Put into a frying-pan two ounces of butter, which melt ; as soon as it is on the point of browning, put in the eggs, which have been previously broken in a basin and seasoned with pepper and salt ; when well set, serve, with a tea- spoonful of vinegar✪ Eggs with Burnt Butter over the eggs. 4. Randalled Bggs. Twelve eggs boiled hard and halved; cut a j)iece from the ends of half of them to allow them to stand ; take out the yolks, chop them, mix with them chopped boiled ham or tongue, seasoned with nutmeg and mace and moistened with butter, and introduce this into the egg. Put the halves together, and stand the joined eggs on end in the dish. 5. Bggs a la Tripe. Take some eggs that have been boiled for seven minutes, and shell and slice them. Butter the dish in which they are to be served, place a thin layer of creamy Bechamel sauce on the bottom, and on this place a layer of the sliced eggs, sprinkling lightly with a little finely-chopped shallot and fresh parsley ; add another layer of the sauce, and then the eggs as before, and continue in like manner until EGGS. 391 the dish is nearly full. Let the sauce be on the top, and sprinlde over this a few browned bread-crumbs and about half an ounce of butter broken in tiny pieces; set the dish in a tin containino' boilino- water, and stand in a hot oven for about fifteen or twenty minutes ; then take up, remove the dish from the tin, and sprinkle the top over with the hard-boiled yolk of egg (that has been passed through a fine sieve) and a little chopped parsley. 6. Eggs Brouilles. Break four or six eggs ; beat them and put them into a saucepan with a piece of butter, a little salt, and a spoon- ful of gravy, which will make them softer: stir them over the fire until sufficiently thick ; serve on a plate garnished with toasted bread. To eggs dressed in this way truffles, ham, mushrooms, etc., minced, may be added. In Ireland, where the dish is in general use, the eggs are usually served upon hot buttered toast, and are there called " buttered eggs." It is also very common in France, where it is generally served for breakfast. 7. Eggs Fricasseed. Boil your eggs pretty hard, slice them : then take a little veal gravy, a little cream and flour, and a bit of butter, nutmeg, salt, pepper, chopped jjarsley, and a few pickled mushrooms. iBoil this up and pour it over the eggs. Put a hard yolk in the middle of the dish, with toasted sippets. 392 THE THOROUGH GOOD COOK. 8. Eggs Hashed. Boil eggs hard, slice tliein, fry an onion, sliced in butter : put in tlie eggs, a little good gravy, chopped parsley, pepper, and salt. Serve them hot. 9. Eggs Frothed. Beat uj) the yolks of eight eggs and the whites of four (set aside the remaining "whites) with a dessertspoonful of water, some salt, sugar, and the juice of a lemon ; fry this, and then put it on a dish ; whip the whites to a froth with sugar, and place it over the yolks ; bake in a Dutch oven. 10. Eggs in Cases. ✪ Randalled Eggs

AI-modernized reading of the original text

Put into a frying-pan two ounces of butter, which melt ; as soon as it is on the point of browning, put in the eggs, which have been previously broken in a basin and seasoned with pepper and salt ; when well set, serve, with a teaspoonful of vinegar over the eggs. 4. Randalled Eggs. Twelve eggs boiled hard and halved; cut a piece from the ends of half of them to allow them to stand ; take out the yolks, chop them, mix with them chopped boiled ham or tongue, seasoned with nutmeg and mace and moistened with butter, and introduce this into the egg. Put the halves together, and stand the joined eggs on end in the dish. 5. Eggs a la Tripe. Take some eggs that have been boiled for seven minutes, and shell and slice them. Butter the dish in which they are to be served, place a thin layer of creamy Bechamel sauce on the bottom, and on this place a layer of the sliced eggs, sprinkling lightly with a little finely-chopped shallot and fresh parsley ; add another layer of the sauce, and then the eggs as before, and continue in like manner until EGGS. 391 the dish is nearly full. Let the sauce be on the top, and sprinkle over this a few browned bread-crumbs and about half an ounce of butter broken in tiny pieces; set the dish in a tin containing boiling water, and stand in a hot oven for about fifteen or twenty minutes ; then take up, remove the dish from the tin, and sprinkle the top over with the hard-boiled yolk of egg (that has been passed through a fine sieve) and a little chopped parsley. 6. Eggs Brouilles. Break four or six eggs ; beat them and put them into a saucepan with a piece of butter, a little salt, and a spoonful of gravy, which will make them softer: stir them over the fire until sufficiently thick ; serve on a plate garnished with toasted bread. To eggs dressed in this way truffles, ham, mushrooms, etc., minced, may be added. In Ireland, where the dish is in general use, the eggs are usually served upon hot buttered toast, and are there called " buttered eggs." It is also very common in France, where it is generally served for breakfast. 7. Eggs Fricasseed. Boil your eggs pretty hard, slice them : then take a little veal gravy, a little cream and flour, and a bit of butter, nutmeg, salt, pepper, chopped parsley, and a few pickled mushrooms. iBoil this up and pour it over the eggs. Put a hard yolk in the middle of the dish, with toasted sippets. 8. Eggs Hashed. Boil eggs hard, slice them, fry an onion, sliced in butter : put in the eggs, a little good gravy, chopped parsley, pepper, and salt. Serve them hot. 9. Eggs Frothed. Beat uj) the yolks of eight eggs and the whites of four (set aside the remaining "whites) with a dessertspoonful of water, some salt, sugar, and the juice of a lemon ; fry this, and then put it on a dish ; whip the whites to a froth with sugar, and place it over the yolks ; bake in a Dutch oven. 10. Eggs in Cases.

Records on this page

Eggs with Burnt ButterEggs with Burnt ButterRandalled EggsRagout of Eggs and MushroomsEggs a la TripeEggs BrouillesEggs FricasseedEggs HashedEggs FrothedEggs in Cases

The thorough good cook