wine, toast some thin slices of bread cut three-corner-ways, and lay round your dish, pour the sauce over, and send it to table hot. You may put sweet oil on the toast, if it be agreeable.
Eggs a la tripe.
BOIL your eggs hard, take off the shells and cut them long-ways into four quarters, put a little butter into a stew-pan, let it melt, shake in a little flour, stir it with a spoon, then put in your eggs, throw a little grated nutmeg all over, a little salt, a good deal of shred parsley; shake your pan round, pour in a little cream, toss the pan round carefully, that you do not break the eggs. When your sauce is thick and fine, take up your eggs, pour the sauce all over them, and garnish with lemon.
A fricasey of eggs.
BOIL eight eggs hard, take off the shells, cut them into quarters, have ready half a pint of cream, and a quarter of a pound of fresh butter; stir it together over the fire till it is thick and smooth, lay the eggs in the dish, and pour the sauce all over. Garnish with the hard yolks of three eggs cut in two, and lay round the edge of the dish.
A ragoo of eggs.
BOIL twelve eggs hard, take off the shells, and with a little knife very carefully cut the white across long-ways, so that the white may be in two halves, and the yolks whole. Be careful neither to bread the whites nor yolks, take a quarter of a pint of pickled mushrooms chopped very fine, half an ounce of truffles and morels, boiled in three or four spoonfuls of water, save the water, and chop the truffles and morels very small, boil a little parsley, chop it fine, mix them together, with the truffle-water you saved, grate a little nutmeg in, a little beaten mace, put it into a sauce-pan with three spoonfuls of water, a gill of red wine, one spoonful of catchup, a piece of butter as big as a large walnut, rolled in flour, stir all together, and let it boil. In the mean time get ready eggs, lay the yolks and whites in order in your dish, the hollow parts of the whites uppermost, that they may crisp, as you do for larks, with which fill up the whites of the eggs as high as they will lie, then pour in your sauce all over, and garnish with fried crumbs of bread. This is a very genteel pretty dish, if it be well done.
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