Cassell's dictionary of cookery

Eggs (a la Gruyere). — Melt a quarter of a pound of Gruyere cheese in a stewpan over a slow fire, with a small quantity of butter, a quarter of a pint of veal stock, a seasoning of finely-minced chives, parsley, grated nutmeg, and salt. Add, as soon as the cheese has been well stirred with the other ingredients, four well-beaten eggs, and stir till the herbs are sufficiently done. Serve with sippets of toasted bread. Eggs (a r Italienne) . — Break seven or eight eggs into a saucepan, with a bit of butter in it. Add the juice of a lemon, a glass of white wine, enough pounded sugar to make them decidedly sweet, a pinch of salt, and any approved flavouring, as orange-flower water or curaçoa. Then proceed exactly as with scrambled eggs {see Eggs, Scambled). When they are set without being hard, pile them on a hot dish, dust them well with sugar, and candy it a little either under a salamander or with a redhot fire shovel. Eggs (a la Maitre d' Hotel). — Slice and fry some Spanish onions in butter, but do not let them brown. Add a little fiour, some hot milk, chopped parsley, salt, and white pepper, and let the sauce thicken. Cut some eggs that have been boiled twenty minutes into quarters, lay them into the sauce, and when hot, aiTange the eggs neatly in a dish and pour the sauce over them. Eggs (a la Tripe). — Slice a dozen hard-boiled eggs thinly, and lay them in a stewpan with three ounces of butter mixed with a little flour. Before the eggs are put in let the butter dissolve. Add five or six onions, previously boiled and chopped fine, season with pepper and salt, and simmer for five minutes. Stir in slowly two table-spoonfuls of cream, and simmer another five minutes, when the sliced egg may be put into the gravy to warm for two minutes. Shake the pan round while warming, and serve with the sauce. Sufficient for five or six persons. Eggs (a la Tripe). Another way. — Boil six eggs for ten minutes, and throw them into cold water. Boil two Portugal onions. When partly done, change the water, and when quite done, peel and slice them. Simmer the slices of onion for another half hour in milk, and add a bit of butter rolled in flour. Slice the eggs lengthways, and when the butter has dissolved and the milk has thickened a little, put in the egg. Garnish the dish with sippets of toast, and serve with some newly-made mustard. Time to boil onions, two hours or more. Probable cost, Is. Sufficient for three or four persons. Eggs (a la Tripe). Another way. — Boil eight eggs hard, remove the yolks without breaking, and cut up the whites to a mince. Lay the yolks in the middle of a dish, and the whites round them. Have ready some bechamel sauce, add a dessert - spoonful of finely -cut parsley, and when hot, throw it over the eggs. Send to table garnished with croutons fried, or leaves of puff paste. Time, ten minutes to boil eggs. Probable cost, Is. 2d. Sufficient for four or five persons. EGG ( 197 EGG