teaspoonful of herbs, 1/2 saltspoonful of nutmeg, pepper and salt to
taste, juice of 1/2 a lemon, the yolk of 1 egg, 1 dessertspoonful of
Allinson cornflour. Peel and clean the mushrooms, and wash them in
water with a dash of vinegar in it. Wipe them dry with a cloth; have
the water and butter ready in a saucepan with the herbs, and
seasoning. Stew the mushrooms in this for 10 to 15 minutes. Thicken
with the cornflour, then stir in the yolk of egg with the lemon juice,
and serve.
ONION TORTILLA.
1 lb. of Spanish onions, 1-1/2 oz. of butter or oil, 3 eggs. Melt the
butter in a frying-pan, slice the onions, and fry them for 10 or 15
minutes, beat the eggs, add them to the onions, season with pepper and
salt, and fry the whole a light brown on both sides.
ONIONS (BRAISED).
2 lbs. of onions, 2 oz. of butter, vege-butter, or oil, pepper and
salt to taste. Peel and slice the onions, and fry them a nice brown in
the butter. Then add enough water to make gravy, add pepper and salt,
and stew the onions for 20 minutes. Eat with wholemeal toast. This is
very savoury, and is much liked.
ONIONS (SPANISH) (BAKED).
Peel as many onions as are required, making an incision crossways on
the top, and put in a baking-dish with 1/2 oz. of butter on each large
onion, or half that quantity on small ones; dust them over with pepper
and salt, and bake them for 3 hours. Keep them covered for 2 hours,
and let them brown after that. Baste the onions from time to time with
the butter.
SCOTCH OR CURLY KAIL.
Scotch kail is best after there has been frost on it. Wash the kail,
and cut away the coarse stalks, boil it for 1-1/2 to 2 hours in a
small quantity of water, adding a chopped up onion. Drain it when soft
and chop it fine like spinach. Into the saucepan in which the kail was
cooked put a piece of butter; melt it, and stir into it 1
tablespoonful of Allinson fine wheatmeal, and brown it very slightly.
Then add some of the drained-off kail wafer and stir it smooth with
the browned flour. Return the chopped Scotch kail to the saucepan, add
pepper and salt to taste; let it cook for a minute, and serve.
SPINACH.
Wash the spinach thoroughly, and set it over the fire in a saucepan
without any water, as enough water will boil out of the spinach to
cook it. Heat it gently at first, stirring it a few times to prevent
it burning, until enough water has boiled out of the spinach to
prevent it from catching. Let the spinach cook 20 minutes, then strain
it through a colander, pressing the water out with a wooden spoon or
plate. Put a piece of butter in the saucepan in which the spinach was
cooked; when melted, stir into it a spoonful of Allinson fine
wheatmeal, and keep stirring the meal and butter for 1 minute over the
fire. Return the spinach to the saucepan, mix it well with the butter
and meal, and add as much of the strained-off water as is necessary to
moisten it; add pepper and salt to taste, and a little lemon juice.
Let the spinach heat well through before serving. Have ready 1 or 2
hard-boiled eggs cut in slices, and decorate the spinach with them.
Use 1 oz. of butter, an even tablespoonful of the meal, and the juice
of 1/2 a lemon to 4 lbs. of spinach.
TURNIPS (MASHED).
Peel and wash the turnips, and steam them until tender. Mash them up
in a saucepan over the fire, mixing with them 1 oz. of butter. Pile
the mashed turnips on a flat dish, and pour a white sauce over them.
EGG COOKERY.
Eggs are a boon to cooks, especially when dishes are wanted quickly.
They enter into a great many savoury and sweet dishes, and few cakes
are made without them. They can be prepared in a great variety of
ways. Eggs are a good food when taken in moderation. As they are a
highly nutritious article of food, they should not be indulged in too
freely. Eggs contain both muscle and bone-forming material, in fact
everything required for building up the organism of the young bird.
The chemical composition of hen's and duck's eggs are as follows:--
Hen's egg. Duck's egg.
Water ........ 74.22 71.11
Nitrogen ..... 12.55 12.24
Fat .......... 12.11 15.49
Mineral matter 1.12 1.16
------ ------
100.00 100.00
Eggs take a long time to digest if hard boiled. All the fat of the egg
is contained in the yolk, but the white of the egg is pure albumen (or
nitrogen) and water. Eggs are most easily digested raw or very lightly
boiled, and best cooked thus for invalids. The best way of lightly
boiling an egg is to put it in boiling water, set the basin or
saucepan on the side of the stove, and let it stand just off the boil
for five or six minutes. Eggs often crack when they are put into
enough boiling water to well cover them, owing to the sudden expansion
of the contents. If they are not covered with water there is less
danger of them cracking. One can easily tell stale eggs from fresh
ones by holding them up to a strong light. A fresh egg looks clear and
transparent, whilst stale ones look cloudy and opaque. There are
various ways of preserving eggs for the winter; one of the best is by
using the Allinson egg preservative. Another very good way is to have
stands made with holes which will hold the eggs. Keep these stands in
an airy place in a good current of fresh air, and every week turn the
eggs, so that one week they stand the pointed end down, next week the
rounded end down.
APPLE SOUFFLÉ.
4 eggs, 4 apples, 2 oz. of castor sugar (or more if the apples are
very sour), 1 gill of new milk or half milk and half cream, 1 oz. of
Allinson cornflour, and the juice of 1 lemon. Pare, cut up, and stew
the apples with the sugar and lemon juice until they are reduced to a
pulp. Beat them quite smooth, and return them to the stewpan. Smooth
the cornflour with the milk, and mix it with the apples, and stir
until it boils; then turn the mixture into a basin to cool. Separate
the yolks from the whites of the eggs; beat the yolks well, and mix
them with the apple mixture. Whisk the whites to a stiff froth, mix
them lightly with the rest, and pour the whole into a buttered soufflé
tin. Bake for 20 minutes in a moderately hot oven, and serve at once.
CHEESE SOUFFLÉ.
8 oz. of Parmesan or other good dry, cooking cheese, 4 eggs, 1 oz. of
Allinson fine wheatmeal, 1 gill of milk, 1 oz. of butter, mustard,
pepper, and salt to taste. Melt the butter in a saucepan, stir in the
wheatmeal, season with mustard, pepper, and salt. Pour in the milk,
and stir until the mixture is set and comes away from the sides of the
saucepan. Turn into a basin, and let the mixture cool. Grate the
cheese and stir it in; separate the yolks of the eggs from the whites,
and drop the yolks of the eggs, one by one, into the mixture, beating
all well. Whip the whites of the eggs to a stiff froth, mix it
lightly with the other ingredients; turn the mixture into a buttered
soufflé tin, and bake the soufflé for 15 minutes.
CHOCOLATE SOUFFLÉ.
5 eggs, 2 oz. of butter, 3 oz. of castor sugar, 2 large bars of
chocolate, 6 oz. of the crumb of the bread, and vanilla essence to
taste. Cream the butter, and stir into it gradually the yolks of the
eggs, the sugar, and chocolate. Previously soak the bread in milk or
water. Squeeze it dry, and add to it the other ingredients. Add
vanilla and the whites of the eggs whipped to a stiff froth, and pour
the mixture into a buttered pie-dish or cake tin. Bake 3/4 of an hour,
and serve immediately. If the soufflé is baked in a cake tin, a
serviette should be pinned round it before serving.
CURRIED EGGS.
6 hard-boiled eggs, 1 medium-sized English onion, 1 cooking apple, 1
teaspoonful of curry powder, 1 dessertspoonful of Allinson fine
wheatmeal, 1 oz. of butter, and salt to taste. Prepare the onion and
apple, chop them very fine, and fry them in the butter in a stewpan
until brown. Add 1/2 pint of water and a little salt. Smooth the curry
and wheatmeal with a little cold water, and thicken the sauce with it.
Let it simmer for 10 minutes, then rub through a sieve. Return the
sauce to the stewpan, shell the eggs, and heat them up in the sauce;
serve very hot on a flat dish.
EGG AND CHEESE.
6 eggs, 1 teacupful of milk, thickened with 1 dessertspoonful of
Allinson fine wheatmeal, 2 oz. of grated cheese, pepper and salt to
taste. Butter a pie-dish, pour into it the thickened milk, break the
eggs over it, sprinkle the cheese over them, and season to taste. Bake
in a moderate oven until the eggs are just set.
EGG AND CHEESE FONDU.
To each egg 1/2 its weight in grated cheese and a 1/2 oz. of butter
(if only 1 egg is prepared 1/2 oz. of butter must be used); mustard,
pepper, and salt to taste. Whip up the eggs, add 1 dessertspoonful of
water for each egg, as in the previous recipe; mix in the cheese, a
little made mustard, and pepper and salt. Heat the butter in a
frying-pan or small stewpan. When hot stir in the mixture of egg and
cheese. Keep stirring it with a knife, until it becomes a smooth and
thickish mass. Put on hot buttered toast, and serve. This is an
extremely tasty French dish. The mixture, when cold, is excellent for
sandwiches.
EGG AND TOMATO SAUCE.
4 eggs, 1 teacupful of tomato sauce, and 1/2 oz. of butter. Melt the
butter in a flat dish; break the eggs carefully into it without
breaking the yolks, and place the dish on the stove until the eggs are
set. Heat the tomato sauce, which should be well seasoned, and pour it
over the eggs. Serve very hot, with sippets of Allinson wholemeal
toast.
EGG AND TOMATO SANDWICHES.
4 eggs, 1 teacupful of tinned tomatoes or 1/2 lb. fresh ones, pepper
and salt, 1 oz. of butter. Melt the butter in a frying-pan, and cook
the tomatoes in it until most of the liquid is steamed away; set aside
to cool. If fresh tomatoes are used, they should be scalded and
skinned before cooking. Beat up the eggs and stir them into the cooled
tomatoes, adding seasoning to taste. Stir the eggs and tomatoes with a
knife until set, then turn the mixture into a bowl to get cold, and
use for sandwiches.
EGG SALAD WITH MAYONNAISE.
1 lb. of cold boiled potatoes, 6 hard-boiled eggs, the juice of 1/2 a
lemon, pepper and salt to taste. Cut the potatoes and eggs into
slices, dust them with pepper and salt, add the lemon juice, and mix
all well together. Make the mayonnaise as follows; 1-1/2 gills of good
salad oil, the yolks of 2 eggs, 1 saltspoonful of mustard, lemon
juice, pepper, and salt to taste. Take a clean cold basin, and place
in it the yolks of the eggs beaten up. Drop the oil into them, drop by
drop, stirring with a wooden spoon quickly all the time. Great care
should be taken, especially in the beginning, as the eggs easily
curdle when the oil is stirred in too fast. When the mayonnaise gets
very thick add carefully a little lemon juice to thin it down, then
add again oil and lemon juice alternately until all the oil is used
up. Smooth the mustard with a little lemon juice, and stir it in last
of all with sufficient pepper and salt. Taste the mayonnaise, and add
lemon juice or seasoning as required. Vinegar may be used instead of
lemon juice if the latter is not conveniently had. The mayonnaise
should be made in a cold room, as it may curdle if made in a hot room.
Should an accident happen, beat up another yolk of egg and start
afresh with a little fresh oil, and when going on well stir in, drop
by drop, the curdled mayonnaise. Mix part of it with the eggs and
potatoes, and pour the rest over the salad; garnish with watercress.
EGG SALMAGUNDI WITH JAM.
4 eggs, 1 oz. of butter, the juice of 1/2 a lemon, 1/2 a teacupful of
cream or milk, some apricot or other jam. Melt the butter in a
frying-pan. Beat the eggs, and mix with them the cream or milk and the
lemon juice. Pour the mixture into the butter, and stir it over the
fire until it thickens. Stir in some jam, and serve with lady fingers,
Allinson rusks, or bread fried in butter.
EGG SAVOURY.
6 hard-boiled eggs, shelled and sliced; in summer use 1 large
breakfastcupful of boiled and chopped spinach; in winter Scotch kale
prepared the same way; some very thin slices of bread and butter,
nutmeg, pepper, and salt to taste, 1/2 pint of milk, and some butter.
Butter a pie-dish and line it with slices of bread and butter. Spread
a layer of spinach and a layer of slices of eggs; dust with nutmeg,
pepper, and salt. Repeat the layers, and finish with a layer of bread
well buttered. Pour over the whole the milk, and bake the savoury from
20 to 30 minutes, or until brown.
EGGS À LA BONNE FEMME.
4 eggs, 1 Spanish onion, 1 oz. of butter, 1 teaspoonful of vinegar,
and 2 tablespoonfuls of breadcrumbs; pepper and salt to taste. Peel
and slice the onion, and fry it brown in the butter; add the vinegar
and seasoning when done. Spread the onion on a buttered dish, break
the eggs over them, dust these with pepper and salt, and sprinkle with
breadcrumbs. Place a few bits of butter on the top, and bake until the
eggs are set, which will only take a few minutes.
EGGS À LA DUCHESSE.
1 quart of milk, 6 eggs, 1 tablespoonful of Allinson cornflour, sugar
to taste, a piece of vanilla 2 inches long. Splice the vanilla and let
it boil with the milk and sugar; smooth the cornflour with a spoonful
of water, thicken the milk with it, and let it cook gently for 2 or 3
minutes; remove the vanilla. Have ready the whites of eggs whipped to
a stiff froth, drop it in spoonfuls in the boiling milk; let it simmer
for a few minutes until the egg snow has got set, remove the snowballs
with a slice, and place them in a glass dish. Let the milk cool a
little; beat up the yolks of the eggs, mix them carefully with the
milk, taking care not to curdle them; stir the whole over the fire to
let the eggs thicken, but do not allow it to boil. Let the mixture
cool, pour the custard into the glass dish, but not pouring it over
the snow; serve when quite cold. Half the quantity will make a fair
dishful.
EGGS AND CABBAGE.
1 large breakfastcupful of cold boiled cabbage, 3 eggs, 1 teacupful of
milk, pepper and salt to taste, 1/2 oz. of butter. Warm the cabbage
with the butter and the milk; meanwhile beat up the eggs. Mix all
together and season with pepper and salt. Turn the mixture into a
shallow buttered pie-dish, and bake for 20 minutes. Any kind of cold
vegetables mashed up can be used up this way, and will make a nice
side dish for dinner.
EGGS AU GRATIN.
3 hard-boiled eggs, 1-1/2 oz. of grated cheese, 1 oz. of butter, 2
tablespoonfuls of breadcrumbs, a little nutmeg, and pepper and salt to
taste. Slice the eggs, place them on a well-buttered flat baking dish,
sprinkle them thickly with the grated cheese, and dust with nutmeg,
pepper, and salt. Spread the breadcrumbs over the top, and scatter the
butter in bits over the breadcrumbs. Bake until the breadcrumbs begin
to brown.
FORCEMEAT EGGS.
6 eggs, 1 small English onion, a few leaves of fresh sage, or 1/2
teaspoonful of dried powdered sage, a few sprigs of Parsley, pepper
and salt to taste, and some paste rolled thin, made of 6 oz. of
Allinson fine wheatmeal, 2 oz. of butter or vege-butter, and a little
cold water. Boil the eggs for 10 minutes, set them in cold water, and
take off the shells. Cut them in half lengthways, remove the yolks,
and proceed as follows: Chop up the onion very fine with the sage and
parsley, and season with pepper and salt. Pound the yolks very fine,
and add the onion and herbs; fill the whites of the eggs with the
mixture. Put the halves together, enclose them in paste, brush them
over with the white of egg, and bake until the pastry is done, which
will take about 15 minutes. Serve with vegetables and sauce.
FRENCH EGGS.
6 hard-boiled eggs, 1/2 pint of milk, 1 oz. of butter, 1
dessertspoonful of Allinson fine wheatmeal, 1 dessertspoonful of
finely chopped parsley, nutmeg, pepper, and salt to taste. Boil the
milk with the butter, thicken it with the flour, smoothed previously
with a little cold milk; season to taste. When the milk is thickened
shell the eggs, cut them into quarters lengthways, and put them into
the sauce. Last of all, put in the parsley, and serve with sippets of
toast laid in the bottom of the dish.
MUSHROOM AND EGGS.
4 hard-boiled eggs, 1/4 lb. of mushrooms, 1 teaspoonful of parsley
chopped very fine, 1 oz. of butter, pepper and salt. Stew the
mushrooms in the butter, and season well; chop up the eggs and mix
them with the mushrooms, adding the parsley; heat all well through,
and serve on sippets of toast.
MUSHROOM SOUFFLÉ.
4 eggs, 1 oz. of Allinson fine wheatmeal, 1 oz. of butter, 6 oz. of
mushrooms, pepper and salt to taste. Peel, wash, and cut in small
pieces the mushrooms, and stew them in 3/4 of a teacupful of water.
When the mushrooms have stewed 10 minutes, drain off the liquid, which
should be a teacupful. Melt the butter in a little saucepan, stir into
it the wheatmeal, and when this is well mixed with the butter, add the
mushroom liquor, stirring the mixture well until quite smooth and
thick and coming away from the sides of the saucepan. Then stir in the
mushrooms, and turn all into a basin and let it cool a little.
Separate the yolks from the whites of the eggs, and stir each yolk
separately into the mixture in the basin. Season to taste. Whip up the
whites of the eggs to a stiff froth, and mix them lightly with the
rest. Turn the mixture into a buttered pie-dish or soufflé tin, and
bake the soufflé 15 minutes.
POACHED EGGS.
Unless an egg-poacher is used, eggs are best poached in a large
frying-pan nearly filled with water. A little vinegar and salt should
be added to the water, as the eggs will then set more quickly. Each
egg should first be broken into a separate cup, and then slipped into
the rapidly boiling water; cover them up and allow them to boil only
just long enough to have the whites set, which will take about 2
minutes. Quite newly laid eggs take a little longer. Have ready hot
buttered toast, remove the eggs from the water with an egg-slice, and
slip them on the toast. Always have plates and dishes very hot for all
kinds of egg dishes. Poached eggs are also a very nice accompaniment
to vegetables, like spinach, Scotch kale, &c., when they are served
laid on the vegetables.
POTATO SOUFFLÉ.
2 oz. of butter, 4 eggs, 1/4 lb. of castor sugar, 1/2 oz. of ground
almonds (half bitter and half sweet), 6 oz. of cold boiled and grated
potatoes, and 1-1/2 oz. of sifted breadcrumbs. Cream the butter in a
basin, which is done by stirring it round the sides of the basin until
soft and creamy, when it will make a slight crackling noise. Stir in
the yolks of the eggs, the sugar, and almonds; beat for 10 minutes,
then stir in the potatoes and breadcrumbs, and last of all the whites
of the eggs whipped to a stiff froth. Turn the mixture into a
well-buttered dish, and bake in a moderately hot oven from 3/4 of an
hour to 1 hour.
RATAFIA SOUFFLÉ.
6 eggs, 2 oz. of Allinson fine wheatmeal, 2 oz. of butter, 2 oz. of
castor sugar, the grated rind of 1/2 lemon, 1/2 pint of milk, 3 oz. of
ratafias. Melt the butter in a saucepan, stir in the flour, mix well,
and then add the milk, stirring all until the mixture is quite smooth
and thick and comes away from the sides of the saucepan. Let it cool a
little, then stir in the yolks of the eggs well beaten, the lemon
rind, the sugar, and lastly, the whites of the eggs whipped to a stiff
froth. Turn the mixture into a buttered pie-dish or cake tin, with
alternate layers of ratafias. Bake from 1/2 an hour to 3/4 of an hour
in a moderately hot oven, and serve immediately with stewed fruit.
RICE SOUFFLÉ.
6 eggs, 2 oz. of rice, 1 pint of milk, sugar to taste, vanilla essence
or the peel of 1/2 a lemon, and 1 oz. of butter. Stew the rice in the
milk with the butter, sugar, and the lemon peel, if the latter is used
for flavouring. When the rice is tender remove the peel; or flavour
with vanilla essence, and let all cool. Separate the yolks of the eggs
from the whites, and beat each separately into the rice for 2 or 3
minutes. Whip the whites of the eggs to a stiff froth, and stir them
lightly into the mixture. Have ready a buttered soufflé tin, pour the
mixture into it, and bake the soufflé for 20 minutes in a hot oven.
Sprinkle with castor sugar, and serve at once.
SAVOURY CREAMED EGGS.
To each egg take 2 tablespoonfuls of cream or milk, a little chopped
parsley, nutmeg, pepper, and salt to taste, and a slice of hot
buttered toast. Butter the cups as in the last recipe, sprinkle well
with parsley, beat up the eggs, season with nutmeg, pepper, and salt,
and proceed as in "Sweet Creamed Eggs." Serve hot.
SAVOURY SOUFFLÉ.
4 eggs, 1 oz. Allinson fine wheatmeal, 1 gill of milk, 1 tablespoonful
of finely chopped parsley, 1 dessertspoonful of finely minced spring
onions, 1 oz. of butter, pepper and salt to taste. Proceed as in
Cheese Soufflé, adding (instead of cheese) the parsley and onion.
SCALLOPED EGGS.
1/2 dozen hard-boiled eggs, 1/2 pint of milk, 1 dessertspoonful of
Allinson fine wheatmeal, 1 oz. of cheese, 3 tablespoonfuls of brown
breadcrumbs, and 1 oz. of butter. Shell and quarter the eggs; grease a
shallow dish with part of the butter, and put the eggs in it. Make a
thick sauce of the milk, wheatmeal, and cheese, adding seasoning to
taste. Pour it over the eggs, cover with breadcrumbs; cut the rest of
the butter in little pieces, and scatter them over the breadcrumbs.
Bake till nicely browned.
SCOTCH EGGS.
5 hard-boiled eggs, 1 breakfastcupful of Allinson breadcrumbs, 1
Spanish onion, 1 teaspoonful of powdered sage, 1 dessertspoonful of
finely chopped parsley, 1 egg, 1 oz. of butter, pepper and salt to
taste, some oil, vege-butter, or butter for frying. Grate the onion,
melt the butter, beat up the eggs, and mix them together with the
breadcrumbs, herbs, and seasoning. Beat the forcemeat smooth, shell
the eggs, cover them completely with a thick layer of forcemeat, and
fry them a nice brown. Serve with brown gravy.
SPINACH TORTILLA.
4 eggs, 1 oz. of butter, a teacupful of boiled chopped spinach, lemon
juice and pepper and salt to taste. Sprinkle the lemon juice over the
spinach, and season well with pepper and salt, and fry it lightly in
the butter. Beat the eggs and pour them into the mixture, let the
tortilla set, then turn it with a plate, and set the other side. Serve
hot.
STIRRED EGGS ON TOAST.
4 eggs, 1 oz. of butter, pepper and salt, 3 slices of hot buttered
toast. Whip the eggs up well, add a dessertspoonful of water for each
egg, and pepper and salt to taste. Heat the butter in a frying-pan,
stir in the eggs over a mild fire. Keep stirring the mixture with a
knife, removing the egg which sets round the sides and on the bottom
of the frying-pan, and take the mixture from the fire directly it gets
uniformly thick. It should not be allowed to cook until hard. Place
the stirred eggs on the toast, and serve on a very hot dish. This
quantity will suffice for 3 persons.
STUFFED EGGS.
4 hard-boiled eggs, 8 Spanish olives, 1/2 oz. of butter, pepper and
salt to taste. Halve the eggs lengthway, and carefully remove the
yolks. Pound these well, and mix them with the olives, which should be
previously stoned and minced fine; add the butter and pepper and salt,
and mix all well. Fill the whites of the eggs with the mixture. Pour
some thick white sauce, flavoured with grated cheese, on a hot dish,
and place the eggs on it. Serve hot.
SWEET CREAMED EGGS.
To each egg allow 2 tablespoonfuls of cream, or new milk, 1
teaspoonful of strawberry or raspberry and currant jam, 1 thin slice
of buttered toast, sugar and vanilla to taste. Butter as many cups as
eggs, reckoning 1 egg for each person. Place the jam in the centre of
the cup; beat up the eggs with the cream or milk, sugar and vanilla,
and divide the mixture into the cups. Cover each cup with buttered
paper, stand the cups in a stew-pan with boiling water, which should
reach only half-way up the cups, and steam the eggs until they are
set--time from 8 to 10 minutes. Turn the eggs out on the buttered
toast, and serve hot or cold.
SWISS EGGS.
4 eggs, 3 oz. of Gruyère cheese, 1 oz. of butter, 1 teaspoonful of
finely chopped parsley, pepper and salt to taste. Spread the butter on
a flat baking dish; lay on it some very thin slices of the cheese. On
these break the eggs, keeping the yolks whole; grate the rest of the
cheese, mix it with the parsley; strew this over the eggs, and bake
them in a quick oven for 5 to 7 minutes.
TARRAGON EGGS.
4 hard-boiled eggs, 1/2 pint white sauce, 1 teaspoonful chopped
tarragon, 1 tablespoonful tarragon vinegar, 2 yolks of eggs. Boil the
eggs for 7 minutes, and cut them into slices. Lay them in a buttered
pie-dish, have ready the sauce hot, and mix it into yolks, tarragon,
and tarragon vinegar. Pour over the eggs, and bake for 10 minutes;
serve with fried croûtons round.
TOMATO EGGS.