Practical gastronomy and culinary dictionary

four omelets are made. Eoll each in Parmesan cheese, put them on an oval shape of buttered toast, sprinkle the surface with more Parmesan, put them on a baking- sheet, and place in a hot oven for two minutes. Dish up on a hot dish, pour round with hot tomato sauce, and serve. 726. CEuf-^^ Brouilles aux Pointes d'Asperg-es. — 5 eggs, 1 gill asimragus tips, 2 oz. butter, 1 tablespoonful cream, salt, pepper, and nutmeg. Boil the asparagus tips in salted water until tender, drain well, i^ut them in a saute-pan with an ounce of melted butter, and saute over the fire for five minutes. Break the eggs in a basin, add the cream, season witli a little salt, a pinch of pepper, and a grate of nutmeg, beat up well, put it in a stewpan with the remaining ounce of butter, stir over the fire for a little while, then add the asparagus, stir again until the eggs begin to set. Dish up on a hot dish, garnish with parsley, and serve. Slices of cucumber in place of asparagus points will be found a nice change. A pinch of castor sugar should be added when sauteing the cucumber. 727. (Eufs a la Boston.— 6 eggs, 1^ oz. butter, | large onion, 1 teaspoonful flour, 1 gill milk or cream, 2 oz. chopped cooked ham, salt, pepper, and nutmeg, -^ gill Madere sauce. Peel and slice the onion and fry it in an ounce of butter to a golden colour, sprinkle in the flour, stir long enough to cook the flour, moisten with the milk or cream, season with a pinch of salt and half a pinch of each pepper and nutmeg. Separate the yolks from the whites of eggs and put the yolks with the onions, &c., stir well and add 1 oz. of chopped ham. Beat the whites of eggs to a stiff froth and mix carefully with the above. Butter a round baking-tin or gratin-dish, dress the mixture neatly on it, sprinkle the top with chopped ham, bake in a hot oven for fifteen minutes; when done, turn out onto a hot dish and serve with Madere sauce. 728. Scrambled Es^gs. — 6 eggs, | gill cream, | oz. SAVOURIES AND BREAKFAST DISHES. 663 butter, salt aDcl pepper to taste, toasted bread (buttered). Break the eggs into a basin, add pepper and salt, beat with a fork until the yolks and whites are thoroughly mixed. Put it in a stewpan with the butter and cream, siir over a brisk fire until the mixture begins to set. Have ready a square piece of toasted bread well buttered, cut it into quarters, and put neatly on a hot dish ; turn the egg mixture on to this, garnish with a few sprigs of fresh parsley, and serve. Or, instead of dressing the eggs on toast, put the mixture, heaped up, in the centre of a dish, and garnish with sippets of toasted bread. 729. (Eufs brouilles aux Anchois. — 6 eggs, 1 tea- spoonful anchovy essence, 14 oz. butter, 2 tablespoon- fuls cream, 6 Gorgona anchovies, a pinch of cayenne pepper and salt, toasted slices of bread, parsley for garnish.