Make a cup of white sauce; add one tablespoonful of essence of anchovies and five hard-boiled eggs cut into quarters lengthwise.
Eggs à la Italienne.
Ingredients.
- 5 eggs.
- 1 cup of milk.
- ½ a cup of boiled spaghetti, chopped.
- 1 tablespoonful of butter.
- ½ a cup of fresh mushrooms, sliced.
- 1 teaspoonful of chopped parsley.
- 1 scant teaspoonful of salt.
- White pepper.
Method.—Melt the butter in the blazer and sauté in it the sliced mushrooms; add the milk and spaghetti, and, when heated thoroughly, put the blazer in the bath and add the beaten eggs. Stir and cook until the eggs have thickened; then add the parsley and seasoning, and serve at once.
Eggs à la Parisienne.
Butter thickly the inner sides of as many dariole moulds as there are individuals to serve. Then sprinkle them thickly with fine-chopped parsley, ham or tongue. Break an egg into each mould, taking care not to break the yolk; sprinkle over the tops a little salt and pepper, and set in the blazer surrounded by hot water to two-thirds the height of the moulds. If, after a time, the water boils, even with the lamp turned low, put the blazer into the bath and continue cooking, until the eggs are set. The eggs should be covered while cooking. When cooked, turn from the moulds and serve with a purée of tomatoes. Half a cup of sliced mushrooms added to the purée improves this dish.
Curried Eggs.
(See cut facing [page 186].)
Ingredients.