SAVOURY DISHES.
CURRIED EGGS.
Boil four eggs hard, plunge them into cold water, skin and cut them in slices; place a half-ounce of butter in a sauce-pan, and one tea-spoonful of curry; stir the butter and curry over the fire, and slice one onion. Fry a light-brown. Stir in gently a half-pint of gravy, and stew slowly. Add one tea-spoonful of corn-flour, mixed with half-a-cup of cream. Boil a few minutes, and pour over the eggs. Serve hot.
SAVOURY OMELET.
Switch three eggs for five minutes, yolk and white separate; then have a little chopped parsley, a tiny piece of onion which has been previously boiled, pepper and salt, with the eggs. Have an omelet-pan hot with quarter of an ounce of fresh butter; fry lightly on one side, hold before the fire or place in a hot oven for a few minutes. Fold over and serve.
POACHED EGGS.
Have a flat sauce-pan with one quart of water boiling; put in a tea-spoonful of salt, and four drops of vinegar. Break the eggs into a cup, one by one; drop them into the pan with a table-spoon. See that the water is poured over the eggs. When the white is set over the egg it is ready. Have a round slice of toast buttered; place the eggs on it.
EGGS À LA MAÎTRE D’HOTÊL.
Boil six eggs hard, and cut them in halves. Dish them in a circle. Pour over them a sauce made as follows:—Place one ounce of butter in a sauce-pan, with half-an-ounce of flour, one tea-cupful of milk. Stir gradually till it thickens. Add a little cream and white pepper, and a squeeze of a lemon.
KIDNEY OMELET.
Mince fine two sheep kidneys; place in a stew-pan, with a small piece of butter, pepper and salt, a few chopped parsley leaves, a few drops of Worcestershire sauce and a glass of stock. Stew gently for twenty minutes. Prepare the omelet as follows:—Separate the yolk and whites of four eggs, switch the whites to a stiff froth, place the whites and yolks together, pepper and salt. Have the omelet-pan hot, with a little fresh butter; pour in the eggs; cook for three minutes gently, not too fast. Hold the pan before the fire to brown; then lay the stewed kidneys in the centre.
HAM OMELET
Is prepared in the same way as kidney omelet. Any kind of fine minced meat, minced chickens, and ham can be used in the same way for breakfasts.
STUFFED EGGS.
Take four eggs and cut them in halves, length ways; take out the yolks and rub them to a paste; add one spoonful of cream, a few leaves of parsley chopped fine, pepper and salt, and a half-ounce of bread-crumbs; place this mixture in the centre of the egg, in the shape of the yolk of egg. Take another and switch it, and egg and bread-crumb the savoury eggs on the outside. Fry in hot butter, and serve with fried parsley garnish.
KIDNEYS AND TOAST.
Mince fine four kidneys, place them in a sauce-pan with a glass of stock, a few drops of Harvey or Worcestershire sauce, pepper and salt, and a little chopped parsley; stew slowly. Have six round pieces of toast buttered; build the mince on it. Have the yolk of a hard-boiled egg in a pointed strainer, a pinch of pepper and salt, and rub it through the point of a strainer on the top of the toast for a garnish. A few leaves of parsley may be laid round for a garnish.
CHEESE BISCUITS.
Take half-a-pound of flour, half a pound of butter, half a pound of cheese; rub these three one way into crumbs, with a pinch of cayenne pepper. Wet a little, and knead to a stiff dough. Bake on buttered paper in a hot oven.
LOBSTER CROQUETS.
Take the flesh of the lobster, take all the meat out of the shell, and chop in small pieces; place half an ounce of butter in a sauce-pan, half-ounce flour, and half a tea-cupful of milk; stir over the fire till it thickens, then add the flesh of the lobster, the yolks of two eggs, and a pinch of cayenne; turn the croquet out on a plate to cool; form the mixture into round balls; dip in egg and bread-crumbs, and fry a light-brown colour.
CAULIFLOWER À GRATIN.
Take a nice head of cauliflower, boil for fifteen minutes, place in a dish that will stand the fire, and pour over it a white sauce made of one spoonful of flour moistened in cold milk, and stirred into a cupful of boiling milk, pepper and salt. Pour over the cauliflower. Grate three ounces of cheese. On the top place little pieces of butter, and cook a light-brown colour.
CHEESE SOUFFLÉE.
Take nine table-spoonfuls of flour, stir in gently a pint of milk to make the batter as thick as cream; strain it through a pointed strainer, to prevent being lumpy. Have four ounces of grated cheese, a pinch of cayenne pepper, and salt. Switch the yolks and whites of three eggs separate for five minutes. Stir in the last thing, into the batter; bake in a round buttered dish, in a hot oven, half-an-hour before required, as soufflées do not do well to be baked too soon.