FILLETS OF EGGS


6 eggs

4 tablespoonfuls of good stock

1/2 teaspoonful of salt

1 saltspoonful of pepper

Beat the eggs with the stock, add the salt and pepper. Turn them into

a buttered square pan, stand this in another of boiling water, and

cook in the oven until the eggs are thoroughly "set." Cut the

preparation into thin fillets or slices, dip in either a thin batter

made from one egg, a half cupful of milk and flour to thicken, or they

may be dipped in beaten egg, rolled in bread crumbs and fried in deep

hot fat. Arrange the fillets in a platter on a napkin, one overlapping

the other; garnish with parsley and send to the table with a boat of

tomato or white sauce.