paper, bake it in a quick oven till of a delicate brown; you may use corn meal instead of flour for a change.
A NICE TWELVE O’CLOCK LUNCHEON.
Cut some slices of bread tolerably thick, and toast them slightly; bone some anchovies, lay half of one on each toast, cover it well with grated cheese and chopped parsley mixed; pour a little melted butter on, and brown it with a salamander; it must be done on the dish you send it to table in.
EGGS A-LA-CREME.
Boil twelve eggs just hard enough to allow you to out them in slices—cut some crusts of bread very thin, put them in the bottom and round the sides of a moderately deep dish, place the eggs in, strewing each layer with the stale bread grated, and some pepper and salt.
SAUCE A-LA-CREME, FOR THE EGGS.
Put a quarter of a pound of butter, with a large tablespoonful of flour rubbed well into it in a sauce pan; add some chopped parsley, a little onion, salt, pepper, nutmeg, and a gill of cream; stir it over the fire until it begins to boil, then pour it over the eggs, cover the top with grated bread, set it in a Dutch oven with a heated top, and when a light brown, send it to table
