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Eight Eggs (Thin slices of Gruy re Cheese)

Eight thin slices of Gruyère Cheese.

Two ounces of grated Gruyère Cheese.

Nutmeg. Mignonette Pepper.

Salt. One gill of double Cream.

A little chopped Parsley.

Spread the butter on the bottom of a dish and lay the slices of cheese on it; break the eggs upon the cheese, being careful not to disturb the yolks.

Sprinkle some grated nutmeg, mignonette pepper and salt over them; mix the chopped parsley, the cream whipped, and the grated cheese together, and pour over them; bake in a quick oven about ten minutes. Hand very thin dry toast with the eggs.

Œufs Farcis à la Russe.

Ingredients.

Six hard-boiled Eggs.

Caviare. Tomatoes. Oil. Vinegar. Cut the eggs in half, and take out some of the yolk from the centre of each half; fill this space in with caviare, and cover over with the yolk rubbed through a sieve. Serve on slices of tomato, with a little salad oil, vinegar, and pepper and salt over them.

Œufs Farcis à la Provençale.

Ingredients.

Four Eggs, hard-boiled.

Three Anchovies, boned.

One teaspoonful of Essence of Anchovy.

Watercress. Two ounces of Butter.

Lettuce. Cayenne and Salt.

Cut the eggs carefully in half, and remove the yolk without breaking the white. Pound the yolks of eggs, the anchovies, watercress, butter, anchovy-essence, cayenne, and salt; when well pounded rub through a hair-sieve. Fill in the white of egg cases neatly with this mixture, putting small handles of parsley-stalks across the tops. Dish up on shredded lettuce, and the remainder of the mixture in the centre with a little mayonnaise sauce.