ful of hot milk, salt and pepper, and let it reduce. Then add 12 hard-boiled eggs, some in halves or quarters, others in slices, mix these gently in the sauce (a tea-spoonful of made mustard if you like), and serve it.
Eggs à la Maitre d'Hotel.
Fry onions as in the last receipt, add melted butter, with plenty of parsley chopped in it, put in the eggs and serve quite hot.
Fondu.
Mix an equal quantity of grated parmesan and Gloucester cheese, add double the weight in beaten yolk of egg and cream, or melted butter; beat all well together, add pepper and salt, then the whites of the eggs, which have been beaten separately: stir them lightly in, and bake in deep tin dish, or in paper cases, but fill only half full, as it will rise very much. Serve quite hot.
Ramakins.
Beat an equal portion of Gloucester and Cheshire cheese in a mortar, with the crumb of a French roll, soaked in milk, and the yolks of 3 eggs; season with salt and pepper, and when beaten to a paste, add the whites of 2 eggs, and bake them in saucers, in the Dutch oven.—Or: roll paste out thin, lay a thin slice of cheese on it, cover with paste, and bake like puffs.—Or: beat ¼ lb. Cheshire cheese with 2 eggs and 2 oz. butter, and form it into cakes to cover thin pieces of bread cut round with a wine-glass. Lay these on a dish, not touching one another, put it on a chaffing dish of coals, hold a salamander over till quite brown, and serve hot.
Asparagus and Eggs.
Beat 4 eggs well, with pepper and salt. Cut some dressed asparagus into pieces the size of peas, and stir into the eggs. Melt 2 oz. of butter, in a small stew-pan, pour in the mixture, stir till it thickens, and serve hot on a toast.
