Chapter XXII
Reading edition
EGGS AND MILK.
Page
To preserve Eggs fresh for many weeks 444
To cook Eggs in the shell without boiling them (an admirable receipt) 445
To boil Eggs in the shell 445
To dress the Eggs of the Guinea Fowl and Bantam 446
To dress Turkeys’ Eggs 447
Forced Turkeys’ Eggs (or Swans’), an excellent entremets 447
To boil a Swan’s Egg hard 448
Swan’s Egg en Salade 448
To poach Eggs of different kinds 449
Poached Eggs with Gravy (Œufs Pochés au Jus. Entremets.) 449
Œufs au Plat 450
Milk and Cream 450
Devonshire, or Clotted Cream 451
Du Lait a Madame 451
Curds and Whey 451
Devonshire Junket 452