ordinary mixed savoury herbs in a sieve, and take about half a saltspoonful
of the dust and mix this with the egg, This will be found really better
than using the herbs themselves. Now make some very fine bread-crumbs from
_stale_ bread, and mix this with the beaten-up egg till you make a sort of
soft paste or dough; roll this into balls the size of a marble, flour them,
and throw them into boiling water. The balls must be small or they will
split in boiling.


EGGS AU GRATIN.--Make about half a pint of butter sauce, make it hot over
the fire, and stir in about two ounces of Parmesan cheese, a quarter of a
nutmeg grated, some white pepper, and the juice of half a lemon. Make this
hot, and then add the yolks of four eggs. Stir it all up, and keep
stirring very quickly till the mixture begins to thicken, when you must
instantly remove it from the fire, but continue stirring for another
minute. In the meantime have ready some hard-boiled eggs, cut these into
slices, and make a circle of the bigger slices on a dish; then spread a
layer of the mixture over the slices of egg, and place another layer on
this smaller than the one below, then another layer of mixture, and so on
with alternate layers till you pile it up in the shape of a pyramid.
Spread a layer of the remainder of the mixture over the surface, and
sprinkle some powdered light-coloured bread-raspings mixed with some grated
Parmesan cheese over the whole; place the dish in the oven to get hot and
to slightly brown, and then serve. Some fried bread cut into pretty shapes
can be used to ornament the base.


EGGS AND SPINACH.--Make a thick puree of spinach; take some hard-boiled
eggs, cut them in halves while hot, after removing the shells, and press
each half a little way into the puree, so that the yellow yolk will be