EGGS A LA RUSSE
6 eggs
1 small can of caviar (2 tablespoonfuls)
1/2 pint of stock
1 teaspoonful of onion juice
1 dash of pepper
Hard-boil the eggs, remove the shells, cut them into halves
lengthwise; take out the yolks without breaking the whites, and press
them through a sieve, then add the caviar, onion juice and pepper.
Heap these back into the whites. Boil the stock until reduced
one-half, baste the eggs carefully, run them into the oven until hot,
pour over the remaining hot stock and send to the table.
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