FRENCH EGGS
Put a lump of butter the size of an egg in a fireproof dish, mixing in when it is melted some breadcrumbs, a chopped leek, the inside of three tomatoes, pepper and salt. Let it cook for three or four minutes in the oven, then stir in the yolks of two eggs, and let it make a custard.
Then break on the top of this custard as many eggs as you wish; sprinkle with pepper and salt. Let it remain in the oven till these last are beginning to set. Take out the dish, and pass over the top the salamander, or the shovel, red hot, and serve at once. I have seen this dish with the two extra whites of eggs beaten and placed in a pile on the top, and slightly browned by the shovel.
OEUFS CELESTES
(Hommage à Sir Edward Grey)
Gently boil a quantity of the very best green peas in good gravy; as the gravy becomes reduced, add, instead, butter. Do not forget to have put a lump of sugar in every pint of gravy. When the peas are done break on them the required number of fresh eggs, with pepper and salt. Place all in a double saucepan, till the eggs are just done. It is a pity that in England there are no cooking pots made, which will hold fire on the top, so that a dish, such as this, becomes easily done in a few minutes.