You can place ten half-eggs at the bottom in one layer, six half-eggs on the top of these, spreading a thin layer of the mixture, then three half-eggs, one more layer of the mixture, and then one half-egg at the summit.

This dish is sometimes ornamented by forcing hard-boiled yolks of eggs through a wire sieve.

It falls like yellow vermicelli into threads.
This dish should be placed in the oven, to be made quite hot, and some kind of white sauce should be poured round the edge.
EGGS AND BLACK BUTTER .-- Fry some eggs, serve them up on a hot dish, and pour some black butter round the base.

(_See_ BLACK BUTTER SAUCE.) EGGS AND GARLIC .-- This is better adapted for an Italian than an English palate.

Take half a dozen heads of garlic and fry them in a little butter in order to remove the rankness of flavour.