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"In order to obtain it," Alianora told him, "one must hard-boil an egg from the falcon's nest, then replace it in the nest, and secrete oneself near by with a crossbow, under a red and white umbrella, until the mother bird, finding one of her eggs resists all her endeavors to infuse warmth into it, flies off, and plunges into the nearest fire, and returns with this ring in her beak.
6 eggs 1/2 can of mushrooms 1 tablespoonful of grated onion 2 tablespoonfuls of chopped parsley 1/2 cupful of sweet cream 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of chicken stock or cocoanut milk 1 teaspoonful of salt 1 saltspoonful of pepper Hard-boil the eggs, and when done remove the shells and cut the eggs into halves lengthwise, keeping the whites whole.
Garnish with the chopped parsley. This takes the place of both meat and starchy vegetables for either luncheon or supper. 1 dozen eggs 3 very red beets 1 quart of cider vinegar 24 whole cloves 1 teaspoonful of mustard seed 1 saltspoonful of celery seed 1 teaspoonful of salt 2 saltspoonfuls of pepper Hard-boil the eggs; plunge them into cold water and remove the shells.
Stand in the oven until the egg is "set." Or you may poach the eggs and slide them into the pate. Pour over the remaining quantity of crabmeat sauce, and send at once to the table. Make a pint of cream sauce. Hard-boil six eggs. Cut them into slices. Put them in the baking dish and cover with the cream sauce. Dust thickly with cheese, and brown quickly in the oven. Hard-boil twelve eggs.
If these balls are made the size of the yolk, and put back into the whites, they may be placed on a platter, heated, and served on toast, with cream sauce; then they are very much like the eggs Bernhardt. Hard-boil eight eggs. Remove the shells, cut eggs crosswise in rather thick slices. Cut three small onions into very thin slices.
If the English had captured Joan then, Charles VII. would have flown the country, the Treaty of Troyes would have held good, and France, already English property, would have become, without further dispute, an English province, to so remain until Judgment Day. A nationality and a kingdom were at stake there, and no more time to decide it in than it takes to hard-boil an egg.
Let the heads be above the water so that they will get cooked by the steam and will not be broken. Simmer in this way to prevent them moving much. Meanwhile, hard-boil three eggs and chop some parsley. Lay the asparagus on a dish and sprinkle parsley over it, place round the sides the eggs cut in halves long-ways, and serve as well a sauce-boat of melted butter.
Hard-boil four eggs, throw them at once into cold water, remove the shells. Put the yolks through a sieve, then add a half teaspoonful of salt, a dash of white pepper and the yolk of one raw egg, or you may take a part of the white of one egg. Mix thoroughly and make into balls the size of a marble, using enough flour to prevent sticking to the hands.
Drop these into a kettle of boiling stock, or into hot fat. Drain on brown paper. 6 eggs 1 head of lettuce 1 pimiento 1 teaspoonful of onion juice 1/2 teaspoonful of paprika 1/2 cupful of chopped boiled tongue 1 saltspoonful of salt 1 saltspoonful of pepper Hard-boil the eggs, throw them into cold water, remove the shells, cut them lengthwise. Take out the yolks without breaking the whites.
Hard-boil five eggs and halve them; arrange them in a dish with the ends upwards, pour the sauce over them, and decorate with little heaps of fried bread crumbs round the margin of the dish.
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