Time.—5 minutes to boil the sauce; the eggs, 10 to 15 minutes.
Average cost, 1s.
Sufficient for 4 or 5 persons. Seasonable at any time.
OEUFS AU PLAT, or AU MIROIR, served on the Dish in which they are
Cooked.
1661. INGREDIENTS.—4 eggs, 1 oz. of butter, pepper and salt to taste.
Mode.—Butter a dish rather thickly with good fresh butter; melt it, break the eggs into it the same as for poaching, sprinkle them with white pepper and fine salt, and put the remainder of the butter, cut into very small pieces, on the top of them. Put the dish on a hot plate, or in the oven, or before the fire, and let it remain until the whites become set, but not hard, when serve immediately, placing the dish they were cooked in on another. To hasten the cooking of the eggs, a salamander may be held over them for a minute; but great care must be taken that they are not too much done. This is an exceedingly nice dish, and one very easily prepared for breakfast.
Time.—3 minutes. Average cost, 5d.
Sufficient for 2 persons. Seasonable at any time.
PLOVERS' EGGS.
1662. Plovers' eggs are usually served boiled hard, and sent to table in a napkin, either hot or cold. They may also be shelled, and served the same as eggs à la Tripe, with a good Béchamel sauce, or brown gravy, poured over them. They are also used for decorating salads, the beautiful colour of the white being generally so much admired.