- 4 hard cooked eggs
- 1 tablespoonful vinegar
- 1 egg yolk
- 1 heaping tablespoonful (1 oz.) butter
- 1 heaping tablespoonful (1 oz.) flour
- ½ pint (1 cup) milk
- Salt and pepper
- Some croûtons
Put the vinegar into a casserole and boil it till it almost evaporates, then add the butter and the flour, mix well, add the milk, stir till it boils, and cook for five minutes, stirring all the time; then add the raw yolk of egg, salt and pepper to taste, stir for a few minutes longer. Cut the whites of hard boiled eggs in strips, add them to the mixture. Turn out on to a shallow earthenware dish, rub the yolks through a sieve on the top. Put the croûtons round the edge.
SCOTCH WOODCOCK
- 3 hard cooked eggs
- 3 tablespoonfuls grated cheese
- 1 heaping tablespoonful (1 oz.) flour
- 1 heaping tablespoonful (1 oz.) butter
- 1 gill (½ cup) milk
- 1 gill (½ cup) stock
- ½ teaspoonful anchovy extract
- Salt, pepper, and red pepper
- 1 teaspoonful chopped parsley
- 2 rounds buttered toast
Place one round of toast in a buttered fireproof dish. Chop the whites of the eggs and mix them with one tablespoonful of the cheese and seasoning of salt, pepper, and red pepper; place the other round of toast on the top, put in the oven to keep hot.
Blend the butter and flour in a saucepan over the fire; stir in the milk, stock, anchovy, the remainder of the cheese, and seasoning. Cook for a few minutes and pour over the toast.
Divide the toast into squares, garnish with the chopped parsley and the yolks of eggs rubbed through a sieve.
Serve hot.
SCRAMBLED EGGS WITH MUSHROOMS
- 4 eggs
- 1 heaping tablespoonful (1 oz.) butter
- 8 small mushrooms
- 1 tablespoonful cream
- 1 slice buttered toast
- Salt, pepper, and red pepper