No. 59.—Eggs and Truffles.
Wash, peel, and cut in very thin slices, a fresh truffle, butter the dish, add a tablespoonful of sherry; salt and pepper; lay the slices of truffles flat over the bottom of the dish, and put it in the oven a few minutes; when boiled a minute or two, break the eggs over and cook as usual. English truffles are excellent for this purpose.
No. 60.—Eggs with Sprue Grass.
Boil about a quarter of a pint of sprue grass; butter the dish as usual, spread the grass over, season with a little powdered sugar, salt, and pepper; break the eggs over, place in the oven, and proceed as before.
No. 61.—Eggs a la Bonne Femme.
Cut a middle-sized onion in dice, put it in a stewpan with a pat of butter, and fry of a light brown; when done add a teaspoonful of vinegar; butter the dish lightly, spread the onions over, season with pepper and salt, and break the eggs over; put in the oven; when done mask the eggs with fried bread-crumbs, and serve.
No. 62.—Curried Eggs.
Boil three eggs for ten minutes, put them in cold water; when, cold, shell, cut them in two lengthwise, and throw them into a curry sauce, give them a boil, dish them on the flat side in the form of a star; this will make a very good and pretty dish. Eggs boiled too hard are very unwholesome, especially for supper; done this way they will be perfect; they may be put entire in the sauce, and cut when dished up; they will take the flavour of the curry just the same.
No. 63.—Eggs a la Tripe, or Onion Sauce.
Boil 3 eggs as above, cut them in slices, and put in a sauce you have prepared thus:—