DUCKS' EGGS.
1658. Ducks' eggs are usually so strongly flavoured that, plainly boiled, they are not good for eating; they answer, however, very well for various culinary preparations where eggs are required; such as custards, &c. &c. Being so large and highly-flavoured, 1 duck's egg will go as far as 2 small hen's eggs; besides making whatever they are mixed with exceedingly rich. They also are admirable when used in puddings.
PRIMITIVE METHOD OF COOKING EGGS.—The shepherds of Egypt had a singular manner of cooking eggs without the aid of fire. They placed them in a sling, which they turned so rapidly that the friction of the air heated them to the exact point required for use.
FRIED EGGS.
1659. INGREDIENTS.—4 eggs, 1/4 lb. of lard, butter or clarified dripping.
[Illustration: FRIED EGGS ON BACON.]
Mode.—Place a delicately-clean frying-pan over a gentle fire; put in the fat, and allow it to come to the boiling-point. Break the eggs into cups, slip them into the boiling fat, and let them remain until the whites are delicately set; and, whilst they are frying, ladle a little of the fat over them. Take them up with a slice, drain them for a minute from their greasy moisture, trim them neatly, and serve on slices of fried bacon or ham; or the eggs may be placed in the middle of the dish, with the bacon put round as a garnish.
Time.—2 to 3 minutes. Average cost, 1d. each; 2d. when scarce.
Sufficient for 2 persons. Seasonable at any time.
VENERATION FOR EGGS.—Many of the most learned philosophers held eggs in a kind of respect, approaching to veneration, because they saw in them the emblem of the world and the four elements. The shell, they said, represented the earth; the white, water; the yolk, fire; and air was found under the shell at one end of the egg.
EGGS A LA MAITRE D'HOTEL.
1660. INGREDIENTS.—1/4 lb. of fresh butter, 1 tablespoonful of flour, 1/2 pint of milk, pepper and salt to taste, 1 tablespoonful of minced parsley, the juice of 1/2 lemon, 6 eggs.
Mode.—Put the flour and half the butter into a stewpan; stir them over the fire until the mixture thickens; pour in the milk, which should be boiling; add a seasoning of pepper and salt, and simmer the whole for 5 minutes. Put the remainder of the butter into the sauce, and add the minced parsley; then boil the eggs hard, strip off the shells, cut the eggs into quarters, and put them on a dish. Bring the sauce to the boiling-point, add the lemon-juice, pour over the eggs, and serve.
Time.—5 minutes to boil the sauce; the eggs, 10 to 15 minutes.
Average cost, 1s.
Sufficient for 4 or 5 persons. Seasonable at any time.
OEUFS AU PLAT, or AU MIROIR, served on the Dish in which they are
Cooked.
1661. INGREDIENTS.—4 eggs, 1 oz. of butter, pepper and salt to taste.
Mode.—Butter a dish rather thickly with good fresh butter; melt it, break the eggs into it the same as for poaching, sprinkle them with white pepper and fine salt, and put the remainder of the butter, cut into very small pieces, on the top of them. Put the dish on a hot plate, or in the oven, or before the fire, and let it remain until the whites become set, but not hard, when serve immediately, placing the dish they were cooked in on another. To hasten the cooking of the eggs, a salamander may be held over them for a minute; but great care must be taken that they are not too much done. This is an exceedingly nice dish, and one very easily prepared for breakfast.
Time.—3 minutes. Average cost, 5d.
Sufficient for 2 persons. Seasonable at any time.