[445]. Jerusalem Artichokes au Gratin. Prepare and cook some artichokes exactly as for cauliflower au gratin ([Art. 363]).
[446]. Purée of Green Peas. Wash a quart of green peas, which put in a saucepan on the fire, with three pints of water, very little salt and pepper, half an ounce of ham, an onion cut in slices, and boil until soft. Then press them through a sieve, heat them again on the fire, adding four ounces of butter, a pinch of sugar, and serve.
CHAPTER VI.
EGGS, MACARONI, SALADS, ETC.
EGGS.
[447]. Poached Eggs. Put in a flat saucepan three pints of water, a tablespoonful of vinegar, and two pinches of salt. When the water boils, break your eggs into it, and let them poach two or three minutes; lift them out with a skimmer, and serve each egg on toast.
[448]. Fried Eggs. Heat an ounce of butter in a frying-pan, break into it eight eggs, fry three or four minutes, lift them out with a skimmer; serve plain, or with broiled ham or bacon cut in very thin slices.
[449]. Eggs sur le Plat. Butter well the bottom of a dish, in which break eight eggs; put them in a hot oven for four or five minutes, and serve.
[450]. Scrambled Eggs. Break a dozen eggs into a moderate-sized flat saucepan into which you have put two ounces of butter, a pinch of salt and white pepper, and half a glass of milk, stirring all together with a wooden spoon. When the eggs are thickened to a proper consistency, serve very hot.