Eggs en Panade.

Cut out twelve round pieces of bread-crumbs, each one measuring
two inches in diameter, and place them in a pie-plate, spreading a
little butter over each ; brown them in the hot oven for one minute.
Break twelve eggs in a bowl, add one pinch of chopped parsley, half
a pinch of chives, two tablespoonfuls of thick, sweet cream, one ounce
of butter, a pinch of salt, and a very little white pepper. Beat sharply
all together for four minutes. Add the twelve pieces of browned
bread to the beaten eggs ; mix them well together. Place in a fryingpan
on the hot range one ounce of clarified butter, heat thoroughly,
then fry one egged bread at a time for one and a half minutes on each
side. Dress, with the aid of a cake-turner on a hot dish with a folded
napkin ; keep in a warm place. Repeat the same process with the
others, and serve.
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