Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

and serve warm. _Fines Herbes._--Mix well together in a saucepan, and cold, two ounces of butter with a tablespoonful of flour; set on the fire, stir, and when melted thoroughly, add a teaspoonful of parsley and one of chives, chopped fine, salt, pepper, and about a gill of white wine; stir, and boil gently for about five minutes, and turn over hard-boiled eggs in a dish; serve warm. The eggs are served whole, shelled, but not cut. _Piquante-Sauce._--Dish hard-boiled eggs as for _fines herbes_, and turn over them a _piquante sauce_; serve warm. They may be served in the same way with any other sauce. _Stuffed, or à l'Aurore._--Cut six hard-boiled eggs in two lengthwise; take the yolks off the whites; chop them fine with six or eight sprigs of parsley, put both eggs and parsley in a bowl; add salt, pepper, a little nutmeg grated, a piece of the soft part of bread soaked in milk and squeezed, three ounces of butter, mix the whole well. Then with the mixture fill the whites, that is, the place where the yolks were; fill a little more than full, so that all the mixture will go into and upon the twelve halves. Lay in a saucepan a _purée_ of spinach or of sorrel, or of any other vegetable, according to taste; lay the halves of eggs on it, the mixture upward; put for ten minutes in the oven, and serve warm. _In Boxes._--Fold note-paper so as to make a kind of square box without a cover; put half an ounce of butter in it with a pinch of chopped parsley; lay it on a gridiron and on a slow fire, break an egg in it, and when nearly done add salt and bread-crumbs, to taste; serve warm when done. _With Cheese._--Prepare as the above; add grated cheese at the same time you add salt and bread-crumbs; finish the cooking, and serve warm. _Au Gratin._--Chop fine six or eight sprigs of parsley, a shallot if handy, or a small onion, half an ounce of the soft part of bread, an anchovy, and