EGG SANDWICHES.--(_See_ SANDWICHES.)


EGG SAUCE.--(_See_ SAUCES.)


EGG TOAST.--Beat up a couple of eggs, melt an ounce of butter in a
saucepan, and add to it a little pepper and salt. As soon as the butter
begins to froth, add the beaten-up egg and stir the mixture very quickly,
and the moment it begins to thicken pour it over a slice of hot buttered
toast.

EGGS A LA DAUPHINE.--Take ten hard-boiled eggs, cut them in halves and
remove the yolks, and place the yolks in a basin with a piece of new bread,
about as big as the fist, that has been soaked in some milk, or better
still, cream; add a teaspoonful of chopped parsley, a quarter of a grated
nutmeg, and two ounces of grated Parmesan cheese; rub the whole well
together, and then add two whole eggs, well beaten up, to the mixture to
moisten it. Next fill all these white cups of eggs with some of this
mixture, place the eggs well together, and spread a thin layer of the
mixture over the top; then take a smaller number of half-eggs, filled, and
place on the top and make a pyramid, so that a single half-egg is at the
top. You can place ten half-eggs at the bottom in one layer, six half-eggs
on the top of these, spreading a thin layer of the mixture, then three
half-eggs, one more layer of the mixture, and then one half-egg at the
summit. This dish is sometimes ornamented by forcing hard-boiled yolks of
eggs through a wire sieve. It falls like yellow vermicelli into threads.
This dish should be placed in the oven, to be made quite hot, and some kind