Boil the eggs pretty hard; cut them in round slices; make white sauce and pour it over them; lay sippets round your dish, and put a whole yolk in the middle.
Eggs à la Crême.
Boil the eggs, which must be quite fresh, twelve minutes; and throw them into cold water. When cold, take off the shell without breaking the white. Have a little shalot and parsley minced fine and mixed; pass it with a little fresh butter. When done enough, set it to cool. Cut the eggs through the middle; put the whites into warm water; pound the yolks very fine; put them into your stewpan, with a little cream, pepper, and salt. Make the whole very hot, and dish. Two gills of cream will be sufficient for ten eggs.
Ham, essence of.
Take six pounds of ham; cut off all the skin and fat, and cut the lean into slices about an inch thick; lay them in the bottom of a stewpan, with slices of carrots, parsnips, six onions sliced; cover down very close, and set it over a stove. Pour on a pint of veal cullis by degrees, some fresh mushrooms cut in pieces, if to be had, if not, mushroom powder, truffles, morels, two cloves, a basil leaf, parsley, a crust of bread, and a leek. Cover down close, and let it simmer till the meat is quite dissolved. A little of this sauce will flavour any lighter sauce with great zest and delicacy.
Maccaroni in a mould of Pie Crust.
Prepare a paste, as generally made for apple-pies, of an oval shape; put a stout bottom to it and no top; let it bake by the fire till served. Prepare a quarter of a pound of maccaroni, boil it with a little salt and half an ounce of butter; when done, put it in another stewpan with an ounce more of butter, a little grated cheese, and a spoonful of cream. Drain the maccaroni, and toss it till the cheese be well mixed; pour it into a dish; sprinkle some more grated cheese over it, and baste it with a little butter. When ready to be served, put the maccaroni into the paste, and dish it up hot without browning the cheese.
Maccaroni, to dress. No. 1.
Stew one pound of gravy beef to a rich gravy, with turnips and onions, but no carrots; season it high with cayenne, and fine it with whites of eggs. When the gravy is cold, put in the maccaroni; set it on a gentle fire; stir it often that it may not burn, and let it stew an hour and a half. When you serve it up add of Cheshire cheese grated as much as will make the maccaroni relishing.