Round the Table

Ingredients

• a piece of fresh butter
• six fresh eggs
• half egg
• half egg on a bread sippet
• salt
• pepper
• nutmeg
• parsley
• lemon juice

Directions

1. it a goodly piece of butter, and toss your mince in this for a minute, tlien put it into a basin containing six fresh eggs; beat the mixture well, add salt and pepper, and proceed to make the omelet. The dish which is to receive it should be prepared beforehand in this wise : Mince some parsley and a few chives,

2. incorporate with them a piece of fresh butter, put it on the dish, which should be hot enough to melt it, and squeeze the juice of a lemon over. On this you place the omelet when cooked. Brillat-Savarin remarks on this dish, that it is to be reserved for connoisseurs, who know what they are about, and eat composedly.

3. Hard boiled eggs, besides being one of the essentials of salads and kindred preparations, form the foundation of some excellent dishes.

4. To boil an egg hard requires no great skill, all that need be done being to let it boil a sufficient time. This done they should be cut up in slices, or into quarters, and they make a very effective garnish to a puree of sorrel or of spinach, in addition to, or instead of bread sippets. But here are more elaborate ways of serving them :

5. Stewed Eggs. — Cut some Spanish onions in slices and fry them in plenty of butter, till they are thoroughly done. Add a small quantity of flour to them, and when this is amalgamated with the butter moisten with a due quantity of cream or simply milk, then put in some pepper and salt to taste, a little grated nutmeg, and a quantity — equal in bulk to that of the onions — of hard boiled eggs cut in slices. Let the whole simmer gently till quite hot, and serve with bread sippets fried in butter.

6. CEufs au Gratin. — Dispose a number of slices of hard boiled eggs on a well buttered dish, strew over them a

7. moderate quantity of grated Parmesan cliecse, with pepper and salt to taste, and the least bit of grated nut- meg, sprinkle a few baked bread crumbs on the top, and put the dish into the oven, serving as soon as the top takes colour. Rubbing the dish slightly with garlic or shallot before commencing operations is accounted by some an improvement.

8. CEufs Farris. — Cut some hard boiled eggs in halves. Mince the yolks with olives, capers, anchovies, and truffles, a little tarragon and chervil, and add pepper and salt. Fill each half egg with this mixture, pour some liquefied butter over, warm them in the oven and serve each half egg on a bread sippet, cut with a fluted cutter and fried in butter. I need hardly remark that this dish can be varied in many ways.

9. Hard boiled eggs may also be served a la maitre d’hotel or with a Bechamel, or with a Souhise sauce. The first form consists in tossing them till warm in some butter — after having cut them in pieces — and then adding pepper, salt, minced parsley, and a few drops of lemon juice. For the others they need only be warmed in a sufficient quantity of the respective sauces.

10. I would observe in conclusion, that I by no means pre- tend to have exhausted all the forms that eggs may be made to assume as a savoury dish ; but I have described I think a sufficient number for my present purpose.

11. Of eggs made into sweet dishes I treat elsewhere.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.