A guide to modern cookery

taking care not to burst the yolks; baste the latter with the rest of the butter, and season. Cook as directed—that is to say, until the whites are quite done and the yolks are glossy. Garnish with a small, grilled sausage, placed between the yolks, and surround with a thread of tomato sauce. 397—EGGS WITH BROWN BUTTER There are two methods: (1) Cook the eggs in a dish as usual, and then cover them with one-quarter oz. of brown butter and a few drops of vinegar, which should be added after the butter. (2) Put one-half oz. of butter into a small omelet-pan, and cook it until it is almost black. Break the eggs into it, season, cook, tilt them gently on to a dish, and besprinkle with a few drops of vinegar, with which the omelet-pan has been rinsed. 398—EGGS CHASSEUR Cook the eggs as per No. 395. This done, garnish on either side with a tablespoonful of sliced chicken’s liver, rapidly _sautéd_ and cohered with a little Chasseur sauce. 399—DEVILLED EGGS Cook the eggs in the omelet-pan; turn them, after the manner of pancakes, taking care lest they break. Slide them gently into a dish, and besprinkle them with brown butter and a few drops of vinegar with which the omelet-pan has been rinsed. 400—EGGS A LA FLORENTINE Garnish the bottom of a dish with spinach-leaves stewed in butter; sprinkle thereon two pinches of grated cheese; break the eggs upon this garnish, and cover them with two tablespoonfuls of Mornay sauce. Place in a fierce oven, so that the cooking and glazing of the eggs may be effected simultaneously. 401—EGGS AU GRATIN Put a tablespoonful of very hot Mornay sauce into a dish. Break the eggs into it, cover them with Mornay sauce, sprinkle with grated cheese mixed with fine raspings, and cook in a fierce oven, in order that the eggs and the _gratin_ may be done at the same time. 402—ISOLINE EGGS Cook the eggs according to No. 395. Place between them, and all round the dish, some small, halved tomatoes à la Provençale. Put in