This is a favorite dish abroad. It is generally a supper-dish, yet can
be served at breakfast, lunch, and even as a course for dinner. The dish
consists simply of thin pieces of toast, cut of equal size, buttered,
and spread with a little anchovy paste, and a poached egg placed on each
piece. Anchovy paste can be purchased in little jars at all the larger
groceries.
STUFFED EGGS (_for Lunch_).
Boil the eggs hard; cut them in two lengthwise, and remove the yolks,
which chop, adding to them some cooked chicken, lamb, veal, or pickled
tongue chopped fine; season the mixture, and add enough gravy, or the
raw yolk of egg, to bind them; stuff the cavities, smooth them, and
press the two halves together; roll them in beaten egg and bread-crumbs
twice. When just ready to serve, dip them in a wire-basket into boiling
lard; and when they have taken a delicate color, drain. Serve on a
napkin, and garnish with parsley or any kind of leaves, or serve with a
tomato-sauce.
STUFFED EGGS (_French Cook_).
Boil the eggs hard, and cut them in two; take out carefully the yolks,
which mash well, adding a little finely minced onion, chopped parsley,
pepper, and salt. Mash also double the quantity of bread, which has been
soaked in milk; mix bread, yolks, etc., together; then bind them with a
little raw yolk of egg; taste to see if they are properly seasoned.
Stuff the eggs with the mixture, so that each half has the appearance of
containing a whole round yolk; smooth the remainder of the mixture on
the bottom of a pie-pan; arrange the halves symmetrically in this bed;
brown a little in the oven.