As many eggs as are required for a dish, small quantity thick, white sauce, small quantity sieved onion sauce, half as many tomatoes as there are eggs, some savoury rice, 1 raw egg, breadcrumbs, seasoning.
Method.—Mix some quite thick white sauce (which has been well-flavoured with vegetables) with some creamy onion sauce in the proportion of one-third of the latter to two-thirds of the former, and use when just warm. Poach the eggs very carefully in boiling water to which a small quantity of vinegar, or lemon-juice, has been added; trim them neatly with a round cutter, mask them with the prepared sauce, and let them get cold. Dust them lightly with flour, brush them over with beaten egg, and cover with plenty of fine, dried breadcrumbs seasoned with salt and pepper, and fry them quickly in a bath of boiling fat. Have ready some large tomatoes which have been cut in half, freed from seeds, baked, and filled with savoury, or curried, rice; place an egg on each piece and serve on rounds of fried bread in a circle, and fill the middle of the dish with fried potatoes.
EGGS POACHED AND FRIED WITH VEGETABLE MARROW
Four or five eggs, 1 small vegetable marrow, ³⁄₄ pint thick tomato sauce, 1 tablespoonful Parmesan cheese, rounds of fried bread, 1 raw egg, breadcrumbs, seasoning.
Method.—Cut four or five pieces of about two inches in thickness from a small, peeled marrow, and boil them in salted water until they are tender; when done lift them from the stewpan with an egg slice; drain them thoroughly on a soft cloth, dip them into warm butter, and place on rounds of fried bread, which should be of moderate thickness. Prepare some eggs as in the foregoing recipe, but instead of coating them with the white sauce, use thick tomato sauce, which has been seasoned with Parmesan cheese, and surround the marrow with the remainder of the sauce.
EGGS POACHED WITH TOMATO SAUCE
Four ounces of rice, 1 oz. butter, white vegetable stock, ¹⁄₄ pint tomato sauce, seasoning, 4 or 5 poached eggs, breadcrumbs, 1 raw egg, watercress.
Method.—Put the rice into a saucepan with some cold salted water; bring it to boiling point and keep it boiling for ten minutes, then wash it in cold water and put it into a saucepan containing plenty of boiling stock and let it boil steadily until it is done. Drain the rice thoroughly and put it back into the saucepan for a few minutes to dry by the side of the stove; then season it with salt, freshly-ground black pepper, a dust of curry powder, and a tablespoonful of grated Parmesan cheese, and spread it out on a flat dish. When cold, take about a heaped dessertspoonful of the rice at a time and form it into four or five little round cakes, capable of taking a poached egg; brush the rice cakes over with egg, then cover them with fine, dried breadcrumbs, and fry them in a bath of boiling fat until they are a deep gold in colour. Have ready four or five poached eggs, which have been neatly trimmed, place one on each rice cake and pour a tablespoonful of hot tomato sauce over the eggs, and serve garnished with watercress which has been dressed with oil and vinegar.
EGGS IN POTATOES
Four medium-sized potatoes, 4 hard-boiled eggs, ¹⁄₄ pint thick white sauce, 1 oz. grated cheese, 1 oz. butter, cream (or milk) lemon-juice, seasoning.