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Omelets (Most useful make out)

A most useful "make out" for luncheon or breakfast. 4 ozs. of boiled potato through a sieve, ¼ to ½ lb. of lean of roast mutton or roast beef free from skin or gristle or fat, minced fine with a little shallot and green parsley leaf chopped fine. Pepper and salt to taste. Mix all in a pan on the stove, with a little good stock, and when quite hot mix in a well-whisked egg. Put the mixture into a well - buttered omelet pan and fry it. Brown the top side a moment, sloping the pan to the fire, and turn out on to a dish, underside uppermost. Serve good gravy in a boat with it if liked. (We like less potato and more egg, 2 yolks and 2 whites. — C. C.) Bacon Omelet. (Mrs. Wellington. 1879.) To 4 eggs well beaten with a fork and seasoned to taste, add a little chopped parsley, a small teacupful of thin cream and a little cold cooked bacon-fat cut in mere specks, or cold cooked fat of ham. (If you only have raw stock ham, cook it in second stock for 1½ hour, for it must be previously cooked and grown cold again; or if uncooked bacon, fry it first as if to come up alone and let it get cold before using.) Put all into a greased omelet pan. The pan must be very hot, but the butter must not brown. Stir till set, then tilt the pan so as to draw the omelet mixture to one side, then turn it over into the dish, but do not double it.

Bagshot Omelet. 3 eggs broken into a basin and strained; beat lightly with a whisk. Next add 1½ teaspoonfuls of thin cream, or if the cream be thick let it be cream and milk, half and half, add pepper and salt. Take a piece of butter the size of a hazel nut and melt it in a pan; add the mixture and put it over the stove. Stir gently till set, drawing it to one side of the pan to brown; slip it on to a dish. N.B. - Should the eggs be new laid, you will then not require cream or milk. Breakfast Omelet. No. 1. (J. Emslie.) Beat 3 whole eggs and 2 yolks all together to a froth; add a little salt, pepper, a little chopped shallot and parsley, a grate of nutmeg; add to that a teacupful of cream; beat as you pour it in; have the omelet pan very hot. Melt 2 ozs. of butter in the pan, pour in the mixture, stir lightly once or twice. Tilt the pan and slip the omelet on to a hot dish. Serve plain.

This quantity makes a large omelet.

Breakfast Omelet. No. 2. (Mrs. Wellington.) 3 yolks of egg beaten in a basin with a fork; to them add gradually half a teacupful of thin cream. Whisk 3 whites to a froth with a whisk - by themselves. Warm the omelet pan over the fire first, then put in a bit of butter, size of a good nut. The heated pan will melt it. Mix the yolks and whites and put into pan. Stir till set with a wooden spoon, then tilt pan to one side and slip omelet on to a hot dish. For Savoury Bacon or Kidney Omelet beat yolks and whites together. Ham Omelet.

The yolks of 5 eggs, the white of but 1, ½ teacupful of cold cooked grated ham or tongue, a little green parsley and some chopped onion, or an onion squeezed through a coarse cloth, 2 tablespoonfuls of cream, a small teaspoonful of flour, a little pepper but no salt, please. All stirred together, fried in 2 ozs. of butter, stirring all the time. Another way is as follows: Mix 2 eggs with parsley, shallot and grated ham or tongue, a spoonful of good gravy and a spoonful of essence of anchovy. The omelet pan must be very hot and the butter boiling.

Kidney Omelets. See Notes on Omelets later on.

L'Abbé Pericaud's Omelet.

Put the eggs, both yolks and whites, into a basin with a very little salt, and a little water; beat them a very long time until they are entirely mixed, then put a dessertspoonful of butter into a frying pan and melt it until it is very hot, then throw in the beaten eggs and fry them, but not very brown; add onion or shallot or parsley to your taste.

Macaroni Omelet. (Lady Wensleydale. 1868.) Half this quantity makes an omelet for 3.

The yolks of 5 eggs; a tablespoonful of thick cream; pepper, salt and mustard to taste; 2 tablespoonfuls of grated Parmesan, and 3 of macaroni first blanched and then cut into lengths 1 inch long.

Mix all together; whip the whites of the eggs by themselves, and add at the last. Cook like any other omelet.

Macaroni Cheese Omelet. (Mrs. Lowther, Ampthill.) Boil some macaroni till tender with a little salt and a small piece of suet. This makes it mellow. It may take 2 hours. Drain and let it get cold, and cut it in lengths, an inch long.

Then have the omelet pan hot and take 1 oz. of fresh butter, melt it and let it grease the pan. From 3 whole eggs take away 1 white, keeping 3 yolks, 2 whites. Beat the eggs well with a fork. Mix together the eggs and 2 tablespoonfuls of the boiled and chopped macaroni, a tablespoonful of cream, some pepper and salt and 1 tablespoonful of grated Parmesan cheese, and pour into the prepared hot omelet pan. Make like any other omelet. Don't fold it or turn it - some people like a little mustard in it. (We find this less rich than a Parmesan omelet and good for luncheon. For a sweet omelet done the same way omit pepper, salt and cheese and use sugar and flavouring instead; or for a plain omelet omit sugar and flavouring also and use a little salt alone. - C.C.) M. Cotter's Omelet.

Take 6 eggs beat them thoroughly - add ½ teacupful of cream, some parsley chopped fine with a very little chopped onion. Put a thick slice of butter into a frying pan; when hot pour in the omelet - keep stirring the edges of the omelet with a spoon towards the middle as they stiffen, to prevent sticking to the pan. When all the butter is absorbed the omelet will be sufficiently done.

Mrs. Sherwood's Omelets.

For plain omelet, kidney omelet, or bacon omelet she uses 3 eggs for each, and ½ a teacupful of thin cream and a bit of butter the size of a nut. Just melt the butter first in omelet pan, then having whisked the whole eggs, stir them in, also the cream and pepper and salt. Mix this over the fire, tilting the pan and drawing the mixture to one side. Have a very brisk fire. Cook quickly if wanted light. For savoury omelet Mrs. Sherwood takes a double-sized bit of butter. Mushroom Omelet. See Truffle Omelet.

Notes on Omelets.

For breakfast you can have plain, kidney, bacon, ham, tongue, or sometimes savoury omelets.

For dinner, savoury omelets with gravy or with Parmesan cheese; or sweet omelets with sugar, or with preserve.

For Parmesan or for sweet omelets beat yolks and whites of eggs separately, and mix whites lightly in, at last, but for plain, or savoury, or kidney omelets have the yolks and whites beaten together from the first, and have a little salt in them. For sweet omelets just put jam on the hot dish before the omelet is dished. Kidneys, for kidney omelet, are merely sliced and sautéd, put into the hot dish, and the omelet is put over them.

Omelet "au Lard." "Omelette au lard" has the fat and lean of bacon in equal proportions, cut the size of dice and mixed through the omelet mixture.

Omelets in Darioles.

To 4 beaten - up eggs, with ½ pt. of cream and seasoning, add chopped mushrooms and "fines herbes," with a little grated tongue or ham. Butter the dariole moulds rather thickly, fill them with the mixture and cover with paper; steam 15 minutes; turn out on dish, and serve with any savoury sauce. Onion Omelet.

Take in a basin the yolks of 3 eggs with ½ teaspoonful of salt and a fresh chilli sliced. Whisk the whites in a second basin. Put a small piece of butter, about the size of a walnut, into an omelet pan and heat it. Now stir together, gently, the yolks and whites, adding a small button onion chopped fine.

Pour the mixture into the omelet pan and place it on the trivet some distance from the fire, or on the oven.

It takes about 10 minutes to cook. "Our Breakfast Omelet."

Have the omelet pan ready heated and just greased with fresh butter. Put in 4 whole eggs previously seasoned and beaten in a basin, a tablespoonful of cream, a teaspoonful only of milk. Give one stir round and very gradually draw the omelet to the side of the pan by tilting it; do not either turn or fold it.

Parmesan Omelet. (Mrs. Weston.) Serve on a napkin, if in a silver dish.

Take 4 well-beaten yolks of egg in a basin, then add ½ a teacupful of plain whipped cream and a little pepper and salt. Next whip the whites of the 4 eggs to a stiff froth in another basin and mix all the ingredients well together, add about a ¼ lb. of grated Parmesan cheese, just before you put the mixture into an omelet pan. Put on the fire in the omelet pan and stir till well set. Then put the pan into the oven that the omelet may brown. If well beaten it rises high and is light. Sprinkle with grated cheese before serving. Do not turn it for it makes it "sad."

Prawn Omelet.

For the Sauce (in which to prepare the prawns): Put 12 oz. of fresh butter into a stewpan and let it melt. Stir in a very little flour, then add a little milk and cream, season sparingly, with pepper, salt and a grate of nutmeg. Then add some good shelled prawns and let them stand in this sauce so as to get hot, but not to boil. Make an omelet and when about to serve, place the prawns in the centre of the omelet, fold it over them and put the rest of the sauce round the omelet. Ratafia, and Orange Flower Soufflé Omelet.

Weigh 5 eggs in their shells, allow an equal weight of sugar; break the yolks into one basin, and the whites into another, and whisk the whites to a stiff froth quite alone. Beat the yolks with a wooden spoon, adding the sugar and a good dessertspoonful of orange flower water. Beat for 20 minutes; then the frothed whites are added very carefully. Your omelet should be in a metal dish which will bear going into the oven and is well buttered inside before the mixture is poured in. It should be only three - parts filled, as the mixture will rise in the oven. Bake about 10 minutes in a moderate oven, and sprinkle over thickly with pounded ratafias well browned. The omelet should be quite set at the top, but underneath more like very firmly frothed Schaum sauce.

Rum Omelet. (Mrs. Jamieson Wood, Edinburgh, and Mrs. Buchanan. 1895.) Put 4 yolks of egg in a basin with 3 ozs. of sifted sugar, a pinch of salt and a teaspoonful of rum. Work into a creamy batter with a wooden spoon, then mix in very lightly the four whipped whites.

Have the omelet pan well rubbed with fresh butter and made very hot. Pour the mixture into it and let it "set" gently on a cool corner of the stove. Then put it into the oven for 3 minutes to cook on the top. Slip out quickly on to its dish, and pour a little hot and sweet, but not coarse, rum over and round it. Send to table with the rum burning.

This dish must not be kept waiting.

Savoury Omelet. No. 1. 3 whites and 4 yolks beaten together, a little parsley leaf and minced shallot, pepper, salt and cream. Made into shape as it cooks in a pan in which a little butter is warmed. Tilt the pan gradually before you slip the omelet into a warmed dish. Savoury Omelet. No. 2. "Omelette aux Fines Herbes." (Cataldi.) Beat up the yolks of 4 eggs, add 4 tablespoonfuls of cream 1 tablespoonful of chopped "herbs," as Cataldi calls mushrooms, shallots, truffles, and well squeezed parsley leaf, which "herbs" have all been previously chopped fine and stewed in wineglassful of sherry. Mix all well. Season as required, next whip up the 4 whites well to stiff froth with a whisk, and add them.

Cook the omelet as usual.

Dry omelet is best for breakfast, but if for dinner or lunch serve with "Demi - glace" sauce with ½ shallot cooked in it; hand round with the omelet boat. For either sauce, see Sauces for Meat.

Mrs. Weston's Brown Savoury Omelet is almost identical, but she does not use truffles, and when the omelet is set she puts it in the oven to brown. She says if well beaten it rises high and is very light - "don't turn it or it will be heavy." Sir Alexander Milne's Omelet (Emslie. 1884), also called "Kennet French Mince," is very similar to Auchentorlie Meat Omelet. Bella Emslie says: If you want to use up Scotch Collops, take 14th of potato, mashed to ths of mince, with 1 oz. of fresh butter, a little stock, 2 or 3 beaten eggs, a chopped shallot, and chopped green parsley. First cook the chopped shallot and parsley till tender in a little stock and then mix them with the minced beef and mashed potatoes, and work in the eggs. Grease a well-warmed pan with 1 oz. of butter, add the mixture, and cook; shake, and slip it first to one side and then gradually on to a hot silver dish, turning the underside of the omelet to the top. Serve "Demi-glace" Sauce (see Sauces for Meat) in a boat with it, if liked but never put gravy on the dish with this "French mince," as it makes it heavy. Sweet Omelets.

No. 1. - 1½ pt. of cream and 4 eggs, both yolks and whites, a little nutmeg and 3 ozs. of white sugar, all fried together, then taken out of the pan and doubled over, apricot jam being put between.

No. 2. 5 eggs separate the yolks from the whites, add to the yolks a tablespoonful of flour, 2 ozs. of sweet butter, wrought to a cream; flavour with lemon peel, nutmeg and a very little brandy; beat all up with a spoonful of cream. Then beat up the whites to a stiff froth; mix them lightly with the other ingredients. Butter the omelet pan and bake in a quick oven. When ready slip it off the pan into a warm dish. Spread it over the apricot jam or any other preserve, double it over and strew sifted sugar and squeeze a little lemon juice over it. If the oven be hot 10 or 12 minutes will bake it. - No. 3.

Sweet omelet is good cooked the same way as Our Breakfast Omelet, but it may also be made thus: 3 yolks only, cream and milk; whites beaten separately and added lightly in at the last; sugar it over after dishing and brown with a salamander. This omelet is cooked over the fire in an omelet pan, and does not go into the oven. No. 4.

Cataldi's sweet omelet has 1½ a teaspoonful of sugar; he adds apricot jam at the last; then powders the omelet over with sugar and salamanders it so that there are cross bars of burnt caramel sugar over it. - For other Sweet Omelets, see Ratafia Omelet, and under Macaroni Cheese Omelet. Tomato Omelet.

Break 4 fresh eggs, separating yolks and whites. Beat the whites to a stiff froth with an iron whisk. Beat the yolks and add to them some salt and pepper and 4 good-sized tomatoes which have been passed through a sieve; cooked or raw as you may prefer, but if cooked take most of their liquor from them.

Mix all thoroughly well together, then add the whites of egg. Have ready a pan with butter melted - pour in the mixture. Keep stirring it from the bottom and sides towards the middle of the pan.

On a clear red fire it will require about 5 minutes. Truffle Omelet. (Pau. 1881.) Slice truffles or mushrooms and put them into a pan with some fresh butter and a little lemon juice and salt, and let them boil about 5 minutes, then take them out and add a little flour to the liquid. Stir it well, next add a little white stock and let it boil. Mix in the truffles or mushrooms with some of the sauce. Make an omelet, and when it is ready cooked, put the truffles inside, fold it, and pour the rest of sauce round outside. "Egg Baskets." (Mrs. Hobhouse.) Grease an omelet pan. Beat up the whites of 3 eggs to a stiff froth. Beat the 3 yolks alone, well. Then mix the whites with the yolks and put in the omelet pan. Add a little finely chopped parsley leaf, then a piece of fresh butter the size of a walnut. Season to taste. Never stop stirring and let all mix to the thickness of an omelet. About 3 minutes before the mixture is finished cooking add 2 ozs. grated Parmesan cheese. Serve in patty cases of fried bread without lid or in paper cases. "Buttered Eggs." (Mrs. Pettit. Deskrie, 1861.) Take 3 ozs. fresh butter melted in a stewpan and all scum taken off; to it add the yolks of 5 eggs, stir over a slow fire 5 minutes till it thickens. Add a little cayenne pepper if you like. Butter a nice thick slice of toast and cut in 2 or 3 pieces for greater convenience in helping. On this slice of toast spread grated tongue or ham or anchovy, spread the egg with a spoon over it, and over all grate tongue or lean ham thickly. Garnish the dish with cresses or parsley. (2 ozs. of fresh butter and 3 eggs do for 3 people.) Caldy Minced Eggs. No. 1. 6 eggs are hard - boiled the night before; next morning you shell them, but put 2 of the yolks aside, pounding them.

Chop the 6 whites and the 4 yolks into dice; arrange this in a buttered dish that can go into the oven; add a little sauce of any kind just to moisten the eggs, or failing that, a little, very little, butter or cream; season to taste; sprinkle the 2 pounded yolks over the top and brown in the oven.

Serve in the dish in which they are cooked, for breakfast or luncheon. Caldy Minced Eggs. No. 2. (1884.) Take 7 hard-boiled eggs, and of these mince 5 small, both yolks and whites together; re-warm them in a good Béchamel sauce till the eggs mellow and blend, having seasoned with salt, pepper, and a little mace.

Butter a fire-proof dish and put the mixture into this dish; pass the 2 remaining yolks through a sieve and powder them over the top; add a little grate of cheese and bake till the top is set, but do not let mixture shrink or harden. Cottage Eggs for Breakfast.

Send up in the little French or Delft fire-proof pipkins (called "cocottes") in which they cook.

Butter the pipkins, break a whole egg into each - if the egg is very large you can keep back a little of the white; add a little salt and a grate of nutmeg, then a small tablespoonful of cream, and a very few bread - crumbs. Add a speck or two of butter on the crumbs.

Bake them in the oven just to set and to colour, and serve in the pipkins. 1 for each person. (Another way is to put butter and cream in first below the egg, and also seasoning.) Cream Eggs, "Sur le Plat." (Mrs. Young. 1882.) Butter a dish that will go into the oven, break on to it the raw new-laid eggs separately, not touching; fill rest of dish with sweet cream, avoiding the yolks; sprinkle with salt, a dust of pepper, a grate of nutmeg, and a little nip of parsley green. Cook first on the top of stove or in oven till just "set," and finish them before the fire, turning the dish round constantly to give all an equal heat, but the eggs must not be hard. Carefully turning them is the secret of success. Time about ½ hour. Egg Croquettes, "Croquettes d'Œufs, an Entrée." (Turin.) Boil 4 eggs for 12 minutes. When cold, chop them small. Melt 1 oz. of butter in a stewpan, and add 2 tablespoonfuls of flour and ½ a pint of milk. Boil it till thick; then add the chopped eggs, with pepper, salt, and a little parsley (leaf only, chopped fine and well squeezed in a cloth) and a little shallot. Turn the mixture out on a plate and let it get quite cold. Shape in small pyramids or the shape of Jerusalem artichokes, egg and bread-crumb them, fry a nice brown, serve them very hot on a napkin with fried parsley.

English Dressed Eggs, a Savoury. (Orchard Leigh.) Hard-boil 6 eggs, and cut each egg into four and dish in a circle; add the least grain of cayenne pepper; pour cheese sauce (see under Cheese Dishes, Macaroni and Cheese, No. 1, omitting mustard) over and round; grate some household cheese over all and brown the sauce very equally with a salamander.

French Dressed Eggs.

Hard-boil 6 eggs, take out the yolks (you do not use the whites), and mix them with a little cayenne pepper, mustard and grated Parmesan cheese. Mix all together into a stiff paste, to be rolled, egged, and bread - crumbed, and fried in lard. Serve the balls dry or in a Parmesan sauce like last recipe. "Œufs à l'Aurore." (Or "Œufs à la tripe" - it looks like "macaroni au gratin.") Boil 6 eggs hard, remove the shells and cut each into halves lengthwise, take the yolks out and pass them through a wire sieve, shred the whites like ribbons and mix them with some Béchamel sauce (see Sauces for Poultry), add mustard, cayenne papper, and salt, and a little Parmesan cheese, toss the ribboned whites over the fire, to simmer, not boil, until quite hot, and then dish them up with a palisade of fried croûtons round, sprinkle the yolks on the top of the whites and on them a little grated Parmesan cheese, salamander and serve quite hot. These croûtons are first fried in clarified butter and are cold; to make the palisade, dip the broad end of each croûton in a paste of white of egg and flour, stand them round in a circle, and put them in the screen to harden before you add the eggs.

Mrs. Jamieson uses 4 eggs, but at the last beats up a 5th egg and mixes it with powdered yolks and cheese for the top.

The Aboyne Castle copy says: Put in a layer of hard - boiled whites of egg and then a sprinkling of pounded yolks, then a little cheese and seasoning; whites next and so on to the top, which you must cover with powdered yolks, flavoured with cheese, and browned with a salamander.

A similar recipe: Boil 6 eggs hard; when they are quite cold take out the yolks of 3 and rub them through a sieve; put them aside. Slice the other 3 eggs. Take a piece of butter, some chopped onion, and a little pepper and salt; put all into a stewpan on the hot plate to warm through and mix.

Dish when very hot and sprinkle the 3 powdered yolks over, adding a little white sauce if liked. "Œufs à la Béchamel." (Mesdames Langel's and Justine's Recipe. 1879.) Boil 6 eggs hard in boiling water, but not as hard as when cooked for canarybirds' food! To simmer only 10 minutes. When cold, peel off the shells, cut the eggs in two, lengthways, leave the yolks in and place the half-eggs, with the yolks uppermost, in an enamel dish capable of going into the oven, and put a tiny bit of fresh butter on the centre of the yolk of each half-egg. Pour the following sauce over all, and just colour in the oven, but not long enough to harden the whites. For the Sauce: Rub 2 ozs. of fresh butter with flour and put into a saucepan. Stir well till it is smooth, taking care it does not burn. Add cream, or even milk, and stir on till it is the proper thickness. Add salt, pepper, and a grate of nutmeg. Cook this thoroughly before pouring it over the eggs, then give them a minute in the oven, and brown with a salamander to a gold colour. "Œufs à la Catherine."

Buttered eggs on toast well covered with chopped truffles, and surrounded by Dutch sauce (see Sauces for Meat). "Œufs à la Polignac. See Prince de Polignac's Recipe for dressing Eggs. "Œufs à la Princesse."

Eggs poached, and placed on toast in a dish, then covered with chopped yolk, parsley and ham mixed, and surrounded by Dutch sauce (see Sauces for Meat). Truffles chopped fine and mixed with chopped hard - boiled egg make a very good variety. "Œufs à la Tripe." See "Œufs à l'Aurore." "Œufs à la Turc."

These are lightly poached eggs on very finely minced calf's or chicken's liver, flavoured with ham, mushroom, shallot, and a little tomato. "Œufs au Gratin."

Put a little butter in small plates before the fire till it simmers. Then break into each a fresh egg. Cover it with fine bread - crumbs and season with a little pepper and salt.

Set it to brown well before the fire, and it will then be ready to serve. "Œufs Brouillés" for Breakfast. (Cataldi's "aux Truffes.") Break 6 eggs into a basin. Chop up small 2 middle-sized truffles to the size of fine capers and add them to the eggs. Season with salt, pepper and cayenne. Whilst you are seasoning, a little butter should be browning in a frying-pan over the fire, watched by the kitchenmaid. Add the seasoned eggs to the butter, stir gently with an iron or silver spoon till the mixture is sufficiently cooked. Of course, if you don't think truffles an improvement, the buttered eggs are very good alone. Mrs. Thomas's version: 1¼ oz. butter, a tablespoonful of flour, 2 tablespoonfuls of cream. Mix, and having seasoned to taste; cook over the fire but do not let it brown. Then stir in the eggs with a whisk till they set. They should be hardly solid, much less stiff than for omelet. Serve very hot on hot plates, or the mixture stiffens, chills, and is then spoilt. "Œufs Filés." See Eggs for Clear Soup (Soup Garnishings). Parmesan Eggs.

Buttered Eggs with cheese "intilt" on a "socle" of white of eggs; same as Savoury Eggs, No. 4.

Plovers' Eggs in Aspic. See Aspic Jelly, No. 2, under Meat Jellies. Poached Eggs. (Mrs. Caswell.) For poached eggs Mrs. Caswell uses rather thick toasts, which are cut to shape and toasted dry, then buttered, and put into the oven or before the fire to keep warm whilst the eggs are poaching. Warmth after buttering the toasts makes them mellow through. Use best fresh butter and just a sprinkle of salt over. Trim the poached eggs to look shapely. Avoid a scattered "sea of white". Kidneys split open and broiled can be sent up on toasts in the same way. Prince de Polignac's Recipe for dressing Eggs, "Œufs à la Polignac." Cooked in little cups and turned out on to fried, crisp, hot rounds of bread a size larger than the eggs.

Butter some cups well; next put in at the bottom of the cups a mince of finely chopped herbs; add shallot if liked; break 1 egg into each cup with a little seasoning; steam or bake till set, but not too hard. Turn out on to the fried croûtons very carefully to prevent the eggs from breaking. Serve savoury sauce round and under the crusts. Tomato sauce is very good for this. "Raby Eggs."

Boil the water and pop the eggs in and put the pot uncovered at the side of the fire. They should then simmer but not boil - 10 minutes. If the whites get too hard the dish is spoilt. Shell and halve the eggs, and lay whites only like saucers on the top of an aspic border with salad in the centre and Mayonnaise sauce. Each saucer of hard-boiled white of egg is filled with a cooked mixture of chicken, tongue, sweetbread or other delicacy, and 1 pounded anchovy to flavour the whole. Put Mayonnaise sauce over each egg, and add chopped truffle on one, pistachio on another, ham on a third, yolk of egg on another and so on.

Savoury Eggs. No. 1. (Mrs. Herbert Duckworth, Bryanston Square. 1874.) Boil 4 eggs, but not too hard, more as if for "Œufs à la Béchamel." Cut them lengthways or across to make saucers of the white halves according as you wish for long saucers or short round ones.

Take out the yolks and pound them, adding a little thyme, parsley and shallot, with salt and pepper (her cook says mint also!!). Mix all well and make hot with a dessertspoonful of stock and a tablespoonful of cream. Fill the whites with the mixture and scatter a little parched bread - crumb on the top sparingly. Just salamander, but be sure the whites do not get too brown to be good to eat. If people leave the whites on their plates, it shows they are overcooked. Serve them dry for breakfast, and you can have bacon round, but if for luncheon, add gravy or sauce or half glaze.

Savoury Eggs. No. 2. (Mrs. W. Farrer.) These eggs look like whole eggs in a ring of aspic, with truffles or tongue in the centre. The eggs are hard - boiled and, when cold, cut lengthways; the yolks remove carefully and pounded, and to these you add anchovy or fish, all to be a half-solid "mush," seasoned and rather "picken,"* very smooth; re-stuff the whites with this mixture and stick together to look whole. Put some aspic in a ring mould, lay the eggs in and fill up with aspic, to set. (See Meat Jellies for Aspic.) Savoury Eggs. No. 3. A Balcaskie Savoury.

The eggs are poached in 1 pt. of milk, in which a bit of thyme, savory marjoram, bay-leaf, allspice, peppercorns, and mace have all stewed for 1 hour. Strain the milk before cooking the eggs in it.

Take 6 anchovies and press them through a sieve. Add 1 oz. of fresh butter, a spoonful of fresh salad oil, a few drops of essence of anchovy, 2 spoonfuls of sherry, and the yolk of an egg to bind. Make all very hot, but do not boil. Have fried croûtons ready, dip each in this hot sauce and put a poached egg on it. This recipe was a great favourite with Sir Thomas Erskine. Savoury Eggs. No. 5. On Croûtons. (Lady Iddesleigh. 1892.) Cut 5 rounds of bread for the croûtons and fry them in lard, then grate Parmesan cheese on top of each. Keep these croûtons warm in the meat - screen. Steam 2 whites of egg and a dessertspoonful of cream with a little pepper and salt very slowly in a buttered dariole mould, from 15 to 20 minutes. When cold, turn out and slice into 5 flat circles. For the yolk mixture take 3 yolks and 1 white; beat all with a tablespoonful of cream in a saucepan just greased with a little fresh butter; add a grain of cayenne and a grate of nutmeg; stir over the fire till it thickens (5 minutes). Now put a circular slice of white of egg on each croûton, yolk mixture on the white slice; next grated cheese, do not over cheese it, and then brown the top with a salamander. Serve them on a warmed napkin. (Whites look "knowing" and make a change.) Stuffed Eggs, a pretty Dish for Luncheon.

The eggs are hard-boiled, and when cold you shell them and cut a good piece off one end that they may stand firm and upright. Then chop some fine herbs, take out the yolks carefully, pound and mix with the herbs and season with a little cayenne pepper and salt, then press each yolk back into the white of the egg and place it on end on the dish, the bottom of which is first covered with Mayonnaise sauce. Surround the eggs with nice slices of tongue or of ham. Garnish with lettuce or watercress. Another copy says: Put strips of ham or tongue over and about the eggs, and pour Mayonnaise sauce over all. Garnish the dish prettily with lettuce, parsley, or watercress. Other ways for dressing eggs for luncheon are to fry them or to give them "au jus," or on spinach, or as croquettes fried a nice brown.

Tomato Eggs.

To 4 well-beaten eggs, seasoned, add 2 ozs. of butter. Stir in a stewpan, with wooden spoon till nearly set, add 2 tablespoonfuls of tomato sauce.