Cassell's dictionary of cookery

Eggs and Garlic.— Pound ten cloves of garlic that have been boiled for twenty minutes — the water having been changed during the boiling— with a couple of anchovies ; put them, when well pounded, into a stewpan, and add two tablespoonfuls of oil, the beaten yolks of two eggs, a table-spoonful of vinegar, some pepper and salt, and mix all together while being heated. Put the mixture on a dish, and serve with sliced hard-boiled eggs. Four eggs will cut slices enough for this dish. Time, ten minutes to dress eggs ; two or three minutes to wami the mixture. Sufficient, two eggs to each person. Eggs and Gravy. — Put a young well-fed fowl into a stewpan with four ounces of butter, some spice, a faggot of herbs, and half a dozen small onions, let it brown slightly and equally ; add half a pint of stock, close the lid tightly, and finish the cooking over a very slow fire. Parboil the liver of the fowl in some good gravy, remove it, and poach half a dozen eggs in the same liquor. Rub down the liver to a paste, and use it to thicken the gravy in which the fowl has been stewed. Place the fowl on a hot dish, with balls of spinach round it ; lay a poached egg on each ball, flattening it with the back of the slice ; pour the gravy over the fowl, and serve hot. Time, one hour to stew the fowl. Eggs and Milk. — Beat six eggs with two ounces of loaf sugar and a pint of milk ; put the whole into a pie-dish, which set for three-quarters of an hour in a bain-marie. When done, sprinkle it with powdered sugar, pass the red-hot shovel over the top, and serve either hot or cold. Eggs and Mushrooms. — Cut off the ends and stalks from half a pint of mushroom buttons, put them into a basin of water with a little lemon- juice as they are done. Drain and slice them with some large onions, which fry in butter. Put them into a stewpan with some good gravy and the yolks of hard-boiled eggs, sliced separately from the whites, or simmer all in good fresh butter, flavoured with eschalot vinegar, and seasoned with pepper, salt, and mustard. Cut the whites of the eggs into rings, put some of them with the yolks into the stewpan just long enough to get hot, and garnish with the remainder and curled parsley. Time to stew mushrooms, twenty to twenty-five minutes. Probable cost of mushrooms, Is. to 2s. per pint. Eggs and Onions. — Fry some onions, nicely sliced, in butter; put a rather large sprinkling of cayenne pepper over them. Drain them from the butter, and put them on a dish before the fire to dry a little. Press out the juice of a lemon over them, and then lay nicely poached eggs on the top. Serve very hot. Time to fry onions, five minutes ; to poach eggs, three to four minutes. Six eggs sufficient for three persons. Eggs and Potatoes. — Boil seven or eight floury potatoes and mash them while quite hot; add one ounce of butter, the yolk of an egg, pepper, and salt, and, if liked, a little pounded onion, and boiled minced parsley. Roll the potatoes into egg-like shape, brush them EGG ( 198 ) EGG