Page:Mrs Beeton's Book of Household Management.djvu/1479

Rh poach the eggs and turn them neatly. Turn the spinach on to a hot dish, flatten the surface lightly; upon it place the eggs and garnish with sippets of toasted bread. Serve good gravy or brown sauce separately.

Time.—20 minutes after the purée is made. Average Cost, 1s. 4d. Sufficient for 5 or 6 persons. Seasonable at any time.

Ingredients.—6 eggs, 4 oz. of rice, 1 oz. of butter, ¼ of a pint of tomato sauce (see No. 282, Sauces), about ½ a pint of stock, salt and pepper.

Method.—Wash and drain the rice, add it to the boiling stock, cook gently until all the stock has become absorbed, leaving the rice soft and dry, then stir in the butter and season to taste. Poach the eggs until firm and trim them neatly. Arrange the rice lightly on a hot dish, place the eggs upon it, and pour the hot sauce round and serve.

Time.—1¼ hours. Average Cost, 1s. 4d. Sufficient for 5 or 6 persons. Seasonable at any time.

Plovers' eggs are served boiled hard. They are frequently used to garnish salads. The eggs are usually boiled from 15 to 20 minutes; and the albumen after boiling obtains a beautiful translucent bluish colour.

Ingredients.—Hard boiled plovers' eggs, aspic jelly, salad, chili and truffle for decoration.

Method.—Set a little aspic jelly in the bottom of the dariols chosen, and decorate them tastefully with chili and fancifully cut truffle. Place 1 egg in each mould, fill up with aspic jelly, and put on ice or in a cold place until set. Unmould and serve garnished with salad.

Time.—1½ to 2 hours. Average Cost of eggs, 6d. each. Sufficient, allow 1 for each person. Seasonable August to October.

Ingredients.—Hard boiled plovers' eggs, brown bread, butter, salad, aspic jelly.

Method.—Cut some moderately thin slices of bread and butter, and stamp out some small rounds. Work about 2 oz. of butter until