EGGS AND ONIONS.--Cut up a large Spanish onion in slices, and fry it in
some butter till it is a light brown and tender, but do not let it burn;
drain off the butter and put the fried onion on a dish; sprinkle some
cayenne pepper and a little salt over the onions, and squeeze the juice of
a whole lemon over them. Now poach some eggs and serve them on the top of
the onion.


EGGS AND POTATOES.--Take the remains of some floury potatoes, beat up an
egg, and mix the potato flour with the egg. You can also chop up very
finely a small quantity of onion and parsley, and season with plenty of
pepper and salt. The respective quantities of floury potatoes and beaten
egg must be so regulated that you can roll the mixture into balls without
their having any tendency to break. Make the balls big enough so that when
you press them between the hands you can squeeze the ball into the shape of
an ordinary egg, or you can mould them into this shape with a tablespoon.
Now flour these imitation eggs in order to dry the surface, and then dip
them into well-beaten-up egg and cover them with dried bread-crumbs, and
fry them in a little butter or oil, or brown them in the oven, occasionally
basting them with a little butter.


EGGS AND SAUCE ROBERT.--Take some hard-boiled eggs, cut them into quarters,
and make them hot in some Sauce Robert--(_see_ ROBERT SAUCE)--and serve
with fried or toasted bread in a dish.


EGGS AND SORREL.--Make a thick puree of sorrel--(_see_ SORREL SAUCE)--and
serve some hard-boiled or poached eggs on the top.