Break the eggs into a buttered pudding-dish. Salt and pepper them very
lightly, and bake in a quick oven till set. Or turn over them a cupful of
good gravy, that of veal or poultry being especially nice, and bake in
the same way. Serve in the dish they were baked in.
STUFFED EGGS.
Boil eggs for twenty minutes. Drop them in cold water, and when cold, take
off the shells, and cut the egg in two lengthwise. Take out the yolks
carefully; rub them fine on a plate, and add an equal amount of deviled
ham, or of cold tongue or chicken, minced very fine. If chicken is used,
add a saltspoonful of salt and a pinch of cayenne. Roll the mixture into
little balls the size of the yolk; fill each white with it; arrange on a
dish with sprigs of parsley, and use cold as a lunch dish. They can also
be served hot by laying them in a deep buttered pie-plate, covering with a
cream _roux_, dusting thickly with bread-crumbs, and browning in a quick
oven.
PLAIN OMELET.
The pan for frying an omelet should be clean and very smooth. Break the
eggs one by one into a cup, to avoid the risk of a spoiled one. Allow from
three to five, but never _over_ five, for a single omelet. Turn them into
a bowl, and give them twelve beats with whisk or fork.
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