1398 | Eggs à la Buckley.
—Take six hard boiled eggs, cut them in halves crosswise, take out the yolks, place them in a bowl, then with a spoon mash them with an ounce of good butter, season with a teaspoonful of salt and half a teaspoonful of pepper, add a teaspoonful of freshly chopped chives, and a teaspoonful of chopped parsley, one tablespoonful of cold milk, and two tablespoonfuls of very fresh bread-crumbs. Mix the whole well together with a spoon, then with the preparation fill the hollow space of the twelve half eggs just even up to the surface. Close them together so as to give them their original shape. Then carefully press a skewer through one egg, right in the centre lengthwise, then another, so as to have two on each skewer, repeat the same with the other four. Lay them in a sautoire with a gill of white broth (No. 99). Cover the sautoire with either a copper or tin cover, and place in the oven for five minutes. Remove them; have a hot dish ready with three canapés, as for No. 832. Arrange the skewers over each canapé, and serve with the following sauce.
Cut into small dice-shaped pieces four mushrooms, one good-sized sound truffle, and one ounce of cooked chicken breast; place these in a sautoire with half a wine-glass of white wine. Reduce it on the range for three minutes, or until almost dry, then add a gill of poulette sauce (No. 598). Continually stir until very hot, but do not allow it to boil. Now pour the sauce around the eggs on the canapés, but not over them, then serve.