The French cook.: Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.

The way of making Eggs ready for the Entrees, or first courses, as they are now in use.

1. Eggs farced.

TAke sorrell, alone if you will, or with o∣ther herbs, wash, and swing them, then mince them very small, and put them be∣tween two dishes with fresh butter, or passe them in the panne; after they are passed, stove and season them; after your farce is sod, take some hard eggs, cut them into halfs, a cross, or in length, and take out the yolkes, and mince them with your farce, and after all is well mixed, stove them over the fire, and put to it a little nutmegge, and serve garnished with the whites of your eggs, which you may make brown in the panne with brown butter.

2. Eggs with bread.

Take bread, crum it, and pass it through a straining panne, if you will, melt some but∣ter, after it is melted, put it with your bread, and some sugar, then choose some very new layd eggs, as many as you have occasion for, and beat them well with your bread, sugar, butter, salt, and a little milk; for to seeth them, melt a peece of butter very hot, put your implements into it, and seeth it; for to give them a colour, passe the fire-shovell red hot over them, and serve your eggs sugred.

You may make them ready in a dish, or in a tourte panne.

3. Eggs after the looking glasse, or an miroir.

Take them very new, melt a peece of butter in them very fresh, put in your egs and a little salt; when they are enough, put a little nut∣meg on them, and take heed the yolks do not break, nor be too hard, then serve.

4. Egs with black butter.

Break very new layd eggs in a dish, and have a care that the yolks doe not break, put salt to them, make some butter brown in the panne, and seeth them in it; after they are enough, put a drop of vinegar in the panne, passe it over the fire, powre it on your egges, and serve.

5. Eggs with milk.

Break your egs, salt them, and sugar them if you will, beat them well, and mixe your milk with them; for to seeth them, melt a little fresh butter in a dish; after it is melt∣ed, put your implements in it, seeth them, and give a colour with the fire shovell, when they are enough, sugar and serve.

6. Egges with sorrell.

Take very young sorrell, after it is very clean and drained, put it between two dishes with butter, salt, and peper, when it is well consumed, allay the yolk of an egge with it, and garnish it with eggs cut into quarters, or as you will, and serve.

For to keep your egs alwaies fresh, put them into fresh water.

7. Egges fried into slices.

Make them hard, take them out of the shell, and cut them into slices, then fry them with good butter, parsley, chibols minced, peper, gooseberries, or verjuice of grapes; after they are well fryed and seasoned, put them into a dish with a drop of vinegar passed in the panne. If the sauce is too shoort, put in it a drop of broth, then serve with nut∣meg; if you will, mixe with it capers, mush∣rums, broken sparagus, fryed before you mixe them, as also the mushrums, for it would not be good otherwise.

8. Eggs poached in water.

Take the newest you can get, boyl some water, and when it boyles, break your eggs in it, let them seeth a little, striking on the handle of the pipkin, lest they stick in the bottome, and that they burn, then take them out softly, and drain them. For to serve, make a brown sauce, or green, with a handful of sorrell, whereof you shall take out the juice, then melt a little butter, with salt, nutmeg, and the yolk of an egge, all well seasoned and allayed together; after this, you shall put your juice in them, and stir them, and serve forthwith.

9. Eggs with creame.

Break some eggs proportionably, take out half of the yolks, and beat them well with sugar and a little salt, mixe your cream with them, and seeth all in a pipkin, after it is sod,

serve upon a plate, and sugar. If you will give a colour, you may doe it with the fire-shovel; and if you doe love sweet odours, you may put some.

10. Omelet of creame.

Break some eggs, take out half the whites, season them with salt and creame, and beate all well together, warm some butter, a little more than ordinary; and when it is enough, serve it in square, or triangle, or as it is, and sugar it well if you will.

11. Omelet of parsley.

Break your egs, and season them with salt, parsley minced small, and chibols, if you will, beat them well with butter, and make your Omelet; after it is made, you rowl it if you will, and cut it into round slices, garnish a plate with it, sugar, and serve as readily as you can.

12. Egges with verjuice.

After you have broken your eggs, season them with salt, and beat them well, take out the treads, and take out some embers, over which you shall turne them, in putting into them some butter, and verjuice of grapes beaten, and passed in the pan; when they are enough, serve, but have a care they be not too thick.

13. Egges with anchovies.

Cleanse well your Anchovies, and unsalt them, changing often their water or wine; take out the bone, and melt them in a dish

with very fresh butter; when they are melt∣ed, breake some eggs according to the pro∣portion of your sauce; and after they are sod and mixed, serve them with a little nutmeg.

14. Eggs with cheese.

Take butter and cheese, and melt them to∣gether, which you may doe easily, cutting your cheese very small, when they are melt∣ed, break as many eggs as you think may seeth in what you have melted; after they are well beaten, put them over the fire, and stirre them as they seeth; and when they are sod not too thick, serve with a little nutmeg.

15. Egs mingled or stirred together.

Melt some butter with eggs in a dish, sea∣soned with salt and nutmegge, when they are on the fire, stir them with a spoon untill they be enough, and serve.

16. Egs in the moon shine with creame.

Make a bed of butter in your dish, and break your eggs over it, after they are broken, season them with salt, then put some creame to them untill they be hidden, or some milk, so that it be good, seeth them, and give them colour with the fire-shovel red, then serve.

17. Eggs made in glasses.

Make a preparation like that of the egges with bread, and adde some cream to it, which be not lowre, and a little sugar, and a little of crummes of bread, then take some furne-glasses, put them on a plate near the fire, with a very little butter in them; when the butter

is melted, put also your implements in these glasses, as they are before the fire they doe seeth, but as they do seeth, turn them; after they are sod, powre them out upon another plate, they will come out of the glasses the sharp and upwards; serve them thus, and gar∣nish them with cinamon and lemon-peel pre∣served.

18. Omelet farced.

Break your egges, and put more yolkes than whites, put to them some remnant of farces, if you have any, or make one of pur∣pose, with all sorts of herbs according to your taste, and seeth it before you mixe it with your egges, season all with salt, and if you will, with sugar, beat it well, and seeth it with butter or lard, then serve your Ome∣let sugred if you will and plate it square, or in triangle, or rowle it up for to cut it in∣to slices.

19. Egges with snow.

Break some eggs, sever the whites from the yolkes, put the yolkes in a dish upon butter, and season them with salt, and set them upon hot cinders; beat and whip well the whites, and a little before you serve, powre them on the yolks with a drop of rose-water, and the fire-shovell over them, then sugar and serve.

Another way.

You may put the yolks in the middle of

your snow, which is made with your whites of eggs whipped, and seeth them before the fire with a dish behind.