Arrange the prepared eggs in 6 china coquille cases, or failing these, in one dish, cover them with sauce, sprinkle lightly with parsley, then serve.
Time.—½-hour. Average Cost, 1s. 4d. Sufficient for 3 or 4 persons.
3058.—FRICASSÉE OF EGGS. (Fr.—Fricassée d'Oeufs.)
Ingredients.—4 hard-boiled eggs, ½ a pint of white sauce (see Sauces), fried or toasted croûtons of bread, finely-chopped parsley, salt and pepper.
Method.—Boil the eggs hard, cut them into rather thick slices, and reserve the yolk of 1 for garnishing. Prepare the sauce as directed, season to taste, put in the sliced eggs, and let them become thoroughly hot. Arrange neatly on a hot dish, sprinkle with parsley, and yolk of egg previously passed through a fine sieve, garnish with the croûtons, then serve.
Time.—½-hour. Average Cost, 10d. to 1s. Sufficient for 2 or 3 persons.
3059.—FRIED EGGS. (Fr.—Oeufs Frits.)
Ingredients.—4 eggs, 2 oz. of butter or fat, toasted bread.
Method.—Heat the butter or fat in a fryingpan. Break the eggs into cups, slip them gently in the hot butter or fat, and fry until the whites are set. Whilst they are frying, draw the whites gently over the yolks with a spoon, and when set, baste them well with the butter or fat. Take the eggs up with a slice, drain well from fat, trim them neatly, and serve on slices of toast. If the eggs are to be served with ham or bacon, cook them in the fat obtained by frying the same.
Time.—10 minutes. Average Cost, 8d. Sufficient for 2 or 3 persons.
3060.—OVERTURNED EGGS.
Ingredients.—Eggs, breadcrumbs, butter, salt and pepper.
Method.—Butter some china ramakin cases or very small patty-pans thoroughly. Coat them rather thickly with breadcrumbs, into each one break an egg, and sprinkle lightly with salt and pepper. Bake gently until set, then invert them carefully on to a hot dish, and serve.
3061.—OX EYES.
Ingredients.—Eggs, stale bread, sour cream, milk, butter.
Method.—Cut some slices of stale bread ¾ of an inch in thickness. Toast and stamp them into rounds 3 inches in diameter, then take out the middle of each round with a 1½ inch diameter cutter. Place the rings in a well-buttered dish, pour over them gradually as much sour cream as they will absorb without becoming sodden, then break 1 egg
