=445. Eggs à la Polonaise.=--Cut twelve hard-boiled eggs in halves, separate the whites from the yolks, and pound the latter in a mortar, adding about one ounce of butter, a pinch of salt, half a pinch of ground spice, a saltspoonful of grated nutmeg, and five raw yolks; when well blended, without any lumps, strew half a tablespoonful of very finely chopped parsley over, and add the whites of the five eggs well beaten. Garnish the bottom of a baking-dish with this preparation, laying it in about a finger thick; also fill the whites with a part of it, making them have the appearance of whole eggs. Arrange them tastefully on top, and set the dish in the oven; brown slightly for about five minutes, remove it from the oven, lay the dish on top of another, wipe the sides carefully, and serve immediately.
=446. Eggs à la Sauce Robert.=--Peel two medium-sized onions, and remove the hearts, cut them in slices (the hearts), and put them with a tablespoonful of butter in a saucepan on a brisk fire, and brown them well. Moisten with a cupful of lean broth, season with a pinch of salt and half a pinch of pepper, cook, and let the sauce reduce for about ten minutes. When ready to serve, cut eight hard-boiled eggs into slices, mix them in the preparation, and let heat together without boiling for two minutes; finish with a teaspoonful of diluted mustard, and then serve.
=447. Eggs à la Bennett.=--Cut twelve hard-boiled eggs lengthwise, remove the yolks, and place them in a bowl with two ounces of good butter, a teaspoonful of anchovy essence, and a pinch of chopped chives. Beat well together, and fill the whites with it, besprinkle with bread-crumbs, and pour over a few drops of clarified butter; put them in the oven for three minutes on a buttered dish, and serve with half a pint of hot Madeira sauce (No. 185) thrown over.
=448. Eggs à la Hyde.=--Boil six fresh eggs for seven minutes, then lay them in cold water for five minutes to cool them off; shell them, and put them on a plate. Hash fine half a small canful of mushrooms with two branches of parsley and one medium-sized, sound shallot. Put in a saucepan on the hot stove one ounce of good butter, and when melted add the prepared mushrooms, and let cook rather slowly for fifteen minutes, stirring it occasionally. Add half a pint of Madeira sauce (No. 185), season with a pinch of salt and a light pinch of pepper, then cook again slowly for ten minutes. Strain the whole through a fine sieve into another saucepan, and set it aside to keep warm; cut the six hard-boiled eggs into halves, remove the entire yolks, and mash them thoroughly in a bowl, adding half an ounce of good, fresh butter and half a pint of sweet cream. Season with a light pinch of salt, half a pinch of pepper, and half a teaspoonful of grated nutmeg; mix well together, and with this fill the twelve pieces of egg-white. Lay them on a lightly buttered dish, pour the sauce over, and put them in the oven for eight minutes before sending to the table.