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EGGS (au Miroir)

Spread butter upon a dish that can be set on the fire; break the desired number of eggs into it, adding salt, pepper, and two spoonfuls of milk; place it on a slow fire, and hold a red-hot shovel over the dish, and serve when the eggs are set. Or, cut some asparagus tops into pieces like peas; boil them a quarter of an hour, then take them out, and put them into a stewpan, with a bunch of parsley, chives, and a piece of butter; set them over a slow fire, put in a pinch of flour, add a little water, and let them stew, seasoning with salt and sugar. When done, put them into the dish they are to be served in, and break over them some eggs, seasoned with salt, pepper, and nutmeg. Set them on the fire for a short time, pass a red-hot shovel over them, and serve the yolks soft.