OEUFS CELESTES

(Hommage a Sir Edward Grey)

Gently boil a quantity of the very best green peas in good gravy; as the
gravy becomes reduced, add, instead, butter. Do not forget to have put a
lump of sugar in every pint of gravy. When the peas are done break on
them the required number of fresh eggs, with pepper and salt. Place all
in a double saucepan, till the eggs are just done. It is a pity that in
England there are no cooking pots made, which will hold fire on the top,
so that a dish, such as this, becomes easily done in a few minutes.



PETITES CAISSES A LA FURNES

Take a small Ostend rabbit, steep it in water as usual, and boil it
gently in some white stock, with a good many peppercorns. When it is cold
chop the meat up into small dice; add to it about a quarter of the amount
of ham, and the whites of two hard-boiled eggs, all cut to the same size.

Moisten the salpicon with a good white sauce made with cream, a little
lemon juice, pepper and salt.

The little paper cases must have a ring of cress arranged, about a
quarter of an inch thick; the salpicon, put in carefully with a small
spoon, will hold it in place.