them, or cut them in halves
or quarters; then put them in the sauce: when they are hot they are
ready: garnish them with sippets of bread.

Or, have ready a plain omelette, cut into bits, and put them into the
sauce.

Or, cut off a little bit of one end of the eggs, so that they may stand
up; and take out the yelks whole of some of them, and cut the whites in
half, or in quarters.

_Obs._--This is called in the Parisian kitchen, "eggs a la trip, with a
roux."

_Marrow-Bones._--(No. 544.)

Saw the bones even, so that they will stand steady; put a piece of paste
into the ends: set them upright in a saucepan, and boil till they are
done enough: a beef marrow-bone will require from an hour and a half to
two hours; serve fresh-toasted bread with them.

_Eggs fried with Bacon._--(No. 545.)

Lay some slices of fine streaked bacon (not more than a quarter of an
inch thick) in a clean dish, and toast them before the fire in a
cheese-toaster, turning them when the upper side is browned; first ask
those who are to eat the bacon, if they wish it much or little done, _i.
e._ curled and crisped, see No. 526, or mellow and soft (No. 527): if
the latter, parboil it first.

Well-cleansed (see No. 83) dripping, or lard, or fresh butter, are the
best fats for frying eggs.

Be sure the frying-pan is quite clean; when the fat is hot, break two or
three eggs into it; do not turn them, but, while they are frying, keep
pouring some of the fat over them with a spoon; when the yelk just
begins to look white, which it will in about a couple of minutes, they
are done enough; the white must not lose its transparency, but the yelk
be seen blushing through it: if they are done nicely, they will look as
white and delicate as if they had been poached; take them up with a tin
slice, drain the fat from them, trim them neatly, and send them up with
the bacon round them.

_Ragout of Eggs and Bacon._--(No. 545*.)

Boil half a dozen eggs for ten minutes; throw them into cold water; peel
them and cut them into halves; pound the yelks in a marble mortar, with
about an equal quantity of the white meat of dressed fowl, or veal, a
little chopped parsley, an anchovy, an eschalot, a quarter of an ounce
of butter, a table-spoonful of mushroom catchup, a little Cayenne, some
bread-crumbs, and a very little beaten mace, or allspice; incorporate
them well together, and fill the halves of the whites with this mixture;
do them over with the yelk of a