Boil two or three heads of broccoli until tender. Have ready two
cupfuls of butter drawn in the usual way, and beat into it, while
hot, four well-whipped eggs. Lay buttered toast in the bottom of
a hot dish, and on this the largest head of broccoli whole, as a
centre-piece. Arrange close about this the others cut into clusters,
the stems downward, and pour the egg-sauce over all.