A la Lyonnaise.—Chop fine two white onions and fry them with two ounces of butter, then add salt, a pinch of nutmeg, half a pint of broth; boil gently and stir now and then till it turns rather thick, when you add also eight whites of eggs, chopped; give one boil, and serve. Place the eight yolks, whole, all around, and between and alternately a small cake feuilleté, and serve warm.
A la Béchamel.—Slice the eggs or cut them in four pieces lengthwise, put them in Béchamel sauce, set on a slow fire for two minutes, and serve warm.
Fines Herbes.—Mix well together in a saucepan, and cold, two ounces of butter with a tablespoonful of flour; set on the fire, stir, and when melted thoroughly, add a teaspoonful of parsley and one of chives, chopped fine, salt, pepper, and about a gill of white wine; stir, and boil gently for about five minutes, and turn over hard-boiled eggs in a dish; serve warm. The eggs are served whole, shelled, but not cut.
Piquante-Sauce.—Dish hard-boiled eggs as for fines herbes, and turn over them a piquante sauce; serve warm. They may be served in the same way with any other sauce.
Stuffed, or à l'Aurore.—Cut six hard-boiled eggs in two lengthwise; take the yolks off the whites; chop them fine with six or eight sprigs of parsley, put both eggs and parsley in a bowl; add salt, pepper, a little nutmeg grated, a piece of the soft part of bread soaked in milk and squeezed, three ounces of butter, mix the whole well. Then with the mixture fill the whites, that is, the place where the yolks were; fill a little more than full, so that all the mixture will go into and upon the twelve halves. Lay in a saucepan a purée of spinach or of sorrel, or of any other vegetable, according to taste; lay the halves of eggs on it, the mixture upward; put for ten minutes in the oven, and serve warm.
In Boxes.—Fold note-paper so as to make a kind of square box without a cover; put half an ounce of butter in it with a pinch of chopped parsley; lay it on a gridiron and on a slow fire, break an egg in it, and when nearly done add salt and bread-crumbs, to taste; serve warm when done.
With Cheese.—Prepare as the above; add grated cheese at the same time you add salt and bread-crumbs; finish the cooking, and serve warm.
Au Gratin.—Chop fine six or eight sprigs of parsley, a shallot if handy, or a small onion, half an ounce of the soft part of bread, an anchovy, and then mix the whole well with two ounces of butter; mix again with two yolks of eggs, place the mixture in a tin dish, place on a slow fire, and when getting rather dry break half a dozen eggs over it, dust with bread-crumbs, season with salt and pepper, and when nearly done spread two yolks of eggs beaten, with a teaspoonful of water over the whole, and serve warm.
With Ham.—Prepare as scrambled eggs with the exception that you put in the pan, at the same time you put in the eggs, four ounces of boiled ham cut in dice. Serve the same.
With Milk, Water, or Cream.—These three names are wrongly applied to eggs in many cook-books; they are creams, and not eggs.