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Plovers' Eggs

Plovers' eggs are esteemed a great delicacy. They are usually boiled hard, and sent to table either hot or cold. If hot they should be placed on a napkin; if cold in a moss-lined basket. They are frequently shelled, and served with good white sauce or brown gravy poured over them; or used as a garnish for salads. Half a dozen plovers' eggs neatly arranged in a moss basket form a very pretty addition to the break-fast-table. One of the little baskets in which fruit is sold by the greengrocers may be utilised for the purpose. It should have a twist of wire fastened into it for a handle, then be brushed over with gum, and both handle and basket entirely covered with green. If no other moss is at hand, packets may be bought at the green-grocer's for a trifling sum. Time to boil the eggs, ten minutes. Probable cost, uncertain. Sufficient--allow one or two for each person. (See also EGGS, PLOVERS'.)