Eggs with Asparagus.
Ingredients.
- 1 cup of asparagus peas.
- 1 cup of asparagus liquor.
- 2 tablespoonfuls of butter.
- 2 tablespoonfuls of flour.
- ¼ a teaspoonful of salt.
- Paprica.
- 3 or 4 eggs.
Method.—Cut the asparagus in pieces of the size of a pea and cook until tender. In cooking, reserve the tips until the other pieces are partially cooked, or, being more tender, they will become broken while the others are still uncooked. Make a sauce of the butter, flour, salt, paprica, and water in which the asparagus was cooked, or use half a cup of cream in the place of part of the asparagus liquor. When the sauce boils, add the asparagus and mix lightly with the sauce; break the eggs, one after another, into a cup and slide them carefully on to the top of the asparagus. Season with a sprinkling of salt and pepper, and, if desired, a grating of nutmeg. Set the blazer into the bath and put on the cover. When the eggs are nicely poached, remove the eggs, with the asparagus below, on to rounds of toasted and buttered bread.
Eggs with Spinach.
Prepare in the same manner, using for one cup of chopped spinach one-third the quantity of sauce given above. If convenient, the eggs may be poached in a second dish, and in milk, water or stock.
Eggs.
(Italian Style.)
Cut six cold, hard-boiled eggs into eighths lengthwise; add these, with a cup of cooked macaroni and half a cup of grated Parmesan cheese, to two cups of white sauce, at the boiling-point, in the blazer. Set over hot water, add a teaspoonful of onion juice, a teaspoonful of chopped parsley, salt and anchovy essence to taste, and serve very hot.