Soyer's standard cookery

Hard boil three eggs and cut them into slices, and cut some Bologna sausage into as many slices as you have pieces of egg. Place a slice of egg on each piece of sausage, and arrange them on some finely-shredded lettuce which has been dressed with oil and vinegar, and seasoned with salt and pepper. Eggs in Ramakin Cases. Remove the pointed end from four hard-boiled eggs and cut a slice from the other end so that the eggs may stand evenly. Take out the yolks by making a small hole at the pointed end, either with an apple-corer or a skewer, but be careful not to break the white of the eggs. Put the yolks into a bowl and break them up with butter, using a small wooden spoon for the purpose, then add one tablespoonful of potted meat, one teaspoonful of parsley, one dessertspoonful of tomato catsup, and a little salt, pepper and curry powder, and rub the mixture through a pointed metal gravy strainer with a teaspoon on to a soup plate. Take up a small quantity at a time in the spoon and with the aid of a finely-pointed skewer fill the whites of the eggs with the prepared yolks letting the filling stand well above the white. Place each egg as it is filled in a china ramakin case, and when all are ready decorate them with small heart-shaped pieces of cucumber, which should be brushed over on one side with warm butter to make them adhere, or, if preferred, the eggs may be served plain. Egg and Cauliflower Croustades. Cut some rounds from slices of bread (about half an inch thick) with a large cutter, and with a small cutter remove a little piece from the middle of each; dip the pieces of bread quickly into milk, and then into beaten egg, cover them with fine crumbs and fry them in boiling fat. Prepare some buttered eggs in the usual way, and while the mixture is soft and creamy add some small pieces of cooked cauliflower to it; season with salt and pepper, dust of curry powder, and if liked, a teaspoonful of grated cheese and stir until the egg begins to set, then pile up the mixture on the croustades (or bread cases), scatter a few browned breadcrumbs over the top, and serve as quickly as possible. Eggs in Batter. Take four hard-boiled eggs, peel carefully and dip them in batter. Fry until brown, then dip and fry again, and continue the process till the eggs are twice their usual size. They may then be placed upon a puree of spinach or other green vegetable, or they may be served with tomato sauce. Eggs and Chestnuts. Place in a stewpan two sliced sausages, one large sliced boiled carrot, a dozen roast chestnuts — without their shells — a spoonful of butter, and a small teacupful of any white stock. Cook gently for twenty minutes, stirring all the while, and then add a spoonful of sherry with pepper and salt to taste. Pour this mixture over ten fried eggs on a dish. Fried Eggs. Fry four new-laid eggs in olive oil, and after removing them to a hot dish, mix with the oil in the cooking-pan six mushrooms, half a green chili finely minced, and half a cupful of clear stock. Cook carefully till the mushrooms are done and pour it around the eggs before serving. Piedmontese Eggs.