Eggs.
3032.—ALPINE EGGS. (Fr.—Oeufs à la Suisse.)
Ingredients.—4 eggs, 6 oz. of cheese, 2 oz. of butter, a little finely-chopped parsley, pepper and salt.
Method.—Butter a fireproof baking-dish thickly, line it with the greater part of the cheese cut in thin slices, and break the eggs over this, keeping the yolks whole. Grate the remainder of the cheese or chop it finely, and mix with it the parsley. Season the eggs liberally with salt and pepper, sprinkle over them the grated cheese, and add the remainder of the butter broken into small pieces. Bake in a quick oven for 10 minutes and serve hot.
Time.—10 minutes to bake. Average Cost, 1s. Sufficient for 4 persons.
3033.—BAKED EGGS. (Fr.—Oeufs au Four.)
Ingredients.—6 eggs, 2 oz. of finely-grated cheese, 2 oz. of breadcrumbs, ½ oz. of butter, 1 teaspoonful of finely-chopped parsley, salt, cayenne.
Method.—Butter 6 china or ramakin cases, put the seasoning into them, and break an egg into each. Put an equal portion of cheese into each cup, cover with breadcrumbs, and add a small piece of butter. Bake in a moderate oven for about 5 minutes, or until set, and serve hot.
Time.—5 minutes to bake. Average Cost, 1s. to 1s. 2d. Sufficient for 4 persons.
3034.—BAKED EGGS, COQUETTE STYLE. (Fr.—Oeufs à la Coquette.)
Ingredients.—6 eggs, 2 oz. of finely chopped ham or tongue, 1 oz. of butter, 6 dessertspoonfuls of cream, nutmeg, cayenne pepper and salt.
Method.—Liberally butter 6 ramakin cases, divide the remainder of the butter into equal portions, and place one in each case. To each add a dessertspoonful of cream, a pinch of nutmeg and a little salt and pepper, and place them in the oven on a baking sheet. When the contents begin to simmer break and add the eggs carefully, place a pinch of cayenne in the centre of each yolk and replace in the oven. When sufficiently cooked sprinkle the chopped ham or tongue lightly on the white part of each egg, taking care to leave the yolk uncovered, and serve hot.
Time.—About 20 minutes. Average Cost, 1s. 8d. Sufficient for 5 or 6 persons. Seasonable at any time.
