Soyer's standard cookery

a bath of boiling fat until lightly browned. Poach one egg for each round of rice, poaching in water to which has been added a few drops of lemon juice, and when ready trim the eggs neatly and dish them up on the rounds of fried rice, and, if practicable, surround them with hot tomato sauce. Poached Eggs with Curried Onions. Blanch and slice one onion, and fry in fat until it is a golden color, mix with it a little good curry sauce. Poach two or more eggs carefully, and put them on neat squares or rounds of buttered toast. Pour the curried onions round, and serve. Poached Eggs and Calves' Liver. Take one pound of cooked calves' liver, mince thoroughly with sufficient parsley, pepper and salt, mix with just enough strong stock to well moisten the whole and pass it through a sieve. Now arrange the puree on a very hot dish, place six poached eggs upon it, and pour around a little thick stock flavored with tarragon vinegar and capers. Poached Eggs a la Reine. Poach as many fresh eggs as are required in water, to which is added a spoonful of lemon juice. Drain them on a cloth, and dish up on rounds of fried bread. Pour some thick brown curry sauce over the eggs, scatter a little finely-chopped parsley over each, and serve at once. Poached Eggs. In an earthenware cooking vessel melt a tablespoonful of butter with one small onion minced very fine, and a sprinkling of pepper and salt. Parsley or other herbs may be substituted for the onion. One by one drop six eggs into the melted butter and as soon as they are browned a little on the under side turn them carefully and brown on the other side. The eggs should be served at once in the vessel in which they have been cooked. Buttered Eggs. Melt about two ounces of butter in a saucepan, break two eggs into the butter, season with salt and pepper, and stir till the eggs thicken. Serve on toast. This dish is much improved by having a few cooked peas warmed in the egg, or pieces of cooked asparagus or French beans. Buttered Eggs and Mushrooms. Make some buttered eggs in the above manner, but before 8.s L I cooking them add some cooked minced mushrooms, peeled and sprinkled with salt and pepper. Serve on rounds of buttered toast. Fricassee of Eggs. Take three hard-boiled eggs, cut them in half and remove the yolks, and pound these together with a tiny taste of shallot, chopped parsley, seasoning and butter. Fill the whites with the mixture and keep them hot. Make some nice white sauce, pour over the eggs, and serve. Curried Eggs. Boil two eggs hard, and cut in fairly thick slices. Place each one on a crouton of fried bread, and pour a nice curry sauce over; or cut the eggs into quarters, and surround with a border of rice, and pour a good curry sauce over the eggs. Eggs a la Lucerne. Fry one small sliced onion and put it through a sieve, mix with it one dessertspoonful of flour which has been mixed smooth in rather less than half a pint of milk; season with pepper and salt. Stir over a slow fire for about seven minutes. Beat well two fresh eggs, stir these into the milk and onion, have ready some hot buttered toast, and after stirring the eggs for five minutes pour over the toast, and' send at once to table. Savory Eggs.