l
quantity of parsley and thyme minced very fine; with a little gravy make
some paste, cover the bottoms of small moulds, fill them with the meat,
put thin lids on, and bake them crisp; five is enough for a side dish.

* * * * *

EGGS IN CROQUETS.

Boil eighteen eggs, separate the yelks and whites, and cut them in dice;
pour over them a sauce a-la-creme, _(see sauce a-la-creme,)_ add a
little grated bread, mix all well together, and let it get cold; put in
some salt and pepper, make them into cakes, cover them well on both
sides with grated bread, let them stand an hour, and fry them a nice
brown; dry them a little before the fire, and dish them while quite hot.

* * * * *

OMELETTE SOUFFLE.

Break six eggs, beat the yelks and whites separately till very light,
then mix them, add four table spoonsful of powdered sugar, and a little
grated lemon peel; put a quarter of a pound of butter in a pan; when
melted, pour in the eggs and stir them; when they have absorbed the
butter, turn it on a plate previously buttered, sprinkle some powdered
sugar, set it in a hot Dutch oven, and when a little brown, serve it up
for a desert.

* * * * *

FONDUS.

Put a pint of water, and a lump of butter the size of an egg, into a
sauce pan; stir in as much flour as will make a thick batter, put it on
the fire, and stir it continually till it will not stick to the pan; put
it in a bowl, add three quarters of a pound of grated cheese, mix it
well, then break in two eggs, beat them well, then two more until you
put in six; when it looks very light, drop it in small lumps on buttered
paper, bake it in a quick oven till of a delicate brown; you may use
corn meal instead of flour for a change.

* * * * *

A NICE TWELVE O'CLOCK LUNCHEON.

Cut some slices of bread tolerably thick, and toast them slightly; bone
some anchovies, lay half of one on each toast, cover it well with grated
cheese and chopped parsley mixed; pour a little melted butter on, and
brown it with a salamander; it must be done on the dish you send it to
table in.

* * * * *

EGGS A-LA-CREME.

Boil twelve eggs just hard enough to allow you to cut them in
slices--cut some crusts of bread very thin, put them in the bottom and
round the sides of a moderately deep dish, place the eggs in, strewing
each layer with t