of white sauce should be poured round the edge.


EGGS AND BLACK BUTTER.--Fry some eggs, serve them up on a hot dish, and
pour some black butter round the base. (_See_ BLACK BUTTER SAUCE.)


EGGS AND GARLIC.--This is better adapted for an Italian than an English
palate. Take half a dozen heads of garlic and fry them in a little butter
in order to remove the rankness of flavour. Take them out and pound them
in a mortar with rather more than a tablespoonful of oil; heat this on the
fire in a stew-pan, after adding some pepper and salt. Beat up an egg, and
stir this in with the oil and garlic till the mixture gets thick. Arrange
some slices of hard-boiled eggs--four eggs would be sufficient--pour this
mixture in the centre, and serve.


EGGS WITH MUSHROOMS.--Take half a pint of button mushrooms and, if fresh,
peel them and throw them instantly into water made acid with lemon-juice,
in order that they may not turn a bad colour. In the meantime slice up a
good-sized Spanish onion, and fry the onion in a little butter. As soon as
the onion is a little tender, chop up and add the mushrooms. Put all this
into a stew-pan with a little butter sauce, or a little water can be added
and then thickened with a little butter and flour. Let this simmer gently
for nearly half an hour, add a little made mustard, pepper and salt and a
dessertspoonful of vinegar. Before sending to table add half a dozen
hard-boiled eggs; the whites should be cut into rings, and should be only
put into the sauce long enough to get hot; the yolks should be kept
separate, but must be warmed up in the sauce.