Sift a bottle of ordinary mixed savoury herbs in a sieve, and take about half a saltspoonful of the dust and mix this with the egg, This will be found really better than using the herbs themselves.

Now make some very fine bread-crumbs from _stale_ bread, and mix this with the beaten-up egg till you make a sort of soft paste or dough; roll this into balls the size of a marble, flour them, and throw them into boiling water.

The balls must be small or they will split in boiling.
EGGS AU GRATIN .-- Make about half a pint of butter sauce, make it hot over the fire, and stir in about two ounces of Parmesan cheese, a quarter of a nutmeg grated, some white pepper, and the juice of half a lemon.

Make this hot, and then add the yolks of four eggs.

Stir it all up, and keep stirring very quickly till the mixture begins to thicken, when you must instantly remove it from the fire, but continue stirring for another minute.