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Classic
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page 95
shell before eating them, they will harden very much from the heat of the shell.
EGGS, AU GRATIN, FOR LENT
Boil the eggs hard, peel and cut them in slices, and lay them in a deep dish in
close circular rows. Make a sauce of a tablespoonful of butter, the yolks of
four eggs, a little grated cheese and half a cup of sweet milk. Stir this over
the fire until it thickens, pour it over the eggs, strew some bread crumbs on
the top, and bake for about ten minutes; then send to table hot.
POACHED EGGS WITH TOAST AND ANCHOVY PASTE
Toast six pieces of bread, shape them round, before browning; keep them where
they will be hot until you poach the eggs. Take a tin dipper, half fill it with
boiling water, and drop it gently into the pot again, holding it so that none of
the water from the pot can get into the dipper; keep it firm by holding it
yourself or getting it held for you, and break a nice fresh egg into the dipper;
let it stand until the white is firm. Lay each egg on one of the slices of
toast, use butter and salt on the toast for both egg and toast; break each egg
in this way until your six eggs and six pieces of toast are used; butter very
freely, and serve hot. Anchovy paste may be spread on the toast before the eggs
are put on, but it is a nice dish without it and very suitable for a delicate
breakfast.
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