Put this in a saucepan and add the yolks of eight eggs and
the white of one (this is for twelve people), mix all well together
and reduce a little. With this mixture fill the hard whites of the
eggs and spread the rest of the sauce on the bottom of the dish,
and on this place the whites. Then in another saucepan mix half a
gill of cream and an ounce of butter, a dessert-spoonful of flour,
salt, and pepper; let this boil for a minute, and then glaze over
the eggs in the dish with it, and on the top of each egg put a
little bit of butter, and over all a powdering of grated cheese.
Put this in the oven, pass the salamander over the top, and when
the cheese is coloured serve at once.
No. 204. Uova in fili (Egg Canapes)
Ingredients: Eggs, butter, mushrooms, onions, flour, white wine,
fish or meat stock, salt, pepper, croutons of bread.
Put into a saucepan two ounces of butter, three large fresh
mushrooms cut into slices, and an onion cut up, fry them slightly,
and when the onion begins to colour add a spoonful of flour, a
quarter of a glass of Chablis, salt and pepper, and occasionally
add a spoonful of either fish or meat stock.
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