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Eggs, Coque

Place twelve fresh eggs in a saucepan with one-third more water than height of eggs. Place on range, let gradually come just to boiling point, which ought to take from fifteen to sixteen minutes, remove immediately, place on a hot dish enclosed in a folded napkin and serve with six egg-stands. PERCH SAUTE, CIBOULETTE (CHIVES) Thoroughly wipe six very fresh, even-sized, fat perch, season with a teaspoon salt and half teaspoon pepper, dip in cold milk and lightly roll in flour. Finely chop a sound onion, place in saucepan with one and a half tablespoons melted butter and fry for two minutes. Arrange the perch in one beside another and fry for five minutes on each side, lift up and place on a hot dish. Remove fat from pan, add a half ounce butter and toss on fire until a light brown colour. Add a teaspoon finely minced chives, squeeze in juice of half a sound lemon, lightly toss, then pour over fish and serve.