slightly, season with salt and pepper, and pour them into the dish. Cover the surface lightly with browned breadcrumbs, put bits of butter here and there, and bake in a moderate oven for about 10 minutes. Serve as hot as possible.
Time.—10 minutes. Average Cost, 9d. Sufficient for 4 or 5 persons. Seasonable at any time.
2847.—EGGS, FRICASSÉE OF. (Fr.—Fricassée d'Œufs.)
Ingredients.—4 eggs, 1 oz. of butter, 2 tablespoonfuls of white sauce (see Sauces), 1 tablespoonful of cream, ½ a teaspoonful of finely-chopped parsley, ¼ of a teaspoonful of finely-chopped shallot or onion, small triangular croûtons of fried or toasted bread, nutmeg, salt and pepper.
Method.—Boil the eggs for 15 minutes, let them remain in cold water until perfectly cold, then cut them across and lengthwise, thus dividing each egg into 4 pieces. Remove the yolks, rub them through a wire sieve, and keep hot between 2 plates. Fry the shallot lightly in hot butter, add the sauce, cream, a pinch of nutmeg, season to taste, and when hot put in the whites of the eggs. Shake gently over the fire for a few minutes, then arrange the fricassée on a hot dish, sprinkle with a little parsley, place the yolk of egg tastefully round the base, and surround the dish with the fried croûtons.
Time.—35 to 40 minutes. Average Cost, 1s. to 1s. 3d. Sufficient for 4 persons. Seasonable at any time.
2848.—EGGS IN GRAVY. (Fr.—Œufs au Jus.)
Ingredients.—4 eggs, 2 tablespoonfuls of good gravy, walnut ketchup or some cruet sauce, browned breadcrumbs, salt and pepper.
Method.—Boil the gravy, season it with salt and pepper, add a few drops of ketchup, Worcester, or whatever may be liked, and put it into 4 china soufflé cases. Stand these in a deep baking tin containing boiling water to half their depth, and let them remain on the stove or in the oven for 2 or 3 minutes. Now carefully break an egg into each case, season with salt and pepper, sprinkle lightly with browned breadcrumbs, and cook until the eggs are set. Serve them in the cases.
Time.—10 to 15 minutes. Average Cost, 7d. to 9d. Sufficient for 4 persons. Seasonable at any time.
2849.—EGGS POACHED WITH HAM. (Fr.—Œufs à la Dreux.)
Ingredients.—4 eggs, 3 ozs. of finely-chopped cooked ham, 4 rounds of buttered toast, the size of the eggs when cooked, 4 small teaspoonfuls of cream or milk, butter, 1 teaspoonful of finely-chopped parsley, cayenne, salt and pepper.