Читать книгу Breakfast, Luncheon and Tea - Marion Harland - Страница 9

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6 eggs.

1 cup of chicken, game, or veal gravy.

1 teaspoonful mixed parsley and onion, chopped fine.

1 handful very fine bread-crumbs.

Pepper and salt to taste.

Pour enough gravy into a neat baking-dish to cover the bottom well, and mix with the rest the parsley and onion. Set the dish in the oven until the gravy begins to hiss and bubble, when break the eggs into it, so that they do not crowd one another. Strew bread-crumbs thickly over them, pepper and salt, and return to the oven for three minutes longer. Then pour the rest of the gravy, which should be hot, over the whole. More bread-crumbs, as fine as dust, and bake until the eggs are “set.”

Send to table in the baking-dish.

This dish will be found very savory.