(d) Poach some eggs (one for each person and one over) in salted water, with a little vinegar, some peppercorns, and a few leaves of parsley, in a shallow sauté pan, just long enough to set the yolks slightly; take out each egg with a slice, brush it clean with a paste brush, and cut it with a round fluted paste cutter, about 2 in. diameter, so as to get all the eggs a uniform shape, and leave neither too much nor too little white round them. Turn the egg over carefully, brush it clean, and lay it in the soup tureen, ready filled with boiling hot clear consommé. The water in which the eggs are poached should be kept at boiling point, but never boil. Some leaves or very small sprigs of chervil may be served in the soup.
(e) Served with a sauce composed of curry powder mixed to a paste in milk, to which is added sliced onions and butter; the sauce should be strained, and then poured round the poached eggs, which have been previously arranged in a hot dish.
Purée.—Beat the yolks of 7 hard-boiled eggs in a mortar with 1½ oz. fresh butter, a little very finely minced parsley, some salt and pepper to taste, and the yolks of 3 raw eggs; mince the whites of the boiled eggs as fine as possible, and toss them over the fire, with about ½ pint good gravy, till they become rather thick; press the pounded yolks through a colander in the centre of a dish, put the minced whites round them, and arrange as a garnish some sippets of bread, brushed over with beaten egg; put the dish into the oven, or before the fire in a Dutch oven, to brown, and serve very hot. This is an extremely pretty dish.
Rolls.—Allow one egg for each person, ¾ pint of milk and 4 teaspoonfuls flour for every three eggs; beat whites and yolks separately, mix the flour smoothly with the milk, then add the eggs and whisk well. Fry a little at a time in a buttered omelet-pan, roll as an omelet; serve very hot. To be eaten with sugar or treacle.
Savoury.—Take 4 eggs, boil them hard, when cold shell them, and cut them in half lengthwise, take out the yolks, beat into a smooth paste. To each egg allow a good slice of butter, ½ teaspoonful anchovy sauce, and cayenne pepper to taste. This should all be thoroughly mixed with the yolks; then fill the white halves with this paste. Serve on a napkin, and garnish with parsley. This is a most appetising dish, either for dinner or supper, and enough for 8 persons.
Scalloped.—(a) Mash some potatoes very smoothly, and boil some rice. Boil 5 eggs for 3 minutes; when they are cold remove the shells, and chop the eggs up roughly. Mix a teacupful of the mashed potatoes, the same quantity of rice, and the eggs together; add some chopped capers, very little vinegar, some melted butter, pepper, salt, and Worcester sauce. Put the mixture into scallop shells, with breadcrumbs and a little butter. Bake a light brown.
(b) Boil 3 or 4 eggs hard. When cold, remove the shells and chop the eggs roughly, have ready a small teacupful of mashed potatoes, another of rice; mix all together, add capers, a little melted butter, pepper, and salt, put into scallop shells with breadcrumbs on top, and bake a pale brown.
Scotch.—Boil some eggs hard enough to set the whites, so that you can remove the shells without breaking the white. After peeling the shell clean off, cover them completely with a savoury forcemeat, in which let ham or finely chopped anchovy bear due proportion. Fry of a gold colour, and serve with good gravy in the dish.
Scrambled.—(a) Break 4 eggs into a clean stewpan with 1 oz. butter, and a little salt and pepper; beat it all up until the yolks and whites are well mixed, then stir it over the fire with a wooden spoon till cooked; it should never be clotted or hard. A spoonful of stock, or any sauce, is a great improvement. Mushrooms minced and tossed in a little butter, cold asparagus cut into nice pieces, or even sliced cucumber placed in with the eggs 1-2 minutes before serving, make pleasant varieties of this little dish.
(b) Put in a saucepan 2 tablespoonfuls cream and a piece of butter the size of a walnut, well beat up 4 eggs, and when the butter is melted and quite hot pour in the eggs, and stir over the fire for a few minutes.