Obs.—This is called in the Parisian kitchen, “eggs à la trip, with a roux.”
Marrow-Bones.—(No. 544.)
Saw the bones even, so that they will stand steady; put a piece of paste into the ends: set them upright in a saucepan, and boil till they are done enough: a beef marrow-bone will require from an hour and a half to two hours; serve fresh-toasted bread with them.
Eggs fried with Bacon.—(No. 545.)
Lay some slices of fine streaked bacon (not more than a quarter of an inch thick) in a clean dish, and toast them before the fire in a cheese-toaster, turning them when the upper side is browned; first ask those who are to eat the bacon, if they wish it much or little done, i. e. curled and crisped, see [No. 526], or mellow and soft ([No. 527]): if the latter, parboil it first.
Well-cleansed (see [No. 83]) dripping, or lard, or fresh butter, are the best fats for frying eggs.
Be sure the frying-pan is quite clean; when the fat is hot, break two or three eggs into it; do not turn them, but, while they are frying, keep pouring some of the fat over them with a spoon; when the yelk just begins to look white, which it will in about a couple of minutes, they are done enough; the white must not lose its transparency, but the yelk be seen blushing through it: if they are done nicely, they will look as white and delicate as if they had been poached; take them up with a tin slice, drain the fat from them, trim them neatly, and send them up with the bacon round them.
Ragoût of Eggs and Bacon.—(No. 545*.)
Boil half a dozen eggs for ten minutes; throw them into cold water; peel them and cut them into halves; pound the yelks in a marble mortar, with about an equal quantity of the white meat of dressed fowl, or veal, a little chopped parsley, an anchovy, an eschalot, a quarter of an ounce of butter, a table-spoonful of mushroom catchup, a little Cayenne, some bread-crumbs, and a very little beaten mace, or allspice; incorporate them well together, and fill the halves of the whites with this mixture; do them over with the yelk of an egg, and brown them in a Dutch oven, and serve them on relishing rashers of bacon or ham, see [No. 527].
For sauce, melted butter, flavoured to the fancy of the eaters, with mushroom catchup, anchovy, curry-powder ([No. 455]), or zest ([No. 255]).