Chapter XXII: Eggs and Milk

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To preserve Eggs fresh for 444
many weeks

To cook Eggs in the shell 445
without boiling them (_an
admirable receipt_)

To boil Eggs in the shell 445

To dress the Eggs of the 446
Guinea Fowl and Bantam

To dress Turkeys’ Eggs 447

Forced Turkeys’ Eggs (or 447
Swans’), an excellent
_entremets_

To boil a Swan’s Egg hard 448

Swan’s Egg _en Salade_ 448

To poach Eggs of different 449
kinds

Poached Eggs with Gravy (_Œufs 449
Pochés au Jus. Entremets._)

_Œufs au Plat_ 450

Milk and Cream 450

Devonshire, or Clotted Cream 451

_Du Lait a Madame_ 451

Curds and Whey 451

Devonshire Junket 452