The Skilful Cook Part 22

Break the eggs on to it very carefully.

Pepper and salt them, and put them into the oven until they are set.

They must be served on the same dish.

b.u.t.tered Eggs.

_Ingredients_--1 piece of fried or toasted bread.

1 tablespoonful of gravy.

1 oz. of b.u.t.ter.

Pepper and salt.

4 eggs.

_Method._--Break the eggs into a basin, and add to them the gravy, pepper, and salt.

Melt the b.u.t.ter in a small frying or omelet pan; pour in the eggs, and stir quickly up from the bottom of the pan, until the whole is a soft yellow ma.s.s.

Spread on the toast, and serve very quickly.

Egg Croustards.

_Ingredients_--Some slices of stale bread, about inch in thickness.

Some eggs.

Some nicely-flavoured gravy.

_Method._--Stamp out some rounds of bread with a circular paste-cutter.

Mark the middle with one a size smaller.

Then with a knife scoop out the inside, making little nests of bread, taking care not to break the bottom or sides.

Fry these cases in hot fat (_see_ French Frying).

When fried, drain them on kitchen paper, and keep them hot.

Make some water boiling hot in a stewpan; add to it a little lemon juice.

Put into it the eggs broken gently into cups.

Poach until the whites are set, then remove them carefully with a fish slice, and put an egg into each croustard.

Place them on a hot dish, and pour gravy boiling hot over them.

Eggs and Anchovy.

_Ingredients_--2 eggs.

1 slice of fried or toasted bread.

A little anchovy paste.

1 oz. of b.u.t.ter.

Pepper and salt to taste.

_Method._--Let the fried or toasted bread be quite hot (fried bread is the best), and spread it thinly with anchovy paste.

Make the b.u.t.ter quite hot in a frying or omelet pan.

Break the eggs into it, add pepper and salt, and stir very quickly, until they are a soft yellow ma.s.s.

Spread it quickly over the toast, and serve immediately.

Eggs in Cases.

_Ingredients_--4 tablespoonfuls of bread crumbs.

1 dessertspoonful of finely-chopped parsley.

Pepper and salt.

If liked, a boiled onion very finely chopped.

6 eggs.

6 paper cases.

_Method._--b.u.t.ter well some paper cases; mix the crumbs, parsley, onion, pepper, and salt together; put a little at the bottom of each case.

Break the eggs gently, and put one egg into each case.

Cover each with some of the crumbs and seasoning, and put the cases in a quick oven to bake until the eggs are set.

Broiled Mushrooms.

Choose nice large mushrooms; peel and wash them, and wipe them dry.

Cut out the stems, and put them, with the top of the mushrooms downwards, on a gridiron.

Put a small piece of b.u.t.ter on each, and broil for ten minutes slowly.

Remove them carefully, as the mushrooms will be by that time full of delicious gravy.

Broiled Dried Haddock.

Soak it in cold water for an hour before using.

Broil it slowly over a clear fire until it is quite hot, turning occasionally.

Rub some b.u.t.ter over it, and serve it at once.