Method.—Add the parsley and a little pepper to the ham. Coat 4 small deep patty pans thickly with butter, over which sprinkle the ham preparation, then add an egg, breaking them carefully so as to keep the yolks whole. Season with salt, pepper and cayenne, add a teaspoonful of cream, and place on the top a morsel of butter. Put the tins in the oven, in a sauté-pan, surround them to half their depth with boiling water, and poach until the white is firm. When ready, turn the eggs carefully out of the tins on to the toast, and serve.
Time.—15 minutes. Average Cost, 1s. 2d. to 1s. 4d. Sufficient for 4 persons. Seasonable at any time.
2850.—EGGS POACHED IN TOMATO SAUCE. (Fr.—Œufs pochés à la Tomate.)
Ingredients.—4 eggs, 4 rounds of buttered toast, the size of the eggs when poached, ½ a pint of tomato sauce No. 281, salt and pepper.
Method.—When the tomato sauce is quite boiling, break the eggs carefully into it and poach until the white is set, basting them well with the sauce during the process. When done, remove the eggs carefully with a slice, trim to a good shape, and place them on the toast. Arrange on a hot dish, season the sauce to taste, pour it over the eggs, and serve.
Time.—10 minutes. Average Cost, 1s. to 1s. 3d. Sufficient for 4 persons. Seasonable at any time.
2851.—EGGS WITH BLACK BUTTER. (Fr.—Œufs frits au Beurre Noir.)
Ingredients.—4 eggs, 4 rounds of buttered toast, about 3 inches in diameter, 1 oz. of butter, anchovy paste, 1 dessertspoonful of tarragon vinegar, a little chopped parsley.
Method.—Heat the butter in a casserole (a fireproof earthenware vessel), break the eggs gently into it, and fry until set. Have ready the rounds of toast, spread them with anchovy paste, dish them and keep them hot. Trim the eggs to a round shape, and place them on the toast. Replace the casserole on the stove, and cook the butter until it becomes nut-brown, then add the vinegar, and a good pinch of parsley, boil rapidly for 2 or 3 minutes, pour over the eggs, and serve.
Time.—From 10 to 15 minutes. Average Cost, 1s. to 1s. 3d. Sufficient for 4 persons. Seasonable at any time.
2852.—EGGS WITH HAM. (Fr.—Œufs au Jambon.)
Ingredients.—6 eggs, 2 tablespoonfuls of finely-chopped cooked ham, 1 tablespoonful of browned breadcrumbs, 2 tablespoonfuls of while or brown sauce or gravy, ½ an oz. of butter, salt, pepper.