EGGS ON A PLATE


Rub the bottom of a baking dish with butter. Dust it lightly with salt

and pepper. Break in as many fresh eggs as required. Stand the dish in

a basin of water and cook in the oven five minutes, or until the

whites are "set." While these are cooking, put two tablespoonfuls of

butter in a pan and shake over the fire until it browns. When the eggs

are done, baste them with the browned butter, and send to the table.

EGGS DE LESSEPS

Shir the eggs as directed. Have ready, carefully boiled, two sets of

calves' brains; cut them into slices; put two or three slices between

the eggs, and then pour over browned butter sauce.

EGGS MEYERBEER

To each half dozen eggs allow three lambs' kidneys. Broil the kidneys.

Shir the eggs as directed in the first recipe. When done, put half a

kidney on each side of the plate and pour over sauce Perigueux.