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Classic
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page 87
paper, bake it in a quick oven till of a delicate brown;
you may use corn meal instead of flour for a change.
A NICE TWELVE O'CLOCK LUNCHEON.
CUT some slices of bread tolerably thick, and toast them slightly; bone some
anchovies, lay half of one on each toast, cover it well with grated cheese and
chopped parsley mixed; pour a little melted butter on, and brown it with a
salamander; it must be done on the dish you send it to table in.
EGGS A-LA-CREME.
BOIL twelve eggs just hard enough to allow you to cut them in slices--cut some
crusts of bread very thin, put them in the bottom and round the sides of a
moderately deep dish, place the eggs in, strewing each layer with the stale
bread grated, and some pepper and salt.
SAUCE A-LA-CREME, FOR THE EGGS.
PUT a quarter of a pound of butter, with a large tablespoonful of flour rubbed
well into it in a sauce pan; add some chopped parsley, a little onion, salt,
pepper, nutmeg, and a gill of cream; stir it over the fire until it begins to
boil, then pour it over the eggs, cover the top with grated bread, set it in a
Dutch oven with a heated top, and when a light brown, send it to table
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Classic
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