the contrary, for it is often a great object to give the stomach a large surface to work upon, a considerable volume of ingesta, over which the nutritive matter is diffused, and so exposed to the action of the gastric juice at many points; for there are many persons who cannot digest eggs, however cooked. The indigestibility of eggs decreases in proportion to the degree in which they are hardened by boiling.
3054.—EGGS, TO KEEP, FOR WINTER USE.
Method.—Procure the eggs warm from the nest, grease them thoroughly all over with butter, lard or oil, lay them in a box on a thick layer of bran, and surround each egg with a little bran, to prevent them touching each other. Cover each layer of eggs thickly with bran.
3055.—EGGS WITH BLACK BUTTER. (Fr.—Oeufs frits au Beurre Noir.)
Ingredients.—4 eggs, 2 oz. of butter, anchovy paste, 1 dessertspoonful of tarragon vinegar, finely-chopped parsley, buttered toast.
Method.—Melt the butter in a sauté-pan or frying-pan, and fry the eggs, taking care to keep the yolks whole. Have ready some well-buttered toast cut into small rounds, spread them lightly with anchovy paste, then place the eggs on them. Re-heat the butter with the tarragon vinegar, cook it until dark brown, then pour it over the eggs and serve them garnished with fried parsley.
Time.—20 minutes. Average Cost, 1s. Sufficient for 2 or 3 persons.
3056.—EGGS WITH MUSHROOMS. (Fr.—Oeufs aux Champignons.)
Ingredients.—6 eggs, 12 small mushrooms, 1 oz. of butter, 2 small onions, ½ a pint of good gravy, pepper and salt.
Method.—Boil the eggs hard, and when cold cut them into rather thin slices. Slice, and fry the mushrooms and onions in the butter, add the gravy, bring to the boil, and season to taste. Put in the sliced eggs, let them become thoroughly hot, then dish carefully, and serve.
Time.—½-hour. Average Cost, 1s. 6d. Sufficient for 4 or 5 persons.
3057.—EGGS WITH WHITE SAUCE. (Fr.—Oeufs à la Tripe.)
Ingredients.—6 eggs, ½ a pint of good white sauce (see Sauces), a little finely-chopped parsley, 2 tablespoonfuls of cream.
Method.—Boil the eggs hard, let them remain in water until quite cold, then divide each one into slices or small sections. Make the sauce as directed, season it with salt and pepper, and add the cream.
