Part 22 (1/2)

Break the eggs on to it very carefully.

Pepper and salt them, and put them into the oven until they are set.

They must be served on the same dish.

b.u.t.tered Eggs.

_Ingredients_--1 piece of fried or toasted bread.

1 tablespoonful of gravy.

1 oz. of b.u.t.ter.

Pepper and salt.

4 eggs.

_Method._--Break the eggs into a basin, and add to them the gravy, pepper, and salt.

Melt the b.u.t.ter in a small frying or omelet pan; pour in the eggs, and stir quickly up from the bottom of the pan, until the whole is a soft yellow ma.s.s.

Spread on the toast, and serve very quickly.

Egg Croustards.

_Ingredients_--Some slices of stale bread, about inch in thickness.

Some eggs.

Some nicely-flavoured gravy.

_Method._--Stamp out some rounds of bread with a circular paste-cutter.

Mark the middle with one a size smaller.

Then with a knife scoop out the inside, making little nests of bread, taking care not to break the bottom or sides.

Fry these cases in hot fat (_see_ French Frying).

When fried, drain them on kitchen paper, and keep them hot.

Make some water boiling hot in a stewpan; add to it a little lemon juice.

Put into it the eggs broken gently into cups.

Poach until the whites are set, then remove them carefully with a fish slice, and put an egg into each croustard.

Place them on a hot dish, and pour gravy boiling hot over them.

Eggs and Anchovy.

_Ingredients_--2 eggs.

1 slice of fried or toasted bread.