made Plain and Ea$* 199 
twine, toaft fome thin flices of bread cut three-corner-ways, and 
lay round your dilh, pour the fauce all over, and fend it to table 
hot. You may put fweet oil on the toaft, if it be agreeable. 
Eggs a la tripe . 
BOIL your eggs hard, take off the fhells and cut them long¬ 
ways in four quarters, put a little butter into a flew* pan, let it 
melt, ftiake in a little flour, ftir it with a fpoon, then put in 
your eggs, throw a little grated nutmeg all over, a little fait, a 
good deal of fhred parfley; (hake your pan round, pour in a liftle 
cream, tofs the pan round carefully, that you do not break the 
eggs. When your fauce is thick and fine, take up your eggs, 
pour the fauce all over them, and garnifh with lemon. 
A fricafey cf eggs. 
BOIL eight eggs hard, take off the fliells, cut them into 
quarters, have ready half a pint of cream, and a quarter of a 
pound of frefh butter ; ftir it together over the fire till it is 
thick and fmooth, lay the eggs in the dilh, and pour the fauce 
all over. Garnifh with the hard yolks of three eggs cut in 
two, and lay round the edge of the dilh. 
A ragoo cf eggs . 
BOIL twelve eggs hard, takeoff the fhells, and with a little 
knife very carefully cut the white acrofs long-ways, fo that the 
white may be in two halves, and the yolks whole. Be careful 
neither to break the whites nor yolks, take a quarter of a pint of 
pickled mufhrooms chopped very fine, half an ounce of truffles 
and morels, boiled in three or four fpoonfuls of water, fave the 
water, and chop the truffles and morels very fmall, boil a little 
parfley, chop it fine, mix them together, with the truffle-water 
you lav.ed, grate a-little nutmeg in, a little beaten mace, put it 
into a faucepan with three fpoonfuls of water, a gill of red wine, 
one fpoonful of catchup, a piece of butter as big as a large wal¬ 
nut, rolled in flour, ftir all together, and let it boil. In the mean 
time get ready your eggs, lay the yolks and whites in order in 
your dilh, the hollow parts of the whites uppermoft, that they 
may be filled; take fome crumbs of bread, and fry them brown 
and crifp, as you do for larks, with which fill up the whites of 
the eggs as high as they will lie, then pour in your fauce all over, 
and garnifh with fried crumbs of bread. This is a very genteel 
pretty dilh, if it be well done, 
O 4 
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