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Peasants' Eggs

For six people put on the fire two handfuls of sorrel, reduce it to a puree, and add two dessert-spoonfuls of cream, a lump of butter the size of a pigeon's egg, pepper, salt. Take six hard-boiled eggs and, crumbling out the yolks, add them to the sorrel puree. Place the whites (which you should have cut longways) on a hot dish, and pour over them the puree of sorrel; sprinkle the top with breadcrumbs, and put bits of butter on it also. Place in the oven for ten minutes, and serve garnished with tomatoes.

Two Recipes for Tomatoes and Eggs Take some good tomatoes, but not too ripe. Cut them down from top to bottom, take out the pulp, and in each half tomato put half a hard-boiled egg. Arrange them on a dish, and pour round them a good mayonnaise, to which you have added some chopped parsley. Take some tomatoes not too ripe, and cut them in half horizontally. Take out the pulp, so that you have two half-cases from each tomato. Break an egg into each tomato and sprinkle it well with cheese. Place them all in the oven, till the eggs are set, and decorate with sprigs of parsley.