mould and pour in the mixture. It may be baked in the oven for ten minutes, or placed over a pan of boiling water. When turned out of the mould, a rich brown gravy should be poured round it. Probable cost, 2s. Eggs (a la Duchesse). — Flavour one quart of milk with vanilla or orange-flower water ; or, if preferred, boil it with lemon-rind, cinnamon, and laurel-leaves till the flavour is extracted ; sweeten to taste, and, when boiling, have ready the whites of four eggs beaten to a froth. Drop these from a spoon into the boiling milk, turn the eggs until they are done, and then place them to drain. Send them to table in a glass dish, with a custard made with the yolks and some of the milk (with additional flavouring if required) poured over them. Time, two minutes to poach the whites. Probable cost, 9d. Sufficient for four or five persons. Eggs (a la Fran^aise) . — A very common and simple mode of dressing eggs is to slide them as if for poaching on to a well-buttered tin dish, and set them over the fire or in an oven until the whites are set. This is a favourite way of cooking them in France and Germany, where eggs are plentiful and cheap. Time, four or five minutes to dress.