(c) Beat up 3 eggs well, add ½ teacupful cream or milk, salt to taste, and a small pat of butter; pour into a shallow stewpan, stir over a clear fire until the mixture grows quite thick; have ready a buttered slice of toast on a hot dish, turn the eggs out on to the toast, and serve with a sprinkling of pepper.
(d) Take a piece of butter about the size of a walnut, put it into a saucepan to melt. Take 3 eggs, break them, and put them into the saucepan with a little salt. Put the saucepan on the fire, stir the eggs quickly till they begin to set, then serve on a piece of dried toast. Take care to stir the eggs quickly, and take them out of the saucepan as soon as they begin to set, or they become hard.
(e) Beat up some eggs in a basin with pepper, salt, and a small quantity of French tomato sauce; melt some butter in a saucepan; add the eggs, and stir with a spoon until nearly set. Serve on toast, or in a very hot dish. If no tomato sauce is added to the eggs, a little chopped parsley should be sprinkled over them just before serving.
(f) Peel a large tomato, free it from pips, and chop it up small, also chop 2 slices Spanish onion; put both into a saucepan with plenty of butter, and pepper and salt to taste; stir on the fire till the onion is quite cooked, but not coloured; then throw in 4 eggs beaten up, and keep on stirring the whole till the eggs are nearly set; serve at once within a circle of bread sippets fried in butter.
Snow.—Whisk the whites of 6 eggs with a little powdered lump sugar into a stiff froth; set 1 qt. milk, sweetened to taste, to boil; drop the egg froth in it by tablespoonfuls; a few seconds will cook them; take them out, and put them on a sieve to drain. When all the egg froth is cooked, strain what is left of the milk; let it get cold, and mix gradually with it the yolks of the eggs with any flavouring you like. Put the vessel containing this into a saucepanful of water, and keep stirring on the fire until the custard thickens. To serve, pile up the whites on the dish, pour the custard round them, and sprinkle the top with “hundreds and thousands.”
Stewed.—Mince an onion very small, and fry it in good butter till well coloured, stir in some good stock, well seasoned with pepper and salt, and a very little flour; let it stew till the onion is quite soft, the flour thoroughly cooked, and the sauce rather thick. Lay in as many hard-boiled eggs as you please, cut in quarters or slices, and stir them very gently (lest the yolk should break from the white) till quite hot, when they should be served at once.
Stuffed.—(a) Make a savoury forcemeat with some very finely minced ham, veal, and one anchovy, with seasoning of salt, pepper, and a little cayenne. Have ready 6 or 7 hard-boiled eggs. Take the shells off very carefully, cover them thickly with the forcemeat. Brush the yolk of a beaten egg over them, and set them to brown in a moderate oven for about 15 minutes. When done put them on a hot dish, and pour some good brown gravy round them. A slight variation, and perhaps an improvement, is very carefully to open the eggs without entirely separating the tops, to take out the yolks, add them to the forcemeat, and when all has been well pounded together, to replace the yolks by this forcemeat, close the eggs carefully, and proceed as above.
(b) Take 6 hard-boiled eggs, cut them in half crosswise, remove the yolks, and cut a small piece off each half egg, so as to make them stand upright. Take 6 anchovies, bone and wash them clean, pound them in a mortar with 1 oz. butter, the yolks of the eggs, pepper, and a little tarragon finely chopped, fill up the whites with this mixture, pile them up on a dish and serve.
(c) Cut some hard-boiled eggs in half. Mince the yolks with olives, capers, anchovies, and truffles, a little tarragon and chervil; add some pepper and salt. Fill each half egg with this mixture, pour some liquefied butter over, warm in the oven, and serve each egg on a bread sippet, cut with an ornamental cutter, and fried in butter.
Sur Plat.—This is a most convenient dish when a slight meal is wanted in a hurry. Put a fireproof china saucepan on the fire, or on a spirit lamp. Place a lump of butter in it, and as soon as it melts, break in 3 or 4 eggs. Let them remain long enough for the whites to set, sprinkle with salt and pepper, and serve in the saucepan very hot.