FRICASSEE OF EGGS
Two pounds of spinach, 4 hard-boiled eggs, 1 raw yolk, ³⁄₄ pint thick white sauce, 1 tablespoonful tomato sauce, 1 tablespoonful cream, ¹⁄₂ oz. butter, seasoning, sippets.
Method.—Cook the spinach, drain it and pass it through a sieve, and re-heat it with half a gill of white sauce; season it with salt, pepper, nutmeg, and a pinch of castor sugar, add half an ounce of butter and turn it on to a hot dish. Mould it into a mound and make a hollow in the centre, fill this with the fricassee, and garnish the spinach with little sippets of fried bread. Make the remainder of the white sauce hot in a stewpan, and as soon as it has boiled draw the pan to the side of the stove and stir in the yolk of egg, which has been previously beaten with the cream, then add the tomato sauce, and place the stewpan in a larger pan of hot water on the stove and put in the hard-boiled eggs, cut into slices. As soon as they are hot, the fricassee will be ready.