3042.—EGGS À LA DREUX. (Fr. Ouefs à la Dreux.)
Ingredients.—6 eggs, ¼ of a lb. of lean cooked ham, ½ an oz. of butter, 2 tablespoonfuls of cream, 1 dessertspoonful of finely-chopped parsley, 6 small rounds of buttered toast, cayenne, salt and pepper.
Method.—Chop the ham finely, and mix with it the parsley. Coat 6 deep patty-pans thickly with butter, and cover them completely with a thin layer of ham preparation. Break an egg into each pan, taking care to keep the yolk whole, sprinkle with a little cayenne pepper and salt, and add to each an equal portion of cream and a small piece of butter. Place the patty-pans in a deep baking-tin, surround them to half their depth with boiling water, and cook them in a moderate oven until the whites are set. Have ready the rounds of toast, cut to the size of the patty-pans, dish the eggs on them, and serve.
Time.—10 minutes to bake. Average Cost, 1s. 6d. to 1s. 8d. Sufficient for 6 persons.
3043.—EGGS À LA MAÎTRE D'HÔTEL.
Ingredients.—4 eggs, 2 oz. of butter, 1 dessertspoonful of flour, ¼ of a pint of milk, 1 teaspoonful of chopped parsley, 1 teaspoonful of lemon-juice, salt and pepper.
Method.—Melt 1 oz. of butter in a stewpan, stir in the flour, add the milk, and boil for 2 minutes. Have ready the eggs boiled hard, remove the shells, cut each egg into 4 or 8 pieces, and arrange them neatly on a dish. Season the sauce to taste, whisk in the remainder of the butter, adding it gradually in small pieces, stir in the parsley and lemon-juice, then pour the sauce over the eggs and serve.
Time.—20 minutes. Average Cost, 10d. Sufficient for 2 or 3 persons.
3044.—EGGS, COLBERT STYLE. (Fr.—Oeufs à la Colbert.)
Ingredients.—6 new laid eggs, grated Parmesan or Gruyère cheese, salt, pepper, frying fat or oil.
Method.—Break each egg carefully into a cup, season liberally with salt and pepper. Sprinkle over half a teaspoonful of cheese, and drop carefully into hot fat or oil. Fry until they acquire a nice brown colour, turning frequently with a wooden spoon meanwhile, then drain well, sprinkle liberally with cheese and serve.
Time.—To fry, 5 or 6 minutes. Average Cost, 1s. Sufficient for 5 or 6 persons.
