To make a white Fricassy of EGGS.Take ten or twelve eggs, boil them hard and pill them, put them in astew-pan with a little white gravy; take the yolks of two or threeeggs, beat them very well, and put to them two or three spoonfuls ofcream, a spoonful of white wine, a little juice of lemon, shredparsley, and salt to your taste; shake altogether over the stove tillit be as thick as cream, but don't let it boil; take your eggs and layone part whole on the dish, the rest cut in halves and quarters, andlay them round your dish; you must not cut them till you lay them onthe dish. Garnish your dish with sippets, and serve it up.