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Classic
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page 65
EGGS.
Although eggs are ordinarily served for breakfast or lunch, Omelet with
preserved fruit, No. 190; Omelet with rum, No. 191; Snow Eggs, No. 192, etc.,
etc., constitute very palatable sweet dishes for dinners.
167. OEUFS A LA COQUE.
SOFT BOILED EGGS.
PROPORTIONS.
Eggs (very fresh)..........2 to 3 for each guest.
Time.--2 to 21/2 minutes.
PREPARATION.--1st. Assure yourself by knocking gently one egg against another
that there are no cracks in the shells; you will easily recognize that by the
sound. 2d. Wash the eggs in cold water and if dirty, clean them by rubbing with
some salt. 3d. Cook in boiling water for 2 to 2 1/2 minutes, and serve in egg
cups.
168. OEUFS DURS.
HARD BOILED EGGS.
PREPARATION.--1st and 2d as above. 3d. Cook the eggs for 10 minutes in boiling
water, then dip them in cold water; by so doing they will be very easy to shell.
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