* * * * *
EGGS IN CROQUETS.
Boil eighteen eggs, separate the yelks and whites, and cut them in dice;
pour over them a sauce a-la-creme, _(see sauce a-la-creme,)_ add a
little grated bread, mix all well together, and let it get cold; put in
some salt and pepper, make them into cakes, cover them well on both
sides with grated bread, let them stand an hour, and fry them a nice
brown; dry them a little before the fire, and dish them while quite hot.
* * * * *
OMELETTE SOUFFLE.
Break six eggs, beat the yelks and whites separately till very light,
then mix them, add four table spoonsful of powdered sugar, and a little
grated lemon peel; put a quarter of a pound of butter in a pan; when
melted, pour in the eggs and stir them; when they have absorbed the
butter, turn it on a plate previously buttered, sprinkle some powdered
sugar, set it in a hot Dutch oven, and when a little brown, serve it up
for a desert.
* * * * *
FONDUS.
Put a pint of water, and a lump of butter the size of an egg, into a
sauce pan; stir in as much flour as will make a thick batter, put it on
the fire, and stir it continually till it will not stick to the pan; put
it in a bowl, add three quarters of a pound of grated cheese, mix it
well, then break in two eggs, beat them well, then two more until you
put in six; when it looks very light, drop it in small lumps on buttered
paper, bake it in a quick oven till of a delicate brown; you may use
corn meal instead of flour for a change.
Pages:
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98