Chinese Bird’s-Nest of Eggs.
Make a white sauce as follows: Stew half a pound of lean veal, cut into strips, with a large sprig of parsley, in a quart of water, until the meat is in rags, and the liquor reduced one-half. Strain through tarlatan or lace, and return to the saucepan with half a cupful of milk. When it boils, thicken with a little rice or wheat flour, season with white pepper and salt, and the juice of half a lemon. Set in the corner to keep hot. Have ready six, or eight, or ten hard-boiled eggs. Take out the yolks carefully, and cut the whites into thin shreds. Pile the yolks in the centre of a round, shallow dish, arrange the shreds of white about them in the shape of a bird’s nest; give a final stir to the sauce, and pour carefully over the eggs. It should not rise higher in the dish than half way to the top of the nest, when it flows down to its level. Garnish with parsley.