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Classic
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page 98
Cooked eggs with white sauce.
Boil 8 or 10 eggs hard, pick off the shells and cut off one of the ends. Place
them on a big platter and place it on the stove or in warm water to keep hot.
Put on each egg one half of a split sardine. Next prepare a sauce of one
tablespoon fresh butter melted with half a spoonful flour and diluted with
chicken bouillon, when the sauce begins to boil, add a little nutmeg finely
grated and some sugar to suit. Lastly heat 2 yolks of raw eggs in the sauce,
which, after boiling, pour over the eggs and serve them warm.
Egg with anchovis.
Prepare as in foregoing; put the egg mixture in a tin pan, buttered; place cut
up anchovis on top, then add the balance of the mixture. Bake in hot oven.
Scrambled eggs.
Break the eggs and beat them well; beat one small tablespoonful flour with a
teaspoon salt
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