Boil as many eggs as you need hard. Cut a very small piece off the pointed end, so that the egg can stand, and then cut off as little as possible of the end—just enough to be able to take out the yolk nicely. If the white is very thick, thin it with a sharp knife, but be very careful not to spoil the shape. Pound the yolks in a mortar. Mix with them one or two anchovies also pounded, a bit of butter, some Nepaul pepper, a few fine bread crumbs. Mix well together, form the mixture into little balls, and proceed to fill the whites of the eggs, so that it looks somewhat like the yolk inside. Now have ready a nice salad made of lettuce, endive, tarragon, and chervil, chopped very fine, and looking like a bed of moss. On this set the eggs, and ornament with chopped beet-root. This is a very pretty dish, and exceedingly tasty, and suitable for breakfast, lunch, or dinner.
15. Stewed Eggs.
Have a nice, tasty brown sauce, as No. 17. Put to it as many hard-boiled eggs as you want, cut in half some turned olives, and a few button mushrooms. Let it warm thoroughly through, and serve, ornamented with fried sippets of bread.
LENTILS, RICE, AND MACARONI IN VARIOUS WAYS.
1. Lentil Moulds.
Boil half a pint of lentils in one pint of water till quite soft and mashed up; if more water is required, add a little drop; chop up an onion very small, two beads of garlic chopped, a pinch of lemon thyme, the grated rind of half a lemon, two eggs well beaten, pepper and salt to taste. Mix well together, butter some plain Darrol moulds, put the mixture in and bake till set, turn them out on to a paper, garnish with parsley, sippets of fried bread and hard-boiled eggs in quarters.
2. Lentil Cutlets.
Boil some lentils as in previous recipe, flavour in the same way, mix with them one tea-cup of bread crumbs, form into cutlets, fry in butter a nice colour. Dish neatly, and pour over them a tomato sauce, as per recipe No. 15.