Take one onion, chop it fine, fry it a light brown in I oz. of butter, add one tablespoonful of Yeatman's" curry powder. Stir over the fire five minutes, then take^it off to cool ; spread on the bottom of a sauce- pan 4 ozs. butter, six whole eggs, four tablespoonsful of cream ; then add the onion, pepper, salt. Stir it on the fire till it becomes of the consistency of soft mashed potatoes, and serve it with rice. EGGS A LA ST. JAMES. 257 Curried Eggs. 2 ozs. onions, chopped fine, fried in 2 ozs. butter ; I tablespoonful curry powder ; I tablespoonful curry paste ; A little salt. Fry these together, then add half a pint of milk and a little cream. Let this sauce cook for a few minutes, and poach the eggs in it from five to ten minutes. Serve with rice, very hot. Eggs a la St. James. Take as many eggs as you have guests, and boil them hard in dariole moulds. The moulds must of course be large enough to hold the ^g^ when broken into it. When quite cold remove the ^gg from the mould. Slice off the white at one end, taking care to preserve the shape of the white, and scoop out the yolk. Mix this with some anchovy paste, and put back in the white. Coat the eggs with aspic jelly, stand thern on the dish with the uncut part upwards, and pour round the sauce, which is to be half mayonnaise (that is mayonnaise mixed with cream✪ Eggs a la St. James ), slightly coloured with the anchovy paste. A variety of the same dish is made by using chopped truffles instead of anchovy paste. S .258 BOMBAY TOAST. Scotch Woodcock. Boil two eggs hard, and chop up fine ; put into a saucepan two tablespoonsful of anchovy sauce, and a large lump of butter. When dissolved stir in the chopped eggs, and serve on small rounds of buttered toast neatly arranged on a napkin. Bombay Toast. A spoonful of butter is placed on a hot-water plate ; as it melts stir in two eggs, cayenne pepper, and essence of anchovy, with chopped capers✪ Bombay Toast. Spread on small rounds of buttered toast. Serve on a napkin as above. Anchovy Toast. Prepare slices of bread, cut either the shape of cutlets or round ; fry them in butter, and spread on them anchovy paste ; let the paste just sink into the toast ; serve on a dish under which there is hot water, or on a napkin ; this looks better, but defeats the end of serving hot. ■fc> Anchovy Butter. Take six anchovies, those that are preserved in salt and water, wash them in several waters, if necessary lukewarm water, to get rid of all the salt. Remove the bones ; pound in a mortar ; pass through ANCHOVY BUTTER. 259 a tamis, and work in with an equal weight of butter✪ Anchovy Butter. Form into little balls : surround with watercress, and serve with pieces of toast in a toast-rack. Anchovy Butter No. 2. Take equal quantities of parsley leaves picked from the stalk and parboiled, of anchovies washed, boned, and pounded, and of fresh butter. Mix the ingredients thoroughly, and pass through a tamis. Form into balls. Ice them and serve with toast. Anchovy Allumettes. The anchovies used for this dish are to be those sold as ' anchovies in oil.' Dry them and cut into long thin strips ; roll each strip in paste, and fry. Let them drain on a sieve before the fire ; dress them two and two across each other on a napkin. Surround with fried parsley, and serve very hot. Anchovy Tartines.

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Take one onion, chop it fine, fry it a light brown in I oz. of butter, add one tablespoonful of Yeatman's" curry powder. Stir over the fire five minutes, then take^it off to cool ; spread on the bottom of a sauce- pan 4 ozs. butter, six whole eggs, four tablespoonsful of cream ; then add the onion, pepper, salt. Stir it on the fire till it becomes of the consistency of soft mashed potatoes, and serve it with rice. EGGS A LA ST. JAMES. 257 Curried Eggs. 2 ozs. onions, chopped fine, fried in 2 ozs. butter ; I tablespoonful curry powder ; I tablespoonful curry paste ; A little salt. Fry these together, then add half a pint of milk and a little cream. Let this sauce cook for a few minutes, and poach the eggs in it from five to ten minutes. Serve with rice, very hot. Eggs a la St. James. Take as many eggs as you have guests, and boil them hard in dariole moulds. The moulds must of course be large enough to hold the ^g^ when broken into it. When quite cold remove the ^gg from the mould. Slice off the white at one end, taking care to preserve the shape of the white, and scoop out the yolk. Mix this with some anchovy paste, and put back in the white. Coat the eggs with aspic jelly, stand thern on the dish with the uncut part upwards, and pour round the sauce, which is to be half mayonnaise (that is mayonnaise mixed with cream ), slightly coloured with the anchovy paste. A variety of the same dish is made by using chopped truffles instead of anchovy paste. S .258 BOMBAY TOAST. Scotch Woodcock. Boil two eggs hard, and chop up fine ; put into a saucepan two tablespoonsful of anchovy sauce, and a large lump of butter. When dissolved stir in the chopped eggs, and serve on small rounds of buttered toast neatly arranged on a napkin. Bombay Toast. A spoonful of butter is placed on a hot-water plate ; as it melts stir in two eggs, cayenne pepper, and essence of anchovy, with chopped capers. Spread on small rounds of buttered toast. Serve on a napkin as above. Anchovy Toast. Prepare slices of bread, cut either the shape of cutlets or round ; fry them in butter, and spread on them anchovy paste ; let the paste just sink into the toast ; serve on a dish under which there is hot water, or on a napkin ; this looks better, but defeats the end of serving hot. ■fc> Anchovy Butter. Take six anchovies, those that are preserved in salt and water, wash them in several waters, if necessary lukewarm water, to get rid of all the salt. Remove the bones ; pound in a mortar ; pass through ANCHOVY BUTTER. 259 a tamis, and work in with an equal weight of butter. Form into little balls : surround with watercress, and serve with pieces of toast in a toast-rack. Anchovy Butter No. 2. Take equal quantities of parsley leaves picked from the stalk and parboiled, of anchovies washed, boned, and pounded, and of fresh butter. Mix the ingredients thoroughly, and pass through a tamis. Form into balls. Ice them and serve with toast. Anchovy Allumettes. The anchovies used for this dish are to be those sold as ' anchovies in oil.' Dry them and cut into long thin strips ; roll each strip in paste, and fry. Let them drain on a sieve before the fire ; dress them two and two across each other on a napkin. Surround with fried parsley, and serve very hot. Anchovy Tartines.

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