Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

break carefully in the pan two, three, or four nice fresh eggs, simmer for four or five minutes, or till properly set firm, but not hard; serve either on toast or on a plain dish. Put in a small stewpan half a gill of cream, a little salt, pepper, and sugar; when the cream is on the boil add an ounce of fresh butter, take off the stewpan, toss it round till the butter is melted, pour over and serve. Fried ham and bacon may be laid on toast, poached eggs placed over, and served plain. None other but fresh eggs will poach; the quality may be ascertained by holding them up to the candle; if the shell is spotted, they are useless for poaching, though of use for other purposes. NO. 50.--POACHED EGGS WITH MAITRE D’HOTEL BUTTER. Put two ounces of maître d’hôtel butter in a hot stewpan, and stir round till melted; pour over your eggs which you have placed on toast. NO. 51.--POACHED EGGS, SEMI-CURRIED, WITH HAM OR BACON. Proceed as No. 56, pouring a gill of curry sauce over. NO. 52.--BATTERED EGGS WITH MUSHROOMS. Put in a stewpan 2oz. of butter, break over four fresh eggs, add a tablespoonful of chopped mushrooms, half a teaspoonful of salt, quarter that of pepper. Set on the fire, and stir continually with a wooden spoon till it forms a thickish consistency; have buttered toast on a plate, pour your eggs over, and serve. NO. 53.--BATTERED EGGS WITH SPRUE GRASS. Add 2 tablespoonfuls of boiled sprue grass (as No. 47), and proceed as above. NO. 54.--HAM WITH SHALOTS, PARSLEY, AND CHERVIL. Cut in small dice 1 oz. of clean cooked ham, put in your eggs, and cook as above. A spoonful of either shalot, parsley, or chervil will vary this dish. NO. 55.--MIRRORED EGGS. Put 1 oz. of butter into a small tin pan, spreading it all over, in it crack 4 eggs without breaking the yolk if possible, season over with salt and pepper, and small nuts of butter here and there; put in an oven before the fire