_Eggs, au Gratin._
Boil the eggs hard, and when done take off the shells, cut them in slices, and set them aside on a plate. Next, put a large tablespoonful of white sauce into a stewpan to boil over the stove fire, and when it is sufficiently reduced, add 2 ounces of grated Parmesan cheese, a small pat of butter, a little nutmeg, pepper, the yolks of 4 eggs, and the juice of half a lemon; stir this quickly over the stove until it begins to thicken, and then withdraw it from the fire. Place the eggs in close circular rows, in the dish, spread some of the preperation in between each layer, observing that the whole must be dished up in the form of a dome; smooth the surface over with the remainder of the sauce, strew some fried bread-crumbs mixed with grated Parmesan cheese over the top, put some fried croutons of bread or pastry round the base, and set them in the oven to bake for about ten minutes, then send to table.
_Omelet, with fine Herbs._
Break 6 eggs in a basin, to these add 1/2 a gill of cream, a small pat of butter broken in small pieces, a spoonful of chopped parsley, some pepper and salt, then put 4 ounces of fresh butter in an omelet-pan on the stove fire;; while the butter is melting, whip the eggs, etc., well together until they become frothy; as soon as the butter begins to fritter, pour the eggs into the pan, and stir the omelet as the eggs appear to set and become firm; when the whole has become partially set, roll the omelet into the form of an oval cushion, allow it to acquire a golden color on one side over the fire, and then turn it out on its dish; pour a little thin sauce' or half glaze under it, and serve.
_Omelet, with Parmesan Cheese._
Break 6 eggs into a basin, then add a gill of cream, 4 ounces of grated Parmesan cheese, some pepper, and a little salt; beat the whole well together, and finish the omelet as previously directed.
_Eggs a la Dauphine._
Boil 10 eggs hard, take off the shells, and out each egg into halves, lengthwise; scoop the yolks out and put them into the mortar, and place the whites on a dish. Add 4 ounces of butter to the yolks of eggs, also the crumb of a French roll soaked in cream, some chopped parsley, grated nutmeg, pepper and salt, and 2 ounces of grated Parmesan cheese; pound the whole well together and then add l whole egg and the yolks of 2 others; mix these well together by pounding, and use this preparation for filling the whites of eggs kept in reserve for the purpose, smooth them over with the blade of a small knife dipped in water, and as they are filled place them on a dish. Next, with some of the remaining part of the preparation spread a thin foundation at the bottom of the dish, and proceed to raise the eggs up in 3 or 4 tiers, to a pyramidal form, a single egg crowning the whole; 4 hardboiled yolks of eggs must then be rubbed through a wiresieve, over the entremets for them to fall upon in shreds, like vermicelli; place a border of fried croutons of bread round the base, and set the eggs in the oven for about twenty minutes, that they may be baked of a bright yellow color, when done withdraw them, pour some thin Bechamel round the entremets, and serve.
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