Wednesday, November 7, 2012
Take small, deep tins, such as are used for timbales, and butter them. Make one cup of white sauce; take a cup of cold boiled ham which has been put through the meat-chopper, and mix with a tablespoonful of white sauce and one egg, slightly beaten. Press this like a lining into the tins, and then gently drop a raw egg in the centre of each. Stand them in a pan of boiling water in the oven till the eggs are firm,â€”about ten minutes,â€”and turn out on a round platter. Put around them the rest of the white sauce. You can stand the little moulds on circles of toast if you wish. This rule was given Margaret by her Pretty Aunt, who got it at cooking-school; it sounded harder than it really was, and after trying it once Margaret often used it.
Take some bacon and put in a hot frying-pan, and cook till it crisps. Then lift it out on a hot dish and put in the oven. Break six eggs in separate cups, and slide them carefully into the fat left in the pan, and let them cook till they are rather firm and the bottom is brown. Then take a cake-turner and take them out carefully, and put in the middle of the dish, and arrange the bacon all around, with parsley on the edge.