Puree For Croutons

Take six ounces of any kind of cold cooked game or poultry, one tablespoonful of thick Bechamel sauce (vol. i.), a dust of Marshall's Coralline Pepper, a little salt, two hard-boiled yolks of eggs, one ounce of butter, half an ounce of grated Parmesan cheese, four boned Christiania anchovies, one tablespoonful of thick cream, half a teaspoonful of Marshall's Curry Powder, and a dessertspoonful of lemon juice; pound altogether, rub through a hair sieve, rewarm in the bain-marie, and use.

Dunbar Sauce

Take rather better than half a pint of light stock, two chopped eschalots, three sliced tomatoes, the juice of one lemon, a dust of coralline pepper, a little salt, a teaspoonful of French mustard, the same of mixed English mustard, a teaspoonful of Liebig Company's Extract of Meat, one chopped fresh mushroom, a few drops of carmine; boil together for about fifteen minutes, then stir into it half an ounce of Marshall's Creme de Riz that is mixed with a little cold water, and an ounce of butter; reboil, tammy, rewarm in the bain-marie, and use.

Eggs A La Lantry Oeufs A La Lantry

Take some fresh eggs, break them into a slightly-buttered saute pan. being careful not to break the yolks, sprinkle over them a little coralline pepper and lean cooked ham. a little raw chopped green parsley and eschalot; place a thin stamped-out round of raw fat bacon on each, about one and a half inches in diameter, put a well-buttered paper over the top, and place the saute pan in a tin containing boiling water and stand in a moderate oven till the yolks are set, but not firm; then take up the pan, and with a plain round cutter stamp the eggs out, leaving a border of the white about an inch round the edge of the yolks; dish up on a puree of fresh mushrooms (vol. i.) straight down the dish, and pour round the dish some Tomato butter (vol. i.); use for breakfast, luncheon, or second course while quite hot.

Eggs A La Reine Oeufs A La Reine

Cut some hard-boiled eggs into halves lengthwise, and cut the bottoms level to allow them to stand up. Take some egg puree (see recipe), put it into a forcing bag with a large rose pipe, mask the eggs with it, place on top of each two of the crayfish bodies (prepared in bottles) that have been sprinkled over with a little oil, tarragon vinegar, and a little finely-chopped raw green parsley. Have some hard-boiled whites and yolks of eggs rubbed separately through a sieve, arrange these in four rows on the dish on which the eggs are to be served, place the halves of the eggs down the centre of the dish; arrange here and there, as a border, some Kriiger's Appetit Sild rolled up, and some of the farced olives (prepared in bottles), and serve for a breakfast, luncheon, or savoury dish.

Eggs And Bacon A La Mariette Oeufs Au Lard A La Mariette

Take some very fine slices of bacon, season them with a slight dust of raw mustard, place them in a fry-pan on the stove and cook steadily till crisp; then take up and arrange the slices on a hot dish in a flat form, allowing one slice to each person. Take for each person one perfectly fresh egg and break them over the bacon, season with a slight dust of Marshall's Coralline Pepper; then- stand the dish in a baking-tin containing boiling water, sprinkle with grated Parmesan, and place in a quick oven until the whites of the eggs are set; then remove from the oven, brown over with the salamander, and sprinkle with a little raw green chopped parsley. Rub two or three fresh ripe tomatoes through a hair sieve, and put the pulp in a stewpan with the strained juice of half a lemon, a few drops of carmine, a pinch of salt, and a tablespoonful of Brown sauce (vol. i.); boil and serve round the eggs for a breakfast or second-course dish.