Handbook of practical cookery

When done, the bread crumbs should show a surface of V6-2, BREAKFAST DISHES. pale brown, and the eggs be cooked rare. Serve upon the same platter on which the dish is prepared. Scrambled Eggs. — Eight eggs, one and one-half gill of cream, four ounces of butter, one tea-spoonful of salt, one half tea-spoonful of pepper. Put the cream and butter together in a small sauce-pan over the fire, and stir them until the butter melts. Take the sauce-pan from the fire and break into it the eggs. Sprinkle over these the pepper and salt, and returning the sauce-pan to the fire, stir its contents with a fork briskly until the eggs begin to firm. When this takes place, turn all quickly out upon a hot dish and serve at once. Eggs on Toast. — Eight eggs, two slices of buttered toast, one half tea-spoonful of salt, one dessert-spoonful of lemonjuice. Place a shallow sauce-pan over the fire, fill it nearly full of boiling water, and into this throw the salt and lemon-juice. Break the eggs one by one into a tea-cup, and pour them gently from this into the water, letting each egg form before another is put in. Allow two minutes and a half to each egg, and removing them from the water with a skimmer, place them, so drained, upon the slices of buttered toast. Curried Eggs. — Eight eggs, three ounces of butter, one and one-half ounce of flour, three gills of white stock, one table-spoonful of curry-powder, one half tea-spoonful of salt, one half tea-spoonful of sugar, one tea-spoonful of vinegar. Prop the eggs into a sauce-pan of boiling water, and let them boil therein for ten minutes. Throw them, when boiled, into a basin of cold water to cool, and while they are cooling melt the butter in a small sauce-pan, stir into it the dry flour and curry -powder, add the stock by degrees; and when this mixture reaches the boiling-point, let it continue to boil for two minutes thereafter. MUSHROOMS— POTATO SAUCE. 233 Throw in the salt, sugar, and vinegar, and draw the saucepan aside from the fire. Take the shells from the eggs and cut them into halves, put them into the sauce-pan with the prepared curry, and allow all to remain over the fire until the eggs are heated through, taking care, however, that the mixture does not boil, as this will cause the eggs to break up and so injure the appearance of the dish. When done pour all carefully into a hot deep dish, and serve with boiled rice. Mushrooms. — One and one-half dozen of large, fresh mushrooms, four table-spoonfuls of breadcrumbs, one eschalot, one half tea-spoonful of pepper, one half tea-spoonful of salt, two ounces of butter. Take eight of the largest mushrooms, skin them, and cut off the stalks. Chop the eschalot as finely as possible, and chop also finely the remainder of the mushrooms. Put the butter into a frying-pan, and place this over the fire, letting the butter melt and become hot. Brown in this the eschalot and chopped mushrooms, sprinkle over them the pepper and salt, and stuff the centre of the eight skinned mushrooms with this mixture. Sprinkle over each of these equal portions of the bread crumbs, place the mushrooms into a bakiug-tin, and placing this in a brisk oven, let them bake therein until a skewer will easily penetrate to the centres of the mushrooms.