Soyer's standard cookery

Grate the whites of four hard-boiled eggs and pound them in a mortar with the yolks of the eggs and half an ounce of butter; add a heaped tablespoonful of boiled rice, moisten the paste with a little cream, and season it with salt and black pepper. Divide the mixture and shape it on a floured board into the form of cutlets. Dip them into some beaten egg, and cover them thickly with fine breadcrumbs; leave them for a quarter of an hour, and then fry the cutlets in plenty of boiling fat. Boil some straight pipe macaroni until it is tender, and cut it up into small pieces about half an inch in length; then reheat it in a small quantity of parsley sauce. Arrange the macaroni in a hot dish, and put the cutlets round it. Eggs Sur La Plat. Melt two ounces of butter in an omelette-pan; the moment the butter is melted, slip in three eggs carefully, avoiding breaking the yolks. Have three pieces of crisp toast on a hot dish, cover each piece lightly with anchovy paste; directly the eggs are set, place them carefully on the toast, one egg on each piece, and pour the hot butter from the pan over them; dust with a shake of cayenne, and sprinkle a little finelychopped parsley over the center of each egg. Egg Kromeskies. Poach as many eggs as are required in water to which a small quantity of vinegar has been added; cook them until they are well set, and then put them into cold water. When cold drain the eggs on a clean cloth; sprinkle some salt and pepper over them; dip them into batter, and fry quickly in plenty of boiling fat, so that the batter has only time to become a pale golden brown. Eggs a la Reine. Remove the shells from four hard-boiled eggs, cut them in half lengthways, and remove the yolks. Put a quarter of a pound of rice cooked in stock into a bowl, season it with salt and pepper and a dust of curry powder, and add the yolks of the eggs after breaking them up with a fork, and beat the mixture for a few minutes, moisten it slightly with cream or milk, and then fill the whites of the eggs with it; dip them into some beaten egg, and then cover them thickly with fine crumbs, and put them aside for a "quarter of an hour. Fry the stuffed eggs in plenty of boiling fat, and serve them on thick slices of tomato which have been cooked in clarified dripping, and garnish with parsley. Stuffed Eggs a la Diable. Hard boil the eggs, shell, place for a few minutes in cold water. Cut a little piece from the pointed end and halve each egg with a sharp knife. Remove the yolk; pound this with butter, salt and a seasoning of curry powder until a soft smooth paste is formed. Refill the eggs with this mixture and serve each on a little round of lightly fried bread. Scatter a little coralline pepper on each egg, and garnish with parsley or cress. This may be served cold. If a hot dish is needed, prepare the eggs as before, place in a fireproof entree dish, pour a curry sauce or white sauce over, and make quite hot. Birds' Nests. Take the required number of hard-boiled eggs, cover them with smoothly-mashed potato, in which half a teaspoonful of curry powder has been mixed; roll in egg and breadcrumbs, and fry a golden brown. Cut in half and serve each half on a round of fried toast. Egg and Sausage Salad.