little lemon-juice and seasoning to taste. Fill the cavities of the whites of eggs with the preparation, coat carefully with egg and breadcrumbs, and fry in hot fat until nicely browned. Drain well and serve garnished with crisply fried parsley.
Time.—30 minutes. Average Cost, 1s. 3d. Sufficient for 5 persons.
3039.—EGG FRITTERS, ROYAL STYLE. (Fr.—Beignets d'Oeufs à la Royale.)
Ingredients.—6 eggs, 2 tablespoonfuls of cream, salt, pepper, frying batter (see No. 1645), frying fat.
Method.—Beat the eggs, add the cream, season to taste with salt and pepper, and pour the preparation into a well buttered plain mould. Steam gently until set, let it cool, then unmould and cut into strips about 2½ inches long and ½ an inch in thickness. Make the batter as directed, dip in the egg strips, and fry in hot fat until crisp and lightly browned. Drain well and serve.
Time.—To steam the custard, about 20 minutes. Average Cost, 1s. Sufficient for 7 or 8 persons.
3040.—EGG KROMESKIS. (Fr.—Cromesquis d'Oeufs.)
Ingredients.—3 hard-boiled eggs, the yolks of 2 raw eggs, ⅛ of a pint of white sauce (No. 222), a level tablespoonful of chopped tongue or ham, a teaspoonful of finely chopped truffles, 5 thin pancakes (see Pancakes, Frying Batter), salt, pepper, frying fat.
Method.—Chop the eggs coarsely, add the sauce, yolks of raw eggs, tongue, truffle, seasoning to taste, and stir over the fire for a few minutes. Let the preparation cool, then divide it into pieces, the size and shape of a cork, and enfold in squares of pancake. Dip separately into frying batter, fry in hot fat until nicely browned, drain well, and serve.
Time.—40 minutes. Average Cost, 1s. 7d. Sufficient for 3 or 4 persons.
3041.—EGGS Á LA COURTET. (Fr.—Oeufs à la Courtet.)
Ingredients.—4 tomatoes, 2 tablespoonfuls of mayonnaise sauce, 1 gill of aspic jelly, 2 eggs, 1½ oz. of butter, salt and pepper, salad.
Method.—Cut the tomatoes in halves, and scoop out the centre. Have ready the eggs scrambled (as for Buttered Eggs), fill the tomatoes with the preparation, and set aside until quite cold. Coat them with cool aspic jelly, and when set, serve garnished with salad dressed with mayonnaise.
Time.—½-hour. Average Cost, 1s. 3d. Sufficient for 4 persons.
