Eggs, Fried
INGREDIENTS for small dish.-4 eggs, 3 oz. of lard, butter or clarified dripping. AVERAGE COST, 7d.
Place a delicately-clean frying-pan over a gentle fire; put in the fat, and allow it to come to the boiling-point. Break the eggs into cups, slip them into the boiling fat, and let them remain until the whites are delicately set; and, whilst they are frying, ladle a little of the fat over them.
Take them up with a slice, drain them for a minute from their greasy moisture, trim them neatly, and serve on slices of fried bacon or ham; or the eggs may be placed in the middle of the dish, with the bacon put round as a garnish.
TIME.-2 to 3 minutes.
SEASONABLE at any time.
Eggs à la Maître de Hotel.- INGREDIENTS for dish for 4 persons. 16. of fresh butter, 1 tablespoonful of flour, pint of milk, pepper and salt to taste, 1 EGGS, TO PICKLE. tablespoonful of minced parsley, the juice of a lemon, 6 eggs. AVERAGE COST, 1s.
Put the flour and half the butter into a stewpan; stir them over the fire until the mixture thickens; pour in the milk, which should be boiling; add a seasoning of pepper and salt, and simmer the whole for 5 minutes. Put the remainder of the butter into the sauce, and add the minced parsley; then boil the eggs hard, strip off the shell, cut the eggs into quarters, and put them on a dish. Bring the sauce to the boiling point, add the lemon-juice, pour over the eggs and serve.
TIME.-5 minutes to boil the sauce; the eggs, 10 to 15 minutes.
SEASONABLE at any time.