Eggs boiled hard, cut into slices, and fried, may be served as a second course dish, to eat with roast chicken.
EGGS AND BREAD.
Never go to France,
Unless you know the lingo;
If you do, like me,
You’ll repent, by jingo.
Starving like a fool,
And silent as a mummy,
There I stood alone,
A nation with a dummy.
Signs I had to make
For every little notion;
Limbs all going like
A telegraph in motion;
If I wanted bread,
My jaws I set a-going,
And asked for new laid eggs
By clapping hands and crowing.
Put half a handful of breadcrumbs into a saucepan, with a small quantity of cream, sugar, and nutmeg, and let it stand till the bread has imbibed all the cream; then break ten eggs into it, and having beaten them up together, fry it like an omelet.
OMELETTE SOUFFLÉ.
“Where is my favorite dish?” he cried;
“Let some one place it by my side!”
Donne.
Beat up the yolks of eight eggs, and the whites of four (set aside the remaining whites), with a spoonful of water, some salt, sugar, and the juice of a lemon; fry this, and then put it on a dish. Whip the four whites which were set aside to a froth with sugar, and place it over the fried eggs; bake it for a few minutes.