Chapter XXII — Eggs and Milk — Modern Cookery for Private Families by Eliza Acton

Chapter XXII Eggs and Milk

	Page
To preserve Eggs fresh for many weeks	444
To cook Eggs in the shell without boiling them (an admirable receipt)	445
To boil Eggs in the shell	445
To dress the Eggs of the Guinea Fowl and Bantam	446
To dress Turkeys’ Eggs	447
Forced Turkeys’ Eggs (or Swans’), an excellent entremets	447
To boil a Swan’s Egg hard	448
Swan’s Egg en Salade	448
To poach Eggs of different kinds	449
Poached Eggs with Gravy (Œufs Pochés au Jus. Entremets.)	449
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