EGGS AU GRATIN.—Make about half a pint of butter sauce, make it hot over the fire, and stir in about two ounces of Parmesan cheese, a quarter of a nutmeg grated, some white pepper, and the juice of half a lemon. Make this hot, and then add the yolks of four eggs. Stir it all up, and keep stirring very quickly till the mixture begins to thicken, when you must instantly remove it from the fire, but continue stirring for another minute. In the meantime have ready some hard-boiled eggs, cut these into slices, and make a circle of the bigger slices on a dish; then spread a layer of the mixture over the slices of egg, and place another layer on this smaller than the one below, then another layer of mixture, and so on with alternate layers till you pile it up in the shape of a pyramid. Spread a layer of the remainder of the mixture over the surface, and sprinkle some powdered light-coloured bread-raspings mixed with some grated Parmesan cheese over the whole; place the dish in the oven to get hot and to slightly brown, and then serve. Some fried bread cut into pretty shapes can be used to ornament the base.
EGGS AND SPINACH.—Make a thick puree of spinach; take some hard-boiled eggs, cut them in halves while hot, after removing the shells, and press each half a little way into the puree, so that the yellow yolk will be shown surrounded by the white ring. Be very careful not to smear the edge with the spinach.
N.B.—Sometimes eggs are poached and laid on the spinach whole.
EGGS AND TURNIP-TOPS.—Proceed exactly as above, using a puree of turnip-tops instead of spinach.
EGGS AND ASPARAGUS.—Have ready some of the green parts of asparagus, boiled tender, and cut up into little pieces an eighth of an inch long so that they look like peas. Beat up four eggs very thoroughly with some pepper and salt, and mix in the asparagus, only do not break the pieces of green. Melt a couple of ounces of butter in a small stew-pan, and as soon as it commences to froth pour in the beaten-up egg and asparagus; stir the mixture quickly over the fire, being careful to scrape the bottom of the saucepan. As soon as the mixture thickens pour it on some hot toast, and serve.
EGGS AND CELERY.—Have ready some stewed celery on toast. (See CELERY, STEWED.) Poach some eggs and place them on the top. Hard-boiled eggs, cut into slices, can be added to the celery instead of poached eggs.
When stewed celery is served as a course by itself, the addition of the eggs and plenty of bread make it a wholesome and satisfying meal.
EGG SALAD.—(See SALADS.)
EGG SANDWICHES.—(See SANDWICHES.)
EGG SAUCE.—(See SAUCES.)
EGG TOAST.—Beat up a couple of eggs, melt an ounce of butter in a saucepan, and add to it a little pepper and salt. As soon as the butter begins to froth, add the beaten-up egg and stir the mixture very quickly, and the moment it begins to thicken pour it over a slice of hot buttered toast.